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Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries.
J Agric Food Chem. 2002 Apr 10; 50(8):2432-8.JA

Abstract

Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC). Each sample was analyzed for phenolic acids (gallic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and ellagic acid) and flavonoids (catechin, epicatechin, myricetin, quercetin, and kaempferol). A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for analysis. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on retention time and UV spectra by comparison with pure commercial standards. Phenolic acids ranged from 0.19 to 258.90 mg/100 g fresh weight (FW), and flavonoids ranged from 2.50 to 387.48 mg/100 g FW. Total polyphenols ranged from 261.95 to 929.62 mg/100 g FW, and total anthocyanins ranged from 12.70 to 197.34 mg/100 g FW. TEAC values varied from 8.11 to a maximum of 38.29 microM/g FW. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. The data indicate that blueberries and blackberries are rich sources of antioxidants.

Authors+Show Affiliations

Sellappan S
Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-7610, USA.
Akoh CC
No affiliation info available
Krewer G
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBlueberry PlantsChromatography, High Pressure LiquidFlavonoidsFruitGeorgiaPhenolsPolymersRosaceae

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11929309

Clinical Trial Links

Compared Effect of a Fruit Milk Shake With a Protein-Carbohydrate Supplement on Recovery After Resistance Exercise

Citation

Sellappan, Subramani, et al. "Phenolic Compounds and Antioxidant Capacity of Georgia-grown Blueberries and Blackberries." Journal of Agricultural and Food Chemistry, vol. 50, no. 8, 2002, pp. 2432-8.
Sellappan S, Akoh CC, Krewer G. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J Agric Food Chem. 2002;50(8):2432-8.
Sellappan, S., Akoh, C. C., & Krewer, G. (2002). Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. Journal of Agricultural and Food Chemistry, 50(8), 2432-8.
Sellappan S, Akoh CC, Krewer G. Phenolic Compounds and Antioxidant Capacity of Georgia-grown Blueberries and Blackberries. J Agric Food Chem. 2002 Apr 10;50(8):2432-8. PubMed PMID: 11929309.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. AU - Sellappan,Subramani, AU - Akoh,Casimir C, AU - Krewer,Gerard, PY - 2002/4/4/pubmed PY - 2002/5/30/medline PY - 2002/4/4/entrez SP - 2432 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 8 N2 - Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC). Each sample was analyzed for phenolic acids (gallic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and ellagic acid) and flavonoids (catechin, epicatechin, myricetin, quercetin, and kaempferol). A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for analysis. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on retention time and UV spectra by comparison with pure commercial standards. Phenolic acids ranged from 0.19 to 258.90 mg/100 g fresh weight (FW), and flavonoids ranged from 2.50 to 387.48 mg/100 g FW. Total polyphenols ranged from 261.95 to 929.62 mg/100 g FW, and total anthocyanins ranged from 12.70 to 197.34 mg/100 g FW. TEAC values varied from 8.11 to a maximum of 38.29 microM/g FW. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. The data indicate that blueberries and blackberries are rich sources of antioxidants. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11929309/Phenolic_compounds_and_antioxidant_capacity_of_Georgia_grown_blueberries_and_blackberries_ L2 - https://doi.org/10.1021/jf011097r DB - PRIME DP - Unbound Medicine ER -