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Contribution of individual polyphenolics to total antioxidant capacity of plums.
J Agric Food Chem. 2003 Dec 03; 51(25):7240-5.JA

Abstract

To study the effect of polyphenolics on antioxidant capacities of plums, the amounts of total phenolics, total flavonoids and individual phenolic compounds, and vitamin C equivalent antioxidant capacity (VCEAC) of eleven plum cultivars was determined. There was a good linear relationship between the amount of total phenolics and total antioxidant capacity (r2 = 0.9887). The amount of total flavonoids and total antioxidant capacity also showed a good correlation (r2 = 0.9653). Although the summation of individual antioxidant capacity was lower than the total antioxidant capacity of plum samples, there was a positive correlation (r2 = 0.9299) of total antioxidant capacity of plum samples with the sum of the VCEACs calculated from individual phenolics. Chlorogenic acids and glycosides of cyanidin, peonidin, and quercetin were major phenolics among eleven plum cultivars. The antioxidant capacity of chlorogenic acids and anthocyanins showed higher correlation (r2) of 0.7751 and 0.6616 to total VCEAC, respectively, than that of quercetin glycosides (r2 = 0.0279). Chlorogenic acids were a major source of antioxidant activity in plums, and the consumption of one serving (100 g) of plums can provide antioxidants equivalent to 144.4-889.6 mg of vitamin C.

Authors+Show Affiliations

Department of Food Science and Technology, Cornell University, Geneva, New York 14456.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

14640564

Citation

Chun, Ock Kyoung, et al. "Contribution of Individual Polyphenolics to Total Antioxidant Capacity of Plums." Journal of Agricultural and Food Chemistry, vol. 51, no. 25, 2003, pp. 7240-5.
Chun OK, Kim DO, Moon HY, et al. Contribution of individual polyphenolics to total antioxidant capacity of plums. J Agric Food Chem. 2003;51(25):7240-5.
Chun, O. K., Kim, D. O., Moon, H. Y., Kang, H. G., & Lee, C. Y. (2003). Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry, 51(25), 7240-5.
Chun OK, et al. Contribution of Individual Polyphenolics to Total Antioxidant Capacity of Plums. J Agric Food Chem. 2003 Dec 3;51(25):7240-5. PubMed PMID: 14640564.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of individual polyphenolics to total antioxidant capacity of plums. AU - Chun,Ock Kyoung, AU - Kim,Dae-Ok, AU - Moon,Hae Yeon, AU - Kang,Hee Gon, AU - Lee,Chang Yong, PY - 2003/12/4/pubmed PY - 2004/1/15/medline PY - 2003/12/4/entrez SP - 7240 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 25 N2 - To study the effect of polyphenolics on antioxidant capacities of plums, the amounts of total phenolics, total flavonoids and individual phenolic compounds, and vitamin C equivalent antioxidant capacity (VCEAC) of eleven plum cultivars was determined. There was a good linear relationship between the amount of total phenolics and total antioxidant capacity (r2 = 0.9887). The amount of total flavonoids and total antioxidant capacity also showed a good correlation (r2 = 0.9653). Although the summation of individual antioxidant capacity was lower than the total antioxidant capacity of plum samples, there was a positive correlation (r2 = 0.9299) of total antioxidant capacity of plum samples with the sum of the VCEACs calculated from individual phenolics. Chlorogenic acids and glycosides of cyanidin, peonidin, and quercetin were major phenolics among eleven plum cultivars. The antioxidant capacity of chlorogenic acids and anthocyanins showed higher correlation (r2) of 0.7751 and 0.6616 to total VCEAC, respectively, than that of quercetin glycosides (r2 = 0.0279). Chlorogenic acids were a major source of antioxidant activity in plums, and the consumption of one serving (100 g) of plums can provide antioxidants equivalent to 144.4-889.6 mg of vitamin C. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14640564/Contribution_of_individual_polyphenolics_to_total_antioxidant_capacity_of_plums_ L2 - https://doi.org/10.1021/jf0343579 DB - PRIME DP - Unbound Medicine ER -