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Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.
Plant Foods Hum Nutr. 2015 Dec; 70(4):427-32.PF

Abstract

The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94% of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0%). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Lee SG
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit 4017, Storrs, CT, 06269-4017, USA.
Vance TM
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit 4017, Storrs, CT, 06269-4017, USA.
Nam TG
Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 446-701, South Korea.
Kim DO
Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 446-701, South Korea.
Koo SI
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit 4017, Storrs, CT, 06269-4017, USA. Invited Scholar at Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 446-701, South Korea.
Chun OK
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit 4017, Storrs, CT, 06269-4017, USA. ock.chun@uconn.edu.

MeSH

AnthocyaninsAntioxidantsBlueberry PlantsFruitRibesRubus

Pub Type(s)

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

Language

eng

PubMed ID

26515081

Citation

Lee, Sang Gil, et al. "Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 70, no. 4, 2015, pp. 427-32.
Lee SG, Vance TM, Nam TG, et al. Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries. Plant Foods Hum Nutr. 2015;70(4):427-32.
Lee, S. G., Vance, T. M., Nam, T. G., Kim, D. O., Koo, S. I., & Chun, O. K. (2015). Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 70(4), 427-32. https://doi.org/10.1007/s11130-015-0514-5
Lee SG, et al. Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries. Plant Foods Hum Nutr. 2015;70(4):427-32. PubMed PMID: 26515081.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries. AU - Lee,Sang Gil, AU - Vance,Terrence M, AU - Nam,Tae-Gyu, AU - Kim,Dae-Ok, AU - Koo,Sung I, AU - Chun,Ock K, PY - 2015/10/31/entrez PY - 2015/10/31/pubmed PY - 2016/9/7/medline KW - Anthocyanin composition KW - Black currant KW - Blackberry KW - Blueberry KW - Total antioxidant capacity SP - 427 EP - 32 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 70 IS - 4 N2 - The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94% of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0%). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/26515081/Contribution_of_Anthocyanin_Composition_to_Total_Antioxidant_Capacity_of_Berries_ DB - PRIME DP - Unbound Medicine ER -