Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC–MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500 m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400 mV), but higher than malvidin-3-O-glucoside (483 mV). Tafel’s plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188 mV/dec, respectively. These values are higher than the expected 120 mV/dec corresponding to a first electronic transfer but smaller compared to the 523 mV/dec corresponding to young wine.     

Characteristic phenolic composition of the Greek variety Mavrokountoura grape and wine

Mavrokountoura, a clone of the Mandilaria grape cultivar, was studied for the first time. The morphological characteristics and composition of berries were determined, as well as total phenols and tannins in skins, flesh, and seeds. The skin anthocyanins were identified using HPLC-MS/MS and quantified using HPLC-DAD. Two main anthocyanins were identified as malvidin-3-O-glucoside and malvidin-3-O-(6″-p-coumaroyl)-glucoside. One minor anthocyanin was identified as malvidin-3-O-(6″-acetyl)-glucoside. Glycosides of delphinidin, petunidin, and peonidin were detected in traces. Young Mavrokountoura wine was also studied. Extraction of total phenols from the grape to the young wine amounted to 32%, composing mainly non-tannic phenols. The individual anthocyanin components exhibited different extractability values from the skin to wine, ranging between 10–94%.     

葡萄酒干物质和花色苷对人体肠道菌群的影响：基于体外模拟发酵法

本实验将葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷与人体肠道菌群进行体外模拟发酵,通过16S rRNA测序,比较肠道菌群物种丰度、多样性和功能基因等方面的差异,分析肠道菌群结构与功能的变化,探究葡萄酒花色苷对肠道菌群的影响。结果表明,高浓度葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷均可降低Firmicutes/Bacteroidetes（F/B）值,在0～24 h内降幅分别为32.98%和60.43%。葡萄酒花色苷还可有效延缓放线菌门（Actinobacteria）和乳杆菌属（Lactobacillus）相对丰度降低的速率;降低有害菌大肠埃氏菌属-志贺氏菌属（Escherichia-Shigella）和克雷伯氏菌（Klebsiella）的相对丰度,在0～24 h内降幅分别为66.36%和33.33%。同时葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷均能提高肠道菌群与新陈代谢相关基因的表达,尤其是脂质代谢和能量代谢。红葡萄酒花色苷可促进肠道益生菌的生长,抑制部分有害菌增殖,调节肠道菌群结构和功能,提高人体肠道新陈代谢能力。     

橡木桶对葡萄酒陈酿中花色苷的影响

采用高效液相色谱对两种赤霞珠干红葡萄酒在陈酿过程中花色苷的变化进行分析,发现二甲花翠素3-O-葡萄糖苷、二甲花翠素3-O-乙酰葡萄糖苷和花翠素3-O-葡萄糖苷是戎子酒庄赤霞珠干红葡萄酒的主要呈色花色苷。陈酿过程中,2号酒的总花色苷下降高于1号酒;1号酒二甲花翠素3-O-肉桂酰葡萄糖苷的下降率最高,2号酒甲基花青素3-O-肉桂酰葡萄糖苷的下降最高;不同型橡木桶对酒中花色苷的降低区别较为明显;三种呈色花色苷的下降与总花色苷下降高度相关。     

高速逆流色谱法分离红葡萄皮中的花色苷

建立高速逆流色谱(HSCCC)法分离制备红葡萄皮中花色苷单体的方法。以乙腈-正丁醇-甲基叔丁基醚-水-三氟乙酸(1∶40∶1∶50∶0.01, V/V)为溶剂体系,上相（有机相）为固定相,下相（水相）为流动相,流速为2.0 mL/min,转速为950 r/min,进样量为200 mg,分离得到的组分利用紫外-可见（UV）光谱和液质联用（HPLC-MS）技术进行定性分析。结果表明,经过一次高速逆流分离即可得到3种花色苷单体,分别为飞燕草色素-3-O-葡萄糖苷、锦葵色素-3-O-葡萄糖苷和芍药色素-3-O-葡萄糖苷,高效液相色谱（HPLC）峰面积归一法计算其纯度分别为93.7%、95.2%、91.6%。采用高速逆流色谱法成功从红葡萄皮中一次性分离得到3种高纯度的花色苷单体,其中芍药色素-3-O-葡萄糖苷为首次分离得到。     

Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes

Three wine grapes, Norton (Vitis aestivalis), Cabernet Franc clone1, and Cabernet Franc clone313 (Vitis vinifera), collected from a Virginia vineyard were evaluated and compared for their antioxidant properties and phenolic profile. All grape extracts exerted remarkable antioxidant activities. Their oxygen radical absorbance capacity (ORAC) values were not significantly different from one another, ranging from 22.9 to 26.7 μmol TE/g of fresh weight. The Cabernet Franc clone1 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activity (8.8 μmol TE/g) compared to the Norton or Cabernet Franc clone313 grape extracts (7.9 μmol TE/g and 5.4 μmol TE/g, respectively). The Norton grape contained significantly higher total phenolic, anthocyanin, and flavonoid content than the Cabernet Franc grapes (p < 0.05). The hydroxybenzoic acids, in particular gallic acid, were the major phenolic acids in all the grape extracts. The Norton grape variety was found to be rich in malvidin-diglucoside and malvidin-glucoside, while the malvidin-diglucoside was negligible in the Cabernet Franc grapes. The results suggest a remarkable impact of grape genotype on its antioxidant properties and phenolic composition in Virginia-grown wine grapes.     

Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition

Seven primocane fall-bearing raspberry (Rubus idaeus L.) cultivars, Nova (red), Dinkum (red), Heritage (red), Autumn Britten (red), Josephine, Anne (yellow), Fall Gold (yellow) were analysed for potential health promoting properties including their inhibitory effect on starch and fat digestive enzymes, antioxidant activities, and phenolic composition. The tested raspberry extracts showed no detectable inhibition of pancreatic α-amylase and lipase. However, all the extracts exhibited potent inhibition of α-glucosidase with IC₅₀ from 16.8 to 34.2 μg/mL. Four phenolic compounds, ellagic acid, cyanidin-diglucoside, pelargonidin-3-rutinoside, and catechin were identified as the active α-glucosidase inhibitors. The raspberry extracts also possessed significant antioxidant activities with oxygen radical absorbance capacities (ORAC) ranging from 136.7 to 205.2 μmol Trolox equivalents (TE)/g dry weight fruit and DPPH radical scavenging activities from 305 to 351 μmol TE/g. The total phenolic content of raspberry cultivars varied significantly from 40.9 to 98.5 mg of gallic acid equivalents/g dry weight. The anthocyanin content varied widely from 0.1 to 9.5 mg cyanidin 3-glucoside equivalents/g. Nine phenolic acids were quantified in raspberries and their total amounts varied from 157.3 to 713.5 μg/g. The enzyme inhibition and antioxidant properties of raspberry cultivars were not correlated with their total phenolic, anthocyanin, and phenolic acid content. Overall, ‘Dinkum’ and ‘Josephine’ raspberry varieties possess higher total phenolic content, ORAC, DPPH radical scavenging activity, and α-glucosidase inhibitory activity than other five cultivars.     

Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits

The objective of this study was to investigate antioxidant activities and anthocyanin profiles in the fruits of Liriope platyphylla, where these are considered functional substances in Korea. The acidic methanol extract of this species exhibited potent antioxidant activities, showing 83.9% DPPH scavenging activity and 92.5% ABTS scavenging activity at a concentration of 0.5 mg/ml. Moreover, anthocyanins were identified by reversed-phase C₁₈ column chromatography, NMR spectroscopy, and HPLC-DAD-ESI/MS analysis. Seven anthocyanins were characterised, including delphinidin-3-O-glucoside (1), delphinidin-3-O-rutinoside (2), cyanidin-3-O-glucoside (3), petunidin-3-O-glucoside (4), petunidin-3-O-rutinoside (5), malvidin-3-O-glucoside (6), and malvidin-3-O-rutinoside (7). Among these, petunidin-3-O-rutinoside (5) (7302.2 μg/g) and malvidin-3-O-rutinoside (7) (5776.1 μg/g) were the predominant anthocyanins, whereas the least prevalent anthocyanin was found to be cyanidin-3-O-glucoside (3) (64.9 μg/g). Therefore, our results suggest that strong antioxidant activities of the acidic methanol extract of L. platyphylla fruits are correlated with high anthocyanin contents, particularly the petunidin-3-O-rutinoside (5) and malvidin-3-O-rutinoside (7).     

Degradation kinetics of pigment,colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

Coloured model juices with extracts from several species of commonly consumed vegetables rich in anthocyanins (eggplant peel, strawberry, grape, bilberry, red raspberry and plum peel) were studied in detail. The model juices prepared at pH 4.5 were stored in darkness for 17 weeks at 20 °C. The kinetics of anthocyanin degradation, colour and stability of the antioxidant capacity were measured during storage. The anthocyanins were determined identifying delphinidins, cyanidins, petunidins, pelargonidins, peonidins and malvidins. The extraction yields ranged from 2.3% to 13.3%. The level of anthocyanins in the model juices prepared with the extracts ranged between 4 and 158 mg L^–1. The results showed a good correlation between the anthocyanin concentration and the time of storage, with determination coefficients varying from R² = 0.9470 to R² = 0.9855. The eggplant peel, grape and plum peel anthocyanins showed the highest half‐life and D values that were higher than those of 12 and 17 weeks, respectively. The antioxidant capacity showed a high stability during the time of storage for all the model juices, showing the eggplant peel model juice the highest values.     

乙烯利处理‘赤霞珠’葡萄果实对其葡萄酒中酚类物质组分的影响

为探索外源乙烯利处理葡萄果实对葡萄酒酚类物质组分的影响,本研究以欧亚种酿酒葡萄‘赤霞珠’为试材,在转色期对葡萄果实喷施400 mg/L乙烯利（含1 mL/L Tween-80）（处理组）或1 mL/L Tween-80（对照组）,采收期采收并进行小容器发酵后,利用高效液相色谱离子阱-质谱联用对葡萄酒酚类物质进行定性和定量分析。结果表明,外源乙烯利处理可有效提高葡萄酒的饱和度（C值）及红黄色色调（a值和b值）,提高葡萄酒中以二甲花翠素-3-O-葡萄糖苷和二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷为主的大部分单体花色苷和总花色苷质量浓度,同时以表儿茶素和没食子酸为主的大部分单体非花色苷酚和非花色苷酚的总质量浓度也显著提高,而葡萄酒中的花青素-3-O-(6-O-乙酰化)葡萄糖苷、花青素-3-O-(6-O-反式香豆酰化)葡萄糖苷和水杨酸质量浓度不受乙烯利处理的影响。偏最小二乘法判别分析结果表明,对照组和处理组的葡萄酒中酚类物质组分差异较大,花色苷酚中的二甲花翠素-3-O-葡萄糖苷、二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷、甲基花翠素-3-O-(6-O-乙酰化)葡萄糖苷和羟基苯甲酸中的没食子酸是其主要的差异性酚类物质组分,且对乙烯利处理的葡萄酒贡献较大。乙烯利处理能够提高葡萄酒中3’5’/3’-羟基取代花色苷、甲基化/未甲基化花色苷、吡喃/非吡喃花色苷的比例,同时降低3’5’/3’-羟基取代黄烷醇和3’5’/3’-羟基取代黄酮醇的比例。综上,田间应用乙烯利处理葡萄果实有助于葡萄酒中酚类物质的积累,可应用于酿酒葡萄的栽培生产中。     

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

Vinegars elaborated from white wine can be characterized by their phenolic composition. Indeed, for authenticity purpose, phenolic composition can be used to identify Sherry and Balsamic vinegars. However, the phenolic composition of red wine vinegars has scarcely been studied. Anthocyanin compounds in particular remain largely unknown. This study focuses on the analysis of anthocyanin compounds in red wine vinegar and the effect of acetification with submerged culture on such vinegars.The vinegar used in this study was produced from a young Cabernet Sauvignon wine in a laboratory-scale fermenter. Subsequent analyses of both wine and vinegar included their anthocyanin profile (by LC/MS), and their non-anthocyanin phenolic profile (by LC/DAD). In addition, wine and vinegar anthocyanin extracts were fractionated by CCC to determine the contribution of the fractions to overall antioxidant activity (AA), using ORAC, FRAP and DPPH assays.A total of 20 anthocyanin compounds were identified in the vinegar. As far as we know, this is the first time that anthocyanin-derived pigments (pyranoanthocyanins and ethyl-linked compounds) have been identified in red vinegar in such detail. Moreover, an original contribution of this study is the identification for the first time of catechyl-pyranocyanidin-3-glucoside in vinegar and wine, as well as two anthocyanin compounds not previously reported in vinegar or Cabernet Sauvignon wine: acetyl vitisin B and coumaroyl vitisin B. After the acetification process, vitisin-type and ethyl-linked compounds increased and monomeric anthocyanins, phenolic acids (ferulic acid, caffeic acid and caftaric acid) and flavan-3-ol ((+)-catechin) decreased.Although the proportion by weight of the polymeric compound fraction is similar in wine and vinegar, the AA of these polymers in vinegar is significantly greater (p < 0.05). We have also determined for the first time an approximate value of AA for malvidin-3-(6-acetyl)-glucoside isolated from vinegar.     

Free radical scavenging and antibacterial activities of southern Serbian red wines

Free radical scavenging and antibacterial activities were determined for several red wines from different grape varieties from the southern Serbia wine region. The amount of polyphenols and anthocyanins in selected wines was investigated and the potential antibacterial activity of the wines against pathogenic strains of Staphylococcus aureus and Escherichia coli was also determined. The free radical scavenging and antibacterial activity of the wines was correlated with polyphenolic and anthocyanin content. The significant differences in the antioxidant and antibacterial activities between the wines from grape cultivars (Cabernet Sauvingon and Pinot Noir) and the indigenous varieties (Vranac and Prokupac) were not confirmed. The hypothesis of a protective effect of red wine is supported by our results that show that the red wines with higher amounts of polyphenols and anthocyanins had higher antioxidant and antibacterial properties.     

HPLC法测定甘肃地产不同品种酿酒葡萄中的花色苷

利用高效液相色谱(HPLC)法对甘肃地产9种酿酒葡萄中的花色苷进行了检测分析。在9种酿酒葡萄中共定性检测到9种花色苷(黑比诺除外,共检测到5种)。利用相对百分含量对这9种花色苷进行了比较分析,结果发现,9种酿酒葡萄都以二甲花翠素-3-O-葡萄糖苷含量最高,其他花色苷含量依酿酒葡萄品种不同而各异;利用9种花色苷总峰面积对9种酿酒葡萄所含花色苷总量进行了比较分析,其含量顺序依次为美乐宝石晚红蜜蛇龙珠西拉赤霞珠品丽珠黑比诺马瑟兰;同时,利用4种花色苷对照品所得标准曲线方程对9种酿酒葡萄中的4种花色苷含量进行了定量计算。为甘肃产区酿酒葡萄在花色苷方面的品质评价提供了重要参考依据。     

Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages

The validity of different colorimetric methods used to quantify various families of antioxidant compounds was evaluated with standard compounds. The colorimetric tests for global evaluation of flavonoids, anthocyans, and flavanols were found generally unreliable, as reactions could be different for individual compounds within a family (anthocyanins or flavonols or flavan-3-ols) and not specific to one family. In the flavonoid test, for example, flavonols reacted very well, anthocyanins did not react, and flavanons reacted only slightly. The same methods were applied also to beverages known for their antioxidant content (apple, orange, grape, and vegetable juices, ice tea, and red wine) and the data were compared with the results of HPLC analysis of specific compounds. The values obtained in a colorimetric test were generally higher than the sum of the values obtained for the corresponding individual compounds by HPLC analysis, mainly because other compounds can interfere with the colorimetric tests. For example, in wine, anthocyanin concentrations obtained by colorimetric test were 9068 ± 1407 μmol/100 ml (mean ± SEM), higher than the sum of the six main anthocyanidins detected by HPLC, only 41 μmol/100 ml. The relative antioxidant capacity values determined for beverages on the basis of colorimetric tests could exceed by far the values previously measured in radical-scavenging tests (for instance, the antioxidant capacity attributable to anthocyans in wine on the basis of the colorimetric test was 50 times higher than the total antioxidant capacity measured by the ORAC assay). In conclusion, colorimetric tests for flavonoids, anthocyans, and flavanols appeared generally unreliable for estimating their content and thus the antioxidant capacity reliable to these compounds.     

Anti-oxidant,anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

The purpose of the study was to determine polyphenols, anthocyanins and ascorbic acid in the extracts of black raspberry fruits and wine, along with their anti-oxidant, anti-proliferative and anti-inflammatory activities. Black raspberry fruits without or with seeds crushed were blended in 60% ethanol (FE and FES, respectively) or in water (FW and FWS, respectively). Black raspberry wine without or with seeds crushed (W and WS, respectively) were prepared. Polyphenol content was the highest in the FES (8.25 mg/g fruit). Generally the ethanol extracts with seeds crushed showed higher anti-oxidant activities with the lowest DPPH IC₅₀ (130 μg/ml (freeze-dried extract/reaction solution)) for the FES and the lowest ABTS IC₅₀ (198 μg/ml) for the WS. Cell viabilities were reduced by 13–70% when treated with 100 μg/ml (freeze-dried extract/medium) for HT-29 cells and 1000 μg/ml for LNCaP cells. The FES most actively suppressed nitric oxide production in LPS-stimulated RAW264.7 cells (p < 0.05). Superoxide dismutase and glutathione peroxidase activities treated with the extracts were higher than the control (p < 0.05).     

Comparison of chromatic properties,stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods

The chromatic properties of anthocyanin-based aqueous extracts obtained from grape pomace from different vinifications methods (one rosé vinification, 6 h of skin contact time and three red wine vinifications, with 4, 8 and 12 days of skin contact time) have been studied. Differences due to the vinification method from which the pomace was obtained were clearly observed. Extracts from rosé vinifications had the highest content of anthocyanin compounds (measured both spectrophotometrically and by HPLC methods) although the total phenol content did not differ significantly between the different pomace extracts. As regards the stability of the different aqueous extracts under different pH, temperature and light conditions, only small differences were observed. Also, the antioxidant capacity of the extracts was evaluated and no significant differences were found between them; a better correlation being found between antioxidant capacity and estimated total phenol content than with anthocyanin content.     

Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and antioxidant activities of extracts were further analyzed. The results showed that the total phenolic content of peel extracts was superior to that of pulp extracts. The total anthocyanin content of peel extracts was 180 ± 2.91 mg/100 g of fresh peel tissues. K. coccinea anthocyanins were stable below pH 4, whilst high temperature and extended heating time induced their degradation. Metal-chelating capacity (MCC) assay indicated that no ortho-dihydroxy aromatic moiety existed in the B-ring of the anthocyanin molecules, but there might be a catechol group in the B-ring of the polyphenol molecules. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and reducing power of extracts decreased in the following order: peel polyphenol extracts > anthocyanin extracts > pulp polyphenol extracts. It would be worthwhile to introduce this rare fruit into more countries.     

不同品种染色葡萄转色期花色苷积累的差异性研究

该研究探究了三个染色葡萄品种烟73、Kolor和Tintorera在转色期其果皮和果肉中花色苷积累的差异。 通过利用高效液相色 谱-离子阱质谱联用仪（HPLC-ITMS）对花色苷的检测发现,各染色葡萄品种花色苷含量和比例存在组织特异性。 果皮和果肉中含量最 高的花色苷分别为二甲花翠素-3-O-葡萄糖苷和甲基花青素-3-O-葡糖苷,果皮和果肉中所占比例最高的花色苷分别为3',4',5'-羟基取 代花色苷和3',4'-羟基取代花色苷。 此外,基于各类花色苷的含量主成分分析（PCA）也能明显区分三个品种的果皮和果肉。 就不同品 种而言,烟73和Tintorera花色苷组成相似,而与Kolor存在明显差异（P＜0.05）。 该研究为探究染色葡萄不同组织中花色苷的合成机理 提供了基础,并且为染色葡萄在葡萄酒调色中的应用提供了理论依据。     

EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines.

PRACTICAL APPLICATIONS

Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer.     

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

ABSTRACT: Raspberry (Aksu Kırmızısı, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-[3-ethylbenzothialozine-sulphonic acid][ABTS], 2,2-diphenyl-1-picrylhydrazyl radical [DPPH], and cupric ion reducing antioxidant capacity [CUPRAC]), total phenol, total flavonoid, and total anthocyanin contents. In addition, 10 anthocyanins and anthocyanidins were determined in raspberry and blackberry by liquid chromatography-mass spectrometry (LC-MS/MS). Raspberry and blackberry had the highest ABTS, DPPH, CUPRAC, total phenol, and total flavonoid contents in methanol extracts, whereas total anthocyanin contents were the highest in water extracts. The antioxidant activity of the raspberry and blackberry was directly related to the total amount of phenolic compounds detected in the raspberry and blackberry. All antioxidant activity values were highly correlated with anthocyanin content in blackberry (0.93 ≤ r ≤ 0.99, P = 0.05). On the other hand, high correlation between total flavonoid content and antioxidant activity was recorded in water extract of blackberry (0.91 ≤ r ≤ 0.93, P = 0.05). ABTS value was highly correlated with total flavonoid content in methanol extract (r = 0.90), whereas total flavonoid content was relatively less correlated with DPPH (r = 0.85) and CUPRAC (r = 0.89).