Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)

ABSTRACT:  Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were determined in extracts of Andes berry fruit ( Rubus glaucus Benth). Anthocyanis (ACNs) were isolated and characterized by means of high-performance liquid chromatography (HPLC) with photodiode array detection and electro spray ionization/mass spectrometry (PDA-ESI/MS/MS) analysis. The anthocyanin (ACN) content was 45 mg/100 g FW. The isolated anthocyanins were characterized as cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3-xylorutinoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and pelargonidin 3-rutinoside. The ascorbic acid content was 10.1 mg/100 g FW. The total phenolic content as determined by the Folin–Ciocalteau method was 294 mg GAE/100 g FW while the antioxidant activity as measured by ABTS ^{· +} radical scavenging capacity and ferric reducing antioxidant power (FRAP) was 2.01 and 4.50 mmol TE/100 g FW or 8.22 mmoles ferric iron reduced/100 g FW, respectively. The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants.     

Sugars,organic acids,phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)

Sugars, organic acids, phenolics and anthocyanins in fruits of 13 sweet cherry cultivars: Badascony, Burlat, Early Van Compact, Fercer, Fernier, Ferprime, Lala Star, Lapins, Noire de Meched, Sylvia, Vesseaux, Vigred (red-coloured) and Ferrador (bi-coloured) were quantified by HPLC. Sweet cherry cultivars of different pomological characteristics and different time of ripening were evaluated sensorily. Cultivars were evaluated for their total phenolic content and antioxidant activity. The sum of sugars (glucose, fructose, sucrose and sorbitol) ranged from 125 to 265 g/kg fresh weight (FW) and the sum of organic acids (malic, citric, shikimic and fumaric) ranged from 3.67 to 8.66 g/kg FW. Total phenolic content ranged from 44.3 to 87.9 mg gallic acid equivalents/100 g FW and antioxidant activity ranged from 8.0 to 17.2 mg ascorbic acid equivalent antioxidant capacity mg/100 g FW. The correlation of antioxidant activity with total phenolics content and content of anthocyanins was cultivar dependent.     

Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)

Major anthocyanins, ascorbic acid content, total phenolic content, and the radical scavenging activity against ABTS and DPPH radicals in petals of orange Nasturtium flowers (Tropaeolum majus), were investigated. Anthocyanin (ACN) content in the petals was 72 mg/100 g FW and pelargonidin 3-sophoroside represented 91% of the total ACN content. The ascorbic acid content was 71.5 mg/100 g and the total phenolic content as determined by the Folin–Ciocalteau method was 406 mg GAE/100 g FW. The radical scavenging activities against ABTS and DPPH radicals were 458 and 91.87 μm trolox eq/g FW, respectively. The excellent free radical scavenging activities along with high phenolic and ascorbic acid content of Nasturtium flowers suggest that they could be source of natural pigments and antioxidants for applications in functional foods.     

Changes in bioactive compounds and antioxidant capacity of fresh-cut cashew apple

In this study, ascorbic acid, total polyphenols and proanthocyanidins of fresh-cut cashew apple were quantified. Antioxidant capacity was determined in whole juice and in polyphenols extracts by three methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and ??-carotene bleaching. Effect of cutting and storage for 24 h at 2 °C, 27 °C and 40 °C on these compounds were also evaluated. Cashew apple presented 163 mg of ascorbic acid per 100 g of fresh weight (FW). Soluble and hydrolysable polyphenols contents were 12.79 mg GAE/100 g FW and 18.53 mg GAE/100 g FW and proanthocyanidins were 9.27 mg/100 g FW. Antioxidant capacity of juice and polyphenols extract was high for DPPH method. Storage temperatures affected bioactive compounds on cut cashew apple. The content of ascorbic acid decreased in all temperatures. Proanthocyanidins were more sensitive to 40 °C than to other temperatures. The content of polyphenols and antioxidant capacity of juice by DPPH assay did not change. However, the reducing power was lower in samples kept at high temperatures. A strong positive correlation between ascorbic acid and FRAP (r = 0.99) and a negative correlation between DPPH and FRAP (r = − 0.79) were observed. No correlations were found between polyphenols and antioxidant capacity indicating the importance of phenolic composition in the extracts. The results confirm the importance of temperature and injury on the quality of cashew apple.     

Antioxidant capacity,phenol, anthocyanin and ascorbic acid contents in raspberries,blackberries, red currants,gooseberries and Cornelian cherries

Raspberry (Rubus idaeus), blackberry (Rubus fructicosus), raspberry × blackberry hybrids, red currant (Ribes sativum), gooseberry (Ribes glossularia) and Cornelian cherry (Cormus mas) cultivars and native populations of varied pigmentation, originally from the Mediterranean area of Northern Greece, were assayed for antioxidant activity (determined as ferric reducing antioxidant power (FRAP) and deoxyribose protection), ascorbic acid, phenol, and anthocyanin contents. FRAP values ranged from 41 to 149 μmol ascorbic acid g⁻¹ dry weight and protection of deoxyribose ranged from 16.1% up to 98.9%. Anthocyanin content ranged from 1.3, in yellow-coloured fruit, up to 223 mg cyanidin-3-glucoside equivalents 100 g⁻¹ fresh weight in Cornelian cherry, whereas phenol content ranged from 657 up to 2611 mg gallic acid equivalents 100 g⁻¹dry weight. Ascorbic acid content ranged from 14 up to 103 mg 100 g⁻¹ fresh weight. The present study outlines that the native Cornelian cherry population is an extremely rich source of antioxidants, demonstrating its potential use as a food additive.     

Liaison of phenolic acids and biological activity of escalating cultivars of Daucus carota

The objective of the present study was to analyze and compare the phenolic compounds and their antioxidant capacities of new lines of Dacus carota. The selected cultivars showed high variation in the contents of total phenolics (30.26–65.39 mg/100 g FW) and total ascorbic acid (41.12–58.36 mg/100 g FW). Analysis on RP-HPLC revealed that hydroxycinnamic acids and its derivatives were major phenolic compounds present in D. carota extracts, whereas 5-caffeolquinic acid was a major hydroxycinnamic acid (ranged from 30.26 to 65.39 mg/100 g FW). DCP cultivar showed high total antioxidant capacity (77.69 mg/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (52.36 mg/100 g), superoxide radical scavenging capacity (53.69 mg/100 g), and hydroxyl radical scavenging capacity (51.91 mg/100 g). A linear relationship was found between total phenolic acid contents and antioxidant capacity. Both phenolic compounds and antioxidant capacities varied significantly (ρ < 0.05) among cultivars. DCP cultivar was found to be a rich source of phenolics and ascorbic acid with high antioxidant activity.     

Total Phenolics,Carotenoids, Ascorbic Acid,and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Abstract: Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh‐cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh‐cut cubes from ‘Tommy Atkin’ mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4‐d intervals during 16‐d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh‐cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16‐d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh‐cut mangoes with minimal effect on the visual appearance. Practical Application: Various methods/treatments are in use for extending the quality of fresh‐cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh‐cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16‐d storage. This is the first study reporting on the use of IR heat in fresh‐cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh‐cut mango cubes with minimal effect on the visual appearance.     

Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

ABSTRACT: Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.     

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

Free-radical scavenging, reducing activity and some phytochemical content (total phenolic, anthocyanin and ferulic acid) of eighteen Mexican maize phenotypes were determined. Total phenolic contents ranged from 215.8 to 3400.1 mg gallic acid/100 g of whole grain flour and total anthocyanins ranged from 1.54 to 850.9 mg cyanidin-glucoside equivalents/100 g of whole grain flour. Most of the phenolics in grain were in the bound form (ca. 85%), while anthocyanins were the major free phenolic compounds. Among the different samples, bound phenolic extracts of corn appeared to have greater anti-radical and reducing activities than free phenolic extracts from the same grain samples when tested at a normalized phenolic concentration. The phenotypes Veracruz 42 and AREQ516540TL exhibited the greatest activities and these purple-colored strains were most enriched in anthocyanins. Extracts from a red-colored phenotype Pinto were also among the most effective at exhibiting anti-radical activities. Differences in free-radical scavenging and reducing activities appeared to be dependent on the unique profile of anthocyanins and other phenolics in each phenotype.     

PROVITAMIN A (ALPHA-CAROTENE, BETA-CAROTENE AND BETA-CRYPTOXANTHIN) AND ASCORBIC ACID CONTENT OF JAPANESE AND AMERICAN PERSIMMONS

Provitamin A (alpha-carotene, beta-carotene and beta-cryptoxanthin) and ascorbic acid were determined in 14 cultivars of Japanese persimmons (Diospyros kaki) and one American persimmon (D. virginiana). The study included 14 varieties grown at the USDA Persimmon test plot at the Southeastern Fruit and Nut Tree Laboratory, Byron, GA and one commercial variety, Hachiya, produced in California and purchased locally. After saponification, carotenoids were extracted with hexane and quantitated by a reverse-phase HPLC system using a Zorbax ODS column and an isocratic solvent system of acetonitrile, methylene chloride and methanol (350:150:1). The total and reduced ascorbic acid were determined using AOAC methods. Variation in carotenoid content and carotenoid profiles was noted among the cultivars. The provitamin A activity ranged from 17 RE/100 g in Aizumi Shiraza to 120 RE/100 g in Hana Gosho. Beta-carotene was the predominate provitamin A isomer in 11 of the 15 cultivars with beta-cryptoxanthin predominate in the rest. Total ascorbic acid ranged from 35 mg/100 g in Hachiya to 218 mg/100 g in Fuyu. Mean provitamin A (RE/100 g) and ascorbic acid (mg/100 g) levels were higher in nonastringent persimmons compared to astringent persimmons (p < 0.0001). The data indicate that the Japanese persimmon is a good source of provitamin A activity and an excellent source of ascorbic acid.     

Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

Twenty-four exotic Colombian fruits were evaluated for antioxidant activity and total soluble phenolics (TP) (edible part, seed and peel) and ascorbic acid content (edible part). The antioxidant activities were evaluated by ABTS (free radical-scavenging capacity) and FRAP (ferric reducing antioxidant power) methods. The ABTS, FRAP, TP and ascorbic acid values in the edible part were 3.25 to 175 ??M Trolox equiv/g fresh weight (FW), 6.29 to 144 ??M Trolox equiv/g FW, 15.7 to 1018 mg gallic acid equiv/100 g FW, and 0.53 to 257 mg ascorbic acid/100 g FW respectively. There were positive correlations between antioxidant activity (assessed by both ABTS and FRAP) and TP and ascorbic acid with the FRAP and ABTS methods. The edible part of banana passion fruits (P. tarminiana and P. mollisima) exhibited the highest values of antioxidant activity and total phenolics, while the highest level of ascorbic acid was recorded in the edible part of guava apple and cashew. The seeds with the highest values of antioxidant activity and total phenols were cashew, algarrobo, arazá and coastal sapote, while the peel of coastal sapote and algarrobo had the highest values of antioxidant activity and total phenolics. To the best of our knowledge, this paper reports the first evaluation of pulp, seed and skin of Colombian tropical fruits with a view to their knowledge utilization for the development of novel functional food products.     

Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars

This research was undertaken to evaluate the sugars, organic acids, phenolic compositions and antioxidant capacities of sweet cherry cultivars (Van, Noir de Guben, Larian and 0‐900 Ziraat) grown in Turkey. High‐performance liquid chromatographic methods were used to identify and quantify four sugars (sucrose, glucose, fructose and sorbitol) and four organic acids (malic, citric, shikimic, and fumaric acid). The major organic acid was found as malic acid (8.54–10.02 g kg^?1 of FW). With regard to sugars, glucose was present in the largest amounts (44.71–48.31 g kg^?1 of FW) for sweet cherry cultivars. The sum of sugars ranged from 103.87 (Larian) to 113.13 g kg^?1 of FW (0‐900 Ziraat) and that of organic acids from 12.01 (0‐900 Ziraat) to 14.17 g kg^?1 of FW (Noir de Guben). A total of eleven phenolic compounds were identified and quantified in sweet cherry cultivars, including hydroxycinnamic acids (3), anthocyanins (5), flavan‐3‐ols (2) and flavonol (1) compounds. Total phenolic contents ranged from 88.72 (Van) to 239.54 (Noir de Guben) mg/100 g of FW, while antioxidant activities ranged from 2.02 to 7.75 μm Trolox equivalents g^?1 of FW.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

Anthocyanins,Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press Cakes

ABSTRACT: Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of “Black Veil” cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars “Ben Lear” and “Black Veil.” The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of “Ben Lear” cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC‐UV/MS in mature berries. The composition of individual anthocyanins in berries was quite similar in all the studied cranberry cultivars. While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by‐products of cranberries juice—berry cakes, were analyzed and obtained results were compared with the properties of extracts made from whole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were the most sensitive among 10 tested Gram‐negative and Gram‐positive bacteria.     

Analysis and metabolite profiling of glucosinolates,anthocyanins and free amino acids in inbred lines of green and red cabbage (Brassica oleracea L.)

We profiled and quantified glucosinolates (GSLs), anthocyanins and free amino acids in thirty-seven inbred lines green and red cabbage. Analysis of these distinct cabbages revealed the presence of 8 GSLs, 13 anthocyanins and 12 free amino acids. GSL contents were varied among the different lines of cabbage. The maximum levels of glucoraphanin (14.91 μmol/g DW) and glucobrassicin (12.37) were found in FX 1-28 and FX 1-32 lines, respectively. Total GSLs in red cabbage lines were 50% higher than those of green cabbage. Anthocyanin contents in red cabbage were ranged from 4.11 to 6.81 mg/g DW in FX 2-3 and FX 1-34 lines, respectively. Among the 13 anthocyanins, both cyanidin 3-(feruloyl) (sinapoyl)diglucoside-5-glucoside and cyanidin 3-(sinapoyl) (sinapoyl)diglucoside-5-glucoside levels were the highest amounts. The amounts of total free amino acids were ranged from 523.5 to 1308 mg/100 g fresh weight (FW) in green cabbage and 484.8 to 1271 in red cabbage, respectively. In red cabbage lines, 9.4% of the total free amino acids accounted essential amino acids such as valine, threonine, isoleucine, leucine and lysine. Thus, the amounts of GSLs, anthocyanins, and amino acids varied widely, and the variations in these compounds between the lines of cabbage were significant.     

不同品种石榴花色苷、总多酚含量及抗氧化活性比较研究

石榴中含有丰富的花色苷和多酚类物质,具有良好的抗氧化活性。以5个石榴品种(大叶天红蛋、大红酸、净皮甜、御石榴和喀什红子酸石榴)为实验材料,分析其总花色苷、总多酚含量,并用DPPH、FRAP、ABTS、螯合亚铁离子法测定抗氧化活性,比较不同石榴品种总花色苷、总多酚含量及抗氧化活性。结果表明:不同石榴品种总花色苷含量范围为3.54～13.89mg/100g,总多酚含量范围为38.89～68.28mg/100g;清除DPPH自由基范围为24.30%～45.73%;FRAP法测得的还原力范围为0.38～0.78;清除ABTS+.能力范围为58.02%～83.40%;螯合亚铁离子能力范围为14.73%～70.60%。相对而言,喀什红子酸石榴抗氧化活性较好,其次为御石榴。     

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, organic acids and phenolics. A total of seven phenolic compounds were characterised as hydroxycinnamic acid derivatives (neochlorogenic acid, p-coumaroylquinic acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside). The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin 3-glucoside equivalents/100 g fresh weight (FW), while the total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g FW. The oxygen radical absorbance capacity (ORAC) assay indicated that fruit of all genotypes possessed considerable antioxidant activity. The high level of phenolic compounds and antioxidant capacity of some sweet cherry fruits implied that they might be sources of bioactive compounds that are relevant to human health.     

Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria

Juices from 15 citrus varieties (six oranges, one lemon, two grapefruit, three bergamot, one cedar, one mandarin and one chinotto) from Calabria (Italy) were investigated mainly on quality parameters, total flavonoids, total phenolic compounds, total anthocyanin, ascorbic acid and antioxidant capacity (ABTS and DPPH assay). Total phenolic compounds had highest values, ranging from 1.54 mg/mL and 1.43 mg/mL respectively for pink grapefruit (PG) and yellow grapefruit (YG), to 0.92 and 0.96 mg/mL for cedar (C) and mandarin (Ma) respectively. Total anthocyanins ranged from 0.31 μg/mL yellow grapefruit (YG) to 3.51 μg/mL tarocco (T). Total flavonoids ranged from 0.09 mg/mL tarocco (T) to 0.24 mg/mL castagnaro (BC). In general the three cultivars of bergamot (BFe, BC and BF) have the greatest amount of flavonoids. All the analysed samples exhibit a good content of bioactive compounds.     

野生桃金娘主要抗氧化成分及其抗氧化能力

本实验研究了野生桃金娘（Rhodomyrtus tomentosa）的抗氧化能力、总多酚含量、总黄酮含量、抗坏血酸含量和花青素类成分。采用超高效液相串联光电二极管阵列（photo-diode array,PDA）检测器和离子肼质谱法（ultra performance liquid chromatography coupled to photo-diode array and ion-trap mass spectrometry,UPLC-PDAIT-MS）鉴定花青素类化合物,通过高通量的自由基清除方法测定抗氧化能力。结果表明：野生桃金娘具有较高的抗氧化能力。每克桃金娘的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力相当于67.2 μmol的抗坏血酸和28.5 μmol没食子酸;过氧化氢自由基清除能力（PSC单位）相当于23.2 μmol的抗坏血酸和14.3 μmol没食子酸;2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis（3-ethylbenzothi azoline-6-sulfonic acid） ammonium salt,ABTS）自由基（ABTS+·）清除能力相当于30.4 μmol的抗坏血酸和7.8 μmol没食子酸;对三价铁的还原能力相当于28.7 μmol的抗坏血酸和3.1 μmol没食子酸。野生桃金娘的总多酚含量和总黄酮含量分别是4 976 mg 没食子酸/100 g（以干质量计）和49.7 mg儿茶酚/100 g（以干质量计）,总抗坏血酸含量是9 mg/100 g（以鲜质量计）。总花青素含量相当于414 mg矢车菊素/100 g（以干质量计）,共有飞燕草素3-O-葡萄糖苷等7 种花青素类化合物被鉴别出来。     

<Emphasis Type="Italic">Aronia melanocarpa</Emphasis> phenolics and their antioxidant activity

The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in pomace >fruit >juice.