Phenolic compounds and antioxidant capacities of bayberry juices

被引：111

作者：

Fang, Zhongxiang ^{[1
]}

Zhang, Yuhuan ^{[1
]}

Lue, Yuan ^{[1
]}

Ma, Guangpeng ^{[2
]}

Chen, Jianchu ^{[1
]}

Liu, Donghong ^{[1
]}

Ye, Xingqian ^{[1
]}

机构：

[1] Zhejiang Univ, Sch Biosyst Engn & Food Sci, Dept Food Sci & Nutr, Hangzhou 310029, Zhejiang, Peoples R China

[2] China Rural Technol Dev Ctr, Beijing 100045, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 04期

关键词：

Bayberry; HPLC-DAD; Anthocyanins; Flavonols; Phenolic acids; Antioxidant capacities; MYRICA-RUBRA-SIEB; RADICAL SCAVENGING ACTIVITY; ACIDS; FLAVONOLS; ANTHOCYANINS; KAEMPFEROL; QUERCETIN; FOODS; HPLC;

D O I：

10.1016/j.foodchem.2008.07.102

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phenolic compounds and antioxidant capacities of bayberry juices from 14 cultivars were investigated. HPLC-DAD and Folin-Ciocalteu methods were used for the analysis of the phenolic compounds. Biqi had the highest content of total flavonols (56.75 +/- 4.68 mg/l), Wirzi had the highest content of phenolic acids (30.1 +/- 0.05 mg/l), and Lizhizhong had the highest content of anthocyanins (514 +/- 46.1 mg/l) and total phenolics (1055 +/- 9.32 mg GAE/l). The FRAP and ABTS(.+) assay indicated that bayberry juices possessed considerable antioxidant activities, and all the analysed phenolic components contributed to the antioxidant capacities. The results also showed that bayberry juices from red coloured cultivars possessed higher contents of phenolic compounds than those from white coloured cultivars. The higher antioxidant capacities of red bayberry juices implied that they might be potential resources for the development of functional drinks. (C) 2008 Published by Elsevier Ltd.

引用

页码：884 / 888

页数：5

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