Details

Autor(en) / Beteiligte

• Hwang, Seok Joon
• Yoon, Won Byong
• Lee, Ok-Hwan
• Cha, Seung Ju
• Kim, Jong Dai

Titel

Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea

Ist Teil von

• Food chemistry, 2014-03, Vol.146, p.71-77

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2014

Quelle

MEDLINE

Beschreibungen/Notizen

• •Black chokeberry and blueberry have been used as ingredients of healthy beverage.•We tested antioxidant effect of black chokeberry and blueberry cultivated in Korea.•Phenolics-enriched extract of black chokeberry showed strong antioxidant activity.•Antioxidant activity was very closely correlated with antioxidant compounds. The objective of this study was to investigate the radical-scavenging-linked antioxidant properties of the extracts from black chokeberry and blueberry cultivated in Korea. The 70% ethanol extracts were prepared from black chokeberry and blueberry, and evaluated for total phenolic content, total flavonoid content, total proanthocyanidin content, and antioxidative activities, using various in vitro assays, such as DPPH(2,2-diphenyl-1-picrylhydrazyl), ABTS(2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulphonic acid)) radical-scavenging activity, FRAP(ferric-reducing antioxidant power) and reducing power. The major phenolic compounds, including cyanidin-3-galactoside, cyanidin-3-arabinoside, neochlorogenic acid, procyanidin B1, were analysed by HPLC with a photodiode array detector. Results showed that total phenol, flavonoid and proanthocyanidin contents of black chokeberry extract were higher than those of blueberry extract. In addition, black chokeberry extract exhibited higher free radical-scavenging activity and reducing power than did blueberry extract. Cyanidin-3-galactoside was identified as a major phenolic compound, with considerable content in black chokeberry, that correlated with its higher antioxidant and radical-scavenging effects. These results suggest that black chokeberry extracts could be considered as a good source of natural antioxidants and functional food ingredients.