Anthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability

Jinsong Bao*, Yizhong Cai, Mei Sun, Guoyun Wang, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

311 Scopus citations

Abstract

Characterization of anthocyanins and flavonols and radical scavenging activity assays of extracts from four Chinese bayberry (Myrica rubra) varieties with different fruit colors were carried out. One dominant anthocyanin and three major flavonols were isolated by HPLC, and cyanidin-3-O-glucoside and two of three flavonols, myricetin and quercetin-3-O-rutinoside, were identified by cochromatography with authentic standards. Both DPPH and ABTS•+ cation assays indicated that the black varieties (Biji and Hunan) demonstrated much higher radical scavenging activities than the pink (Fenhong) and yellow (Shuijing) varieties, which may be attributed to much higher levels of anthocyanins, flavonoids, and total phenolics in the black varieties. Biji and Hunan had 6.49 and 6.52 mM Trolox equivalent antioxidant capacity (TEAC) per 100 g of fresh weight, whereas the pink (Fenhong) and yellow (Shuijing) bayberries had 1.32 and 1.31 mM TEAC/100 g. Different fruit color was reflected by the surface color and pigment extract color. Color stability of the pigment was dependent on pH, and the pigment was more stable at low pH (pH ∼1.5). The lightness (L*) increased while the chroma (C value) decreased with increase of pH until pH 5, but higher pH caused a small decrease for L* and an increase for C.

Original languageEnglish
Pages (from-to)2327-2332
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number6
DOIs
StatePublished - 23 Mar 2005
Externally publishedYes

Keywords

  • Anthocyanins
  • Antioxidant
  • Chinese bayberry
  • Color
  • Flavonoids
  • Flavonols
  • Myrica rubra
  • Radical scavenging activity
  • Stability

Fingerprint Dive into the research topics of 'Anthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability'. Together they form a unique fingerprint.

Cite this