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

TY - JOUR

T1 - Anthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability

AU - Bao, Jinsong

AU - Cai, Yizhong

AU - Sun, Mei

AU - Wang, Guoyun

AU - Corke, Harold

PY - 2005/3/23

Y1 - 2005/3/23

N2 - 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.

AB - 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.

KW - Anthocyanins

KW - Antioxidant

KW - Chinese bayberry

KW - Color

KW - Flavonoids

KW - Flavonols

KW - Myrica rubra

KW - Radical scavenging activity

KW - Stability

UR - http://www.scopus.com/inward/record.url?scp=15544389850&partnerID=8YFLogxK

U2 - 10.1021/jf048312z

DO - 10.1021/jf048312z

M3 - 文章

C2 - 15769176

AN - SCOPUS:15544389850

SN - 0021-8561

VL - 53

SP - 2327

EP - 2332

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 6

ER -