Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and HPLC techniques.The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/100 g FW. The average EC50 values for A. melanocarpa, R. nigrum, R. rubrum, R. fruticosus and R. idaeus were 1.8, 2.8, 5.3, 6.4 and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.

Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia / Benvenuti, Stefania; Pellati, Federica; M., Melegari; Bertelli, Davide. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - STAMPA. - 69:(2004), pp. FCT164-FCT169.

Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia

BENVENUTI, Stefania;PELLATI, Federica;BERTELLI, Davide
2004-01-01

Abstract

Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and HPLC techniques.The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/100 g FW. The average EC50 values for A. melanocarpa, R. nigrum, R. rubrum, R. fruticosus and R. idaeus were 1.8, 2.8, 5.3, 6.4 and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.
69
FCT164
FCT169
Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia / Benvenuti, Stefania; Pellati, Federica; M., Melegari; Bertelli, Davide. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - STAMPA. - 69:(2004), pp. FCT164-FCT169.
Benvenuti, Stefania; Pellati, Federica; M., Melegari; Bertelli, Davide
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/594430
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