Evaluation of the antioxidant activity of phenolic compounds among blueberry cultivars by HPLC-ESI/MS and on-line HPLC-ABTS system
- Evaluation of the antioxidant activity of phenolic compounds among blueberry cultivars by HPLC-ESI/MS and on-line HPLC-ABTS system
- 김상민; 엄병헌
- anthocyanin; antioxidant activity; chlorogenic acid; on-line HPLC-ABTS method; phenolic compound; Vaccinium corymbosum L.
- Issue Date
- JOURNAL OF MEDICINAL PLANTS RESEARCH
- VOL 5, NO 20, 5008-5016
- Antioxidant compounds are now of considerable interest due to their effect of preventing or delaying
aging and their apparent involvement in prevention of common cancers. In the present study, the fruits
and leaves from a number of high bush blueberry cultivars (Vaccinium corymbosum L.) were
investigated for their antioxidant capacity. The antioxidant constituents in the blueberry fruit were
identified by LC-ESI/MS and their individual antioxidant capacities were evaluated by on-line HPLCABTS
(2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) system. The result showed that the
amount of chlorogenic acid in the leaves was 6- to 11-times higher than that in the fruits and its
antioxidant activity (AA) ranged from ca. 81.9 to 91.9% of total AA in the leaves and ca. 35.4 to 61.7% in
the fruits. The sum of AA among the five major anthocyanins in the fruits was ca. 23.5 to 38.6% of total
AA among blueberry cultivars. The highest AA associated with fruit anthocyanins was due to
delphinidin-3-galactose, which showed a weak negative correlation with AA of chlorogenic acid. The
amount of total phenolic compounds exhibited similar patterns to the values of total AA in all cultivars,
suggesting AA arises primarily from phenolic compounds in blueberry cultivars. These results
demonstrated that the relative composition of phenolic compounds and their individual antioxidant
activities were successfully assessed without purification of each constituent by applying an on-line
HPLC-ABTS method. This method can be applied to a broad range of functional food products that have
high antioxidant potential.
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