Kim, Chul Young Lee, Hee Ju Lee, Eun Ha Jung, Sang Hoon Lee, Dong-Un Kang, Suk Woo Hong, Sae An Um, Byung-Hun 2024-01-20T23:01:32Z 2024-01-20T23:01:32Z 2021-09-03 2008-08 1226-7708 https://pubs.kist.re.kr/handle/201004/133286 This study employed high performance liquid chromatography (HPLC) coupled to an on-line ABTS(+) radical scavenging detection (RSD) system along with HPLC-clectro spin impact/mass spectrometry (ESI/MS), to rapidly determine and identify antioxidant Compounds Occurring in blueberry extract. The extract was separated by HPLC, and then the radical scavenging activities of the separated compounds were evaluated by the on-line coupled ABTS(+)-RSD system. The negative peaks of the ABTS(+)-RSD system, which indicates the presence of antioxidant activity, were monitored by measuring the decrease in absorbance at 734 nm. The active components in the blueberry extract were identified by HPLC-ESI/MS using their MS spectra and retention times. According to the data acquired from the on-line HPLC-ABTS'-based assay and HPLC-ESI/MS systems, the antioxidant compounds detected in the blueberry extract were identified as chlorogenic acid and 11 anthocyanins. English KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST ANTIOXIDANT ACTIVITY PHENOLIC-COMPOUNDS IN-VITRO L. ANTHOCYANINS CYANIDIN CONSTITUENTS GROWTH FRUITS WINES Rapid identification of radical scavenging compounds in blueberry extract by HPLC coupled to an on-line ABTS based assay and HPLC-ESI/MS Article 1 FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.4, pp.846 - 849 FOOD SCIENCE AND BIOTECHNOLOGY 17 4 846 849 scie scopus kci ART001271904 000258870200030 2-s2.0-56349170411 Food Science & Technology Food Science & Technology Article ANTIOXIDANT ACTIVITY PHENOLIC-COMPOUNDS IN-VITRO L. ANTHOCYANINS CYANIDIN CONSTITUENTS GROWTH FRUITS WINES blueberry Vaccinium corymbosum L. antioxidant free radical scavenging anthocyanin