Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China

doi:10.1016/j.foodchem.2016.02.122

CORC > 植物研究所 > 中国科学院植物研究所 > 中科院植物分子生理学重点实验室

	Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China
	Feng, Chengyong 4,5; Su, Shang 4,5; Wang, Lijin 4,5; Wu, Jie 4,5; Tang, Zhongqiu 3; Xu, Yanjun 2; Shu, Qingyan 5; Wang, Liangsheng 5
刊名	FOOD CHEMISTRY
	2016
卷号	204
关键词	Berries Anthocyanins Antioxidant activity HPLC Northeast China
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2016.02.122
文献子类	Article
英文摘要	Various edible berries widely accessible in nature in Northeast China are poorly exploited. The compositions and contents of anthocyanins in black (Padus maackii, Padus avium, Lonicera caerulea, and Ribes nigrum) and red (Ribes rubrum, Sambucus williamsii, Rubus idaeus, and Ribes procumbens) wild berries in Northeast China were firstly characterized by HPLC-DAD/ESI-MS2. Twenty-three anthocyanins were detected and identified. Cyanidin glycosides were dominant in both berries. Six anthocyanins were reported for the first time in P. avium, R. rubrum, and Sambucus. Total anthocyanin content (TAC) ranged from 10 mg/100 g fresh weight (FW) (R. procumbens) to 1058 mg/100 g FW (P. maackii) among berries. The TACs and antioxidant activities assessed by DPPH and FRAP assays were much higher in black than in red berries. Black-red berries, especially P. maackii and P. avium, can be used in developing functional foods and in improving breeding programs. (C) 2016 Elsevier Ltd. All rights reserved.
学科主题	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
电子版国际标准刊号	1873-7072
出版地	OXFORD
WOS关键词	HONEYSUCKLE LONICERA-CAERULEA ; VACCINIUM BERRIES ; CHEMICAL-COMPOSITION ; MASS-SPECTROMETRY ; L. ; FRUITS ; RIBES ; BLUEBERRIES ; BIOACTIVITY ; FLAVONOIDS
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000371882700021
资助机构	National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31270376, 30972348] ; National Science and Technology Cooperation and Exchange [2011DFA30560-2] ; European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FP7-613793]
内容类型	期刊论文
源URL	[http://ir.ibcas.ac.cn/handle/2S10CLM1/24742]
专题	中科院植物分子生理学重点实验室
作者单位	1.China Agr Univ, Beijing 100094, Peoples R China 2.Forestry & Agr Acad Greater Khingan Mt, Jiagedaqi 165000, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Chinese Acad Sci, Beijing Bot Garden, Inst Bot, Beijing 100093, Peoples R China 5.Chinese Acad Sci, Key Lab Plant Resources, Inst Bot, Beijing 100093, Peoples R China
推荐引用方式 GB/T 7714	Feng, Chengyong,Su, Shang,Wang, Lijin,et al. Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China[J]. FOOD CHEMISTRY,2016,204.
APA	Feng, Chengyong.,Su, Shang.,Wang, Lijin.,Wu, Jie.,Tang, Zhongqiu.,...&Wang, Liangsheng.(2016).Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China.FOOD CHEMISTRY,204.
MLA	Feng, Chengyong,et al."Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China".FOOD CHEMISTRY 204(2016).