野生和栽培黑莓(Rubus Fruticosus L.)果汁的多酚含量和抗氧化活性

Zoran Kukrić, Jelena J Vulić, Miodrag Jazić
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摘要

黑莓果实(Rubus fruticosus L.)被认为是多酚含量和抗氧化活性的极好来源。本研究对两种栽培黑莓品种和两种野生黑莓品种的黑莓汁进行了多酚类化合物和抗氧化活性的潜在来源评价。用分光光度法测定其多酚(总多酚、总黄酮、黄酮醇、总花青素和单体花青素)含量和抗氧化活性(DPPH、ABTS和OH自由基试验)。野生黑莓品种的汁液中总多酚(2.16 ~ 2.25 mg GAE/g fw)、总花青素(0.83 ~ 1.34 mg CyGE/g fw)和单体花青素(0.70 ~ 1.14 mg CyGE/g fw)含量较高,栽培黑莓品种的汁液中总黄酮(0.45 mg QcE/g fw)和黄酮醇(0.68 mg QcE/g fw)含量较高。DPPH和ABTS试验结果表明,野生黑莓汁液的抗氧化活性高于栽培黑莓(p < 0.05)。所有黑莓汁都含有高浓度的总多酚,包括类黄酮和花青素。野生品种的抗氧化活性强于栽培品种。总多酚、总花青素和单体花青素含量与抑制DPPH和ABTS自由基的能力呈显著相关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Polyphenol content and antioxidant activity of wild and cultivated blackberry (Rubus Fruticosus L.) juices
Blackberry fruits (Rubus fruticosus L.) have been valued as an excellent source of polyphenol content and antioxidant activity. In this study, blackberry juices of two cultivated blackberry cultivars and two wild blackberry cultivars were evaluated as potential sources of polyphenolic compounds and antioxidant activity. The content of polyphenols (total polyphenols, total flavonoids, flavonols, total and monomeric anthocyanins) and antioxidant activity (DPPH, ABTS, and OH radicals tests) were determined by the spectrophotometric method. The juices of wild blackberry varieties indicated the higher content of total polyphenols (2.16 - 2.25 mg GAE/g fw (fresh weight)), total anthocyanins (0.83 - 1.34 mg CyGE/g fw), and monomeric anthocyanins (0.70 - 1.14 mg CyGE/g fw), while the juice of cultivated blackberry variety had higher content of flavonoids (0.45 mg QcE/g fw) and flavonols (0.68 mg QcE/g fw). The results of the DPPH and the ABTS tests showed that the juices of wild blackberries possessed higher antioxidant activity compared to cultivated blackberries (p 0.05). All blackberry juices showed high concentrations of total polyphenols, including flavonoids, and anthocyanins content. The antioxidant activities of wild variety samples were stronger than of cultivated varieties. Significant correlations were determined between the content of total polyphenols, total and monomeric anthocyanins and the capacities of inhibition DPPH and ABTS radicals.
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