Phenolic compounds and antioxidant capacities of bayberry juices

Fang, Zhongxiang, Zhang, Yuhuan, Lü, Yuan, Ma, Guangpeng, Chen, Jianchu, Liu, Donghong and Ye, Xingqian (2009) Phenolic compounds and antioxidant capacities of bayberry juices. Food Chemistry, 113 4: 884-888. doi:10.1016/j.foodchem.2008.07.102


Author Fang, Zhongxiang
Zhang, Yuhuan
Lü, Yuan
Ma, Guangpeng
Chen, Jianchu
Liu, Donghong
Ye, Xingqian
Title Phenolic compounds and antioxidant capacities of bayberry juices
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2009-04
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2008.07.102
Volume 113
Issue 4
Start page 884
End page 888
Total pages 5
Place of publication The Netherlands
Publisher Elsevier BV
Language eng
Subject 0908 Food Sciences
03 Chemical Sciences
Formatted abstract
Phenolic compounds and antioxidant capacities of bayberry juices from 14 cultivars were investigated. HPLC–DAD and Folin-Ciocalteu methods were used for the analysis of the phenolic compounds. Biqi had the highest content of total flavonols (56.75 ± 4.68 mg/l), Wuzi had the highest content of phenolic acids (30.1 ± 0.05 mg/l), and Lizhizhong had the highest content of anthocyanins (514 ± 46.1 mg/l) and total phenolics (1055 ± 9.32 mg GAE/l). The FRAP and ABTS+ assay indicated that bayberry juices possessed considerable antioxidant activities, and all the analysed phenolic components contributed to the antioxidant capacities. The results also showed that bayberry juices from red coloured cultivars possessed higher contents of phenolic compounds than those from white coloured cultivars. The higher antioxidant capacities of red bayberry juices implied that they might be potential resources for the development of functional drinks.
Keyword Bayberry
HPLC–DAD
Anthocyanins
Flavonols
Phenolic acids
Antioxidant capacities
Q-Index Code C1
Q-Index Status Provisional Code

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Mon, 27 Sep 2010, 14:19:51 EST by Laura McTaggart on behalf of Faculty Of Nat Resources, Agric & Veterinary Sc