Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins

Netzel, Michael, Netzel, Gabriele, Tian, Qingguo, Schwartz, Steven and Konczak, Izabela (2006) Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins. Journal of Agricultural and Food Chemistry, 54 26: 9820-9826. doi:10.1021/jf0622735


Author Netzel, Michael
Netzel, Gabriele
Tian, Qingguo
Schwartz, Steven
Konczak, Izabela
Title Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
Publication date 2006-12-27
Sub-type Article (original research)
DOI 10.1021/jf0622735
Volume 54
Issue 26
Start page 9820
End page 9826
Total pages 7
Language eng
Subject 1101 Medical Biochemistry and Metabolomics
1106 Human Movement and Sports Science
1601 Anthropology
Abstract Selected native Australian fruits, muntries (Kunzea pomifera F. Muell., Myrtaceae), Tasmanian pepper berry (Tasmanian lanceolata R. Br., Winteraceae), Illawarra plum (Podocarpus elatus R. Br. ex Endl., Podocarpaceae), Burdekin plum (Pleiogynium timorense DC. Leenh, Anacardiaceae), Cedar Bay cherry (Eugenia carissoides F. Muell., Myrtaceae), Davidson's plum (Davidsonia pruriens F. Muell. var. pruriens, Davidsoniaceae), and Molucca raspberry (Rubus moluccanus var. austropacificus van Royen, Rosaceae), were evaluated as sources of antioxidants by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays and compared with blueberry (Vaccinum spp. cv. Biloxi). The total reducing capacity of five fruits was 3.5-5.4-fold higher than that of blueberry, and the radical scavenging activities of muntries and Burdekin plum were 1.5- and 2.6-fold higher, respectively. The total phenolic level by Folin-Ciocalteu assay highly correlated with the antioxidant activity. Therefore, systematic research was undertaken to identify and characterize phenolic complexes. In the present study we report on the levels and composition of anthocyanins. The HPLC-DAD and HPLC/ESI-MS-MS (ESI = electrospray ionization) analyses revealed simple anthocyanin profiles of one to four individual pigments, with cyanidin as the dominating type. This is the first evaluation of selected native Australian fruits aiming at their utilization for the development of novel functional food products.
Keyword Anthocyanins
Antioxidant activity
Australian native fruits
DPPH
FRAP
HPLC/ESI-MS-MS
Total phenolics
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
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