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Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars of Ribes , Aronia , and Sambucus and Their Antioxidant Capacity

2004; American Chemical Society; Volume: 52; Issue: 26 Linguagem: Inglês

10.1021/jf0486850

1520-5118

Xianli Wu, Liwei Gu, Ronald L. Prior, Steve Mckay,

Horticultural and Viticultural Research

Anthocyanins and proanthocyanidins were characterized by HPLC-ESI-MS/MS coupled with a diode array and/or fluorescent detector in seven cultivars of Ribes nigrum (black currant) and Ribes rubrum (red currant, Red Lake), six cultivars of Ribes grossularia (gooseberries), Aronia melanocarpa (chokeberry), and Sambucus nigra (elderberry). Thirty-one different anthocyanins were detected in these berries, but not every anthocyanin was observed in each berry. A number of minor anthocyanins were identified from these berries for the first time. The concentrations of individual anthocyanins in all of the berries were quantified using relevant anthocyanidin 3-glucoside standards. Among the berries studied in this paper and in berries in general, chokeberry has the highest total anthocyanin concentrations [1480 mg/100 g of fresh weight (FW)], whereas the lowest total anthocyanin concentration in the berries studied was found in the gooseberry cv. Careless, which contained only 0.07 mg/100 g of FW. Two cultivars of gooseberries (Marigold and Leveller) did not contain any anthocyanins. Total proanthocyanidin concentrations in the berries studied ranged from 23 to 664 mg/100 g of FW in elderberry and chokeberry, respectively. Procyanidin or prodelphinidin polymers were the predominant components (>65% w/w) in most of the berries. The lipophilic and hydrophilic antioxidant capacities were measured by the oxygen radical absorbance capacity (ORACFL) procedure. The total antioxidant capacity varied from 21 μmol of TE/g of FW in Careless gooseberry to 161 μmol of TE/g of FW in chokeberry. Total phenolics in the berries in general paralleled hydrophilic antioxidant capacity. Keywords: Anthocyanin; proanthocyanidin; antioxidant; ORAC; phenolics; black currant; gooseberry; chokeberry; elderberry; red currant