Anthocyanin antioxidants from edible fruits

被引：191
|
作者：
Einbond, LS
Reynertson, KA
Luo, XD
Basile, MJ
Kennelly, EJ
机构：
[1] CUNY Herbert H Lehman Coll, Dept Biol Sci, Bronx, NY 10468 USA
[2] CUNY, Grad Ctr, Bronx, NY 10468 USA
[3] Univ Miami, Sch Med, Dept Neurol, Miami, FL 33136 USA
来源：
FOOD CHEMISTRY | 2004年 / 84卷 / 01期
基金：
美国国家卫生研究院;
关键词：
1,1-diphenyl-2-picrylhydrazyl; cyanidin-3-O-beta-glucopyranoside; delphinidin-3-O-beta-glucopyranoside; HPLC;
D O I：
10.1016/S0308-8146(03)00162-6
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The edible fruits of 12 plants were extracted in methanol and subjected to solvent-solvent partitioning to yield three fractions, hexane, ethyl acetate, and aqueous. The semi-purified aqueous fractions were separated over Diaion HP-20SS resin to remove sugars and ascorbic acid. These fractions were then screened for antioxidant activity using the 1, 1-diphenyl-2-picrylhydrazyl assay. Nine of the semi-purified fractions exhibited high antioxidant capacity. Cyanidin-3-O-beta-glucopyranoside, an anthocyanin antioxidant, was identified from semi-purified aqueous fractions of the tropical fruit star apple (Chrysophyllum cainito), Surinam cherry (Eugenia uniflora), and jaboticaba (Myrciaria cauliflora). Delphinidin-3-O-beta-glucopyranoside was identified from E. uniflora. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：23 / 28
页数：6
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