VARIATION IN CHEMICAL CONSTITUENTS AND ANTIOXIDANT ACTIVITY IN YELLOW HIMALAYAN (RUBUS ELLIPTICUS SMITH) AND HILL RASPBERRY (RUBUS NIVEUS THUNB.)

被引：44

作者：

Badhani, Amit ^{[1
]}

Rawat, Sandeep ^{[1
]}

Bhatt, Indra D. ^{[1
]}

Rawal, Ranbeer S. ^{[1
]}

机构：

[1] GB Pant Inst Himalayan Environm & Dev, Almora 263643, Uttarakhand, India

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2015年 / 39卷 / 06期

关键词：

CAPACITY; FRUITS; WILD; ANTHOCYANINS; PHENOLICS; BLACKBERRIES; OXIDATION; VACCINIUM; ACID; L;

D O I：

10.1111/jfbc.12172

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Phytochemicals and antioxidant activity in the fruits of Rubus ellipticus and Rubus niveus were studied. A significant variation (P < 0.05) in total phenolics, flavonoids, monomeric anthocyanins, ascorbic acid and beta-carotene content among genotypes of R. ellipticus was observed. Total phenolics ranged from 2.56 to 3.28 mg gallic acid equivalent (GAE)/gram (g) fresh weight (fw) for R. ellipticus and 3.21 mg GAE/g fw for R. niveus. Gallic acid, catechin, chlorogenic acid and caffeic acid were the major phenolic compounds identified by reversed-phase high-performance liquid chromatography. Antioxidant activity measured by three in vitro assays (i.e., ABTS and DPPH radical scavenging activity and ferric-reducing antioxidant power) demonstrated the utility of both the species as a source of natural antioxidants. Furthermore, the results of this study may provide baseline data for future breeding programs for variety improvement.

引用

页码：663 / 672

页数：10

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