Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries

被引：9

作者：

Choi, I. L. Sook ^{[1
]}

Kwak, Eun Jung ^{[1
]}

机构：

[1] Yeungnam Univ, Dept Food Sci & Technol, Gyongsan 712749, Gyeongbuk, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 05期

关键词：

bokbunja; berry; physicochemical property; antioxidant compound; antioxidant activity; FRUITS; STRAWBERRIES; RASPBERRIES; BLUEBERRIES; FLAVONOIDS; BLACKBERRY; EXTRACTS;

D O I：

10.1007/s10068-014-0228-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physicochemical properties and antioxidant properties of bokbunja, a Korean black raspberry, were clarified and compared with blueberry, cranberry, raspberry, and strawberry. The amount of soluble solids was significantly (p < 0.05) lower in bokbunja than in other berries, whereas the pH of bokbunja was significantly (p < 0.05) higher. Analysis of the total phenolic, flavonoid, and anthocyanin contents found that bokbunja had the highest, while the others were ranked in the order of raspberry > blueberry > cranberry > strawberry. The content of ellagic acid (147.3 mg/100 g of FW) also was highest in bokbunja. The antioxidant activities of bokbunja, assessed based on DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays, were higher than for other berries. Bokbunja is a healthier antioxidant source than other berries.

引用

页码：1677 / 1682

页数：6

共 23 条

[1] Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries
IL Sook Choi
Eun Jung Kwak
Food Science and Biotechnology, 2014, 23 : 1677 - 1682
[2] Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.) fruit
Lee, Jungmin
Dossett, Michael
Finn, Chad E.
JOURNAL OF FUNCTIONAL FOODS, 2013, 5 (04) : 1985 - 1990
[3] Characterization of increased phenolic compounds from fermented Bokbunja (Rubus coreanus Miq.) and related antioxidant activity
Ju, Hyun Kyoung
Cho, Eun Jung
Jang, Moon Hee
Lee, Yong Yook
Hong, Soon Sun
Park, Jeong Hill
Kwon, Sung Won
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2009, 49 (03) : 820 - 827
[4] Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanus Miquel) with those of six other berries
Yang, Ji Won
Choi, Il Sook
CYTA-JOURNAL OF FOOD, 2017, 15 (01) : 110 - 117
[5] Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste
Ku, C. S.
Mun, S. P.
BIORESOURCE TECHNOLOGY, 2008, 99 (08) : 2852 - 2856
[6] Change in the Content of Phenolic Compounds and Antioxidant Activity during Manufacturing of Black Raspberry (Rubus coreanus Miq.) Wine
Cho, Jeong-Yong
Jeong, Jong Hoon
Kim, Jin Young
Kim, Soo Ro
Kim, Seong Ja
Lee, Hyoung Jae
Lee, Sang-Hyun
Park, Keun-Hyung
Moon, Jae-Hak
FOOD SCIENCE AND BIOTECHNOLOGY, 2013, 22 (05) : 1237 - 1244
[7] Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanus Miq.) wine
Jeong-Yong Cho
Jong Hoon Jeong
Jin Young Kim
Soo Ro Kim
Seong Ja Kim
Hyoung Jae Lee
Sang-Hyun Lee
Keun-Hyung Park
Jae-Hak Moon
Food Science and Biotechnology, 2013, 22 : 1 - 8
[8] Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts
Ku, C. S.
Mun, S. P.
BIORESOURCE TECHNOLOGY, 2008, 99 (17) : 8325 - 8330
[9] Histone Acetyltransferase Inhibitory Activity of Bokbunja (Rubus coreanus Miq.) Ethanol Extract on Androgen Receptor-dependent Prostate Cancer Cell Growth
Kim, Mi-Jeong
Seong, Ah-Reum
Lee, Yoo-Hyun
Kim, Young Jun
Shiota, Masaki
Yokomizo, Akira
Naito, Seiji
Lee, Jeongmin
Jun, Woojin
Yoon, Ho-Geun
FOOD SCIENCE AND BIOTECHNOLOGY, 2010, 19 (06) : 1503 - 1511
[10] Comparison of the nutritional and phytochemical composition and antioxidant activities of Aralia elata (Miq.) Seem fruits in Northeast China
Tian, Yaqin
Zhang, Xiuling
Liu, Heng
Gong, Dezhuang
Li, Xiquan
ARABIAN JOURNAL OF CHEMISTRY, 2021, 14 (12)

← 1 2 3 →