Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China
文献类型：期刊论文
| 作者 | Feng, Chengyong1,5; Su, Shang1,5; Wang, Lijin1,5; Wu, Jie1,5; Tang, Zhongqiu3; Xu, Yanjun4; Shu, Qingyan1; Wang, Liangsheng1
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2016 |
| 卷号 | 204页码:150-158 |
| 关键词 | Berries Anthocyanins Antioxidant activity HPLC Northeast China |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2016.02.122 |
| 文献子类 | Article |
| 英文摘要 | Various edible berries widely accessible in nature in Northeast China are poorly exploited. The compositions and contents of anthocyanins in black (Padus maackii, Padus avium, Lonicera caerulea, and Ribes nigrum) and red (Ribes rubrum, Sambucus williamsii, Rubus idaeus, and Ribes procumbens) wild berries in Northeast China were firstly characterized by HPLC-DAD/ESI-MS2. Twenty-three anthocyanins were detected and identified. Cyanidin glycosides were dominant in both berries. Six anthocyanins were reported for the first time in P. avium, R. rubrum, and Sambucus. Total anthocyanin content (TAC) ranged from 10 mg/100 g fresh weight (FW) (R. procumbens) to 1058 mg/100 g FW (P. maackii) among berries. The TACs and antioxidant activities assessed by DPPH and FRAP assays were much higher in black than in red berries. Black-red berries, especially P. maackii and P. avium, can be used in developing functional foods and in improving breeding programs. (C) 2016 Elsevier Ltd. All rights reserved. |
| 学科主题 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 出版地 | OXFORD |
| 电子版国际标准刊号 | 1873-7072 |
| WOS关键词 | HONEYSUCKLE LONICERA-CAERULEA ; VACCINIUM BERRIES ; CHEMICAL-COMPOSITION ; MASS-SPECTROMETRY ; L. ; FRUITS ; RIBES ; BLUEBERRIES ; BIOACTIVITY ; FLAVONOIDS |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| 语种 | 英语 |
| WOS记录号 | WOS:000371882700021 |
| 出版者 | ELSEVIER SCI LTD |
| 资助机构 | National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31270376, 30972348] ; National Science and Technology Cooperation and Exchange [2011DFA30560-2] ; European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FP7-613793] |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/25390]  |
| 专题 | 中科院植物分子生理学重点实验室 |
| 作者单位 | 1.Chinese Acad Sci, Key Lab Plant Resources, Inst Bot, Beijing 100093, Peoples R China 2.China Agr Univ, Beijing 100094, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Forestry & Agr Acad Greater Khingan Mt, Jiagedaqi 165000, Peoples R China 5.Chinese Acad Sci, Beijing Bot Garden, Inst Bot, Beijing 100093, Peoples R China |
| 推荐引用方式 GB/T 7714 | Feng, Chengyong,Su, Shang,Wang, Lijin,et al. Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China[J]. FOOD CHEMISTRY,2016,204:150-158. |
| APA | Feng, Chengyong.,Su, Shang.,Wang, Lijin.,Wu, Jie.,Tang, Zhongqiu.,...&Wang, Liangsheng.(2016).Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China.FOOD CHEMISTRY,204,150-158. |
| MLA | Feng, Chengyong,et al."Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China".FOOD CHEMISTRY 204(2016):150-158. |
入库方式： OAI收割
来源：植物研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。