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Article: Anthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability

TitleAnthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability
Authors
KeywordsAnthocyanins
Antioxidant
Chinese bayberry
Color
Flavonoids
Flavonols
Myrica rubra
Radical scavenging activity
Stability
Issue Date2005
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2005, v. 53 n. 6, p. 2327-2332 How to Cite?
AbstractCharacterization of anthocyanins and flavonols and radical scavenging activity assays of extracts from four Chinese bayberry (Myrica rubra) varieties with different fruit colors were carried out. One dominant anthocyanin and three major flavonols were isolated by HPLC, and cyanidin-3-O-glucoside and two of three flavonols, myricetin and quercetin-3-O-rutinoside, were identified by cochromatography with authentic standards. Both DPPH • and ABTS •+ cation assays indicated that the black varieties (Biji and Hunan) demonstrated much higher radical scavenging activities than the pink (Fenhong) and yellow (Shuijing) varieties, which may be attributed to much higher levels of anthocyanins, flavonoids, and total phenolics in the black varieties. Biji and Hunan had 6.49 and 6.52 mM Trolox equivalent antioxidant capacity (TEAC) per 100 g of fresh weight, whereas the pink (Fenhong) and yellow (Shuijing) bayberries had 1.32 and 1.31 mM TEAC/100 g. Different fruit color was reflected by the surface color and pigment extract color. Color stability of the pigment was dependent on pH, and the pigment was more stable at low pH (pH ∼1.5). The lightness (L*) increased while the chroma (C value) decreased with increase of pH until pH 5, but higher pH caused a small decrease for L* and an increase for C. © 2005 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/68640
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorCai, Yen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorWang, Gen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:22Z-
dc.date.available2010-09-06T06:06:22Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2005, v. 53 n. 6, p. 2327-2332en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68640-
dc.description.abstractCharacterization of anthocyanins and flavonols and radical scavenging activity assays of extracts from four Chinese bayberry (Myrica rubra) varieties with different fruit colors were carried out. One dominant anthocyanin and three major flavonols were isolated by HPLC, and cyanidin-3-O-glucoside and two of three flavonols, myricetin and quercetin-3-O-rutinoside, were identified by cochromatography with authentic standards. Both DPPH • and ABTS •+ cation assays indicated that the black varieties (Biji and Hunan) demonstrated much higher radical scavenging activities than the pink (Fenhong) and yellow (Shuijing) varieties, which may be attributed to much higher levels of anthocyanins, flavonoids, and total phenolics in the black varieties. Biji and Hunan had 6.49 and 6.52 mM Trolox equivalent antioxidant capacity (TEAC) per 100 g of fresh weight, whereas the pink (Fenhong) and yellow (Shuijing) bayberries had 1.32 and 1.31 mM TEAC/100 g. Different fruit color was reflected by the surface color and pigment extract color. Color stability of the pigment was dependent on pH, and the pigment was more stable at low pH (pH ∼1.5). The lightness (L*) increased while the chroma (C value) decreased with increase of pH until pH 5, but higher pH caused a small decrease for L* and an increase for C. © 2005 American Chemical Society.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAnthocyaninsen_HK
dc.subjectAntioxidanten_HK
dc.subjectChinese bayberryen_HK
dc.subjectColoren_HK
dc.subjectFlavonoidsen_HK
dc.subjectFlavonolsen_HK
dc.subjectMyrica rubraen_HK
dc.subjectRadical scavenging activityen_HK
dc.subjectStabilityen_HK
dc.titleAnthocyanins, flavonols, and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stabilityen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=53&issue=6&spage=2327&epage=2332&date=2005&atitle=Anthocyanins,+flavonols,+and+free+radical+scavenging+activity+of+Chinese+Bayberry+(Myrica+rubra)+extracts+and+their+color+properties+and+stabilityen_HK
dc.identifier.emailCai, Y: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, Y=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf048312zen_HK
dc.identifier.pmid15769176-
dc.identifier.scopuseid_2-s2.0-15544389850en_HK
dc.identifier.hkuros103392en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-15544389850&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume53en_HK
dc.identifier.issue6en_HK
dc.identifier.spage2327en_HK
dc.identifier.epage2332en_HK
dc.identifier.isiWOS:000227736100074-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridCai, Y=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridWang, G=22036833200en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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