Characterization of antioxidant activities from fruits rich in delphinidin or malvidin anthocyanins

Anthocyanins have been shown to possess specific antioxidant capacities, which may provide an underlying protective effect against many chronic diseases . Although the antioxidant capacity of anthocyanins has been well established, less is known about the extent to which specific anthocyanin composition affects total antioxidant capacity . The aim of the present study was to compare the antioxidant capacity of two different soft fruits, blackcurrant and grape, which have distinctly different anthocyanin profiles. The anthocyanin profiles of grape and blackcurrant were characterized by HPLC/MS coupled with a diode array detector. Results showed that blackcurrant contained four predominant anthocyanins, cyanidin 3-glucoside, delphinidin 3-glucoside, cyanidin 3-rutinoside, and delphinidin 3-rutinoside . In contrast, malvidin 3-glucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and peonidin 3- glucoside were the major anthocyanins found in grape . The concentration of individual anthocyanins in all berries was quantified with HPLC/UV using cyanidin 3-glucoside as an external standard . Finally, results showed a greater (p<0.05) antioxidant capacity of blackcurrant compared to grape. The total antioxidant capacity of crude extracts from each was measured by Oxygen Radical Absorbance Capacity (ORAC) and ABTS assays. Anthocyanin antioxidant capacity index (AACI), derived from the product of antioxidant (ORAC) activity for each of major anthocyanin present in blackcurrant and grape, was also used to determine whether the antioxidant capacity of crude anthocyanin fractions represents either the sum total anthocyanin content or, alternatively, a synergy between different anthocyanins components . Our results indicated that a plausible potential synergy between anthocyanin components in regards to ORAC antioxidant capacity existed in blackcurrant and grape semi-purified anthocyanin extracts. Furthermore, it could be concluded that both total anthocyanin content as well as the composition of individual anthocyanins in soft fruits is important to assess total antioxidant capacity of different berry sources .

Name thesis:degree_name

Master of Science - MSc

Level thesis:degree_level

master's

Discipline thesis:degree_discipline

Food Science

Grantor dc:publisher

University of British Columbia

Year dc:date

2008

Author dc:creator

• Hosseini-Beheshti, Elham

Statement dc:rights

• Attribution-NonCommercial-NoDerivatives 4.0 International

Licence

• http://creativecommons.org/licenses/by-nc-nd/4.0/

Language dc:language

eng

Handle dc:identifier

http://hdl.handle.net/2429/912

OAI identifier oai:identifier

oai:circle.library.ubc.ca:2429/912