Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)
Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)
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DOI：
10.1016/j.foodchem.2014.05.061
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发表时间：
2014-12-01
期刊：
影响因子：
8.8
通讯作者：
Niemeyer, Emily D.
中科院分区：
文献类型：
--
作者：
Flanigan, Patrick M.;Niemeyer, Emily D.
本研究测定了不同品种对8个紫罗勒品种花色苷含量和酚酸含量的影响，并考察了花色苷含量、酚酸组成和抗氧化性能之间的关系。品种对总花青素含量和单体花青素组成有显著影响。对罗勒4种主要花色苷（标记为a -D）进行定量分析，品种对花色苷B （p < 0.01）、C （p < 0.01）和D （p < 0.01）有显著影响，对花色苷a无显著影响（p = 0.94）。品种对总酚含量没有显著影响，但对某些单独酚酸的浓度有影响，包括玉米果酸（p = 0.03）和菊苣酸（p = 0.04）。尽管总酚酸和花青素水平与测定的抗氧化能力相关，但对某些品种而言，单个酚酸和花青素组成也是影响抗氧化性能的重要因素。(C) 2014 Elsevier Ltd.版权所有。
In this study, we determined the effect of cultivar on total and individual anthocyanin concentrations and phenolic acid levels in eight purple basil varieties and examined the relationship between anthocyanin content, phenolic acid composition, and antioxidant properties. Cultivar had a significant influence on total anthocyanin concentrations as well as individual anthocyanin composition. The four major basil anthocyanins (labelled A-D) were quantified and cultivar had a statistically significant effect on anthocyanins B (p < 0.01), C (p < 0.01), and D (p < 0.01), but not on anthocyanin A (p = 0.94). Cultivar did not have a significant effect on total phenolic levels, although it did influence the concentration of some individual phenolic acids, including caftaric (p = 0.03) and chicoric (p = 0.04) acids. Although total phenolic and anthocyanin levels correlated with measured FRAP antioxidant capacities, for some cultivars the individual phenolic acid and anthocyanin composition was also an important factor affecting the antioxidant properties. (C) 2014 Elsevier Ltd. All rights reserved.