Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening
Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening
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DOI：
10.1016/j.foodchem.2008.01.007
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发表时间：
2008-08-01
期刊：
影响因子：
8.8
通讯作者：
Huyskens-Keil, Susanne
中科院分区：
文献类型：
--
作者：
Castrejon, Alejandro David Rodarte;Elchholz, Ines;Huyskens-Keil, Susanne
蓝莓的酚类特征和定量组成以及蓝莓的相应抗氧化活性是有据可查的。不幸的是，很少有报道的酚类化合物和抗氧化活性的发展过程中的果实成熟和成熟。以4个高丛蓝莓品种（Vaccinium corymbosum L.）在成熟和成熟的五个阶段进行了分析。采用电子自旋共振光谱法和TEAC法测定其抗氧化活性。成熟和成熟过程中开发的酚类化合物的足够的图片确定使用HPLC-DAD。所有品种的花色苷在连续的收获阶段都有所增加;而黄酮醇和羟基肉桂酸则从浆果成熟的未成熟的绿色阶段到成熟的蓝色阶段逐渐减少。蓝莓的抗氧化活性以及总酚含量在成熟过程中呈下降趋势。(C)2008爱思唯尔有限公司保留所有权利。
The phenolic profile and quantitative composition of blueberries as well as the corresponding antioxidant activity of blueberries is well documented. Unfortunately, little is reported on the development of phenolic compounds and antioxidant activity during fruit maturation and ripening. In the present study, the total phenolic content and main phenolic compounds of four highbush blueberry cultivars (Vaccinium corymbosum L.) were analyzed at five stages of maturation and ripening. Antioxidant activity was screened with electron spin resonance spectrometry and trolox equivalent antioxidant capacity (TEAC) assay. An adequate picture of phenolic compounds developed during maturation and ripening was determined using HPLC-DAD. Anthocyanins of all varieties increased during successive harvest stages; meanwhile flavonols and hydroxycinnamic acids decreased from unripe green to ripe blue stage of berry ripening. Blueberry antioxidant activity, as well as total phenolic content tended to decrease during ripening. (C) 2008 Elsevier Ltd. All rights reserved.