Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/18/2002
Publication Date: 1/15/2003
Citation: Zheng, W., Wang, S.Y. 2003. Oxygen radical absorbing capacity of flavonoids and phenolic acids in blueberry, cranberry, chokeberry and lingonberry. Journal of Agricultural and Food Chemistry.
Interpretive Summary: Berry crops are good sources of natural antioxidants. In addition to the usual nutrients such as vitamins and minerals, extracts of berry fruits are also rich in anthocyanin, flavonoids, and phenolic acids which have antioxidant properties. Although studies on phenolic constituents and structural analysis have been conducted in berries, the compositional data which relate to antioxidant activities are still incomplete. We have found cranberries, blueberries, lingonberries and chokeberries contain high antioxidant activities. Considerable variation in antioxidant activity was found in various phenolic compounds of different berries. The contribution of individual flavonoids to total antioxidant capacity was generally dependent on their structure and content in berries. The results of this study provide information on the relative potential of antioxidant activities of certain compounds in the berries. Information obtained from this research should be useful to breeders in selecting berry cultivars with high antioxidant content and to consumers concerned with the health benefits of certain foods.
Technical Abstract: Antioxidant activity of flavonoids in fruits of blueberry (Vaccinium corymbosum Sierra), cranberry (Vaccinium macrocarpon Ben Lear), wild chokeberry (Aronia melanocarpa) and lingonberry (Vaccinium vitis-idaea Amberland) was determined in this study. Considerable variation in antioxidant activity was found in various phenolic compounds of different berries. Chlorogenic acid, peonidin 3-galactoside, cyanidin 3-galactoside, and cyanidin 3-galactoside were the most important antioxidants in blueberry, cranberry, wild chokeberry and lingonberry, respectively. The contribution of individual flavonoids to total antioxidant capacity was generally dependent on their structure and content in berries. The phenolics such as quercetin and cyanidin with 3¿, 4¿ dihydroxy substituents in the B ring and conjugation between A and B rings had highly effective radical scavenging structure. In addition, phenolic acids such as caffeic acid showed high antioxidant activity probably due to its dihydroxylation in 3, 4 positions as hydrogen donors.