Journal
FOOD CHEMISTRY
Volume 134, Issue 2, Pages 734-741Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.170
Keywords
Cornelian cherry; Permanganate reducing antioxidant capacity; FRAP; DPPH; Anthocyanin
Funding
- Ministry of Science, Technologies and Development of the Republic of Serbia [TR31029]
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Ethanol extracts (80% in water) of 10 cornelian cherry (Cornus mas L.) genotypes were studied for antioxidant properties, using methods including DPPH center dot, (NO)-N-center dot, O-2(center dot-) and (OH)-O-center dot antiradical powers, FRAP, total phenolic and anthocyanin content (TPC and ACC) and also one relatively new, permanganate method (permanganate reducing antioxidant capacity-PRAC). Lipid peroxidation (LP) was also determined as an indicator of oxidative stress. The data from different procedures were compared and analysed by multivariate techniques (correlation matrix calculation and principal component analysis (PCA)). Significant positive correlations were obtained between TPC, ACC and DPPH center dot, (NO)-N-center dot, O-2(center dot-) and (OH)-O-center dot antiradical powers, and also between PRAC and TPC, ACC and FRAP. PCA found two major clusters of cornelian cherry, based on antiradical power, FRAP and PRAC and also on chemical composition. Chemometric evaluation showed close interdependence between PRAC method and FRAP and ACC. There was a huge variation between C. mas genotypes in terms of antioxidant activity. (C) 2012 Elsevier Ltd. All rights reserved.
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