Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 7, Pages 2041-2046Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2010.07.008
Keywords
Nitraria tangutorun Bobr.; Anthocyanins; Total polyphenol content; Antioxidant activity; HPLC-MS
Categories
Funding
- Important Science & Technology Specific Projects of Qinghai Province, China [20099A2-2]
- National Natural Science Foundation of China [30873158]
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Nitraria tangutorun Bobr., a unique kind of fruit, widely spreads in the Qinghai-Tibet Plateau. In the present study, nine anthocyanins were identified in two variations (purple fruit and red fruit) of N. tangutorun by HPLC/DAD-ESI/MS. Cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (215.76 +/- 22.91 mg of Mv3G5G equivalent per 100 g of fresh weight) and pelargonidin-3-O-(p-coumaroyl)-diglucoside (5.13 +/- 0.35 mg of Mv3G5G equivalent per 100 g of fresh weight) were the main anthocyanins in the purple and red fruits respectively. In addition, most of the anthocyanins were acylated by coumaric acid, and the rare anthocyanins that naturally presented a coumaric acid in both cis and trans configurations have been detected. Furthermore, the extract of the two variations showed significantly different antioxidant activity (p<0.01) according to DPPH, ABTS and FRAP assay. Purple fruit possessed higher antioxidant activity than red fruit. There were significant correlations between antioxidant activity and both the total polyphenol content and anthocyanins content. This work is valuable for elucidation of anthocyanins composition in N. tangutorun and for further utilization as a functional food and medicine material. (C) 2010 Elsevier Ltd. All rights reserved.
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