Comparative study on phenolics and antioxidant property of some new and common bayberry cultivars in China

Journal of Functional Foods

Jingcheng Zhao¹  Wei Chen²  Jiahong Xie³  Vemana Gowd³  Wenkang Liang³  Tao Bao³ 

[1] Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China;Corresponding author. Department of Food Science and Nutrition, Zhejiang University, 866 Yuhangtang Road, Xihu District, Hangzhou 310058, China. Fax: [phone];Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China;

关键词: Bayberry;    Antioxidant activity;    Phytochemicals;    Reactive oxygen species;    Principal component analysis;    Correlation analysis;   

DOI  :  

来源: DOAJ

【 摘 要 】

Fruits tend to possess different nutritional values among different cultivars of same family. Therefore, in this study, the composition and antioxidant activity of some new and common bayberry cultivars were evaluated. Significant amounts of phenolics (0.47 to 2.31 g gallic acid equivalents/kg), flavonoids (0.34 to 2.08 g rutin equivalents/kg) and procyanidins (0.24 to 1.99 g catechin equivalents/kg) were found in all tested bayberry varieties. Anthocyanin cyanidin-3-glucoside and flavonol myricetin was detected in almost all cultivars, however, cyanidin-3-glucoside was not detected in new cultivar Xishanbai. Antioxidant activity of bayberry was highly correlated with contents of phenolics, including flavonoids. However, no positive correlation was observed between cellular reactive oxygen species scavenging ability and bioactive compounds. The new cultivar Yingsi was found to have higher levels of nutritional components and potent antioxidant activity among all tested cultivars.

【 授权许可】

Unknown