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Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of
Anthocyanins
"Netzel, G." "Tian, Q., Schwartz, S., Konczak, I., Michael Netzel,* Gabriele Netzel, Qingguo Tian,
Steven Schwartz, and Izabela Konczak
J. Agric. Food Chem.,
Vol 54 ISS 26 web Release Date: November 22,2006
Copyright © 2006
American Chemical Society
Food Science Australia, Riverside Life Science Center, 11 Julius Avenue,
North Ryde, NSW 2113, Australia, Institute of Nutrition,
Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena,
Germany, Bioanalytical Laboratory, Pharmaceutical Product Development,
Inc., 3230 Deming Way, Suite 190, Middleton, Wisconsin, and Department of
Food Science and Technology, The Ohio State University, 2015 Fyffe Road,
Columbus, Ohio 43210
This project was supported by the
Alexander von Humboldt-Foundation (postdoctoral Feodor Lynen-Fellowship
offered to M.N.) and Food Science Australia.
Abstract:
Selected native Australian fruits, muntries (Kunzea pomifera F.
Muell., Myrtaceae), Tasmanian pepper berry (Tasmanian lanceolata R.
Br., Winteraceae), Illawarra plum (Podocarpus elatus R. Br. ex Endl.,
Podocarpaceae), Burdekin plum (Pleiogynium timorense DC. Leenh,
Anacardiaceae), Cedar Bay cherry (Eugenia carissoides F. Muell.,
Myrtaceae), Davidson's plum (Davidsonia pruriens F. Muell. var. pruriens,
Davidsoniaceae), and Molucca raspberry (Rubus moluccanus var. austropacificus
van Royen, Rosaceae), were evaluated as sources of antioxidants by
2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays
and compared with blueberry (Vaccinum spp. cv. Biloxi). The total
reducing capacity of five fruits was 3.5-5.4-fold higher than that of
blueberry, and the radical scavenging activities of muntries and Burdekin
plum were 1.5- and 2.6-fold higher, respectively. The total phenolic level
by Folin-Ciocalteu assay highly correlated with the antioxidant activity.
Therefore, systematic research was undertaken to identify and characterize
phenolic complexes. In the present study we report on the levels and
composition of anthocyanins. The HPLC-DAD and HPLC/ESI-MS-MS (ESI =
electrospray ionization) analyses revealed simple anthocyanin profiles of
one to four individual pigments, with cyanidin as the dominating type.
This is the first evaluation of selected native Australian fruits aiming
at their utilization for the development of novel functional food
products.
Keywords: Australian native fruits; antioxidant activity; DPPH; FRAP;
total phenolics; anthocyanins; HPLC/ESI-MS-MS
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