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Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau
Zheng, Jie1,3; Ding, Chenxu1; Wang, Liangsheng2; Li, Guoliang1,3; Shi, Junyou1,3; Li, Hui2,3; Wang, Honglun1; Suo, Yourui1
2011-06-01
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume126Issue:3Pages:859-865
SubtypeArticle
AbstractLycium ruthenicum Murr. is a nutritional food, and has widely been used for treatment of heart disease, abnormal menstruation and menopause among folks. In present study, the anthocyanins composition and content of L. ruthenicum from three different area of Qinghai-Tibet Plateau have been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) and HPLC-electrospray ionisation-mass spectrometry (HPLC-ESI-MS). Totally, fourteen anthocyanins have been detected, ten of which were identified and quantified. All of them were first reported in L. ruthenicum. Results showed that petunidin derivatives accounted for 95% of the total anthocyanins in fresh fruit. Furthermore, 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 in our study. For antioxidant activity, their methanol extracts showed potent antioxidant activity in terms of DPPH., ARTS and ferric reducing antioxidant power (FRAP) assays. The results are valuable for elucidating anthocyanins composition of L. ruthenicum fruits and for further utilising them as healthy food and natural pigment resource. (C) 2010 Elsevier Ltd. All rights reserved.; Lycium ruthenicum Murr. is a nutritional food, and has widely been used for treatment of heart disease, abnormal menstruation and menopause among folks. In present study, the anthocyanins composition and content of L. ruthenicum from three different area of Qinghai-Tibet Plateau have been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) and HPLC-electrospray ionisation-mass spectrometry (HPLC-ESI-MS). Totally, fourteen anthocyanins have been detected, ten of which were identified and quantified. All of them were first reported in L. ruthenicum. Results showed that petunidin derivatives accounted for 95% of the total anthocyanins in fresh fruit. Furthermore, 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 in our study. For antioxidant activity, their methanol extracts showed potent antioxidant activity in terms of DPPH., ARTS and ferric reducing antioxidant power (FRAP) assays. The results are valuable for elucidating anthocyanins composition of L. ruthenicum fruits and for further utilising them as healthy food and natural pigment resource. (C) 2010 Elsevier Ltd. All rights reserved.
KeywordLycium Ruthenicum Murr. Anthocyanins Antioxidant Activity Total Polyphenol Content
WOS HeadingsScience & Technology ; Physical Sciences ; Life Sciences & Biomedicine
WOS KeywordPERFORMANCE LIQUID-CHROMATOGRAPHY ; PHENOLIC-COMPOUNDS ; MASS-SPECTROMETRY ; UNITED-STATES ; COMMON FOODS ; ELECTROSPRAY-IONIZATION ; IDENTIFICATION ; CAPACITY ; BERRIES ; STRESS
Indexed BySCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000287349400007
Citation statistics
Cited Times:104[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://210.75.249.4/handle/363003/1544
Collection中国科学院西北高原生物研究所
Affiliation1.Chinese Acad Sci, NW Inst Plateau Biol, Xining 810001, Peoples R China
2.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China
3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Zheng, Jie,Ding, Chenxu,Wang, Liangsheng,et al. Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau[J]. FOOD CHEMISTRY,2011,126(3):859-865.
APA Zheng, Jie.,Ding, Chenxu.,Wang, Liangsheng.,Li, Guoliang.,Shi, Junyou.,...&Suo, Yourui.(2011).Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau.FOOD CHEMISTRY,126(3),859-865.
MLA Zheng, Jie,et al."Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau".FOOD CHEMISTRY 126.3(2011):859-865.
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