Knowledge Management System of Northwest Institute of Plateau Biology, CAS
Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau | |
Zheng, Jie ; Li, Hui ; Ding, ChenXu ; Suo, YouRui ; Wang, LiangSheng ; Wang, HongLun | |
2011-08-01 | |
发表期刊 | FOOD RESEARCH INTERNATIONAL ; Zheng, J; Li, H; Ding, CX; Suo, YR; Wang, LS; Wang, HL.Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau,FOOD RESEARCH INTERNATIONAL,2011,44(7):2041-2046 |
摘要 | 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.; 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. |
文献类型 | 期刊论文 |
条目标识符 | http://210.75.249.4/handle/363003/25534 |
专题 | 中国科学院西北高原生物研究所 |
推荐引用方式 GB/T 7714 | Zheng, Jie,Li, Hui,Ding, ChenXu,et al. Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau[J]. FOOD RESEARCH INTERNATIONAL, Zheng, J; Li, H; Ding, CX; Suo, YR; Wang, LS; Wang, HL.Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau,FOOD RESEARCH INTERNATIONAL,2011,44(7):2041-2046,2011. |
APA | Zheng, Jie,Li, Hui,Ding, ChenXu,Suo, YouRui,Wang, LiangSheng,&Wang, HongLun.(2011).Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau.FOOD RESEARCH INTERNATIONAL. |
MLA | Zheng, Jie,et al."Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau".FOOD RESEARCH INTERNATIONAL (2011). |
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