Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high‐performance liquid chromatography/mass spectrometry

Abstract

Anthocyanin and flavonol glycosides of various blackberry, blueberry and red wine grape genotypes were identified and measured by a high-performance liquid chromatographic (HPLC) separation method with photodiode array (PDA) and mass spectrometric (MS) detection. With this method, two distinct elution regions of anthocyanins and flavonols were obtained with near baseline separation of most compounds. Blackberry, blueberry and red wine grape genotypes varied markedly in total anthocyanins and total flavonols as well as oxygen radical absorbance capacity (ORAC). The respective ranges of total anthocyanin (TA) and total flavonol (TF) contents of tested samples were: blackberries, 1143.9-2415.4 and 102.0-160.2 mg kg −1 ; blueberries, 1435.2-8227.3 and 172.5-327.5 mg kg −1 ; and red wine grapes, 380.9-7904.7 and 21.0-322.2 mg kg −1 . Antioxidant activities and contents of total anthocyanins and total flavonols in blackberries, blueberries and red wine grapes were highly correlated, with linear relationships between ORAC and TA (r xy = 0.94) and TF (r xy = 0.90) for grapes, TA (r xy = 0.95) for blueberries and TA (r xy = 0.74) for blackberries.

Fruit quality attributes of blackberry grown under limited environmental conditions

“…The highest TPH was found in BS and the lowest in CT and NV. Clark et al (2002) and Cho et al (2005) found that LN had higher amount of total phenolics than NV, which confirmed our results. Very high variations and discrepancy among cultivars and between years were observed by other authors (Sellappan et al 2002, Reyes-Carmona et al 2005).…”

“…An important lower or higher variability was reported previously (Sellappan et al 2002). The different TFC reported when compared to previous studies may be due to maturity at harvest and cultivar difference (Cho et al 2005, Reyes-Carmona et al 2005.…”

Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell) Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico

“…Nevertheless, they are within the concentrations described by Cho, Howard, Prior, and Clarck (2003) in different varieties of red grapes and by Lee and Talcott, (2004) in Muscadina grapes.…”

“…In the year 2003, significant differences were observed between both types of grapes (p ¼ 0.035) at confidence level of 95%, in which the average concentration of anthocyanins reached up to 682.27 + 14.82 mg/kg in conventional grapes and 821.37 + 31.14 mg/kg in organic grapes ( Ferna´ndez et al, (2003) and in different varieties of red wine grapes by Cho, Howard, Prior, and Clarck (2003). These concentrations were also similar to those obtained by Valls, Lampreave, Nadal, and Arola (2000) in Tempranillo and Cabernet Sauvignon varieties and lower than those reported in Monastrell grapes by Cantos et al, (2003).…”

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

“…On the contrary, peonidin is found in red-purplish fruits at lower pH conditions [23]. Petanin (petunidin-3-[6-O-(4-O-E-p-coumaroyl-O-α-l-rhamnopyranosyl)-β-d-glucopyranoside]-5-O-β-d-glucopyranoside), is also one of the acylated anthocyanins which are stable at higher pH [18].…”