Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts

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• 作者：Ana Faria ; Joana Oliveira ; Patr&iacute ; cia Neves ; Paula Gameiro ; Celestino Santos-Buelga ; Victor de Freitas ; and Nuno Mateus
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：August 24, 2005
• 年：2005
• 卷：53
• 期：17
• 页码：6896 - 6902
• 全文大小：125K
• 年卷期：v.53,no.17(August 24, 2005)
• ISSN：1520-5118

文摘

A blueberry extract (A) and two anthocyanin-derived extracts (B and C) were prepared. The contentsof polyphenols, flavonoids, anthocyanins, and anthocyanin-derived pigments of the extracts weredetermined for the first time. The pigment profile of blueberry extract A corresponded to 15anthocyanins, whereas extract B was mainly composed of anthocyanin-pyruvic acid adducts of theblueberry original anthocyanins and extract C was mainly composed of the respective vinylpyranoanthocyanin-catechins (portisins). The extracts' abilities to inhibit lipid peroxidation, induced by 2,2'-azobis(2-methyl-propanimidamide) dihydrochloride in a liposomal membrane system were examined.The antioxidant capacities of the extracts were evaluated through monitoring oxygen consumptionand by measuring the formation of conjugated dienes. All of the extracts provided protection ofmembranes against peroxyl radicals by increasing the induction time of oxidation. This effect increasedwith the polyphenol content and with the structural complexity of the anthocyanin-derived pigmentsof the extracts. The pigments present in extract C seemed to induce a higher protection of the liposomemembranes toward oxidation. In addition, the antiradical properties and the reducing power of theextracts were determined by using DPPH and FRAP methods, respectively. The results from theseassays were in agreement with those obtained with the liposome membranes.Keywords: Blueberry; anthocyanin; pyruvic acid; portisin; liposome; antioxidant