View Item 

Phenolic compounds and antioxidant capacities of bayberry juices

Access Status
Fulltext not available
Authors
Fang, Zhongxiang
Zhang, Y.
Lü, Y.
Ma, G.
Chen, J.
Liu, D.
Ye, X.
Date
2009
Type
Journal Article

Metadata
Show full item record
Citation
Fang, Z. and Zhang, Y. and Lü, Y. and Ma, G. and Chen, J. and Liu, D. and Ye, X. 2009. Phenolic compounds and antioxidant capacities of bayberry juices. Food Chemistry. 113 (4): pp. 884-888.
Source Title
Food Chemistry
DOI
ISSN
School
School of Public Health
URI
Collection
Abstract

Phenolic compounds and antioxidant capacities of bayberry juices from 14 cultivars were investigated. HPLC-DAD and Folin-Ciocalteu methods were used for the analysis of the phenolic compounds. Biqi had the highest content of total flavonols (56.75 ± 4.68 mg/l), Wuzi had the highest content of phenolic acids (30.1 ± 0.05 mg/l), and Lizhizhong had the highest content of anthocyanins (514 ± 46.1 mg/l) and total phenolics (1055 ± 9.32 mg GAE/l). The FRAP and ABTS{radical dot}+ assay indicated that bayberry juices possessed considerable antioxidant activities, and all the analysed phenolic components contributed to the antioxidant capacities. The results also showed that bayberry juices from red coloured cultivars possessed higher contents of phenolic compounds than those from white coloured cultivars. The higher antioxidant capacities of red bayberry juices implied that they might be potential resources for the development of functional drinks. © 2008.