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Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins

"Netzel, G." "Tian, Q., Schwartz, S., Konczak, I., Michael Netzel,* Gabriele Netzel, Qingguo Tian, Steven Schwartz, and Izabela Konczak

J. Agric. Food Chem., Vol 54 ISS 26 web Release Date: November 22,2006

Copyright 2006 American Chemical Society

Food Science Australia, Riverside Life Science Center, 11 Julius Avenue, North Ryde, NSW 2113, Australia, Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany, Bioanalytical Laboratory, Pharmaceutical Product Development, Inc., 3230 Deming Way, Suite 190, Middleton, Wisconsin, and Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210

This project was supported by the Alexander von Humboldt-Foundation (postdoctoral Feodor Lynen-Fellowship offered to M.N.) and Food Science Australia.


Selected native Australian fruits, muntries (Kunzea pomifera F. Muell., Myrtaceae), Tasmanian pepper berry (Tasmanian lanceolata R. Br., Winteraceae), Illawarra plum (Podocarpus elatus R. Br. ex Endl., Podocarpaceae), Burdekin plum (Pleiogynium timorense DC. Leenh, Anacardiaceae), Cedar Bay cherry (Eugenia carissoides F. Muell., Myrtaceae), Davidson's plum (Davidsonia pruriens F. Muell. var. pruriens, Davidsoniaceae), and Molucca raspberry (Rubus moluccanus var. austropacificus van Royen, Rosaceae), were evaluated as sources of antioxidants by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays and compared with blueberry (Vaccinum spp. cv. Biloxi). The total reducing capacity of five fruits was 3.5-5.4-fold higher than that of blueberry, and the radical scavenging activities of muntries and Burdekin plum were 1.5- and 2.6-fold higher, respectively. The total phenolic level by Folin-Ciocalteu assay highly correlated with the antioxidant activity. Therefore, systematic research was undertaken to identify and characterize phenolic complexes. In the present study we report on the levels and composition of anthocyanins. The HPLC-DAD and HPLC/ESI-MS-MS (ESI = electrospray ionization) analyses revealed simple anthocyanin profiles of one to four individual pigments, with cyanidin as the dominating type. This is the first evaluation of selected native Australian fruits aiming at their utilization for the development of novel functional food products.

Keywords: Australian native fruits; antioxidant activity; DPPH; FRAP; total phenolics; anthocyanins; HPLC/ESI-MS-MS

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