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J. Agric. Food Chem.,
Vol 54
ISS 26
web Release Date: November 22,2006
Copyright © 2006
American Chemical Society
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
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
Received for review August 7, 2006. Revised manuscript received September
20, 2006. Accepted September 29, 2006. This project was supported by the
Alexander von Humboldt-Foundation (postdoctoral Feodor Lynen-Fellowship
offered to M.N.) and Food Science Australia.
Abstract:
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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What you need to do about food safety?
Find out as much as you can about what is required of you and what you can
do. See "Further information" below.
- Talk to the local Council Environmental Health Officer
- Talk to your buyers
- Register as a food business if necessary - with your local council
- Attend a training course to obtain the required skills and knowledge
- Develop a food safety program (required of food businesses in
Victoria)
- Join a commercial food safety scheme if necessary
- Promote your food as safe!
Further information
John Faragher is acknowledged as the original author of this Agriculture
Note.
This project is jointly funded by DPI and the Rural Industries R&D
Corporation (RIRDC).
The advice provided in this publication is intended as a source of
information only. Always read the label before using any of the products
mentioned. The State of Victoria and its employees do not guarantee that
the publication is without flaw of any kind or is wholly appropriate for
your particular purposes and therefore disclaims all liability for any
error, loss or other consequence which may arise from you relying on any
information in this publication.
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