Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2006.02.060
Title: Antioxidant assessment of an anthocyanin-enriched blackberry extract
Authors: Elisia, I.
Hu, C.
Popovich, D.G. 
Kitts, D.D.
Keywords: Blackberry anthocyanidins
Enriched extract
Intracellular oxidation
ORAC
Issue Date: 2006
Citation: Elisia, I., Hu, C., Popovich, D.G., Kitts, D.D. (2006). Antioxidant assessment of an anthocyanin-enriched blackberry extract. Food Chemistry 101 (3) : 1052-1058. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2006.02.060
Abstract: Gel filtration of black berry (Rubus fruticosus sp) ethanolic extracts was employed to obtain an anthocyanin-enriched extract. The anthocyanin profile identified cyanidin-3-glucoside as the primary (e.g., 90% of total) anthocyanin present in blackberry. Gel filtration of crude extracts resulted in a 20-fold increase in total anthocyanin content, with no change in the proportion of cyanidin-3-glucoside. Antioxidant activities of both the crude and anthocyanin-enriched blackberry extracts were determined using cell-free (ORAC) and cell-based (INT-407 intracellular) antioxidant assays. Antioxidant activity, assessed by the ORAC assay, indicated a 7-fold increase in activity for the anthocyanin-enriched fraction. Similar results were obtained for the anthocyanin-enriched extract using the intracellular antioxidant assay with INT-407 cells. Our results indicate that the anthocyanin content, and more specifically the presence of cyanidin-3-glucoside, in blackberry, contributes a major part of the antioxidant ability to suppress both peroxyl radical-induced chemical and intracellular oxidation. © 2006 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/75589
ISSN: 03088146
DOI: 10.1016/j.foodchem.2006.02.060
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