Quantification of Flavonoid Compounds from Strawberry ( Fragaria ananassa) and Correlation Effects with Antioxidant Activities |
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Authors: | ZHENG Hu-Zhe LEE Hye-Ryun CUI Chun-Lan HWANG In-Wook KWON Sun-Young CHUNG Shin-Kyo |
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Affiliation: | 1.Department of Food Science and Technology , Kyungpook National University , Daegu 702 - 701 , Korea ;2.Agricultural Products Analysis Center, Liaoning Agricultural College , Yingkou 115009 , China |
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Abstract: | The amounts of flavonoid (myricetin , quercetin and kaempferol), antioxidant contents ( total phenolic and total flavonoid) and antioxidant activities (DPPH and FRAP) were analyzed in strawberry. Quantitative analysis of conjugated flavonoid contents were obtained after different hydrolysis concentration and reaction period . The highest yields of myricetin and quercetin were found with 1.0M HCl and a reaction period of 0.5 hr, however , for kaempferol was 1.0M HCl and a reaction period of 1hr , respectively. In the study, we also estimated the correlation coefficient of TPC, TFC, DPPH and FRAP. In addition , a positive correlation was observed ( r = 0.980, P < 0.05) between TPC and TFC, TPC and TFC are correlated to the DPPH activity (r = 0.913, P < 0.05 and r = 0.899 , P < 0.05 , respectively) , and to the FRAP activity ( r = 0.958, P < 0.05 and r = 0.936, P < 0.05, respectively), respectively. These results pointed out that strawberry generally possesses a high level of antioxidant activities, which could be linked to the levels of phenolic compounds in the fruit. |
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Keywords: | Strawberry |
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