The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.
Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high‐performance liquid chromatography/mass spectrometry
Abstract
Anthocyanin and flavonol glycosides of various blackberry, blueberry and red wine grape genotypes were identified and measured by a high‐performance liquid chromatographic (HPLC) separation method with photodiode array (PDA) and mass spectrometric (MS) detection. With this method, two distinct elution regions of anthocyanins and flavonols were obtained with near baseline separation of most compounds. Blackberry, blueberry and red wine grape genotypes varied markedly in total anthocyanins and total flavonols as well as oxygen radical absorbance capacity (ORAC). The respective ranges of total anthocyanin (TA) and total flavonol (TF) contents of tested samples were: blackberries, 1143.9–2415.4 and 102.0–160.2 mg kg−1; blueberries, 1435.2–8227.3 and 172.5–327.5 mg kg−1; and red wine grapes, 380.9–7904.7 and 21.0–322.2 mg kg−1. Antioxidant activities and contents of total anthocyanins and total flavonols in blackberries, blueberries and red wine grapes were highly correlated, with linear relationships between ORAC and TA (rxy = 0.94) and TF (rxy = 0.90) for grapes, TA (rxy = 0.95) for blueberries and TA (rxy = 0.74) for blackberries. Copyright © 2004 Society of Chemical Industry
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Self-citationOxygen Radical Absorbing Capacity of Anthocyanins
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Self-citationFlavonoid intake and coronary mortality in Finland: a cohort study
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Recent Research on the Health Benefits of Blueberries and Their Anthocyanins
Kalt, W., Cassidy, A., Howard, L. R., Krikorian, R., Stull, A. J., Tremblay, F., & Zamora-Ros, R. (2020) · Advances in Nutrition · doi:10.1093/advances/nmz065 · Cited by 659
Self-citationNam, M. W., Zhao, J., Lee, M. S., Jeong, J. H., & Lee, J. (2015) · Green Chemistry · doi:10.1039/c4gc01556h · Cited by 467
Kaume, L., Howard, L. R., & Devareddy, L. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203318p · Cited by 347
Self-citationPotential Health Benefits of Berries
Beattie, J., Crozier, A., & Duthie, G. (2005) · Current Nutrition & Food Science · doi:10.2174/1573401052953294 · Cited by 278
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Self-citationValero, D., Valverde, J. M., Martínez-Romero, D., Guillén, F., Castillo, S., & Serrano, M. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2006.04.011 · Cited by 268
Berry polyphenols metabolism and impact on human gut microbiota and health
Lavefve, L., Howard, L. R., & Carbonero, F. (2020) · Food & Function · doi:10.1039/c9fo01634a · Cited by 265
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Metadata
- Authors
- Cho, M. J., Howard, L. R., Prior, R. L., & Clark, J. R.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2004-08-04
- Volume
- 84
- Issue
- 13
- Pages
- 1771-1782
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2166949767
- Cited by
- 398
- References
- 31
- FWCI
- 5.49
- Type
- journal article
- Language
- en
- Open access
- closed
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