The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
Open accessAbstract
ABSTRACT: Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and high‐performance liquid chromatography (HPLC) techniques. The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/ 100 g FW. The average EC50 values for Aronia melanocarpa, Ribes nigrum, Ribes rubrum, Rubus fruticosus, and Rubus idaeus were 1.8, 2.8, 5.3, 6.4, and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Cited by
Chemical Composition and Antioxidant Properties of Clove Leaf Essential Oil
Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060608c · Cited by 508
Spigno, G., & De Faveri, D. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.11.020 · Cited by 325
Ramos-Escudero, F., Muñoz, A. M., Alvarado-Ortíz, C., Alvarado, Á., & Yáñez, J. A. (2012) · Journal of Medicinal Food · doi:10.1089/jmf.2010.0342 · Cited by 204
Jurgoński, A., Juśkiewicz, J., & Zduńczyk, Z. (2008) · Plant Foods for Human Nutrition · doi:10.1007/s11130-008-0087-7 · Cited by 132
Sakanaka, S., & Ishihara, Y. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.080 · Cited by 107
Metadata
- Authors
- BENVENUTI, S., PELLATI, F., MELEGARI, M., & BERTELLI, D.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2004-04
- Volume
- 69
- Issue
- 3
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2146085384
- Cited by
- 461
- References
- 2
- FWCI
- 4.03
- Type
- journal article
- Language
- en
- Open access
- green
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- BENVENUTI, S., PELLATI, F., MELEGARI, M., & BERTELLI, D. (2004). Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2004.tb13352.x
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