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http://dx.doi.org/10.3746/jkfn.2016.45.8.1122

Comparison of Bioactive Constituents and Biological Activities of Aronia, Blackcurrant, and Maquiberry  

Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.8, 2016 , pp. 1122-1129 More about this Journal
Abstract
In this study, bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry were investigated. The 60% ethanol extracts were prepared and evaluated for total polyphenol, total flavonoid, and total anthocyanin contents. Biological activities, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP), reducing power, tyrosinase inhibitory activity, and nitrite scavenging activity were also examined. Maquiberry showed the highest bioactive constituents as shown based on total polyphenol (73.66 mg GAE/g), total flavonoid (28.08 mg/g), and total anthocyanin (12.82 mg/g) contents compared to aronia and blackcurrant. Maquiberry also exhibited the highest DPPH and ABTS radical scavenging activity, FRAP, and reducing power at a concentration of 5 mg/mL, which were superior to those of ascorbic acid (a positive control). Therefore, maquiberry could be used as a potential source of antioxidants and functional food substances.
Keywords
bioactive constituent; biological activity; aronia; blackcurrant; maquiberry;
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