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Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability

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Institute of Nuclear Agricultural Sciences, Zhejiang University, Hua Jiachi Campus, Hangzhou 310029, People's Republic of China; Departments of Zoology and Botany, The University of Hong Kong, Hong Kong SAR, People's Republic of China; and Yuyao Agricultural and Forestry Bureau, Yuyao 315400, Zhejiang, People's Republic of China
Cite this: J. Agric. Food Chem. 2005, 53, 6, 2327–2332
Publication Date (Web):February 17, 2005
https://doi.org/10.1021/jf048312z
Copyright © 2005 American Chemical Society
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    Abstract

    Characterization of anthocyanins and flavonols and radical scavenging activity assays of extracts from four Chinese bayberry (Myrica rubra) varieties with different fruit colors were carried out. One dominant anthocyanin and three major flavonols were isolated by HPLC, and cyanidin-3-O-glucoside and two of three flavonols, myricetin and quercetin-3-O-rutinoside, were identified by cochromatography with authentic standards. Both DPPH• and ABTS•+ cation assays indicated that the black varieties (Biji and Hunan) demonstrated much higher radical scavenging activities than the pink (Fenhong) and yellow (Shuijing) varieties, which may be attributed to much higher levels of anthocyanins, flavonoids, and total phenolics in the black varieties. Biji and Hunan had 6.49 and 6.52 mM Trolox equivalent antioxidant capacity (TEAC) per 100 g of fresh weight, whereas the pink (Fenhong) and yellow (Shuijing) bayberries had 1.32 and 1.31 mM TEAC/100 g. Different fruit color was reflected by the surface color and pigment extract color. Color stability of the pigment was dependent on pH, and the pigment was more stable at low pH (pH ∼1.5). The lightness (L*) increased while the chroma (C value) decreased with increase of pH until pH 5, but higher pH caused a small decrease for L* and an increase for C.

    Keywords: Chinese bayberry; Myrica rubra; flavonoids; anthocyanins; flavonols; antioxidant; radical scavenging activity; color; stability

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    *

     Author to whom correspondence should be addressed [telephone (+) 86-571-8697 1405; fax (+) 86-571-8697 1202; e-mail [email protected]].

    †

     Zhejiang University.

    ‡

     Department of Zoology, University of Hong Kong.

    §

     Department of Botany, University of Hong Kong

    ‖

     Yuyao Agricultural and Forestry Bureau.

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    Tables of physical traits and changes in color parameters of Chinese bayberries. This material is available free of charge via the Internet at http://pubs.acs.org.

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