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Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries

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Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-7610 and Department of Horticulture, The University of Georgia, Tifton, Georgia 31793
Cite this: J. Agric. Food Chem. 2002, 50, 8, 2432–2438
Publication Date (Web):March 7, 2002
https://doi.org/10.1021/jf011097r
Copyright © 2002 American Chemical Society

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    Abstract

    Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC). Each sample was analyzed for phenolic acids (gallic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and ellagic acid) and flavonoids (catechin, epicatechin, myricetin, quercetin, and kaempferol). A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for analysis. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on retention time and UV spectra by comparison with pure commercial standards. Phenolic acids ranged from 0.19 to 258.90 mg/100 g fresh weight (FW), and flavonoids ranged from 2.50 to 387.48 mg/100 g FW. Total polyphenols ranged from 261.95 to 929.62 mg/100 g FW, and total anthocyanins ranged from 12.70 to 197.34 mg/100 g FW. TEAC values varied from 8.11 to a maximum of 38.29 μM/g FW. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. The data indicate that blueberries and blackberries are rich sources of antioxidants.

    Keywords: Anthocyanins; antioxidant capacity; blackberries; blueberries; flavonoids; HPLC diode-array; phenolic acids; total polyphenols

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     The University of Georgia, Athens.

    *

     To whom correspondence should be addressed. Phone:  (706) 542-1067. Fax:  (706) 542-1050. E-mail:  [email protected].

     The University of Georgia, Tifton.

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