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Polyphenol profile and antioxidant activity of the fruit and leaf of Vaccinium glaucoalbum from the Tibetan Himalayas

作 者:Feng CY, Wang WW, Ye JF, Li SS*, Wu Q, Yin DD, Li B, Xu YJ, Wang LS*
影响因子: 4.052
刊物名称: Food Chemistry
出版年份: 2017
卷: 219  期:    页码: 490-495

文章摘要 : 

Vaccinium glaucoalbum, a perennial evergreen shrub, is naturally distributed in high-altitude areas. In this study, the composition and content of polyphenolic compounds in the fruit and leaf of V. glaucoalbum were characterized. In total, 24 chemical compounds were detected and identified by HPLC-DAD and HPLC-ESI-MS2. Among all the compounds determined, 15 were anthocyanins and detected in fruit, 5 were flavonols and monitored in leaf, and 4 were chlorogenic acids and found in both fruit and leaf. The total anthocyanin content (TAC) of fruit (682 mg/100 g FW) was the highest among wild Vaccinium berries in China which have been investigated for now, and the total flavonol content of leaf was 2764 mg/100 g FW. The antioxidant activity of both fruit and leaf was assessed by DPPH and FRAP assays. Given its high TAC and strong antioxidant activity, the fruit of V. glaucoalbum has great potential in functional food. 


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