Antioxidants in raspberry: on-line analysis links antioxidant activity to a diversity of individual metabolites

Auteur(s) :
Beekwilder J., Jonker H., Meesters P., Hall RD., Van Der Meer IM., De Vos CHR.
Date :
Mai, 2005
Source(s) :
Journal of agricultural and food chemistry. #53:9 p3313-3320
Adresse :
Reprints: BEEKWILDER J,PLANT RES INT;POSTBUS 16;NL-6700 AA WAGENINGEN, NETHERLANDS. Research Institutions: Plant Res Int, NL-6700 AA Wageningen, Netherlands. PCF Proeftuin Aardbeien Houtig Kleinfruit, B-3700 Tongeren, Belgium. Discipline: AGRICULTURAL CHEMISTRY CHEMISTRY & ANALYSIS

Sommaire de l'article

The presence of antioxidant compounds can be considered as a quality parameter for edible fruit. In this paper, we studied the antioxidant compounds in raspberry (Rubus idaeus) fruits by high-performance liquid chromatography (HPLC) coupled to an on-line postcolumn antioxidant detection system. Both developmental and genetic factors were assessed by comparing fruits from a single cultivar of different ripening stages and by comparing ripe fruits of 14 raspberry cultivars, respectively. The HPLC-separated antioxidant compounds were identified using HPLC-photodiode array coupled to mass spectrometry (quadrupole time-of-flight tandem mass spectrometry), using a reference lock mass for determining accurate masses. The dominant antioxidants could be classified as anthocyanins, ellagitannins, and proanthocyanidin-like tannins. During fruit ripening, some anthocyanins were newly produced, while others, like cyanidin-3-glucoside, were already present early in fruit development. The level of tannins, both ellagitannins and proanthocyanidin-like tannins, was reduced strongly during fruit ripening. Among the 14 cultivars, major differences (> 20-fold) were observed in the levels of pelagonidin type anthocyanins and some proanthocyanidin type tannins. The content of ellagitannins varied approximately 3-fold. The findings presented here suggest that the content of individual health-promoting compounds varies significantly in raspberry, due to both developmental and genetic factors. This information will assist in the future development and identification of raspberry lines with enhanced health-promoting properties.

Source : Pubmed