TY  - BOOK
AU  - Borges,G.
AU  - Degeneve,A.
AU  - Mullen,W.
AU  - Crozier,A.
TI  - Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries
KW  - BERRIES
KW  - FLAVONOIDS
KW  - PHENOLICS
KW  - HPLC-MS3 AND ONLINE ANTIOXIDANT DETECTION
N2  - The antioxidant capacity (AOC)of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversedphase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58
UR  - https://drive.google.com/file/d/1DaEcIKSYw0hfUxBwuy3LCDecUsNCxyOL/view?usp=drivesdk
ER  -