Contents of Anthocyanins and Ellagitannins in Selected Foods Consumed in Finland

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• 作者：Jani M. Koponen ; Anu M. Happonen ; Pirjo H. Mattila ; A. Riitta T&ouml ; rr&ouml ; nen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：February 21, 2007
• 年：2007
• 卷：55
• 期：4
• 页码：1612 - 1619
• 全文大小：85K
• 年卷期：v.55,no.4(February 21, 2007)
• ISSN：1520-5118

文摘

Numerous in vitro and in vivo studies have suggested that dietary anthocyanins and ellagitannins orellagic acid might have beneficial health effects. Epidemiological evidence on the disease-preventingpotential of these polyphenols is lacking, due to the absence of reliable data on their contents infoods. In this study was analyzed the content of anthocyanins and ellagitannins (as ellagic acidequivalents after acid hydrolysis) in foods consumed in Finland, including berries, fruits, vegetables,and processed products, using high-performance liquid chromatographic (HPLC) methods. Anthocyanins were detected in 41 of 54 selected food items. The total anthocyanin content varied in berriesfrom 1 to 611 mg/100 g, in fruits from 2 to 66 mg/100 g, and in vegetables from 3 to 75 mg/100 g offresh weight as the weight of the aglycone. Ellagitannins were screened in 33 food items, but weredetected only in 5 species of berries, that is, in cloudberry, raspberry, rose hip, strawberry, and seabuckthorn, the content ranging from 1 to 330 mg/100 g. The results underscore the superiority ofberries, especially dark blue or red berries, as excellent sources of anthocyanins and certain berriesof the Rosaceae family as the major source of ellagitannins in the Finnish diet.