Antioxidant capacity of cornelian cherry (Cornus mas L.) - Comparison between permanganate reducing antioxidant capacity and other antioxidant methods
- 作者：Boris M. Popovi膰 ; popovicb@polj.uns.ac.rs ; Dubravka &Scaron ; tajner ; Kevre&scaron ; an Slavko ; Bijeli膰 Sandra
- 关键词：Cornelian cherry ; Permanganate reducing antioxidant capacity ; FRAP ; DPPH ; Anthocyanin
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 September, 2012
- 卷：134
- 期：2
- 页码：734-741
- 文件大小：587 K
摘要
Ethanol extracts (80%in water) of 10 cornelian cherry (Cornus mas L.) genotypes were studied for antioxidant properties, using methods including , , and antiradical powers, FRAP, total phenolic and anthocyanin content (TPC and ACC) and also one relatively new, permanganate method (permanganate reducing antioxidant capacity-PRAC). Lipid peroxidation (LP) was also determined as an indicator of oxidative stress. The data from different procedures were compared and analysed by multivariate techniques (correlation matrix calculation and principal component analysis (PCA)). Significant positive correlations were obtained between TPC, ACC and , , , and antiradical powers, and also between PRAC and TPC, ACC and FRAP. PCA found two major clusters of cornelian cherry, based on antiradical power, FRAP and PRAC and also on chemical composition. Chemometric evaluation showed close interdependence between PRAC method and FRAP and ACC. There was a huge variation between C. mas genotypes in terms of antioxidant activity.