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Screening of phenolic compounds in Australian grown berries by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential

Subbiah, V, Zhong, B, Nawaz, MA, Barrow, Colin, Dunshea, FR and Suleria, Hafiz 2021, Screening of phenolic compounds in Australian grown berries by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential, Antioxidants, vol. 10, no. 1, pp. 1-22, doi: 10.3390/antiox10010026.

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Title Screening of phenolic compounds in Australian grown berries by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential
Author(s) Subbiah, V
Zhong, B
Nawaz, MA
Barrow, ColinORCID iD for Barrow, Colin orcid.org/0000-0002-2153-7267
Dunshea, FR
Suleria, HafizORCID iD for Suleria, Hafiz orcid.org/0000-0002-2450-0830
Journal name Antioxidants
Volume number 10
Issue number 1
Start page 1
End page 22
Total pages 22
Publisher MDPI AG
Place of publication Basel, Switzerland
Publication date 2021-01-01
ISSN 2076-3921
2076-3921
Keyword(s) HPLC-PDA
LC-MS/MS
antioxidant activity
blackberries
blueberries
fruit berries
polyphenols
red raspberries
strawberries
Summary Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.
Language eng
DOI 10.3390/antiox10010026
Indigenous content off
HERDC Research category C1 Refereed article in a scholarly journal
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30146889

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.