Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 226 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027716

Determination of antioxidant activity, nutrients and quality evaluation using principal component analysis of five kinds of small berries

  • LI Chen ,
  • ZHANG Xiuling ,
  • LI Fengfeng ,
  • JI Run ,
  • ZHANG Wentao
Expand
  • (College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Received date: 2021-04-17

  Revised date: 2021-08-11

  Online published: 2022-08-19

Fold

Abstract

To study the quality of different small berries in antioxidant activity and related nutrients, 5 common small berries with good antioxidant activity in Heilongjiang Province were used as the research object, the following indicators were evaluated including protein, soluble sugar, total acid, ascorbic acid, and anthocyanins, total flavonoids, total polyphenol content and in vitro antioxidant activity.The antioxidant activity and related nutrients of different berries were compared and analyzed, and the berry quality evaluation model was established through principal component analysis (PCA). A total of 3 principal components were extracted from the results of principal component analysis, and the cumulative variance contribution rate reached 87.535%. The content of nutrients such as anthocyanins, total flavonoids and total polyphenols of Lonicera edulis, blackcurrant and blueberry were better than other berry varieties. Lonicera edulis and raspberry showed stronger antioxidant activity in vitro. The total acid content of blackcurrant was significantly higher than other berries. The main component comprehensive scores were ranked as Lonicera edulis, blackcurrant, blueberry, red bean bilberry, and raspberry. Among them, Lonicera edulis had the strongest antioxidant activityin vitro, and the content of three active components, anthocyanins, total flavonoids and total polyphenols, was relatively high.

Key words： small berries; physical and chemical properties; anthocyanins; antioxidant; principal component analysis

Cite this article

LI Chen , ZHANG Xiuling , LI Fengfeng , JI Run , ZHANG Wentao . Determination of antioxidant activity, nutrients and quality evaluation using principal component analysis of five kinds of small berries[J]. Food and Fermentation Industries, 2022 , 48(14) : 226 -234 . DOI: 10.13995/j.cnki.11-1802/ts.027716

References

[1] 徐福成, 朱力国, 陈安琪.黑龙江省浆果产业研发现状[J].林业勘查设计, 2018(3):83-85.
XU F C, ZHU L G, CHEN A Q.Current status of research and development of berry industry in Heilongjiang province[J].Forestry Prospect and Design, 2018(3):83-85.
[2] 徐雅琴, 刘柠月, 李大龙, 等.蓝靛果多糖功能特性、结构及抗糖基化活性[J].食品科学, 2020, 41(2):8-14.
XU Y Q, LIU N Y, LI D L, et al.Functional properties, structure and anti-glycosylation activity of polysaccharide from blue honeysuckle fruit (Lonicera caerulea L.)[J].Food Science, 2020, 41(2):8-14.
[3] 乔锦莉, 秦栋, 郭良川, 等.蓝果忍冬的生物活性物质及其功效研究进展[J].食品科学, 2020, 41(9):276-284.
QIAO J L, QIN D, GUO L C, et al.Recent progress in bioactive constituents of Lonicera caerulea L.Fruit and their health benefits[J].Food Science, 2020, 41(9):276-284.
[4] 谢跃杰, 王仲明, 王强, 等.不同品种和成熟度蓝莓理化特性的主成分分析评价[J].食品科学, 2017, 38(23):94-99.
XIE Y J, WANG Z M, WANG Q, et al.Assessment of the differences in physical, chemical and phytochemical properties of different blueberry cultivars harvested at different dates using principal component analysis[J].Food Science, 2017, 38(23):94-99.
[5] 周立华, 牟德华,李艳.7种小浆果香气物质的GC-MS检测与主成分分析[J].食品科学, 2017, 38(2):184-190.
ZHOU L H, MOU D H, LI Y.GC-MS Detection combined with principal component analysis to study the aroma compounds of seven small berries[J].Food Science, 2017, 38(2):184-190.
[6] 霍俊伟, 李著花, 秦栋.黑穗醋栗营养成分和保健功能及产业发展前景[J].东北农业大学学报, 2011, 42(2):139-144.
HUO J W, LI Z H, QIN D.Review of nutritional ingredients and health protectal function of black currant fruit and its prospect in industrial development[J].Journal of Northeast Agricultural University, 2011, 42(2):139-144.
[7] 杨华, 刘亚娜, 郭德军.红豆越橘功能性成分的研究进展[J].安徽农业科学, 2014, 42(35):12 637-12 639;12 645.
YANG H, LIU Y N, GUO D J.Research advances in functional ingredients of vaccinium vitis-idaea[J].Journal of Anhui Agricultural Sciences, 2014, 42(35):12 637-12 639;12 645.
[8] 刘建华, 张志军, 李淑芳.树莓中功效成分的开发浅论[J].食品科学, 2004, 25(10):370-373.
LIU J H, ZHANG Z J, LI S F.Discussion about development of efficacy components of raspberry[J].Food Science, 2004, 25(10):370-373.
[9] 任婧楠, 荣茂, 金瑶, 等.树莓汁中游离态和键合态香气物质的成分分析[J].食品科学, 2013, 34(2):199-203.
REN J N, RONG M, JIN Y, et al.Free and bound aroma compounds in raspberry juice[J].Food Science, 2013, 34(2):199-203.
[10] 曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007:39-70.
CAO J K, JIANG W B, ZHAO Y M.Guidance on Post-harvest Physiological and Biochemical Experiments of Fruits and Vegetables[M].Beijing:China Light Industry Press, 2007, 39-70.
[11] 宋德群, 孟宪军, 王晨阳, 等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报, 2013, 44(2):231-233.
SONG D Q, MENG X J, WANG C Y, et al.Determination of blueberry anthocyanins through pH differential method[J].Journal of Shenyang Agricultural University(Social and Edition), 2013, 44(2):231-233.
[12] SIDDIQ M, DOLAN K D, PERKINS-VEAZIE P, et al.Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice[J].LWT- Food Science and Technology, 2018, 92:127-132.
[13] 王炬, 张秀玲, 高宁, 等.老山芹全株及其不同部位酚类物质含量及抗氧化能力分析[J].食品科学, 2019, 40(7):54-59.
WANG J, ZHANG X L, GAO N, et al.Polyphenolic content and antioxidant capacity of whole plants and different parts of heraclenm dissectum[J].Food Science, 2019, 40(7):54-59.
[14] EREL O.A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation[J].Clinical Biochemistry, 2004, 37(4):277-285.
[15] GARZÓN G A, NARVÁEZ C E, RIEDL K M, et al.Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia[J].Food Chemistry, 2010, 122(4):980-986.
[16] LI F F, ZHAO H T, XU R R, et al.Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L.) using response surface methodology[J].Food Science & Nutrition, 2019, 7(9):2 968-2 976.
[17] ZIMMER A R, LEONARDI B, MIRON D, et al.Antioxidant and anti-inflammatory properties of Capsicum baccatum:From traditional use to scientific approach[J].Journal of Ethnopharmacology, 2012, 139(1):228-233.
[18] WANG H, GAO X D, ZHOU G C, et al.In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit[J].Food Chemistry, 2008, 106(3):888-895.
[19] BENZIE I F F, STRAIN J J.The Ferric reducing ability of plasma (FRAP) as a measure of“antioxidant power”:The FRAP assay[J].Analytical Biochemistry, 1996, 23:70-76.
[20] AMAMCHARLA J K, METZGER L E.Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation[J].International Dairy Journal, 2014, 34(2):177-179.
[21] GUO J T, LEE H L, CHIANG S H, et al.Antioxidant properties of the extracts from different parts of Broccoli in Taiwan[J].Journal of Food & Drug Analysis, 2001, 9(2):96-101.
[22] 成柯, 闫俊, 严晓雪, 等.湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价[J].食品与发酵工业, 2020, 46(9):146-151.
CHENG K, YAN J, YAN X X, et al.Evaluation of juice quality and antioxidation activity of different blueberry cultivars in Hubei province[J].Food and Fermentation Industries, 2020, 46(9):146-151.
[23] MISHRA K, OJHA H, CHAUDHURY N K.Estimation of antiradical properties of antioxidants using DPPH[rad] assay:A critical review and results[J].Food Chemistry, 2012, 130(4):1 036-1 043.
[24] 黄婷, 糟绍英, 秦垦, 等.基于主成分分析的枸杞鲜果品质评价核心指标筛选[J].北方园艺, 2019(7):132-139.
HUANG T, ZAO S Y, QIN K, et al.Quality evaluation of fresh fruit of lycium barbarum based on principal component analysis[J].Northern Horticulture, 2019(7):132-139.
[25] 李跃红, 冉茂乾, 徐孟怀, 等.不同产地红心猕猴桃品质的主成分及聚类分析[J].食品工业科技, 2021,42(10):222-228.
[26] GARAZHIAN M, CHARAGHANI A, ESHGHI S.Genetic diversity and inter-relationships of fruit bio-chemicals and antioxidant activity in Iranian wild blackberry species[J].Scientific Reports, 2020, 10(1):18 983-18 983.
[27] 张薇薇, 张秀玲.基于主成分分析和聚类分析的苹果香气成分比较及品种分类研究[J].食品工业科技, 2018, 39(17):217-224.
ZHANG W W, ZHANG X L.Comparative on apple aroma components and variety classification study based on principal component analysis and cluster analysis[J].Science and Technology of Food Industry, 2018, 39(17):217-224.
[28] CHEN L, XIN X, LAN R, et al.Isolation of cyanidin3-glucoside from blue honeysuckle fruits by high-speed counter-current chromatography[J].Food Chemistry, 2014, 152:386-390.
[29] HWANG S J, YOON W B, LEE H O, et al.Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea[J].Food Chemistry, 2014, 146:71-77.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.