The total phenolic content and total flavonoid content of mulberry,blueberry and blackcurrant were determined.Meanwhile,their antioxidant activity were evaluated using four test systems which including DPPH free radicals scavenging activity,hydroxy free radicals scavenging activity,total antioxidant capacity and ferric reducing ability.The results indicate that mulberry contained the highest levels of total phenolics and flavonoids,which were 88.78 ±3.751 mg/g and 19.89 ± 1.261 mg/g,respectively.Mulberry also possessed the strongest DPPH free radicals scavenging activity (ICs0 0.953 ± 0.004 mg/mL),hydroxy free radicals scavenging activity (IC50 4.238 ± 0.037 mg/mL),total antioxidant capacity and ferric reducing ability.Except DPPH radical scavenging activity,blueberry showed stronger antioxidant capacity than blackcurrant.%研究了桑葚、蓝莓和黑加仑3种小浆果的总酚、黄酮含量,并以DPPH·清除能力、·OH清除能力、总抗氧化能力及铁离子还原能力等4种体外体系对其抗氧化活性进行综合评价.结果表明:桑葚提取物总酚和黄酮含量最多,分别达到(88.78±3.751) mg/g和(19.89±1.261) mg/g,其抗氧化能力也最强,DPPH·清除能力[IC50(0.953±0.004) mg/mL]和铁离子还原能力均远高于其他2种小浆果;·OH清除能力[IC50(4.238±0.037) mg/mL]和总抗氧化能力也为最强.蓝莓除DPPH·清除能力不如黑加仑外,在其他3种体外体系中的表现均强于黑加仑.
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