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首页> 外文期刊>Food Chemistry >Comparison Of Phenolic Composition And Antioxidant Properties Of Two Native Chilean And One Domestic Strawberry Genotypes
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Comparison Of Phenolic Composition And Antioxidant Properties Of Two Native Chilean And One Domestic Strawberry Genotypes

机译：两种智利本土和一种国产草莓基因型酚类成分和抗氧化性能的比较

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The phenolic composition of extracts from the forms chiloensis and patagonica of Fragaria chiloensis were compared with that of the commercial strawberry Fragaria x ananassa cv.Chandler by high performance liquid chromatography with diode-array detector (HPLC-DAD) and high performance liquid chromatog-raphy with electrospray ionization mass spectroscopy detector (HPLC-ES1-MS).The phenolic constituents in the three species were mainly proanthocyanidins,hydrolysable tannins,anthocyanins and flavonol glycosides.In both native strawberry species the main flavonol glycoside was quercetin 3-O-glu-curonide and the minor anthocyanins identified were cyanidin-malonyl-glucoside and pelargonidin-mal-onyl-glucoside.The highest anthocyanin content was found in the commercial red strawberry while ellagic acid was the main phenolic in the native white strawberry.From the methanolic fruit extract of the native Chilean strawberry Fragaria chiloensis ssp.chiloensis f.chiloensis four known antioxidants were isolated by selective fractionation using the bleaching of the free radical scavenger 1,1-diphenyl-2-pic-rylhydrazyl (DPPH) as the guiding assay.The antioxidant properties (measured as the bleaching of the DPPH radical) were determined for methanol extracts of the three fruits,for fractions of F.chiloensis ssp.chiloensis f.chiloensis,and for the isolated compounds cyanidin-3-glucoside,pelargonidin-3-gluco-side,quercetin-3-glucuronide and ellagic acid.This study allows a clear chemical differentiation between the commercial strawberry and the Chilean white strawberry.
机译：通过高效液相色谱-二极管阵列检测器（HPLC-DAD）和高效液相色谱法，比较了草莓草莓和草莓的提取物的酚类成分与商业草莓草莓三种物质中的酚类成分主要是原花青素，可水解单宁，花青素和黄酮糖苷。在两种天然草莓品种中，主要的黄酮糖苷是槲皮素3-O-glu-茄尼醛和次要花色苷为花青素-丙二酰基-葡糖苷和pelargonidin-丙二酰基-葡糖苷，商品红色草莓中花青苷含量最高，而鞣花酸是天然白草莓中的主要酚类。智利草莓草莓草莓属种（Ssp.chiloensis f.chiloensis）的四种已知抗氧化剂选择性清除通过分离自由基清除剂1,1-二苯基-2-甲基-酰肼基（DPPH）进行分离，测定了甲醇提取物的抗氧化性能（以DPPH自由基的漂白度测量）。三种水果中的一种，分别是奇异果拟南芥的部分和奇异果的分离化合物，以及花青素-3-葡糖苷，pelargonidin-3-葡糖苷，槲皮素-3-葡糖醛酸和鞣花酸的分离化合物。商品草莓和智利白草莓之间的化学区别明显。

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