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Title: SCAVENGING CAPACITY OF SUPEROXIDE RADICALS, HYDROGEN PEROXIDE, HYDROXYL RADICALS, AND SINGLET OXYGEN IN SMALL BERRY CROPS

Author
item Wang, Shiow
item JIAO, HONGJUN - GUANGXI UNIV, P.R. CHINA

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/30/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: Active oxygen species are generated as by-products of normal metabolism. Increased levels of these active oxygen species or free radicals create oxidative stress, which leads to a variety of biochemical and physiological injuries often resulting in impairment of metabolism, and eventually cell death. However, no information is available on the scavenging capacity of small fruit crops against radicals other than peroxyl radicals. The present study evaluated different genotypes of small berry crops on their antioxidant activities against radicals of active oxygen species. Our study found that small berry fruits have high antioxidant capacities, and different cultivars have varying abilities to inhibit the different active oxygen species. Blackberries had the highest mean inhibition of superoxide radicals, hydrogen peroxide, and hydroxyl radical activity. The results from this study will be useful to plant breeders, and other researchers interested in the antioxidant potentials of various small fruit crops.

Technical Abstract: The antioxidant activities against superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen were evaluated in different cultivars of blackberries, blueberries, cranberries, raspberries and strawberries. Among the different cultivars evaluated, Hull Thornless blackberry, Earliglow strawberry, Early Black cranberry, Jewel raspberry and Elliot blueberry had the highest oxygen scavenging capacity. Blackberries had the highest inhibition of superoxide radicals, hydrogen peroxide, and hydroxyl radicals. Meanwhile, strawberry had the second highest scavenging capacity for these same free radicals. With regards to singlet oxygen scavenging activity, strawberry had the highest value while blackberry was second. Cranberries had the lowest inhibition of hydrogen peroxide activity. Meanwhile, blueberries had the least scavenging capacity for hydroxyl radicals and singlet oxygen. Among the antioxidants tested, beta-carotene had the highest scavenging activity against singlet oxygen but had no effect on hydrogen peroxide. Ascorbic acid had the greatest affinity for inhibiting hydrogen peroxide free radical activity. For hydroxyl radicals, there was a wide range of scavenging capacities from high levels as seen with alpha-tocopherol to low levels with ascorbic acid. Glutathione had higher superoxide radical scavenging capacity compared to other antioxidants.