Composition and in vitro antioxidant activity of anthocyanins extracted from Lycium ruthenicum Murr., different fruits and vegetables

Objective:The aim of this study was to evaluate total anthocyanins and in vitro antioxidant activity of extracts from 6 kinds of plants such as Lycium ruthenicum Murr. and so on, and to provide a basis for exploitation of anthocyanins and to sift strong antioxidant activity resources. Methods:Total of 6 different fruits and vegetables was evaluated in the study. The total contents of anthocyanins were measured using spectrophotometer methods. Composition of the polyphenol extracts was also analyzed using HPLC and HPLC-MS. DPPH, ABTS, and FRAP methods were used to evaluate in vitro antioxidant activity of the fruits and vegetables. Results:Total anthocyanins of 6 different fruits and vegetables were 0.21~2.26mg/g fresh fruits. Comparatively, the total anthocyanins content of Lycium ruthenicum Murr. was 10.72, 4.91, 1.91, 1.75, 4.45 times higher than that of grapes, raspberry, purple cabbage, bule berry and purple potato, and the main anthocyanins composition of Lycium ruthenicum Murr. was petunidin derivative which was different from the fruits and vegetables in our tested paper. Lycium ruthenicum Murr. had the highest value of total anthocyanins content and in vitro antioxidant activity. Conclusion:Compared with the 5 kinds of fruits and vegetables tested in the study, Lycium ruthenicum Murr. had the highest value of total anthocyanins content and in vitro antioxidant activity, it was a source with rich anthocyanins, and one kind of good resources for development of healthy food.