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Open AccessArticle

Comparison of Phenols Content and Antioxidant Activity of Fruits from Different Maturity Stages of Ribes stenocarpum Maxim

by Yuwei Wang 1, Delin Qi 1,2, Shulin Wang 1,2, Xiaohai Cao 2, Ying Ye 1,2,* and Yourui Suo 1,3,*
1
State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
2
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
3
Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810016, China
*
Authors to whom correspondence should be addressed.
Academic Editor: Margarida Castell Escuer
Molecules 2018, 23(12), 3148; https://doi.org/10.3390/molecules23123148
Received: 12 November 2018 / Revised: 24 November 2018 / Accepted: 29 November 2018 / Published: 30 November 2018
(This article belongs to the Special Issue Natural Polyphenols and Health)
Differences in the content of nine phenols and the antioxidant capacity of Ribes stenocarpum Maxim (RSM) fruits at different stages of maturity were investigated, and the extraction process of polyphenols from RSM was also optimized using Box-Behnken design method. Results showed that the content of the nine phenols varied considerably at different ripening stages; catechin, chlorogenic acid, coumaric acid, and ferulic acid were abundant in immature fruits but decreased with fruit ripening, whereas the levels of rosemary acid and querctin acid were low in immature fruits and increased with time, reaching the highest value after the fruit was completely mature. The phenols extracted from RSM fruits possessed good antioxidant activities for effective and rapid scavenging of DPPH and ABTS free radicals, as well as intracellular ROS. Analysis of the phenols content at different maturity stages indicated that the unripe fruits had significantly higher polyphenols content than mature fruits. Consequently, unripe fruits possessed higher antioxidant activities. According to the overall results of the extraction process optimization, the selected optimal conditions for extracting polyphenols from RSM were as follows: extraction time, 95 min; solvent concentration, 60%; ratio of sample to solvent, 1:25. View Full-Text
Keywords: Ribes stenocarpum Maxim; Phenols; Mature stages; Box-Behnken design method; Antioxidant activity Ribes stenocarpum Maxim; Phenols; Mature stages; Box-Behnken design method; Antioxidant activity
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Wang, Y.; Qi, D.; Wang, S.; Cao, X.; Ye, Y.; Suo, Y. Comparison of Phenols Content and Antioxidant Activity of Fruits from Different Maturity Stages of Ribes stenocarpum Maxim. Molecules 2018, 23, 3148.

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