Plant Foods for Human Nutrition

, Volume 70, Issue 4, pp 427–432 | Cite as

Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries

  • Sang Gil Lee
  • Terrence M. Vance
  • Tae-Gyu Nam
  • Dae-Ok Kim
  • Sung I. Koo
  • Ock K. ChunEmail author
Original Paper


The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94 % of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0 %). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins.


Anthocyanin composition Total antioxidant capacity Blueberry Blackberry Black currant 


Compliance with Ethics Standards


This study was funded by the University of Connecticut USDA Hatch grant (CONS00901) and Nutricia Foundation Nutrition Research Grant.

Conflict of Interest

Sang Gil Lee declares that he has no conflict of interest. Terrence M. Vance declares that he has no conflict of interest. Tae-Gyu Nam declares that he has no conflict of interest. Dae-Ok Kim declares that he has no conflict of interest. Sung I. Koo declares that he has no conflict of interest. Ock K. Chun declares that she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Supplementary material

11130_2015_514_MOESM1_ESM.pdf (404 kb)
Supplemental Fig. 1 (PDF 403 kb)


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Sang Gil Lee
    • 1
  • Terrence M. Vance
    • 1
  • Tae-Gyu Nam
    • 2
  • Dae-Ok Kim
    • 2
  • Sung I. Koo
    • 1
    • 3
  • Ock K. Chun
    • 1
    Email author
  1. 1.Department of Nutritional SciencesUniversity of ConnecticutStorrsUSA
  2. 2.Department of Food Science and BiotechnologyKyung Hee UniversityYonginSouth Korea
  3. 3.Invited Scholar at Department of Food Science and BiotechnologyKyung Hee UniversityYonginSouth Korea

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