Measurement of color values and active substances of different flowering cherry petals and analysis of antioxidant capacity

To study the relationship between the color value and their active substance content and antioxidant capacity.

Using 11 different flowering cheery petals as materials, the color phenotype of the flower was determined by RHSCC and color difference instrument. The contents of total phenols, total flavonoids, anthocyanins and antioxidant capacity of the petals were determined by UV-visible spectrophotometer, and anthocyanin components were analyzed by HPLC.

1) The 11 flowering cherry could be divided into three colors: violet, red purple and purple. The larger the L* value of flowering cherry petals, the lighter the color of the petals; the lower the b* value, and the opposite trend of a*. The value of a* and b* was the main factor affecting L*. There were certain differences between the results and the RHSCC; 2) There were significant differences in the contents of total phenols, total flavonoids and total anthocyanins in 11 flowering cheery petals. The content of total phenol and total flavonoids of Cerasus campanulate ‘Ryukyu-hizakura’ was the highest, which was 19.31 mg·g^-1 and 59.61 mg·g^-1. Cerasus speciosa ‘Yaebeni-ohshima’ had the lowest total phenol content of 9.35 mg·g^-1, and Cerasus ‘Introrsa’ had the lowest total flavonoid content of 12.75 mg·g^-1. The highest anthocyanins content of Cerasus campanulata ‘Kanhizakura-plena’ was found in the darkest color of 2.12 mg·g^-1, while the lightest color of Prunus speciosa ‘Yaebeni-ohshima’ having the lowest content of 0.05 mg·g^-1; 3) Four anthocyanins, including cyanidin, petunidin, peonidin and malyidin were detected in 11 flowering cherry petals, and the types and contents were different. Cyanidin and petunidin were the main anthocyanins in the petals; 4) There were significant differences in antioxidant capacity of 11 flowering cheery petals, and the reducing capacity of iron ion was stronger than DPPH and ABTS radicals. The contents of total phenols and total anthocyanins in petals were positively correlated with the antioxidant capacity indexes.

There were significant differences in color value of 11 flowering cherry petals, total anthocyanin content and different anthocyanin species and contents were the main factors determining the difference in flowering cherry color. The phenolic content would affect the antioxidant capacity of the petals.