Characterization of Antioxidant Capacity from Fruits with Distinct Anthocyanin Biosynthetic Pathways

Elham Hosseini-Beheshti¹, Steven T. Lund² and David D. Kitts^1*

¹Food Chemistry and Toxicology Laboratory, University of British Columbia, Vancouver, Canada, E-mail: ddkitts@interchange.ubc.ca

²Wine Research Centre, Food Nutrition and Health, University of British Columbia, Vancouver, Canada, E-mail: ddkitts@interchange.ubc.ca

^*Corresponding Author: Dr. David D. Kitts, Experimental Medicine, Food Chemistry and Toxicology Laboratory, University of British Columbia, Vancouver, Canada, Tel: 604-822-5560, Fax: 604-822-5143