| Abstract
| - Selected native Australian fruits, muntries (Kunzea pomifera F. Muell., Myrtaceae), Tasmanian pepperberry (Tasmanian lanceolata R. Br., Winteraceae), Illawarra plum (Podocarpus elatus R. Br. ex Endl.,Podocarpaceae), Burdekin plum (Pleiogynium timorense DC. Leenh, Anacardiaceae), Cedar Baycherry (Eugenia carissoides F. Muell., Myrtaceae), Davidson's plum (Davidsonia pruriens F. Muell.var. pruriens, Davidsoniaceae), and Molucca raspberry (Rubus moluccanus var. austropacificus vanRoyen, Rosaceae), were evaluated as sources of antioxidants by 2,2-diphenyl-1-picrylhydrazyl andferric reducing antioxidant power assays and compared with blueberry (Vaccinum spp. cv. Biloxi).The total reducing capacity of five fruits was 3.5−5.4-fold higher than that of blueberry, and the radicalscavenging activities of muntries and Burdekin plum were 1.5- and 2.6-fold higher, respectively. Thetotal phenolic level by Folin−Ciocalteu assay highly correlated with the antioxidant activity. Therefore,systematic research was undertaken to identify and characterize phenolic complexes. In the presentstudy we report on the levels and composition of anthocyanins. The HPLC-DAD and HPLC/ESI-MS−MS (ESI = electrospray ionization) analyses revealed simple anthocyanin profiles of one tofour individual pigments, with cyanidin as the dominating type. This is the first evaluation of selectednative Australian fruits aiming at their utilization for the development of novel functional food products. Keywords: Australian native fruits; antioxidant activity; DPPH; FRAP; total phenolics; anthocyanins;HPLC/ESI-MS−MS
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