CONTENT OF BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF BERRY FRUITS FROM ARONIA MELANOCARPA, PRUNUS SPINOSA, SAMBUCUS NIGRA AND RUBUS FRUTICOSUS
DOI: http://dx.doi.org/10.30970/sbi.2001.869
Abstract
Background. Berries are a valuable source of minerals, vitamins, and phytochemicals in human nutrition. Due to the growing demand for organic food products enriched with biologically active compounds (BACs), there is a need to assess the levels of these substances in berries of various plant species and to develop optimal methods for processing raw berry materials that preserve their biological value.
The aim of this study was to investigate the content of BACs (total phenolic compounds, flavonoids, anthocyanins, and ascorbic acid) and the antioxidant capacity of fresh and dried berry extracts and berry juices from bush plants distributed in the territory of Ukraine (chokeberry, blackthorn, elderberry, and blackberry).
Materials and Methods. The study was conducted using berry fruits of Aronia melanocarpa (Michx.) Elliott (chokeberry), Prunus spinosa L. (blackthorn), Sambucus nigra L. (elderberry), and Rubus fruticosus L. (blackberry) growing in natural conditions in the Lviv region. The collecting of plant material, its preparation for analysis, as well as drying of berries, obtaining and pasteurization of berry juices were carried out following conventional methods. Berry extracts were prepared by 90 % ethanol extraction of fresh berries and water-ethanol extraction (in a 1:1 (v/v) ratio) of dry berries. The total content of phenolic compounds and the concentrations of anthocyanins, flavonoids, and ascorbic acid (vitamin C) were determined using generally accepted spectrophotometric methods. The antioxidant capacity of plant materials was assessed by spectrophotometric analysis using the stable free radical DPPH (1,1-diphenyl-2-picrylhydrazyl). Statistical processing the obtained results was performed using a two-way ANOVA method.
Results. Extracts of fresh berries from the studied plant species contained higher concentrations of total phenolic compounds, flavonoids, anthocyanins, and ascorbic acid than berry juices and extracts of dried berries, with the highest content of biologically active substances noted in fresh fruits from A. melanocarpa. In particular, chokeberry fruits contained phenolic compounds, anthocyanins, and flavonoids in concentrations of up to 1204 mg GAE (gallic acid equivalents), 643 mg C3GE (cyanidin-3-glucoside equivalents), and 490 mg of QE (quercetin equivalents) per 100 g of sample wet weight, respectively. Pasteurized berry juices had lower concentrations of the indicated compounds than fresh berry extracts, whereas dried berry extracts tended to contain higher concentrations of the mentioned biologically active substances compared to berry juices. Among the plant materials studied, the highest antioxidant capacity measured by the DPPH radical absorption method was found in extracts of fresh chokeberries (93 %), whereas fresh berries of P. spinosa, S. nigra, and R. fruticosus plants showed significantly lower antioxidant potential (83 %, 85 %, and 82 %, respectively). For most of the analyzed parameters (except for the concentration of ascorbic acid), a stable pattern of preservation of biologically active substances in plant materials was observed in descending order: fresh berry extract > dried berry extract > berry juice, which confirmed the advantage of the extraction method compared to direct pressing and juicing for obtaining high levels of biologically active compounds in berry products. At the same time, the obtained results show that both the species characteristics of the berries and the method of their treatment significantly determine the antioxidant profile of berry products.
Conclusions. Analysis of the concentrations of total phenolic compounds, flavonoids, anthocyanins and ascorbic acid found in the berries of A. melanocarpa, P. spinosa, S. nigra, and R. fruticosus suggests that the fruits of these species are promising sources of natural antioxidants in human nutrition. However, the berry treatment regime significantly affects the content of biologically active substances in berry juices and extracts. The obtained results can be applied in the food industry for the development of functional products with improved antioxidant properties.
Keywords
berries, biologically active compounds, antioxidant capacity, phenolic compounds, flavonoids, anthocyanins, functional foods
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