Evaluation of bioactive compounds and antioxidant capacity of Romanian berries

Abstract

The objective of this paper was to evaluate seven different berries most consumed in Romania in order to determine the bioactive compounds: total phenolics content, total flavonoid content, total anthocyanins content, antioxidant activity by DPPH and total antioxidant capacity (water-soluble and lipid-soluble by photochemiluminescence assay, PCL). The analyzed fruits contain significant amounts of phenolic compounds between 18.91 and 383.06 mg gallic acid equivalents per 100 grams of fresh berries. Black currant extract had the highest content of total phenolic compounds, 383.06 mg GAE/100g, while the lowest level was obtained for the gooseberry, 18.91 mg GAE/100g. DPPH values varied between 22.15 and 892.35μmol Trolox Equivalent/100g fresh berries. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and DPPH was found (r= 0.9153). The results obtained demonstrated that different Romanian berries studied show a great antioxidant activity with possible benefits on human health.

Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations

“…Accordingly, heat treatment to produce the jelly might be responsible for the reduction in flavonol content in the final product. Nevertheless, the total flavonol concentration in the jelly was higher than the rutin content in fresh fruits such as gooseberry ( Ribesuva-crispa ) (3.03 ± 0.09 mg RE/100g FW) and blueberries ( Vaccinium corymbosum L.) (3.1 ± 0.1 mg RE/100g FW) as reported by Multescu & Susman and Može et al, respectively [ [37] , [38] ].…”

High‐pressure processing‐assisted in‐situ extraction of caffeine, chlorogenic acid, phenolic content, and antioxidant properties of green coffee bean

“…The highest CGA content was obtained at EWT1 (9.44 ± 0.474 mg/mL), which was statistically significant. It is worth noting that the amount of CGA in the coffee extract is directly related to the antioxidant property of GCE (Patriche et al, 2016; Pimpley et al, 2020). These studies suggest that an increase in CGA leads to enhanced RSA.…”