Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

• Autorzy: Anna Kostecka-Gugała , Iwona Ledwożyw-Smoleń , Joanna Augustynowicz , Gabriela Wyżgolik , Michał Kruczek , Paweł Kaszycki
• Języki publikacji: EN

Abstrakty

EN

Fruits of several, mainly Polish cultivars of floricane- and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

EN

Słowa kluczowe

EN

raspberry; blackberry; black raspberry; antioxidant; phenolic content

• Czasopismo: Open Chemistry
• Rocznik: 2015
• Tom: 13
• Numer: 1

Daty

otrzymano

2015-01-31

zaakceptowano

2015-10-09

online

2015-11-26

Twórcy

autor

Anna Kostecka-Gugała

• Department of Biochemistry, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow; al. 29 Listopada 54, 31-425 Krakow, Poland

autor

Iwona Ledwożyw-Smoleń

• Department of Biochemistry, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow; al. 29 Listopada 54, 31-425 Krakow, Poland

autor

Joanna Augustynowicz

• Department of Botany and Plant Physiology, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. 29 Listopada 54, 31-425 Krakow, Poland

autor

Gabriela Wyżgolik

• Department of Botany and Plant Physiology, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. 29 Listopada 54, 31-425 Krakow, Poland

autor

Michał Kruczek

• Department of Biochemistry, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow; al. 29 Listopada 54, 31-425 Krakow, Poland

autor

Paweł Kaszycki

• Department of Biochemistry, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow; al. 29 Listopada 54, 31-425 Krakow, Poland

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Identyfikatory

DOI

10.1515/chem-2015-0143