Naslov
Anthocyanin content and antioxidant activity of various red fruit juices

Autori
Jakobek, Lidija ; Šeruga, Marijan ; Medvidović-Kosanović, Martina ; Novak, Ivana

Izvornik
Deutsche Lebensmittel-Rundshau (0012-0413) 103 (2007), 2; 58-64

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
anthocyanins; red fruit juices; berry juices; antioxidant activity

Sažetak
Anthocyanin content and antioxidant activity of various red fruit juices (black currant, red raspberry, blackberry, sour cherry, sweet cherry, strawberry, chokeberry, and elderberry juice) has been evaluated in this study by using HPLC, pH-differential, and DPPH method. Anthocyanins were the predominant phenolic components (66 % in elderberry juice, 56 % in black currant juice) or represented considerable portion in total polyphenol content of some juices (40 % in blackberry juice, 33 % in chokeberry juice). Amount of anthocyanins determined by HPLC method ranged from 202 to 6287 mg l-1 in strawberry and elderberry juice, respectively. Anthocyanins present in investigated red fruit juices were derivatives of cyanidin, delphinidin, pelargonidin and peonidin. Chokeberry, elderberry, blackberry and sour cherry juice were characterized by cyanidin derivatives, black currant juice by delphinidin and cyanidin derivatives and strawberry juice by pelargonidin derivatives. The major anthocyanins in red raspberry and sweet cherry juice were derivatives of cyanidin although peonidin (in sweet cherry juice) and pelargonidin derivatives (in red raspberry juice) were found in low amount. Antioxidant activity varied from 4 to 72  mol TE/ml in sweet cherry and chokeberry juice, respectively. High correlation was observed between antioxidant activity and total anthocyanin content of investigated red fruit juices. Overall results showed that red fruit juices can serve as a good source of bioactive phytochemicals in human diet. Chokeberry, elderberry and black currant juice were the richest in anthocyanin content and showed the strongest antioxidant activity, as well. Therefore, these three juices can be regarded as good candidates for raw materials in production of functional foods.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA