Naslov
Influence of anthocyanins, flavonols and phenolic acids on the antiradical activity of berries and small fruits

Autori
Jakobek, Lidija ; Šeruga, Marijan

Izvornik
International journal of food properties (1094-2912) 15 (2012), 1; 122-133

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

Ključne riječi
anthocyanins; antiradical activity; berries; flavonols; phenolic acids; polyphenols; fruits

Sažetak
The fraction enriched with flavonols and phenolic acids ; and the fraction enriched with anthocyanins were isolated from red raspberry, blackberry, sour cherry, strawberry, chokeberry, elderberry, and blueberry to study their antiradical activity by using the free radical, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) test. The phenol content was determined by using high-performance liquid chromatography (HPLC). The antiradical activity of anthocyanins was 7 to 25 times higher than the antiradical activity of flavonols and phenolic acids. High correlations were found between the content of anthocyanins, flavonols, phenolic acids, quercetin derivatives, caffeic acid derivatives and the antiradical activity (r = 0.99***, 0.93**, 0.83*, 0.93**, 0.94*, respectively). Among the phenols studied in this work, anthocyanins had the highest influence on the antiradical activity in all fruits. Other phenolics with relatively strong influence on the antiradical activity of fruits were quercetin derivatives and caffeic acid derivatives (chlorogenic acid) in chokeberries and blueberries, quercetin derivatives in blackberries, quercetin derivatives and caffeic acid derivatives (chlorogenic acid) in elderberries, hydroxycinnamic acids in sour cherries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA