Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars |
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| Authors: | Esra Sariburun Saliha ?ahin Cevdet Demir Cihat Türkben Vildan Uyla?er |
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| Affiliation: | Authors Sariburun, ?ahin, and Demir are with Dept. of Chemistry, Faculty of Science and Arts, author Türkben is with Dept. of Horticulture, and author Uyla?er is with Dept. of Food Engineering, Faculty of Agriculture Univ. of Uludag, Bursa, 16059, Turkey. Direct inquiries to author Demir (E-mail: cevdet@uludag.edu.tr). |
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| Abstract: | ABSTRACT: Raspberry (Aksu K?rm?z?s?, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-3-ethylbenzothialozine-sulphonic acid]ABTS], 2,2-diphenyl-1-picrylhydrazyl radical DPPH], and cupric ion reducing antioxidant capacity CUPRAC]), total phenol, total flavonoid, and total anthocyanin contents. In addition, 10 anthocyanins and anthocyanidins were determined in raspberry and blackberry by liquid chromatography-mass spectrometry (LC-MS/MS). Raspberry and blackberry had the highest ABTS, DPPH, CUPRAC, total phenol, and total flavonoid contents in methanol extracts, whereas total anthocyanin contents were the highest in water extracts. The antioxidant activity of the raspberry and blackberry was directly related to the total amount of phenolic compounds detected in the raspberry and blackberry. All antioxidant activity values were highly correlated with anthocyanin content in blackberry (0.93 ≤ r ≤ 0.99, P = 0.05). On the other hand, high correlation between total flavonoid content and antioxidant activity was recorded in water extract of blackberry (0.91 ≤ r ≤ 0.93, P = 0.05). ABTS value was highly correlated with total flavonoid content in methanol extract (r = 0.90), whereas total flavonoid content was relatively less correlated with DPPH (r = 0.85) and CUPRAC (r = 0.89). |
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| Keywords: | ABTS blackberry CUPRAC DPPH raspberry |
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