Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves

Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé and František Kvasnička
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Lucie Buřičová: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Mirjana Andjelkovic: Department of Organic Chemistry, Ghent University, Ghent, Belgium; 4Department of Chemistry, Laboratory of Organic Chemistry, University of Jyväskylä, Jyväskylä, Finland
Anna Čermáková: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Zuzana Réblová: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Ondřej Jurček: Institute of Experimental Botany, Academy of Sciences of the Czech Republic, Isotope Laboratory, Prague, Czech Republic
Roland Verhé: Department of Organic Chemistry, Ghent University, Ghent, Belgium; 4Department of Chemistry, Laboratory of Organic Chemistry, University of Jyväskylä, Jyväskylä, Finland

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 181-189

Abstract: The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca L., Rubus fructicosus L., and Rubus idaeus L.). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6-88.9%, 60.1-71.4%, 49.7-78.0% respectively, and 45.3-66.5% of that of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (-)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (-)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.

Keywords: DPPH; Folin-Ciocalteau method; Fragaria vesca; Rubus fructicosus; Rubus ideaus; FRAP; HPLC; ORAC (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:300-2010-cjfs

DOI: 10.17221/300/2010-CJFS

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