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

Author

Listed:
  • 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)

  • Erkki Kolehmainen
  • Roland Verhé

    (Department of Organic Chemistry, Ghent University, Ghent, Belgium; 4Department of Chemistry, Laboratory of Organic Chemistry, University of Jyväskylä, Jyväskylä, Finland)

  • František Kvasnička

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.

Suggested Citation

  • Lucie Buřičová & Mirjana Andjelkovic & Anna Čermáková & Zuzana Réblová & Ondřej Jurček & Erkki Kolehmainen & Roland Verhé & František Kvasnička, 2011. "Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(2), pages 181-189.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:300-2010-cjfs
    DOI: 10.17221/300/2010-CJFS
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