Phenolic Content and Their Antioxidant Activity in Various Berries Cultivated in Romania

  • Zorița Diaconeasa Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Florica Ranga Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Dumitrița Rugină Faculty of Veterinary Medicine, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Loredana Leopold Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Oana Pop Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Dan Vodnar University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Lucian Cuibus Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
  • Carmen Socaciu Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Keywords: antioxidants, berries, polyphenols, ORAC, Vaccinum

Abstract

Berry fruits are a rich source of phenolic compounds with health benefits.  Phenolic compounds occur in berries mainly as a variety of conjugated forms, mostly with sugars.  The aim of this work was to evaluate and compare the phenolic content and antioxidant potential in the most common fruits consumed in Romania: blueberry, blackberries, raspberry and cranberries. Folin-Ciocalteu method has been used in order to evaluate total phenolic content of analyzed berries. Antioxidant activity was determinate using ORAC assay which measures the decrease of AAPH-radical level by the scavenging action of the antioxidant substance. In addition, the vitamin C content and total tannins of the berries extracts were determined using spetophomotmetric methods. The phenolic contents and antioxidant potential of analyzed berries did not varied considerably. The highest amounts of TPC and the strongest antioxidant activities were found in blueberry and blackberries (678 GAE mg/100 g FW, 442 mg/100g FW respectively). Vitamin C content was found in higher concentration in raspberries 21.7 mg/100 g FW while the lower concentration was found in blackberry.  All berries contain higher levels of bioactive compounds such as polyphenols or tannins which are responsible for their antioxidant potential and bring their nutritional value, being highly recommended for daily consumption.

Author Biographies

Zorița Diaconeasa, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Florica Ranga, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Dumitrița Rugină, Faculty of Veterinary Medicine, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Loredana Leopold, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Oana Pop, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Dan Vodnar, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Lucian Cuibus, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology
Carmen Socaciu, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania, Calea Mănăştur 3-5, 400372, Cluj-Napoca
Faculty of Food Science and Technology

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Published
2015-05-21