Research on antioxidant activity of berries grown in Latvia
2008
Seglina, D., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Krasnova, I., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Ruisa, S., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Strautina, S., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Heidemane, G., Latvia State Inst. of Fruit-Growing, Dobele (Latvia)
Antioxidants are important health improving compounds what scavenge free radicals. There are a lot of evidences that uncontrolled free radical activity has been linked to cancer, heart disease, Alzheimer’s disease, Parkinson’s disease, etc. Berries have some of the highest antioxidant levels of any fruits. The aim of this research was to determine the biochemical content of several berry cultivars and genotypes. The best cultivars will be recommended for commercial growing, breeding and processing. In total, 86 genotypes of black currants, 21 genotypes of raspberries and 6 most popular cultivars of sea buckthorn were examined. The research was done during 3 years. The chemical composition of berries was evaluated and total content of anthocyanins, vitamin C, E, phenolic compounds and radical scavenging activity (DPPH and ABTS methods used) were determined. The average biochemical composition of sea buckthorn cultivars was characterized by content of vitamin C – 84.9 mg 100 gE-1, vitamin E – 23.2 mg 100 gE-1, total carotenoids – 14.5 mg 100 gE- 1, total phenolic compounds – 126.1 mg 100 gE-1. The highest content of mentioned biologically active compounds was found for cultivars ‘Trofimovskaya’ and ‘Podarok Sadu’. The content of phenolic compounds in black currant cultivars ranged from 438.5 to 306.8 mg 100gE-1 and the same in raspberry cultivars from 372.62 to 222.21 mg 100 gE-1. The content of vitamin C varied from 255.0 to 107.7 mg 100 gE-1 in black currants, but only from 40.2 to 28.7 mg 100 gE-1 in raspberries. The antioxidant activity varied depending on the method. The radical scavenging activity detected by ABTS method and expressed as the percentage of inhibition was 41.9 – 57.2% for black currant and 44.2 – 52.9% for raspberries, and 34.5 – 46.4% for black currant and 42.2 – 56.9% for raspberries, consequently detected by DPPH.
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