Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
Buricova, L.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Andjelkovic, M.,Ghent Univ. (Belgium). Dept. of Organic Chemistry | Cermakova, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Reblova, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Jurcek, O.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie Prirodnich Latek | Kolehmainen, E.,University of Jyvaeskylae (Finland). Lab. of Organic Chemistry | Verhe, R.,Ghent Univ. (Belgium). Dept. of Organic Chemistry | Kvasnicka, F.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity, and oxygen radical absorbance capacity were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca, Rubus fructicosus, and Rubus idaeus). 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%, and 45.3-66.5%, respectively, of the antioxidant capacity 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.
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