Original scientific paper

Antioxidant activity of polyphenols from blueberry and straweberry

Lidija Jakobek ; Faculty of Food Technology, Osijek, Croatia
Marijan Šeruga ; Faculty of Food Technology, Osijek, Croatia
Ivana Novak ; Faculty of Food Technology, Osijek, Croatia
Martina Medvidović-Kosanović ; Faculty of Food Technology, Osijek, Croatia
Ivana Lukačević

Abstract

In order to investigate antioxidant activity of polyphenols from blueberries and strawberries, two fractions of polyphenols were extracted from these fruits. Antioxidant activity of polyphenols was determined by DPPH test, and the polyphenols content by HPLC method. It was shown that blueberries contained high amount of caffeic acid derivatives, quercetin derivatives and anthocyanins, whereas the amount of polyphenols in strawberries was lower. In both berry species, the contribution of anthocyanins to antioxidant activity was higher than the contribution of flavonols and phenolic acids. Antioxidant activity of blueberry anthocyanins was 19 times higher than antioxidant activity of flavonols and phenolic acids in blueberries. Strawberry anthocyanins were 14 times stronger antioxidants than flavonols and phenolic acids from strawberry. The results of this study provide a better insight into antioxidant activity of blueberries and strawberries.

Keywords

flavonols; phenolic acids; anthocyanins; antioxidant activity; fruits

Hrčak ID:

28048

URI

https://hrcak.srce.hr/28048

Publication date:

23.10.2008.

Article data in other languages: croatian

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