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Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia

Journal of Food Science · 2004 · Vol. 69(3)

Stefania Benvenuti✉(University of Modena and Reggio Emilia)Federica Pellati✉(University of Modena and Reggio Emilia)Margherita Melegari✉(University of Modena and Reggio Emilia)Davide Bertelli✉(University of Modena and Reggio Emilia)

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Abstract

ABSTRACT: Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and high‐performance liquid chromatography (HPLC) techniques. The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/ 100 g FW. The average EC50 values for Aronia melanocarpa, Ribes nigrum, Ribes rubrum, Rubus fruticosus, and Rubus idaeus were 1.8, 2.8, 5.3, 6.4, and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.

Phytochemicals and Antioxidant Activities Food Quality and Safety Studies Antioxidant Activity and Oxidative StressRibesAscorbic acidChemistryRubusDPPHPolyphenolGallic acidFood scienceAnthocyaninBotany

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