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Antioxidant content of dark colored berries

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dc.contributor.authorOzola, B.
dc.contributor.authorDūma, M.
dc.date.accessioned2020-05-13T19:59:23Z
dc.date.available2020-05-13T19:59:23Z
dc.date.issued2020
dc.description.abstractBlackberries (Rubus caesius), elderberries (Sambucus nigra L), highbush blueberries (Vaccinium corymbosum L) and black currants (Ribes nigrum) were selected for research on their content of phenolic compounds, including anthocyanins and comparing their content in these berries. Samples were also assayed for ascorbic acid and soluble solid content. The unifying mark of these fruits is purple-black color, which indicates high content of anthocyanins. Analyses of these fruits showed that they contain high biological activity components that justify the uses of these fruits. The research was done at the Department of Chemistry, Latvia University of Life Sciences and Technologies, year 2019. Berry samples were bought at the supermarket (highbush blueberries) or collected from garden in Jelgava, Latvia (blackberries, elderberries and black currants). All berries were at full maturity. The content of ascorbic acid, total phenols, anthocyanins, flavonoids as well as soluble solids was determined. Descending order of ascorbic acid content in berries is: black currants > blackberries > elderberries > highbush blueberries. Elderberries had the highest content of anthocyanins, total phenols and flavonoids on average 161.5, 537.9 and 112.6 mg 100 g -1 FW, respectively. The content of soluble solids changes from 5.83 Brix (elderberries) to 13.67 Brix (black currants).eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2020, vol. 18, Special Issue 3, pp. 1844–1852eng
dc.identifier.urihttp://hdl.handle.net/10492/5725
dc.identifier.urihttps://doi.org/10.15159/ar.20.123
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectberrieseng
dc.subjectbioactive compoundseng
dc.subjectphenolic compoundseng
dc.subjectarticleseng
dc.titleAntioxidant content of dark colored berrieseng
dc.typeArticleeng

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2020, Vol. 18, Special Issue 3