Antioxidant Potential of Some Fruit Extracts Prepared with Different Solvents

Abstract

In this study, phenolic extracts of strawberry, red raspberry, sour cherry, and cornelian cherry were obtained using methanol, ethanol, 80% methanol, and 80% ethanol as extraction solvents. Total phenolic content and antioxidant activities (ferric reducing power, antioxidant activity in linoleic acid emulsion, and DPPH radical scavenging activity) were determined for each fruit extracts at different concentrations (0.5, 1, 2 and 3 mg mL-1). Antioxidant activities of all extracts were increased with increased concentration (P<0.05). There was a correlation between total phenol content and antioxidant activity of the extracts. According to total phenolic content and antioxidant activity analyses, strawberry extracts had significantly higher antioxidant activity compared to other fruit extracts (P<0.05). Reducing power of raspberry ethanol extract was the lowest and sour cherry had higher reducing power than cornelian cherry for the same solvent. Aqueous ethanol extracts had higher antioxidant activity in linoleic acid emulsion among fruit extracts at all concentrations. Except for strawberry extracts, 80% methanol extract of red raspberry had the highest DPPH radical scavenging activity at all the concentration tested, followed by cornelian cherry and sour cherry extracts.