Antioxidant, toxicity, and iridoid tests of processed Cornelian cherry fruits

Abstract

SummaryThe antioxidant activity, potential toxicity, and iridoid content of processed Cornelian cherry products were assessed. Cornus officinalis L. juice and Cornus mas L. fruit puree possessed antioxidant activity in the 2,2‐diphenylpicrylhydrazyl radical scavenging, reducing power and oxygen radical absorbance capacity assays. Both products were non‐genotoxic in reverse mutation tests in Salmonella typhimurium. Both C. officinalis juice and C. mas puree were non‐toxic in acute oral toxicity tests, with respective LD50 values >5100 mg kg−1 body weight (b.w.) and >5200 mg kg−1 b.w. The major iridoid identified in C. mas puree was loganic acid, while the major iridoid in C. officinalis juice was found to be morroniside. The presence of iridoids in C. mas is reported for the first time.