Abstract
Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.
Highlights
Berries and small soft-fleshed colored fruits are consumed worldwide for their numerous health benefits
Results from this research showed that blue berry, black berry and Egyptian black mulberry yielded elevated antioxidant activity scores accompanied by raspberry (Figures 5 and Figure 6)
Concerning scavenging activity the blue berry gave 87.1% of scavenging activity followed by black berry and Egyptian black mulberry (86.88 and 86.81% respectively). They gave a high content of metal chelating activity but red currant berry was on the contrary, giving lower value of metal chelating activity (67.86%)
Summary
Berries and small soft-fleshed colored fruits are consumed worldwide for their numerous health benefits. Mature fresh berry fruits contains a large amounts of phytochemical components; phenolic compounds, flavonoids, tannins, carotenoids and anthocyanins (Skrovankova et al, 2015). These compounds used as functional food ingredients in the food industry (Starast et al, 2007). Fruits comprise flavonols and anthocyanins, discovered in big quantities, in dark berries like black currant and bilberry (Govindaraghavan, 2014). The content of phenolic compounds, flavonoids and anthocyanins can be used to describe the antioxidant activity and the potential health benefits of berries fruit (Anttonen and Karjalainen, 2005). Interest in berries fruits has risen as an element of a good diet due to the elevated quantity of bioactive compounds
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
