HPLC/PDA–ESI/MS Identification of Phenolic Acids, Flavonol Glycosides and Antioxidant Potential in Blueberry, Blackberry, Raspberries and Cranberries

Abstract

Berry fruits are known to be a rich source of natural compounds which provide them many health benefits. The most common compounds that occur in berries are vitamins, flavonoids, anthocyanins and phenolic acids. The objective of this work was to identify and compare the phenolic acids, flavonol glycosides content and antioxidant potential in blueberry, blackberry, raspberries and cranberries. Berries methanolic extracts were analyzed by HPLC/PDA–ESI/MS. Antioxidant activity was determinate using FRAP assay. Antioxidant activity of analyzed berries varied considerably. Blueberry extract demonstrated the highest ferric reducing antioxidant potential (48.3 μM Fe<SUP>2</SUP>/g) while lower values were obtained for cranberries extract (19.6 μM Fe<SUP>2</SUP>/g). Berries extracts were characterized by the presence of 16 compounds in different ratios. Blueberry extract was characterized by the presence of a large amount of phenolic acids such as chlorogenic and caffeic acid while raspberries extract was found to have high amount of ellagic acid. All analyzed berries contain higher levels of bioactive compounds which are responsible for their antioxidant potential. Based on quantitative analysis of phenolics these fruits can be highly recommended for daily consumption<i>.</i>