Abstract
This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various in vitro tests as well as the determination of qualitative and quantitative features of their phenolic compounds. Our results indicated richness of red fruits in phenolic compounds and variability of their chemical mixtures dominated generally by anthocyanins, ellagic acid and their derivatives. The selected fruit extracts exhibited notable antiradical activity by DPPH, ABTS, ORAC and PCL assays with significant correlation to phenolic content and remarkable influence of the chemical composition. This investigation indicated that the red fruits examined constitute prosperous natural sources of antiradical substances of high value which would benefit the product quality and consumers’ health.
Highlights
Oxidation causes changes in the nutritional value and organoleptic features of food, deteriorates the taste, aroma and color but it decreases the nutritional value of food
Five types of fruits were selected for the research: strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum)
The polyphenol content in the strawberry fruit extract measured by means of high performance liquid chromatography (HPLC) included the dominant compounds, i.e. pelargonidin 3-glucoside, quercetin 3-glucoside and ellagic acid
Summary
Oxidation causes changes in the nutritional value and organoleptic features of food, deteriorates the taste, aroma and color but it decreases the nutritional value of food. Toxic products are formed, including free radicals and their degradation products. The intensity of the process depends on the composition of fatty acids, storage conditions, and the presence of pro- and antioxidants [1]. There are numerous short-chain compounds, including hydrocarbons, aldehydes, ketones, esters and alcohols, which are known as secondary products of lipid oxidation. Free radicals and their degradation products are harmful to health [2] by damaging cells and tissues, causing many diseases, and accelerating the aging process
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