Abstract
Cornus species fruits are well known as a rich source of antioxidant compounds responsible for their diverse health benefits. The present study aims to investigate the variation of the total antioxidant capacity of Cornelian cherry (Cornus mas L.) fruits during storage, using high-performance thin-layer chromatography (HPTLC) and two spectrophotometric assays based on different mechanisms: the 2,2-azinobis(3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS+∙) assay and the ferric reducing antioxidant power (FRAP) assay. The fruit extract was stored at room temperature (22°C) for 19 days. No major differences in the total antioxidant capacity were observed during this period, indicating that storage does not have any deleterious effect on the antioxidant properties of the investigated fruits extract. The antioxidant capacity varied between 12.91 and 12.83 µmol Trolox/g fruit as determined by the HPTLC method and from 36.13 to 33.93 µmol Trolox/g fruit as determined by the ABTS assay.
Highlights
It is well known that diets rich in fruits and vegetables present numerous health benefits being particular important in prevention of some degenerative diseases, such as cancer and cardiovascular and neurological disorders [1,2,3,4]
The objective of this research was to study the variation of the antioxidant potential of Cornelian cherries extract using three different methods for the in vitro evaluation of the total antioxidant capacity, namely, high-performance thin-layer chromatography (HPTLC) and spectrophotometric ABTS and ferric reducing antioxidant power (FRAP) assays, in order to prove that the adding of Cornelian cherry fruits to human diet could increase the intake of exogenous antioxidants
The variation of the antioxidant capacity of Cornelian cherries extract was determined using two in vitro antioxidant assays based on the ABTS method, which measures the capacity of antioxidants to perform as free radical scavengers and one typical electron-transfer based method (FRAP) in order to estimate the reducing power of the antioxidant compounds
Summary
It is well known that diets rich in fruits and vegetables present numerous health benefits being particular important in prevention of some degenerative diseases, such as cancer and cardiovascular and neurological disorders [1,2,3,4]. All these biological activities can be associated with the antioxidant capacity of nutritive and nonnutritive compounds which can be found in plants and play an important role in protection against cellular oxidation processes by reacting with free radicals [5]. Elaborating an antioxidant profile of particular food stuffs requires multiple assays
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