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Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Central European Journal of Biology volume 4, pages 499–506 (2009)Cite this article

Abstract

Antioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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Author information

Authors and Affiliations

  1. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada

    Wende Li, Arnold W. Hydamaka & Trust Beta

  2. Food Development Centre, Portage la Prairie, Manitoba, R1N 3J9, Canada

    Lynda Lowry

  3. Richardson Centre for Functional Foods & Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba, R3T 6C5, Canada

    Trust Beta

Authors
  1. Wende Li
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  2. Arnold W. Hydamaka
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  3. Lynda Lowry
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  4. Trust Beta
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Correspondence to Trust Beta.

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Li, W., Hydamaka, A.W., Lowry, L. et al. Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn. cent.eur.j.biol. 4, 499–506 (2009). https://doi.org/10.2478/s11535-009-0041-1

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  • DOI: https://doi.org/10.2478/s11535-009-0041-1

Keywords

  • Berry fruits
  • Chokecherry
  • Antioxidant capacity
  • Radical scavenging
  • Phenolic compounds
  • Anthocyanin
  • Phenolic acids