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Related Experiment Videos

Berry phenolics and their antioxidant activity.

M P Kähkönen1, A I Hopia, M Heinonen

  • 1Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O. Box 27, FIN-00014 University of Helsinki, Finland. marja.kahkonen@helsinki.fi

Journal of Agricultural and Food Chemistry
|August 22, 2001
PubMed
Summary

Berry and apple phenolic profiles vary significantly by genus, with anthocyanins dominating some while flavanols, procyanidins, or ellagitannins prevail in others. Extraction methods impact phenolic composition and antioxidant activity, though not always predictably.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Phytochemistry

Background:

  • Berries and apples are rich sources of phenolic compounds with potential health benefits.
  • Understanding the phenolic composition is crucial for optimizing their use in food and nutraceutical applications.
  • Variability in phenolic profiles exists across different fruit species and genera.

Purpose of the Study:

  • To comprehensively analyze the phenolic profiles of various berry and apple samples.
  • To investigate the impact of different extraction methods on phenolic content and antioxidant activity.
  • To correlate phenolic composition with measured antioxidant capacity.

Main Methods:

  • High-performance liquid chromatography (HPLC) was used to determine phenolic profiles without glycoside hydrolysis.

Related Experiment Videos

  • A diverse range of 26 berry samples and 2 apple samples were analyzed.
  • Antioxidant activity was evaluated using the autoxidation of methyl linoleate assay.

    • Main Results:

    • Significant variations in phenolic content were observed among different berry genera.
    • Anthocyanins were predominant in bilberry, bog-whortleberry, cranberry, chokeberry, currants, gooseberry, and crowberry.
    • Flavanols and procyanidins predominated in cowberries, while ellagitannins were key in cloudberry, red raspberry, and strawberry. Apples showed a dominance of hydroxycinnamic acids.

    Conclusions:

    • The phenolic composition of berries and apples is highly diverse and genus-specific.
    • Extraction methods significantly influence both phenolic profiles and antioxidant activity.
    • The relationship between specific phenolic subgroups and overall antioxidant activity requires further investigation.