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Article Publish Status: FREE
Abstract Title:

Bioactive Compounds, Antioxidant, and Antibacterial Properties ofBerries: Evaluation of 11 Cultivars.

Abstract Source:

Plants (Basel). 2021 Mar 25 ;10(4). Epub 2021 Mar 25. PMID: 33806020

Abstract Author(s):

Laima Česonienė, Juozas Labokas, Ina Jasutienė, Antanas Šarkinas, Vilma Kaškonienė, Paulius Kaškonas, Rita Kazernavičiūtė, Aistė Pažereckaitė, Remigijus Daubaras

Article Affiliation:

Laima Česonienė

Abstract:

The aim of the study was to evaluate 11 cultivars of blue honeysuckle (L.) for bioactive compounds, antioxidant capacity, and the antibacterial activity of berries. Total phenolic contents (TPCs) and total anthocyanin contents (TACs) were established by using ethanolic extracts. For contents of organic acids and saccharides, aqueous extracts were used, and vitamin C was determined by using oxalic acid solution. DPPHradical scavenging capacity was evaluated by using ethanolic extracts; antibacterial activity was assessed by using both ethanolic and aqueous extracts. The TPC varied from 364.02± 0.41 mg/100 g in 'Vostorg' to 784.5 ± 0.3 mg/100 g in 'Obilnaja', and TAC ranged from 277.8 ± 1.1 mg/100 g in 'Čelnočnaja' to 394.1 ± 8.4 mg/100 g in 'Nimfa'. Anthocyanins comprised 53.8% of total phenolic contents on average. Among organic acids, citric acid was predominant, averaging 769.41 ± 5.34 mg/100 g, with malic and quinic acids amounting to 289.90 ± 2.64 and 45.00 ± 0.37 mg/100 g on average, respectively. Contents of vitamin C were 34.26 ± 0.25 mg/100 g on average. Organic acids were most effective in the inhibition of both Gram-positive and Gram-negative bacteria tested.In conclusion, berries ofare beneficial not only for fresh consumption, but also as a raw material or ingredients of foods with high health-promoting value.

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