Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanus Miquel) with those of six other berries

Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH * , ABTS *+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were signific...

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Bibliographic Details
Published in:CYTA: journal of food 2017-01, Vol.15 (1), p.110-117
Main Authors: Yang, Ji Won, Choi, Il Sook
Format: Article
Language:English
Subjects:
actividad antioxidante
antioxidant activity
Antioxidants
Berries
Bokbunja
Chemical properties
compuestos fenólicos
Cranberries
Ellagic acid
Flavonoids
Fragaria
Fruits
frutos del bosque
Kaempferol
Organic chemistry
Phenolic compounds
Phenols
Physicochemical properties
Quercetin
Rubus
Strawberries
ácido elágico
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Summary:Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH * , ABTS *+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja's antioxidant activity exceeded that of the other berries. Bokbunja had not only significantly higher levels of kaempferol, quercetin, and ellagic acid but also the highest ellagic acid content (408.57 mg kg −1 fresh weight). The potential antioxidant activities of bokbunja might be ascribed to its high total polyphenol, total flavonoid, and total anthocyanin contents. Ellagic acid may also affect antioxidant activity, although the concentrations of other phenolic compounds such as kaempferol, quercetin, and quercetin-3-O-rutinoside were high in other berries such as blackberry, cranberry, and mulberry.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2016.1219390