Chemical Composition, Antioxidant and Antimicrobial Activity of Raspberry, Blackberry and Raspberry-Blackberry Hybrid Leaf Buds
Abstract
:1. Introduction
2. Results
2.1. Mineral Content in Leaf Buds
2.2. TP and AA Contents
2.3. Total Antioxidant Capacity
2.4. Antioxidant Yeast Test Based on Growth ∆sod1 Mutant in Hypertonic Medium
2.5. Antibacterial Activity of Leaf Bud Extracts
3. Discussion
4. Materials and Methods
4.1. Plant Material
4.2. Microorganisms
4.3. Determination of Mineral Composition
4.4. Extract Preparation
4.5. Determination of Total Antioxidant Capacity (TAC)
4.6. Determination of TP and AA Content
4.7. Antioxidant Yeast Test
4.8. Determination of the Antimicrobial Activity of the Extracts
4.9. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Forms * | Mineral Content-mg 100 g−1 DW | ||||||
---|---|---|---|---|---|---|---|
K | Ca | Mg | Fe | Zn | Mn | Cu | |
1 | 609.04 ± 35.21a | 219.97 ± 15.21a | 91.58 ± 2.15a | 23.45 ± 5.43a | 2.03 ± 0.09a | 0.39 ± 0.10a | 0.10 ± 0.04a |
2 | 630.32 ± 26.47a | 222.40 ± 12.80a | 95.63 ± 2.49a | 24.02 ± 5.61a | 1.83 ± 0.08b | 0.58 ± 0.01b | 0.09 ± 0.03a |
3 | 638.04 ± 17.50a | 188.74 ± 8.29b | 89.16 ± 6.37a | 15.90 ± 1.42b | 2.76 ± 0.31c | 0.72 ± 0.08c | 0.12 ± 0.02a |
4 | 687.54 ± 12.21c | 154.48 ± 16.05c | 91.20 ± 4.16a | 11.77 ± 4.48c | 1.85 ± 0.07b | 0.46 ± 0.11ab | 0.18 ± 0.03c |
5 | 448.93 ± 14.28b | 195.50 ± 9.32b | 76.27 ± 3.37b | 19.14 ± 1.20a | 1.72 ± 0.11b | 0.62 ± 0.02c | 0.27 ± 0.05b |
6 | 662.70 ± 19.34ac | 206.73 ± 10.34ab | 111.15 ± 4.55c | 22.95 ± 4.34a | 1.44 ± 0.12d | 1.05 ± 0.12d | 0.17 ± 0.02c |
Method of Analysis | AA | TP | ABTS | DPPH |
---|---|---|---|---|
AA | 1.00 | |||
TP | 1.00 | |||
ABTS | 0.94 | 1.00 | ||
DPPH | 0.28 | 0.84 | 0.90 | 1.00 |
Table | Analysis | W | EW | GW | ||||||
---|---|---|---|---|---|---|---|---|---|---|
TP | ABTS | DPPH | TP | ABTS | DPPH | TP | ABTS | DPPH | ||
W | TP | 1.00 | - | - | - | - | - | - | - | - |
ABTS | 0.92 | 1.00 | - | - | - | - | - | - | - | |
DPPH | 0.73 | 0.81 | 1.00 | - | - | - | - | - | - | |
EW | TP | 0.97 | 0.88 | 0.63 | 1.00 | - | - | - | - | - |
ABTS | 0.96 | 0.86 | 0.56 | 0.97 | 1.00 | - | - | - | - | |
DPPH | 0.96 | 0.87 | 0.72 | 0.95 | 0.96 | 1.00 | - | - | - | |
GW | TP | 0.90 | 0.78 | 0.46 | 0.96 | 0.95 | 0.89 | 1.00 | - | - |
ABTS | 0.75 | 0.67 | - | 0.81 | 0.84 | 0.80 | 0.87 | 1.00 | - | |
DPPH | 0.62 | 0.72 | 0.53 | 0.62 | 0.67 | 0.66 | 0.62 | 0.85 | 1.00 |
Extract * | The Amount of Antioxidant Substances Per Disc | Microorganism/Zone of Inhibition [mm] | |||||||
---|---|---|---|---|---|---|---|---|---|
TPC [µg GA] | ABTS [µM trolox] | DPPH [µM trolox] | EA | EC | EF | SA | SE | SM | |
1W | 0.19 | 0.05 | 0.24 | 0 | 0 | 4 | 3 | 0 | 0 |
1EW | 0.35 | 0.09 | 0.44 | 2 | 0 | 8 | 5 | 0 | 0 |
1GW | 0.47 | 0.12 | 0.60 | 0 | 0 | 14.5 | 8 | 0 | 0 |
2W | 0.25 | 0.07 | 0.32 | 0 | 0 | 3 | 4.5 | 0 | 0 |
2EW | 0.38 | 0.11 | 0.49 | 3.5 | 0 | 4 | 3 | 0 | 0 |
2GW | 0.45 | 0.13 | 0.59 | 0 | 0 | 14 | 4 | 0 | 0 |
3W | 0.34 | 0.11 | 0.45 | 0 | 0 | 2 | 4.7 | 0 | 0 |
3EW | 0.51 | 0.12 | 0.63 | 1.5 | 0 | 6 | 4.5 | 0 | 0 |
3GW | 0.52 | 0.12 | 0.64 | 0 | 0 | 10.5 | 5.5 | 0 | 0 |
4W | 0.06 | 0.03 | 0.09 | 0 | 0 | 1 | 1.3 | 0 | 0 |
4EW | 0.07 | 0.04 | 0.12 | 1.3 | 0 | 4 | 1.5 | 0 | 0 |
4GW | 0.19 | 0.06 | 0.25 | 0 | 0 | 8 | 6 | 0 | 0 |
5W | 0.10 | 0.05 | 0.16 | 0 | 0 | 2 | 2 | 0 | 0 |
5EW | 0.15 | 0.06 | 0.21 | 2.4 | 0 | 1 | 2 | 0 | 0 |
5GW | 0.28 | 0.12 | 0.40 | 0 | 0 | 9.5 | 7.4 | 0 | 0 |
6W | 0.10 | 0.04 | 0.15 | 0 | 0 | 5 | 6 | 0 | 0 |
6EW | 0.12 | 0.05 | 0.17 | 1.3 | 0 | 2 | 4 | 0 | 0 |
6GW | 0.20 | 0.07 | 0.27 | 0 | 0 | 7.5 | 7.2 | 0 | 0 |
Kanamycin | 23 | 23 | 26 | 23.8 | 27 | 26 | |||
Significant values of correlation coefficients at α = 0.05 between the TP amount and the growth inhibition zone | - | - | 0.68 | 0.51 | - | - | |||
Significant values of correlation coefficients at α = 0.05 between the ABTS specific antioxidants amount and the growth inhibition zone | - | - | 0.68 | 0.53 | - | - | |||
Significant values of correlation coefficients at α = 0.05 between the DPPH specific antioxidant amount and the growth inhibition zone | - | - | 0.70 | 0.52 | - | - |
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Krzepiłko, A.; Prażak, R.; Święciło, A. Chemical Composition, Antioxidant and Antimicrobial Activity of Raspberry, Blackberry and Raspberry-Blackberry Hybrid Leaf Buds. Molecules 2021, 26, 327. https://doi.org/10.3390/molecules26020327
Krzepiłko A, Prażak R, Święciło A. Chemical Composition, Antioxidant and Antimicrobial Activity of Raspberry, Blackberry and Raspberry-Blackberry Hybrid Leaf Buds. Molecules. 2021; 26(2):327. https://doi.org/10.3390/molecules26020327
Chicago/Turabian StyleKrzepiłko, Anna, Roman Prażak, and Agata Święciło. 2021. "Chemical Composition, Antioxidant and Antimicrobial Activity of Raspberry, Blackberry and Raspberry-Blackberry Hybrid Leaf Buds" Molecules 26, no. 2: 327. https://doi.org/10.3390/molecules26020327