Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits
1
Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Sciences, Wroclaw 51-630, Poland
2
Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów 35-601, Poland
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Academic Editor: Marcello Iriti
Int. J. Mol. Sci. 2015, 16(7), 14540-14553; https://doi.org/10.3390/ijms160714540
Received: 23 March 2015 / Revised: 27 May 2015 / Accepted: 28 May 2015 / Published: 26 June 2015
(This article belongs to the Special Issue Plant Molecular Biology)
Twenty three different wild blackberry fruit samples were assessed regarding their phenolic profiles and contents (by LC/MS quadrupole time-of-flight (QTOF) and antioxidant activity (ferric reducing ability of plasma (FRAP) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)) by two different extraction methods. Thirty four phenolic compounds were detected (8 anthocyanins, 15 flavonols, 3 hydroxycinnamic acids, 6 ellagic acid derivatives and 2 flavones). In samples, where pressurized liquid extraction (PLE) was used for extraction, a greater increase in yields of phenolic compounds was observed, especially in ellagic acid derivatives (max. 59%), flavonols (max. 44%) and anthocyanins (max. 29%), than after extraction by the ultrasonic technique extraction (UAE) method. The content of phenolic compounds was significantly correlated with the antioxidant activity of the analyzed samples. Principal component analysis (PCA) revealed that the PLE method was more suitable for the quantitative extraction of flavonols, while the UAE method was for hydroxycinnamic acids.
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Keywords:
wild blackberry; phenolic compounds; extraction methods; pressurized liquid extraction; ultrasound-assisted extraction
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MDPI and ACS Style
Oszmiański, J.; Nowicka, P.; Teleszko, M.; Wojdyło, A.; Cebulak, T.; Oklejewicz, K. Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits. Int. J. Mol. Sci. 2015, 16, 14540-14553.
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