Tag Archives: berries

1844-1852 B. Ozola and M. Dūma
Antioxidant content of dark colored berries
Abstract |
Full text PDF (219 KB)

Antioxidant content of dark colored berries

B. Ozola and M. Dūma*

Latvia University of Life Sciences and Technologies, Department of Chemistry, Liela Street 2, LV3001 Jelgava, Latvia
*Correspondence: Mara.Duma@llu.lv


Blackberries (Rubus caesius), elderberries (Sambucus nigra L), highbush blueberries (Vaccinium corymbosum L) and black currants (Ribes nigrum) were selected for research on their content of phenolic compounds, including anthocyanins and comparing their content in these berries. Samples were also assayed for ascorbic acid and soluble solid content. The unifying mark of these fruits is purple-black color, which indicates high content of anthocyanins. Analyses of these fruits showed that they contain high biological activity components that justify the uses of these fruits.
The research was done at the Department of Chemistry, Latvia University of Life Sciences and Technologies, year 2019. Berry samples were bought at the supermarket (highbush blueberries) or collected from garden in Jelgava, Latvia (blackberries, elderberries and black currants). All berries were at full maturity. The content of ascorbic acid, total phenols, anthocyanins, flavonoids as well as soluble solids was determined.
Descending order of ascorbic acid content in berries is: black currants > blackberries > elderberries > highbush blueberries. Elderberries had the highest content of anthocyanins, total phenols and flavonoids on average 161.5, 537.9 and 112.6 mg 100 g-1 FW, respectively. The content of soluble solids changes from 5.83 Brix (elderberries) to 13.67 Brix (black currants).

Key words:

, ,