15 research outputs found
Over-seasons analysis of quantitative trait loci affecting phenolic content and antioxidant capacity in raspberry
Effect of adding ball-milled achenes to must on bioactive compounds and antioxidant activities in fruit wine
Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries
Antioxidant capacity and identification of bioactive compounds of Myrtus communis L. extract obtained by ultrasound-assisted extraction
Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity
Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing
Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques
Blackberry Extract Attenuates Oxidative Stress through Up-regulation of Nrf2-Dependent Antioxidant Enzymes in Carbon Tetrachloride-Treated Rats
Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from CĂŽte dâIvoire
This study was conducted to first determine the phenolic compounds and then the antioxidant activity of black plum fruit pulp and peel. For these characterisations, classic methods were used. Moreover, the ability of extracts to scavenge free radicals and their reducing power were measured according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. The total polyphenol, flavonoid and anthocyanin contents of pulp and peel ranged from 202.51â±â4.19 to 463.45â±â6.85 mg gallic acid equivalent (GAE)/100 g of Dry Weight (DW), 75.71â±â1.03 to 145.55â±â1.03 mg quercetin equivalent (QE)/100 g DW, and from 1.91â±â0.08 to 8.28â±â0.83 mg cyanidin 3-O-ÎČ-D-glucoside equivalent (C3GE)/100 g DW respectively. However, these compounds were higher in peel extracts than in pulp extracts. In addition, peel extract showed the strongest antioxidant capacities. Significant correlations were found between methods applied to determine antioxidant activity (DPPH and FRAP) in black plum pulp and peel extracts and their total phenols and flavonoids contents. Cinnamic acid and gallic acid were mains phenols in pulp and peel extracts respectively, except fruits peel from Ferke where the main phenol was cinnamic acid. Thus, peel of black plum fruit could be used as an inexpensive and natural source of antioxidants and contribute to the prevention of degenerative diseases