Total phenolic and total flavonoid content, individual phenolic compounds and antioxidant activity in sweet rowanberry cultivars

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63571180" target="_blank" >RIV/70883521:28110/23:63571180 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/23:63571180

Result on the web

<a href="https://www.mdpi.com/2076-3921/12/4/913" target="_blank" >https://www.mdpi.com/2076-3921/12/4/913</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/antiox12040913" target="_blank" >10.3390/antiox12040913</a>

Result language

angličtina

Original language name

Total phenolic and total flavonoid content, individual phenolic compounds and antioxidant activity in sweet rowanberry cultivars

Original language description

Sweet rowanberry and its cultivars represent a less-known fruit species with significant antioxidant activity, mostly promoted by polyphenolic compounds. This paper examined seven Sorbus cultivars and evaluated their total polyphenolic and flavonoid content, as well as the content of individual polyphenolic compounds from the group of phenolic acids and flavonoids. It also determined their antioxidant activity using DPPH, ACW and ACL. Furthermore, to reflect the distribution of the contribution to antioxidant activity, correlations between antioxidant activity and the contents of ascorbic acid, vitamin E and individual phenolic compounds were established. The highest total phenolic content of 8307.4 mg kg−1 was determined in ‘Granatina’, with the main contribution of phenolic acid content of 7001.7 mg kg−1 and a significantly lower total flavonoid content of 1304.6 mg kg−1. Flavanols represented the most abundant group of flavonoids, with catechin being the second most frequent flavanol with the highest content of 633.67 mg kg−1 in ‘Granatina’. Flavonols were represented by rutin and quercetin. ‘Businka’ displayed a significant vitamin E content of 4.77 mg kg−1, and ‘Alaja Krupnaja’ had the highest vitamin C level of 7.89 g kg−1. These results emphasize their potential health and nutritional benefits and, thus, their promising and valuable role in the food processing industry.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Antioxidants

ISSN

2076-3921

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

4

Country of publishing house

CH - SWITZERLAND

Number of pages

22

Pages from-to

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UT code for WoS article

000979049300001

EID of the result in the Scopus database

2-s2.0-85156231161