Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts

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dc.contributor.authorPolka, Dominika
dc.contributor.authorPodsędek, Anna
dc.date.accessioned2021-07-23T08:01:45Z
dc.date.available2021-07-23T08:01:45Z
dc.date.issued2019
dc.description.abstractDifferent parts of plants, including fruits, leaves, roots, bark, stem and flower, are a promising source of bioactive compounds, therefore they are intensively studied for biological activity and the possibility of use in functional foods and dietary supplements. The present research compares the phenolic profile and antioxidant capacity of aqueous extracts obtained from bark, flowers and fruits of guelder rose. Antioxidant activity was evaluated against ABTS, hydroxyl and peroxyl free radicals, and as a reducing power by using in vitro test. The total phenolics, flavanols and proanthocyanidins were assessed by spectrophotometric methods, and individual phenolic compounds were also determined using UPLC analysis. Bark water extract proved to be richest in natural antioxidants because it showed the highest antioxidant potential, regardless of the method used. Its very high antioxidant capacity was connected with high phenolic compounds content, especially flavanols and proanthocyanidins. Water extracts of guelder rose fruits and flowers were characterized by the high level of hydroxycinnamic acids, especially chlorogenic acid. It seems that guelder rose bark may be selected as potential source of phytochemicals with high antioxidant potential.en_EN
dc.identifier.citationPolka, D., & Podsędek, A. (2019). Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts. Biotechnology and Food Science, 83(1), 37-47. https://doi.org/10.34658/bfs.2019.83.1.37-47
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.1.37-47
dc.identifier.doi10.34658/bfs.2019.83.1.37-47
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3966
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.1.37-47
dc.language.isoenen_EN
dc.page.numbers. 37-46
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectGuelder roseen_EN
dc.subjectfruitsen_EN
dc.subjectflowersen_EN
dc.subjectbarken_EN
dc.subjectphenolic compoundsen_EN
dc.subjectantioxidant capacityen_EN
dc.subjectkalina koralowapl_PL
dc.subjectowocepl_PL
dc.subjectkwiatypl_PL
dc.subjectkorapl_PL
dc.subjectzwiązki fenolowepl_PL
dc.subjectzdolność antyoksydacyjnapl_PL
dc.titlePhenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extractsen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN

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2019, Tom 83 Nr 1
Artykuły (WBiNoŻ)