TOTAL CONTENT OF PHENOLS AND ANTHOCYANINS IN EDIBLE FRUITS &FROM BOSNIA
Zlatan Rimpapa¹*, Jasmin Toromanovic², Ismet Tahirovic², Aida Šapčanin², Emin Sofic²
¹ Faculty of Medicine, University of Sarajevo, Čekaluša , Bosnia and Herzegovina Faculty of Natural Sciences, University of Sarajevo, Zmaja od Bosne -, Bosnia and Herzegovina
* Corresponding author
Abstract
Content of total phenols and total anthocyanins was estimated in edible fruits from Bosnia by photometric methods. Cyanidin--galactoside chloride was used as a standard for deter- mination of total anthocyanins, and galic acid served as a standard for determination of total phenols. Total content of phenols was . mg/g in elderberry fruits, . mg/g in bilberry, . mg/g in blackberry, . mg/g in wild cherry, . mg/g in cultivated blackberry, . mg/g in cultivated strawberry, . mg/g in average in sour cherry fruits from diff erent locations and the lowest quantity of total phenols was in edible parts of melon, only . mg/g. Total content of anthocyanins was . mg/g in wild cherry, . mg/g in elderberry fruits and . mg/g in bilberry. Wild bilberry fruits from diff erent locations had in average . mg/g, cherries from diff erent locations . mg/g, cultivated blackberries . mg/g, cultivated strawberries . mg/ g while melon fruit had no anthocyanins at all. Acidity was measured in macerate of edible fruits by direct insertion of electrode. pH values in the macerates were as follows: . in bilberry, . in blackberries, . in sour cherries, . in wild cherries, . in elderberries and . in melon.
KEY WORDS: Total phenols, total anthocyanins, fruits, antioxidants.
BOSNIAN JOURNAL OF BASIC MEDICAL SCIENCES 2007; 7 (2): 119-122 ZLATAN RIMPAPA ET AL.: TOTAL CONTENT OF PHENOLS AND ANTHOCYANINS IN EDIBLE FRUITS FROM BOSNIA
Introduction Materials and Methods
Diets rich in fruits and vegetables have been con- Total content of phenols and anthocyanins was de- sidered as excellent sources of antioxidants termined in bilberry –[Vaccinium myrtillus L., ( (). Polyphenols, vitamins C and E, and carot- Ericaceae )], blackberry –[Rubus fruticosus L., ( Ro- enoids have been thought to be responsible for saceae )], wild cherry – [Prunus avium L., ( Rosaceae most of the antioxidant activity in foods ( , ). )], elderberry – [Sambucus nigra L., (Caprifoliaceae )], Considerable epidemiological evidence suggests an as- melon – [Cucumis melo L., ( Cucurbitaceae )], straw- sociation between consumption of diets rich in fruits berry – [Fragaria vesca L., ( Rosaceae )] and sour cher- and decreased risk of some diseases (, , ). Diet con- ry – [Prunus cerasus L., ( Rosaceae )] all from Bosnia. taining high antioxidant activity from fruits can either Prior to quantification of phenols and anthocyanins, increase the overall antioxidant capacity or change the fruit was homogenised in aqueous solution of for- relative balances between individual antioxidant com- mic acid and methanol in proportion : (v/v) and ponents in human body (). In terms of disease preven- then homogenates were centrifuged at rpm for tion, clinical trials with whole fruits and vegetables are minutes, and supernatants were subject of further more likely to give positive results (). It was found that analysis. Acidity (pH value) was measured in mac- protective eff ects of antioxidants comes from ingredi- erate of edible fruits by direct insertion of electrode. ents other than vitamines, indicating the presence of a) Total Phenols Assay other potentially important antioxidants in fruits, like Total soluble phenols in the acetonitrile extracts were de- polyphenols ( flavanone, flavone, isoflavone, flavonol, termined with Folin- Ciocalteu reagent by the method of catehin, flavans, biflavans etc.) and anthocyanins (). Slinkard and Singleton using gallic acid as a standard (). As the amount of individual fl avonoids in fruits is us- Preparation of standard solutions of gallic acid: Standard ally low, they have often been recorded unspecifi cally solution of gallic acid (. mg /mL) was prepared in des- as ‘’ total phenols ‘’. Most plant-derived phenols exi- tilled water with addition of several mL ethanol. Th is bit strong antioxidant potentials (). Anthocyanins are solution was diluted (, , , , mg/L) for group of natural antioxidants widely distributed in analysis. All measurements were performed at nm. fruits and vegetables. Th e anthocyanins are pigments Procedures: On . mL sample or standard solu- which give most fruits their red, violet and blue colour tion (diluted / from above concentrations) was (). Interest in the anthocyanic pigments and their added . mL Folin and Ciocalteu reagent ( / contribution to the colour of many processed products, diluted) and mixed. The mixture was left to stand including jams and juices. Nonethless, anthocyanins from . to minutes. After that was added . mL have not been used extensively as additives in the food NaCO ( g/L). After hours of standing at room industry because of their instability towards a variety of temperature, absorbance was measured at nm. chemical and physical factors (e.g. pH and light ), the b) Total Anthocyanins Assay diffi culty of purifi cation and their limited commercial The total anthocyanins were estimated by a pH availability. However, the discovery of more stable ac- differential method (). Absorbance was mea- ylated anthocyanins will probably see the realization sured in a WPA spectrophotometer at nm and of their considerable potential as safe food additives. at nm in buffers at pH . and ., using A =
FRUITS Total phenols mg/g fresh weight Sambucus nigra L., ( Caprifoliaceae ) elderberry fruits ( Cazin ) 12.7 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Fojnica ) 10.4 Rubus fruticosus L., ( Rosaceae ) blackberry ( Stijene Cazin ) 9.8 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Vranica - Busovača) 9.1 Prunus avium L., ( Rosaceae ) wild cherry ( Sarajevo ) 8.8 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Konjic ) 8.3 Prunus avium L., ( Rosaceae ) wild cherry ( Sarajevo ) 7.4 Prunus avium L., ( Rosaceae ) wild cherry ( Konjic ) 7.1 Rubus fruticosus L., ( Rosaceae ) cultivated blackberry ( Cazin ) 6.1 Fragaria vesca L., ( Rosaceae ) cultivated strawberry ( Mostar ) 3.5 Prunus cerasus L., ( Rosaceae ) sour cherry ( Sarajevo ) 2.6 Prunus cerasus L., ( Rosaceae ) sour cherry ( Travnik ) 2.1 Cucumis melo L., ( Cucurbitaceae ) melon 0.2
TABLE 1. Total content of phenols in fruits
BOSNIAN JOURNAL OF BASIC MEDICAL SCIENCES 2007; 7 (2): 119-122 ZLATAN RIMPAPA ET AL.: TOTAL CONTENT OF PHENOLS AND ANTHOCYANINS IN EDIBLE FRUITS FROM BOSNIA
FRUITS Total anthocyanins mg/g fresh weight Prunus avium L., ( Rosaceae ) wild cherry ( Sarajevo ) 6.8 Sambucus nigra L., ( Caprifoliaceae ) elderberry fruits ( Cazin ) 6.7 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Fojnica ) 4.5 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Busovača ) 3.4 Vaccinium myrtillus L., ( Ericaceae ) bilberry ( Konjic ) 2.7 Prunus avium L., ( Rosaceae ) wild cherry ( Sarajevo ) 1.5 Prunus cerasus L., ( Rosaceae ) sour cherry ( Sarajevo ) 1.5 Prunus cerasus L., ( Rosaceae ) sour cherry ( Travnik ) 1.1 Rubus fruticosus L., ( Rosaceae ) cultivated blackberry ( Cazin ) 1.0 Fragaria vesca L., ( Rosaceae ) cultivated strawberry ( Mostar ) 0.8 Rubus fruticosus L., ( Rosaceae ) cultivated blackberry ( Cazin ) 0.7 Prunus avium L., ( Rosaceae ) wild cherry ( Konjic ) 0.6 Cucumis melo L., ( Cucurbitaceae ) melon 0.0
TABLE 2. Total anthocyanins in friuts
[(A517A560 PH1.2 A517 A560 PH4.2] with a molar > blackberry > bilberry. Th ese results suggests that the extinction coefficient of cyanidin--glucoside of major phenols from the analyzed friuts are presented . Results were expressed as milligrams of cyani- in elederbery fruits and bilberry. The major antho- din--glucoside equivalents per g of fresh weight. cyanins are presented in wild cherry and elderbery fruits. Th e potential eff ectiveness of fruit supplements Results and Discussion in promoting various aspects of health depends upon their botanical and chemical composition and on the Total content of phenols, total anthocyanins and pH concentrations of active ingredients that they contain. values in edible fruits are showed in Tables , and . Comparison of diff erent cultivars of the same fruit and Results showed that total content of phenols in ed- between different fruits showed broad variations in ible portion of fruits was in the order: elderberry both phenolic content and in vitro antioxidant activity fruits > bilberry > wild cherry > cultivated black- as estimated by the oxygen radical absorbance capac- berry > cultivated strawberry > sour cherry > melon. ity assay - ORAC () and ferric reducing antioxidant Results showed that total content of anthocyanins power assay – FRAP (). Th e fruit extracts antioxi- in edible portion of fruits was in the order: wild dant quality was better than the vitamin antioxidants cherry > elderberry fruits > bilberry > wild cherry and most pure phenols, suggesting synergism among > sour cherry > cultivated blackberry > cultivated the antioxidants in the mixture. Fruits had signifi cantly strawberry. Melon fruit had no anthocyanins at all. better quantity and quality of polyphenol antioxidants than vegetables. Some fruits, specifically apples and
Fruits pH cranberries, have phenol antioxidants that can enrich Melon – Sarajevo 6.19 lower density lipoproteins and protect them from Elderberry fruits - Cazin 4.44 oxidation. (). Total phenols tend to have a higher Wild cherry - Konjic 3.92 Wild cherry - Sarajevo 3.76 correlation with antioxidant properties than total an- Wild cherry ( fresh ) - Sarajevo 3.60 thocyanins. For anthocyanin-rich fruits such as black- Sour cherry ( fresh ) - Sarajevo 3.59 berries and cherries, anthocyanins will be the largest Blackberry – Stijena Cazin 3.45 Bilberry - Busovača 3.05 contributor to total phenols (). Our results for a Bilberry - Fojnica 3.03 content of total phenols and total anthocyanins in the Bilberry - Konjic 3.00 analyzed edible fruits are in accordance with literature data (). Quantifi cation of total phenols and total an- TABLE 3. pH values in fruits thocyanins in edible fruits from Bosnia is necessary for estimation of these fruits as a potentially antioxidant In a Table . results showed that measured pH value dietary suplements. Our data thus provide a base for was highest in melon, and furthermore decreased in potentially epidemiological examination the relation be- the next order: elderberry > wild cherry > sour cherry tween edible fruits from Bosnia and risk of some disease.
BOSNIAN JOURNAL OF BASIC MEDICAL SCIENCES 2007; 7 (2): 119-122 ZLATAN RIMPAPA ET AL.: TOTAL CONTENT OF PHENOLS AND ANTHOCYANINS IN EDIBLE FRUITS FROM BOSNIA
Conclusion
• Total content of phenols was the highest in elderberry fruits and follow bilberry, blackberry, wild cherry, cultivated strawberry, sour cherry and the lowest in melon. • Total anthocyanins content in wild cherry was the highest and follows elderberry fruits , bilberry, sour cherries, culti- vated blackberries and cultivated strawberries. • Melon fruit had no anthocyanins at all. • Fruit acidity depended directly on the concentration of aliphatic and aromatic organic acids in the fruits. Th ere was greater statistic-mathematical correlation between pH values in the macerate of fruits and total content of phenols than between pH values of the fruit macerate and total anthocyanins content.
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