Email this article Comparison of the antioxidant properties of selected parts of raspberry (Rubus idaeus) and blackberry (Rubus fruticosus)
Abstract
Introduction: Antioxidants contained in plant raw materials prevent oxidative stress, and reduce the degenerative effects of free radical reactions and damage caused by UV radiation. Antioxidant activity is exhibited, for example, in raspberry (Rubus idaeus), and blackberry (Rubus fruticosus), which have a high content of tannins, flavonoids, phenolic acids, vitamins and minerals.
Materials and methods: The raw plant material consisted of fresh and dried leaves and fruits of raspberries and blackberries harvested in 2014. This material was extracted using a Soxhlet apparatus and by an ultrasound-assisted technique. To evaluate antioxidant activity DPPH and FRAP methods were used in the first year and DPPH and ABTS methods in the second year of the study.
Results: The highest antioxidant activity, evaluated by the DPPH method in 2015, was demonstrated by both raspberry and blackberry fresh leaf extracts, whereas the highest reductive ability, assessed by FRAP, was demonstrated in fresh and dried blackberry leaves. In the next year of the study (2016), the activity of samples evaluated using the DPPH method did not differ significantly, with the exception of fresh raspberry leaf. In this year, the highest antioxidant properties, assessed using the ABTS method, were shown by extracts made of fresh blackberry leaves and fruits, and dried blackberry leaves.
Conclusions: All the studied material, both ethanolic leaves and fruit extracts of raspberry and blackberry, reduced free radicals, which was examined using three methods of evaluation of the antioxidative properties (DPPH, FRAP and ABTS). The storage of ethanolic extracts at ambient temperature had no significant impact on the activity reduction of the evaluated plant material. The antioxidant activity of most examined extracts remained consistently high, which may be reflected in the use of the studied materials as sources of antioxidants in the cosmetics and pharmaceuticals industries.
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DOI: https://doi.org/10.21164/pomjlifesci.269
Copyright (c) 2016 Joanna Zielonka-Brzezicka, Anna Nowak, Magdalena Zielińska, Adam Klimowicz
License URL: https://creativecommons.org/licenses/by-nc-nd/3.0/pl/