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Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China
Author(s) -
Yu Ran,
Chen Liang,
Xin Xiulan
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3553
Subject(s) - chemistry , antioxidant , polyphenol , antimicrobial , food science , aroma , ribes , rubus , berry , botany , organic chemistry , biology
Berries have many biological and physiological functions such as antioxidant, antibacterial and anti‐inflammatory, and become a more popular food in China. Water‐soluble polyphenols are their main functional active substances, and aroma components contribute to the flavour. The contents of total phenol and volatile organic compounds (VOCs) in ten berries grown in Northeast China were determined. Their antioxidant and antimicrobial activities were also investigated. Ribes rubrum L. and Rubus glaucus showed a higher antioxidant capacity. Ribes rubrum L. and Lonicera caerulea have a broader antibacterial spectrum. There is a correlation between the content of hydroxyl compounds in radical antioxidant activity. The metabolic pathways of polyphenols and VOCs are correlated, indicating a rapid evaluation of the biological activity of berries using the determination of volatile components.