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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2019, Volume 70, Issue 2, 373-377

https://doi.org/10.37358/RC.19.2.6919

Gabriela Stanciu, Simona Lupsor, Aneta Tomescu, Rodica Sirbu

Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries

Abstract:

The study presents original results concerning analytical characterization of alcoholic extracts of four wild berries (blueberries, blackberries, red currants and raspberries) and two cultivated berries (black cherries and strawberries). Total and some individual phenols concentrations were determined using molecular absorption spectrometry (modified Folin Ciocalteu method) and HPLC-DAD technique. The measurement of lipid-soluble antioxidant capacity (ACL) was done by photochemiluminescence method using trolox as standard.The highest total phenolic content was registered in blueberries (543.5 mg/100g f.w.), while the lowest was found in raspberries (344.5 mg/100g f.w.).HPLC - DAD analysis indicated the presence of six individual polyphenolic compounds in different concentrations: gallic acid (62.664 - 178.821 mg/100 g f.w); chlorogenic acid (30.152 - 243.923 mg/100g f.w.); 3-O-methyl-gallic acid (2.035 - 4.907 mg/100 g f.w.); caffeic acid (0.401 - 5.664 mg/100 g f.w.); p-coumaric acid (4.252 - 10.806 mg/100 g f.w.) and cinnamic acid (0.665-0.958 mg/100 g f.w.). ACL results showed values between 54.00 and 1152 µmols trolox/100 g f.w.
Keywords:
berries; total phenols; antioxidant capacity of soluble lipids; HPLC-DAD chromatography

Issue: 2019, Volume 70, Issue 2
Pages: 373-377
Publication date: 2019/3/15
https://doi.org/10.37358/RC.19.2.6919
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
STANCIU, G., LUPSOR, S., TOMESCU, A., SIRBU, R., Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries, Rev. Chim., 70(2), 2019, 373-377.

Vancouver
Stanciu G, Lupsor S, Tomescu A, Sirbu R. Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries. Rev. Chim.[internet]. 2019 Feb;70(2):373-377. Available from: https://doi.org/10.37358/RC.19.2.6919


APA 6th edition
Stanciu, G., Lupsor, S., Tomescu, A. & Sirbu, R. (2019). Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries. Revista de Chimie, 70(2), 373-377. https://doi.org/10.37358/RC.19.2.6919


Harvard
Stanciu, G., Lupsor, S., Tomescu, A., Sirbu, R. (2019). 'Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries', Revista de Chimie, 70(2), pp. 373-377. https://doi.org/10.37358/RC.19.2.6919


IEEE
G. Stanciu, S. Lupsor, A. Tomescu, R. Sirbu, "Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries". Revista de Chimie, vol. 70, no. 2, pp. 373-377, 2019. [online]. https://doi.org/10.37358/RC.19.2.6919


Text
Gabriela Stanciu, Simona Lupsor, Aneta Tomescu, Rodica Sirbu,
Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries,
Revista de Chimie,
Volume 70, Issue 2,
2019,
Pages 373-377,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.2.6919.
(https://revistadechimie.ro/Articles.asp?ID=6919)
Keywords: berries; total phenols; antioxidant capacity of soluble lipids; HPLC-DAD chromatography


RIS
TY - JOUR
T1 - Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries
A1 - Stanciu, Gabriela
A2 - Lupsor, Simona
A3 - Tomescu, Aneta
A4 - Sirbu, Rodica
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 2
SP - 373
EP - 377
UR - https://doi.org/10.37358/RC.19.2.6919
KW - berries
KW - total phenols
KW - antioxidant capacity of soluble lipids
KW - HPLC-DAD chromatography
ER -


BibTex
@article{RevCh2019P373,
author = {Stanciu Gabriela and Lupsor Simona and Tomescu Aneta and Sirbu Rodica},
title = {Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries},
journal = {Revista de Chimie},
volume = {70},
number = {2},
pages = {373-377},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.2.6919},
url = {https://revistadechimie.ro/Articles.asp?ID=6919}
}
 
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