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Study of the Antioxidant Property Variation of Cornelian Cherry Fruits during Storage Using HPTLC and Spectrophotometric Assays

View Article: PubMed Central - PubMed

ABSTRACT

Cornus species fruits are well known as a rich source of antioxidant compounds responsible for their diverse health benefits. The present study aims to investigate the variation of the total antioxidant capacity of Cornelian cherry (Cornus mas L.) fruits during storage, using high-performance thin-layer chromatography (HPTLC) and two spectrophotometric assays based on different mechanisms: the 2,2-azinobis(3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS+∙) assay and the ferric reducing antioxidant power (FRAP) assay. The fruit extract was stored at room temperature (22°C) for 19 days. No major differences in the total antioxidant capacity were observed during this period, indicating that storage does not have any deleterious effect on the antioxidant properties of the investigated fruits extract. The antioxidant capacity varied between 12.91 and 12.83 µmol Trolox/g fruit as determined by the HPTLC method and from 36.13 to 33.93 µmol Trolox/g fruit as determined by the ABTS assay.

No MeSH data available.


HPTLC chromatograms of Cornelian cherries extract stored at 22°C, obtained at 366 nm.
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fig1: HPTLC chromatograms of Cornelian cherries extract stored at 22°C, obtained at 366 nm.

Mentions: The experimental results (Table 1) show that the antioxidant capacity is approximately constant during storage varying between 12.91 and 12.83 µmol Trolox/g FW. Thus, at the end of the storage period the antioxidant capacity was not significantly reduced, the decrease being only 0.62%. This behaviour apparently suggests that the composition of the extract does not change during storage. The assumption is contradicted by the HPTLC chromatograms (Figure 1). From this figure it can be seen that slight modification of the characteristic peaks occurs, while other new compounds appear, indicating a change in the composition of the fruit extract. These remarks lead us to conclude that the new compounds formed during storage possess comparable antioxidant capacity to that of the bioactive compounds which degrade.


Study of the Antioxidant Property Variation of Cornelian Cherry Fruits during Storage Using HPTLC and Spectrophotometric Assays
HPTLC chromatograms of Cornelian cherries extract stored at 22°C, obtained at 366 nm.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC5121458&req=5

fig1: HPTLC chromatograms of Cornelian cherries extract stored at 22°C, obtained at 366 nm.
Mentions: The experimental results (Table 1) show that the antioxidant capacity is approximately constant during storage varying between 12.91 and 12.83 µmol Trolox/g FW. Thus, at the end of the storage period the antioxidant capacity was not significantly reduced, the decrease being only 0.62%. This behaviour apparently suggests that the composition of the extract does not change during storage. The assumption is contradicted by the HPTLC chromatograms (Figure 1). From this figure it can be seen that slight modification of the characteristic peaks occurs, while other new compounds appear, indicating a change in the composition of the fruit extract. These remarks lead us to conclude that the new compounds formed during storage possess comparable antioxidant capacity to that of the bioactive compounds which degrade.

View Article: PubMed Central - PubMed

ABSTRACT

Cornus species fruits are well known as a rich source of antioxidant compounds responsible for their diverse health benefits. The present study aims to investigate the variation of the total antioxidant capacity of Cornelian cherry (Cornus mas L.) fruits during storage, using high-performance thin-layer chromatography (HPTLC) and two spectrophotometric assays based on different mechanisms: the 2,2-azinobis(3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS+∙) assay and the ferric reducing antioxidant power (FRAP) assay. The fruit extract was stored at room temperature (22°C) for 19 days. No major differences in the total antioxidant capacity were observed during this period, indicating that storage does not have any deleterious effect on the antioxidant properties of the investigated fruits extract. The antioxidant capacity varied between 12.91 and 12.83 µmol Trolox/g fruit as determined by the HPTLC method and from 36.13 to 33.93 µmol Trolox/g fruit as determined by the ABTS assay.

No MeSH data available.