Comparative study of some bioactive compounds and their antioxidant activity of some berry types

Authors

  • Amina Aly Natural Products Dept., National Center for Radiation Research and Technology, Atomic Energy Authority, P.O. 29, Nasr City, Cairo- Egypt, Tel.: + 202-22749298 https://orcid.org/0000-0003-0756-731X
  • Rabab Maraei Natural Products Dept., National Center for Radiation Research and Technology, Atomic Energy Authority, P.O. 29, Nasr City, Cairo- Egypt, Tel.: + 202-22749298 https://orcid.org/0000-0003-3295-8806
  • Omneya Abou El-Leel Agriculture Research Center, Giza- Egypt https://orcid.org/0000-0003-2998-0885

DOI:

https://doi.org/10.5219/1132

Keywords:

berries, bioactive compounds, phenolic compounds, antioxidant activity

Abstract

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

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References

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Published

2019-06-28

How to Cite

Aly, A., Maraei, R., & Abou El-Leel, O. (2019). Comparative study of some bioactive compounds and their antioxidant activity of some berry types . Potravinarstvo Slovak Journal of Food Sciences, 13(1), 515–523. https://doi.org/10.5219/1132