Bioactive Compounds, Antioxidant, and Antibacterial Properties of Lonicera caerulea Berries: Evaluation of 11 Cultivars

Plants

Laima Česonienė¹  Remigijus Daubaras¹  Aistė Pažereckaitė²  Rita Kazernavičiūtė²  Vilma Kaškonienė³  Ina Jasutienė⁴  Antanas Šarkinas⁴  Paulius Kaškonas⁵  Juozas Labokas⁶ 

[1] Botanical Garden, Vytautas Magnus University, LT-46324 Kaunas, Lithuania;Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania;Faculty of Natural Sciences, Instrumental Analysis Open Access Centre, Vytautas Magnus University, LT-44404 Kaunas, Lithuania;Food Institute, Kaunas University of Technology, LT-50254 Kaunas, Lithuania;Institute of Metrology, Kaunas University of Technology, LT-51368 Kaunas, Lithuania;Laboratory of Economic Botany, Nature Research Centre, LT-08412 Vilnius, Lithuania;

关键词: blue honeysuckle;    cultivar;    berry extract;    bioactive compound;    phenolics;    anthocyanins;   

DOI  :  10.3390/plants10040624

来源: DOAJ

【 摘 要 】

The aim of the study was to evaluate 11 cultivars of blue honeysuckle (Lonicera caerulea L.) for bioactive compounds, antioxidant capacity, and the antibacterial activity of berries. Total phenolic contents (TPCs) and total anthocyanin contents (TACs) were established by using ethanolic extracts. For contents of organic acids and saccharides, aqueous extracts were used, and vitamin C was determined by using oxalic acid solution. DPPH^• radical scavenging capacity was evaluated by using ethanolic extracts; antibacterial activity was assessed by using both ethanolic and aqueous extracts. The TPC varied from 364.02 ± 0.41 mg/100 g in ‘Vostorg’ to 784.5 ± 0.3 mg/100 g in ‘Obilnaja’, and TAC ranged from 277.8 ± 1.1 mg/100 g in ‘Čelnočnaja’ to 394.1 ± 8.4 mg/100 g in ‘Nimfa’. Anthocyanins comprised 53.8% of total phenolic contents on average. Among organic acids, citric acid was predominant, averaging 769.41 ± 5.34 mg/100 g, with malic and quinic acids amounting to 289.90 ± 2.64 and 45.00 ± 0.37 mg/100 g on average, respectively. Contents of vitamin C were 34.26 ± 0.25 mg/100 g on average. Organic acids were most effective in the inhibition of both Gram-positive and Gram-negative bacteria tested. In conclusion, berries of L. caerulea are beneficial not only for fresh consumption, but also as a raw material or ingredients of foods with high health-promoting value.

【 授权许可】

Unknown