Phenolic compound composition and antioxidant activity of fruits of<i>Rubus</i>and<i>Prunus</i>species from Croatia

Abstract

Summary Two fraction, one containing flavonols, flavan‐3‐ols, phenolic acids and the other containing anthocyanins, were isolated from Rubus (red raspberry, blackberry) and Prunus (sweet cherry, sour cherry) fruits to study their phenol content by HPLC and antioxidant activity using the DPPH test. Raspberries and blackberries were characterised by catechins and ellagic acid derivatives; sour and sweet cherries by phenolic acids. All fruits had relatively high anthocyanin content. Anthocyanins contributed more to the antioxidant activity of all fruits (∼90%) than flavonols, flavan‐3‐ols and phenolic acids (∼10%). A biphasic reaction was observed between DPPH • radicals and phenols, with ‘fast’ and ‘slow’ scavenging rates which might be important in the biological activity of these fruits. Sour cherries and blackberries which stand out with the highest total phenol content (1416 and 1040 mg kg −1 ) had also the strongest antioxidant activity (EC 50 = 807 and 672 g of fruit per gram of DPPH) and can be considered as good source of dietary phenols.