Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia

  • Zlatan Rimpapa Faculty of Medicine, University of Sarajevo
  • Jasmin Toromanovic Faculty of Natural Sciences, University of Sarajevo
  • Ismet Tahirovic Faculty of Natural Sciences, University of Sarajevo
  • Aida Šapčanin Faculty of Natural Sciences, University of Sarajevo
  • Emin Sofic Faculty of Natural Sciences, University of Sarajevo
Keywords: Total phenols, total anthocyanins, fruits, antioxidants

Abstract

Content of total phenols and total anthocyanins was estimated in edible fruits from Bosnia by photometric methods. Cyanidin-3-galactoside chloride was used as a standard for determination of total anthocyanins, and galic acid served as a standard for determination of total phenols. Total content of phenols was 12.7 mg/g in elderberry fruits, 10.4 mg/g in bilberry, 9.8 mg/g in blackberry, 8.8 mg/g in wild cherry, 6.1 mg/g in cultivated blackberry, 3.5 mg/g in cultivated strawberry, 2.4 mg/g in average in sour cherry fruits from different locations and the lowest quantity of total phenols was in edible parts of melon, only 0.2 mg/g. Total content of anthocyanins was 6.8 mg/g in wild cherry, 6.7 mg/g in elderberry fruits and 4.5 mg/g in bilberry. Wild bilberry fruits from different locations had in average 3.5 mg/g, cherries from different locations 1.3 mg/g, cultivated blackberries 1.0 mg/g, cultivated strawberries 0.8 mg/ g while melon fruit had no anthocyanins at all. Acidity was measured in macerate of edible fruits by direct insertion of electrode. pH values in the macerates were as follows: 3.03 in bilberry, 3.45 in blackberries, 3.59 in sour cherries, 3.92 in wild cherries, 4.44 in elderberries and 6.19 in melon.

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Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia
Published
2007-05-20
How to Cite
1.
Rimpapa Z, Toromanovic J, Tahirovic I, Šapčanin A, Sofic E. Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia. Bosn J of Basic Med Sci [Internet]. 2007May20 [cited 2021Oct.22];7(2):117-20. Available from: https://www.bjbms.org/ojs/index.php/bjbms/article/view/3064
Section
Biochemistry