Polyphenols composition and antioxidant activity of strawberry and red raspberry
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Berries are increasingly popular foods in contemporary diets due to their freshness, organoleptic features,
and health claims. From the nutritional point of view, red raspberry (Rubus idaeus) (RR) and strawberry
(Fragaria x ananassa) (SB) have been described as interesting sources of vitamins, minerals, and
polyphenols.1,2 Anthocyanins are of particular interest in these fruits as they confer bioactive properties in
addition to their characteristic color.1,2 This work was performed to characterize the polyphenols composition
and evaluate the in vitro antioxidant activity of RR and SB extracts. Ripe fresh berries were lyophilized and
ground to a fine powder used in the preparation of hydroethanolic extracts. The phenolic profile was
characterized by HPLC-DAD-ESI/MSn and the antioxidant activity was evaluated for the ability to inhibition
lipid peroxidation and oxidative hemolysis.3 The anthocyanins cyanidin-3-O-glucoside and cyanidin-3-Osophoroside
were identified in RR, while SB contained O-glycosylated pelargonidin, cyanidin, and peonidin
derivatives. Quinic acid and caffeoyl hexoside were also detected in RR and flavan-3-ols and ellagic acid
derivatives in SB. While the RR extract performed better in inhibiting lipid peroxidation, SB prevented oxidative
hemolysis at a lower dose. Overall, the potential health-promoting effects of these berries were supported by
their anthocyanin composition and antioxidant activity.
