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Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Česonienė, Laima;Labokas, Juozas;Jasutienė, Ina;Šarkinas, Antanas;Kaškonienė, Vilma;Kaškonas, Paulius;Kazernavičiūtė, Rita;Pažereckaitė, Aistė;Daubaras, Remigijus
Title: Bioactive compounds, antioxidant, and antibacterial properties of Lonicera caerulea berries: evaluation of 11 cultivars
Is part of: Plants-Basel. Basel : MDPI AG, 2021, vol. 10, iss. 4
Extent: p. 1-15
Date: 2021
Keywords: Blue honeysuckle;Cultivar;Berry extract;Bioactive compound;Phenolics;Anthocyanins;Saccharides;Organic acid;Radical scavenging capacity;Antibacterial activity
Abstract: 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 ‘Cˇ elnocˇnaja’ 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
Affiliation(s): Gamtos tyrimų centro Botanikos institutas
Instrumentinės analizės APC
Kauno technologijos universitetas
Kauno tecnologijos universitetas
Pomologijos mokslo sektorius
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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