<abstract xmlns="http://www.w3.org/1999/xhtml">
In this study, the berries, leaves and flowers of six species of hawthorn (<italic>Crataegus</italic> L.) were evaluated for bioactive compounds (polyphenols, flavonoids, procyanides, UPLC profile) and their antioxidant activity (ABTS•+, CUPRAC, iron ion chelation, scavenging O2·- and OH− radicals). Most of the analyzes were performed for the first time for this material. The content of bioactive compounds differed significantly both between the species and morphological parts studied. In particular, the highest content of polyphenols was determined for hawthorn berries (301.65 to 387.16 mg/100 g d.w.), including the highest concentration for <italic>C. x subsphaericea</italic>. The polyphenolic profile of this species was dominated by flavan-3-ols, with procyanidin trimer, (-)-epicatechin and procyanidin dimer being the most numerous. Hawthorn berries were also characterized by the highest antioxidant activity, among which the species <italic>C. laevigata x rhipidophylla x monogyna</italic> showed the strongest antiradical activity (0.91 mmol TE/g and 294.96 µg/ml for tests with the ABTS•+ and OH− radical, respectively) and chelating iron ions (700.28 µg/ml). In conclusion, the results explain the traditional use of hawthorn in folk medicine and indicate a potentially new wider application as a source of natural antioxidants in the design of functional foods.
</abstract>

In this study, the berries, leaves and flowers of six species of hawthorn (Crataegus L.) were evaluated for bioactive compounds (polyphenols, flavonoids, procyanides, UPLC profile) and their antioxidant activity (ABTS•+, CUPRAC, iron ion chelation, scavenging O2·- and OH− radicals). Most of the analyzes were performed for the first time for this material. The content of bioactive compounds differed significantly both between the species and morphological parts studied. In particular, the highest content of polyphenols was determined for hawthorn berries (301.65 to 387.16 mg/100 g d.w.), including the highest concentration for C. x subsphaericea. The polyphenolic profile of this species was dominated by flavan-3-ols, with procyanidin trimer, (-)-epicatechin and procyanidin dimer being the most numerous. Hawthorn berries were also characterized by the highest antioxidant activity, among which the species C. laevigata x rhipidophylla x monogyna showed the strongest antiradical activity (0.91 mmol TE/g and 294.96 µg/ml for tests with the ABTS•+ and OH− radical, respectively) and chelating iron ions (700.28 µg/ml). In conclusion, the results explain the traditional use of hawthorn in folk medicine and indicate a potentially new wider application as a source of natural antioxidants in the design of functional foods.

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of <italic>Crataegus</italic> L.

Department of Food Technology and Human Nutrition, College of Natural Sciences

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of  L.

In this study, the berries, leaves and flowers of six species of hawthorn (Crataegus L.) were evaluated for bioactive compounds (polyphenols, flavonoids,...

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L.

Published Online: Sep 06, 2023

Page range: 35 - 52

Received: Mar 01, 2023

Accepted: Apr 20, 2023

DOI: https://doi.org/10.2478/aucft-2023-0004

Keywords
L., antioxidants, oxygen free radicals, polyphenols compounds

© 2023 Natalia Żurek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L.

Published Online: Sep 06, 2023

Page range: 35 - 52

Received: Mar 01, 2023

Accepted: Apr 20, 2023

DOI: https://doi.org/10.2478/aucft-2023-0004

KeywordsL., antioxidants, oxygen free radicals, polyphenols compounds

© 2023 Natalia Żurek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
L., antioxidants, oxygen free radicals, polyphenols compounds