The effect of freezing and drying Cornus mas L. from phenols, flavonoids, anthocyanins, and total content of ascorbic acid and antioxidant activity in two methods
Keywords: total phenols, flavonoids, anthocyanins, ascorbic acid, antioxidant, Cornus mas L.
AbstractFlavonoids, anthocyanins, antioxidant capability, total content of phenolic and ascorbic acid of Cornus mas of frozen and dried for polar and non-polar subfraction were evaluated in this work. Antioxidant activities of the samples were determined by three testing systems, namely, DPPH, β-carotene/linoleic acid, and reducing power assay. In the DPPH system, the highest radical scavenging activity was seen in the polar subfraction of the methanol extract in frozen fruits (IC50 = 25.15 ± 6.5 µg mL–1). Comparison of two methods of extraction, maceration and the ultrasonic method, showed that the results of maceration are better than those of the ultrasonic method. These advantages are visible in extracting the flavonoids, anthocyanins, antioxidant capability, and the total content of phenolic and ascorbic acid.