Influence of skullcap flavones on colour, anthocyanin stability and antioxidant activity of some berry juices

摘要

In this work an attempt has been undertaken to improve the colour, anthocyanin content and antioxidant activity of berry juice from fruits taken to black rosehip (Rosa spinossisima), blackcurrant (Rubus nigra), elderberry (Sambucus nigra), chokeberry (Aronia melanocarpa Elliot) and honeysucle (Lonicera kamtschatica) by addition of skullcap (Scutellaria baicalensis Georgi) flavones. The effects on anthocyanin and colour stabilization were assessed in fresh samples and after 3 months of storage at 30deg C. Black rosehip juice had the highest ascorbic acid content (363.6 mg/100g), however the anthocyanins of this juice were degraded most during 3 months of storage. The anthocyanin content in berry fruit juices showed close correlation with the colour parameters: a~*, b~*, C~*, and EP (excitation purity). Fruit species had an essential influence on the capacity of the fruit juice to scavenge free radicals. The highest antioxidant activity had juice of black rosehip (151,35mmol Trolox eq./1 ml juice)significantly superior to other samples. The skullcap flavones addition increased antioxidant activity from 62,4 [mmol Trolox eq./1 ml juice] for black rosehip to 1,18 [mmol Trolox eq./1 ml juice] for blackcurrants.