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  • Title: Antioxidants Characterization of the Fruit, Juice, and Pomace of Sweet Rowanberry (Sorbus aucuparia L.) Cultivated in Estonia.
    Author: Sarv V, Venskutonis PR, Rätsep R, Aluvee A, Kazernavičiūtė R, Bhat R.
    Journal: Antioxidants (Basel); 2021 Nov 06; 10(11):. PubMed ID: 34829651.
    Abstract:
    This study aimed to identify promising candidates of rowanberry cultivars for a wider cultivation and utilization. Antioxidant properties and phenolic content were evaluated for fruit, juice, and pomace samples of 16 different sweet rowanberry cultivars (cvs) and wild rowanberry (S. aucuparia L.), while the antioxidant potential was assessed using three different methods, based on the capacity to scavenge ABTS●+ and DPPH● and measure the oxygen radical absorbance capacity (ORAC). In general, the radical scavenging capacity was higher for hybrid cultivars, e.g., for cvs Likernaja, Burka, Granatnaja, and Rubinovaja in all assays. The highest value in the ABTS●+ assay was determined for the fruit sample Likernaja, and in DPPH● assay in the pomace sample of cv. Likernaja, at 527.55 and 1068.28 µM TE/g dw, respectively. The highest ORAC value was found in the fruit sample of Burka (456.53 µM TE/g dw). Among the Nevezhino rowans, the highest radical scavenging values of all fractions were determined in cv. Solnechnaja. Regarding the total phenolic content (TPC), higher values were obtained in the whole fruits than in separated fractions, juice, and pomace. The tested hybrids had higher TPC values, either in fruit and pomace or in juice extracts, than those in the other analyzed S. aucuparia L. cultivars. While the fruit and juice samples showed higher anthocyanin (ACY) values, the pomace samples had higher hydroxycinnamic acid (HCA) contents on average. The results revealed that the different fractions of selected rowanberry cultivars can be a promising source of antioxidants and polyphenols for further potential applications. It is envisaged that the results of this study will serve in valorizing sweet rowanberry cultivars as value-added functional ingredients for food and non-food applications.
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