Vol. 13 No. 3 (2007)
Articles

The effect of different berries in human nutrition

Published September 19, 2007
E. Tordai
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Genetic and Plant Breeding, H-1118 Budapest, Ménesi u. 44.
E. Nagy
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Genetic and Plant Breeding, H-1118 Budapest, Ménesi u. 44.
É. Stefanovits-Bányai
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, H-11 I 8 Budapest, Villányi út 29-43.
J. Papp
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Fruit Science, H-1118 Budapest, Villányi út 29-43.
A. Blazovics
Biochemical Research Group, 2nd Department of Medicine, Semmelweis University, H-1088 Budapest, Szentkirályi u. 46. Hungary
É. Sárdi
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Genetic and Plant Breeding, H-1118 Budapest, Ménesi u. 44.
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APA

Tordai, E., Nagy, E., Stefanovits-Bányai, É., Papp, J., Blazovics, A., & Sárdi, É. (2007). The effect of different berries in human nutrition. International Journal of Horticultural Science, 13(3), 147-151. https://doi.org/10.31421/IJHS/13/3/762

The aims of this study were on the one hand to compare of examined compounds according to their importance in nutrition and human-health, and on the other hand we made preexperiments to investigate the relationships among antioxidant capacity and the endogenous substances which contribute the antioxidant status of the plants. The following species were involved in the experiment: raspberry, blackberry, black currant, elderberry and sour cherry. These fruits have potent health-promoting antioxidant power. Glucose, fructose, total phenol, formaldehyde and anthocyanin contents were determined in addition to ferric reducing ability. Our results reflected considerable differences in the measured parameters of the analysed species. In blackberries and elderberries the high antioxidant capacity is coupled with low carbohydrate content. Besides the formerly proven correlations between total phenol content, anthocyanin concentration and antioxidant capacity, these parameters also correlated with the measured formaldehyde concentrations, hereby we can follow the methylation /demethylation status of the plant.

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