Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications
Hawthorn belongs to the <i>Crataegus</i> genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherap...
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MDPI AG
2020-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/436 |
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| author | Abolfazl Alirezalu Nima Ahmadi Peyman Salehi Ali Sonboli Kazem Alirezalu Amin Mousavi Khaneghah Francisco J. Barba Paulo E.S. Munekata Jose M. Lorenzo |
| author_facet | Abolfazl Alirezalu Nima Ahmadi Peyman Salehi Ali Sonboli Kazem Alirezalu Amin Mousavi Khaneghah Francisco J. Barba Paulo E.S. Munekata Jose M. Lorenzo |
| author_sort | Abolfazl Alirezalu |
| collection | DOAJ |
| description | Hawthorn belongs to the <i>Crataegus</i> genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (<i>Crataegus</i> spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe<sup>++</sup>/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries. |
| first_indexed | 2024-03-10T20:39:29Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T20:39:29Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0e16898bbb934228bd4203daedc2c1792023-11-19T20:43:52ZengMDPI AGFoods2304-81582020-04-019443610.3390/foods9040436Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food ApplicationsAbolfazl Alirezalu0Nima Ahmadi1Peyman Salehi2Ali Sonboli3Kazem Alirezalu4Amin Mousavi Khaneghah5Francisco J. Barba6Paulo E.S. Munekata7Jose M. Lorenzo8Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia 5756151818, IranDepartment of Horticultural Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran 1411713116, IranMedicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran 1983969411, IranMedicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran 1983969411, IranDepartment of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, IranDepartment of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, 13083-862 São Paulo, BrazilNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n, 46100 Burjassot, València, SpainCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainHawthorn belongs to the <i>Crataegus</i> genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (<i>Crataegus</i> spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe<sup>++</sup>/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.https://www.mdpi.com/2304-8158/9/4/436<i>Crataegus</i> spp.bioactive compoundsphysicochemical characteristicsphenolic compoundsflavonoids |
| spellingShingle | Abolfazl Alirezalu Nima Ahmadi Peyman Salehi Ali Sonboli Kazem Alirezalu Amin Mousavi Khaneghah Francisco J. Barba Paulo E.S. Munekata Jose M. Lorenzo Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications Foods <i>Crataegus</i> spp. bioactive compounds physicochemical characteristics phenolic compounds flavonoids |
| title | Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications |
| title_full | Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications |
| title_fullStr | Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications |
| title_full_unstemmed | Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications |
| title_short | Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (<i>Crataegus</i> spp.) Fruits Species for Potential Use in Food Applications |
| title_sort | physicochemical characterization antioxidant activity and phenolic compounds of hawthorn i crataegus i spp fruits species for potential use in food applications |
| topic | <i>Crataegus</i> spp. bioactive compounds physicochemical characteristics phenolic compounds flavonoids |
| url | https://www.mdpi.com/2304-8158/9/4/436 |
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