Effect Of Solvents On Phenolic Compounds Extraction And Antioxidant Activity Of Prunus Spinosa L. Fruits

The aim of this work was quantification of phenolic compounds and determination of antioxidant activity of Prunusspinosa fruit extracts. Extractions of phenolic compounds were carried out with water and four alcohol mixture (50% methanol, 50% ethanol, 80% methanol, and 80% ethanol). Spectrophotometric determination of phenolic compounds was done by Folin-Ciocalteu method and flavonoids with AlCl3 method. Arnow reagent was used in determination of phenolic acid content while anthocyanin content was determined with pH differential method. Butanol-HCl assay was applied to determine proanthocyanidin content. Investigated phenolic compounds were in the range of 14.02-30.20 mg GAE/g dw (total phenolic compounds), 0.789-1.538 mf RE/g dw and 0.450-1.039 mg QE/g dw (flavonoids), 4.55-7.24 mg CAE/g dw (phenolic acids), 0.361-1.05 mg CGE/g dw (anthocyanins), 3.97-26.49 mg CE/g dw (proanthocyanins). The highest content of investigated compounds was found for 50% ethanol extract (except anthocyanins) and the lowest content was in water extract. The highest antioxidant activity had 50% ethanol extract for all antioxidant methods. Very high correlations were found between antioxidant activity and content of all analyzed compounds.