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TOTAL PHENOLIC CONTENT, FLAVONOID CONTENT AND ANTIOXIDANT POTENTIAL OF BILBERRY (Vaccinium myrtillus L.) FROM U.P. V HIGIGEL
Abstract
Bilberries selected from U.P. V. Higigel were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging. In order to determine the total content of polyphenols, the method described by Tamas-Krumpe Octavia and collaborators in 2010 [1] was chosen, consisting in the use of Folin-Ciocalteu reagent 0.2 N and sodium carbonate (Na2CO3) and the use of gallic acid in different concentrations as a standard. The spectrophotometric determination method based on the formation of the aluminum complex is the most widely used method for the analysis of flavonoid content in plant matrices. The extract of Vaccinium myrtillus L. in ethanol, obtained by shaking, showed the highest content of total polyphenols, 10.04 - 0.29 mgGAE/g. In the case of the ethanolic extract obtained by stirring, the highest percentage of inhibition was obtained, with a value of 48.71%. After calculating the final results in relation to the reference curve performed on the routine standard, the values varied from 2001.8 - 1.6 ?g/ml, respectively 2.0018 mg/ml for the extract of bilberries in ethanol, up to the value the highest of 3105.4 - 2.8 ?g/ml, i.e. 3.1054 mg/ml in the case of the methanolic extract.
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