SOME EDIBLE FOREST FRUITS THEIR IN VITRO ANTIOXIDANT ACTIVITIES, PHENOLIC COMPOUNDS AND SOME ENZYME INHIBITION EFFECTS

The purpose of the study was to analyze the potential health-promoting components of some edible forest species of fruits. These are Service tree (Sorbus domestica), Black rosehip (Rosa pimpinellifolia), Red rosehip (Rosa canina), Bay fruit (Laurus nobilis), Cornelian cherry (Cornus mas), Autumnolive (Elaeagnus umbellate), and two different blueberry fruits (Vaccinium arctostaplylos and Vaccinium myrtillus). In the present study, chemical and antioxidant activities, phenolic compounds as well as, inhibition effects on important enzymes (acetylcholinesterase, xanthine oxidase and urease) of fruits were studied. Total polyphenol, flavonoid content, and the in-vitro antioxidant activity were evaluated by DPPH and FRAP. The sugar contents and phenolic compounds of the fruits were analyzed by HPLC-RID and HPLC-UV. Fruits was determined the total polyphenol content (TPC) 1.10 to 19.87 mgGAE/g, total flavonoid content (TFC) 0.01 to 0.80 mgQE/g, DPPH values 0.22 to 6.03 mg/mL and FRAP values 4.24 to 168. 02 mu mol FeSO(4)7H(2)O/ g. All samples were determined various rate fructose and glucose. HPLC-UV revealed fruits contained different phenolic compounds. Inhibition values of the enzymes were expressed as inhibition concentration (IC50: mg/mL or mu g/mL). It can be concluded that edible forest fruits are a potential source of antioxidants with therapeutic importance as well a natural enzyme inhibitor.