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Phenolic compounds in berry extracts




Key words: 

berries, aqueous-alcoholic extracts, phenolic compounds.


Berries are a valuable source of phenolic compounds. Processed not only on an industrial scale, but also for household purposes (liqueurs, juices), they can play an important role in the prevention of many lifestyle diseases. The paper presents a study on the antioxidant properties of extracts of selected berries (Folin-Ciocalteu method). Seven different berries were tested in three solvent systems. It has been shown that the type of solvent and the extraction time significantly affect the content of the tested compounds in the analysed solutions.

Kamila KOTARSKA dr inż. Daria WIECZOREK dr hab. inż. Katarzyna WYBIERALSKA, prof. nadzw. UEP Poznan University of Economics and Business

Faculty of Commodity Science Department of Technology and Instrumental Analysis al. Niepodległości 10, 61-875 Poznań, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. phoine: (+48) 61-8569055




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