Comparing phytochemical profile, antimicrobial and antioxidant activities of anthocyanin raspberry fruit thick and catechins green tea leaf extracts

Abstract

The aim of the study was investigate and compare phytochemical composition, antimicrobial, and antioxidant potential of raspberry fruit thick and green tea leaf liquid extracts. The quantification of biologically active substances (BAS) was performed using spectrophotometric, titrimetric, and HPLC analysis methods. Antioxidant activity was measured through a potentiometric method, while antimicrobial and antifungal effects were assessed using the well method and determining the minimum inhibition concentration. The total content of phenolic compounds was 0.60 and 10.10%, organic acids – 4.60 and 1.60% for raspberry fruit thick and green tea leaf extract. The total content of catechins in the green tea leaf extract was 10500.0 mg/100 g, where epicatechin-3-O-gallate was dominated (3730.0±74.6 mg/100 g). The total content of anthocyanins in the raspberry fruit thick extract was 109.86 mg/100 g, where cyanidin-3-O-sophoroside was dominated (134.56±2.68 mg/100 g). Both extracts possessed a high antioxidant potential, and effective antimicrobial and anti-fungi effects. The antioxidant, antimicrobial and anti-fungi activity of raspberry fruit extract was higher than green tea leaf extract. In addition, we assumed that anthocyanins had higher antioxidant, antimicrobial and anti-fungi properties than catechins. These findings would promote application of raspberry fruits extract as pharmaceuticals and nutraceuticals.

Keywords: raspberry, fruit, green tea, comparing analysis, antimicrobial activity, antioxidant activity