Comparing Chemical Composition, Antimicrobial, Anti-Fungi And Antioxidant Activities Of Blackberry Fruit Thick And Green Tea Leaf Extract

Abstract

The purpose of the work was to study and compare phytochemical composition, antimicrobial, antioxidant potential of blackberry 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 effects were assessed using the well diffusion method and determined the minimum inhibition concentration (MIC). The total content of phenolic compounds was 0.54% and 10.10%, organic acids – 4.60 and 1.60% for blackberry 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±2.00 mg/100 g). The total content of anthocyanins in the blackberry fruit thick extract was 159.81 mg/100 g, where cyanidin-3-Oglucoside was dominated (134.56±0.10 mg/100 g). Both extracts possessed a high antioxidant potential, and effective antimicrobial effects. The antioxidant, antimicrobial and anti-fungi activity of blackberry 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 blackberry fruits extract as pharmaceuticals and nutraceuticals.

Keywords

• Anthocyanins
• Catechins
• Antimicrobial effect
• Anti-fungi
• Antioxidant power
• Comparing analysis

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