Phenolic composition and antioxidant capacity of Cherry laurel (Laurocerasus officinalis Roem.) sampled from Trabzon region, Turkey

  • FY Karahalil
  • H Şahin
Keywords: Cherry laurel, phenolics, flavonoids, antioxidant

Abstract

In this study, we investigated 17 different phenolic constituents and total antioxidant properties of cherry laurel, Laurocerasus officinalis Roem (family Rosaceae), locally named karayemis or taflan, a summer fruit highly characteristic of the Black Sea region. Phenolic constituents were measured by reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds, total flavonoids, ferric reducing /antioxidant power (FRAP), cupric ion reducing capacity (CUPRAC) and 2,2- diphenly-1-picrylhydrazyl (DPPH) radical methods were used to evaluate the antioxidant capacity. The total phenolics and total flavonoids were found to be 1.094 g GAE/100 g DW and 0.080 g QUE/100 g DW, respectively. Chlorogenic acid was found, that is, the main phenolic component of the methanolic extract of the fruit. Gallic, protocatechuic acid, p-OH benzoic acid, chlorogenic acid, vanillic acid, pcoumaric acid, ferulic, syringic, cathechin and rutin were detected in the samples, while caffeic acid, benzoic acid, o-coumaric acid, abscisic acid, trans-cinnamic acid, epicathecin and quercetin were not detected. The results indicate that cherry laurel fruits proved to be a good source of antioxidant that might serve to protect humans from several diseases.

Key words: Cherry laurel, phenolics, flavonoids, antioxidant

Published
2013-11-28
Section
Articles

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eISSN: 1684-5315