Comparative study of the composition and biological activity of polyphenols of currants, raspberries and strawberries
Botbayeva Z. Assemova G. Madina B. Saliya B. Gulbanu D. Aigerim S. Elmira M. Zheldybayeva A.
October 2025University of Guilan
Caspian Journal of Environmental Sciences
2025#23Issue 4903 - 910 pp.
Berry fruits are of great nutritional and medicinal importance due to their polyphenolic compounds. The current research provided a comparative study of the polyphenolic compounds and bioactive activities of three fruits, currants (grapes), raspberries and strawberries, cultivated in the Almaty region of Kazakhstan. Polyphenolic compounds were determined using high-performance liquid chromatography and antioxidant activity was determined using two assays, DPPH and FRAP, and also for the alpha-glucosidase and acetylcholinesterase enzyme inhibitory activities. Quantitative analysis indicated that there were significant differences in the polyphenolic profile of these fruits. Total polyphenol content in strawberry (520.6 mg g-1 dry weight) was significantly higher than raspberry (452.8) and currant (385.5). Strawberries had a very high content of this compound, i.e., 223 mg/100 g dry weight of anthocyanins. Raspberries, however, had the highest content of ellagitannins (158.4 mg/100 g dry weight) and had the highest DPPH free radical inhibitory activity (IC₅₀ value of 38.5 μg mL-1). Currants were also the richest in these compounds and had 1.151 mg/100 g dry weight of flavonols. In the enzyme inhibition test, raspberries were the most potent inhibitors of the enzymes alphaglucosidase (IC₅₀ = 0.65 mg mL-1) and acetylcholinesterase (IC₅₀ = 1.15 mg mL-1). The results of this research clearly show that all these fruits possess a unique chemical fingerprint and hence have varying health-promoting potential, which can be utilized as a scientific basis for the development of targeted nutraceutical products.
Antioxidant activity , Enzyme inhibition , Polyphenols , Raspberry , Strawberry
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Department Technology and standardization, JSC K. Kulazhanov kazakh university of technology and business», Astana, Kazakhstan
Department Microbiology and virology named after Sh. Sarbasova”, NJSC Medical University Astana”, Astana, Kazakhstan
Laboratory of the first city hospital, R. Koshkarbaev, Astana, Kazakhstan
Department of Chemistry and Chemical Technology, K. Zhubanov Aktobe Regional University, Aktobe, Kazakhstan
Department of Food Biotechnology, Almaty Technological University, Almaty, Kazakhstan
Department Technology and standardization
Department Microbiology and virology named after Sh. Sarbasova”
Laboratory of the first city hospital
Department of Chemistry and Chemical Technology
Department of Food Biotechnology
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