Physicochemical characteristics and biological potential of the fruits of four medicinal plants from Dospat region, Bulgaria

¹ Department of Microbiology and Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
² Department of Food Technologies, Institute of Food Preservation and Quality, Agricultural Academy, Plovdiv, Bulgaria
³ Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, Plovdiv, Bulgaria
⁴ Department of Selection, Enology and Chemistry, Institute of Viticulture and Enology, Agricultural Academy, Pleven, Bulgaria
⁵ Department of Organic Chemistry, Paisii Hilendarski University of Plovdiv, Plovdiv, Bulgaria

^* Corresponding author: tumbarski@abv.bg

Abstract

This study aimed to investigate the physicochemical characteristics and biological potential of the fruits (dried and frozen) of four wild growing medicinal plants from Dospat region, Rhodope Mountain, Bulgaria – rosehip (Rosa canina), black elder (Sambucus nigra), cranberry (Vaccinium vitis-idaea) and juniper (Juniperus communis). The physicochemical properties (moisture, ash, carbohydrates, proteins and vitamin C contents) were determined. Afterwards, the biological activities (total phenolic content - TPC, total flavonoid content - TFC, antioxidant, antimicrobial and anti-inflammatory) of methanolic extracts were investigated. The TPC values varied between 5.37 mg GAE/g dw (dried juniper berry) and 19.64 mg GAE/g dw (frozen cranberry), while TFC values were from 1.26 mg QE/g dw (dried rosehip) to 9.74 mg QE/g dw (frozen elderberry). The values of antioxidant activity determined by the DPPH method were between 24.23 mM TE/g dw (dried juniper berry) and 154.63 mM TE/g dw (frozen cranberry), while those obtained by the FRAP method varied from 23.06 mM TE/g dw (dried juniper berry) to 138.54 mM TE/g dw (frozen cranberry). The cranberry and juniper fruits showed moderate to high antimicrobial activity. The juniper berry and elderberry demonstrated high anti-inflammatory potential. The results revealed the great potential of the studied berries for application in pharmaceutical and functional food products.