Planta Med 2010; 76 - P341
DOI: 10.1055/s-0030-1264639

Changes of phenolics and antioxidant activity during hawthorn (Crataegus pinnatifida Bunge) fruit ripening

Y Park 1, S Choi 1, S Hwang 1, K Lee 1
  • 1Korea Forest Research Institue, Special Purpose Trees, 44–3, Omokchun-Dong, Kwonsun-Ku Suwon, Republic Of Korea

The antioxidant activity, total phenolic compounds and four major phenolics in hawthorn fruits (during three ripening stages) were investigated. Hawthorn has been used as a folk medicine in Korea for the treatment of various cardiovascular disease, arteriosclerosis and hypertension [1]. Many recent clinical studies have demonstrated that hawthorn extract show a protective effect on cardiovascular diseases [2]. In our study, we used Crataegus pinnatifida Bunge fruit to measure the phenolic compounds and antioxidant activity. Using HPLC, four phenolic compounds including (–)-epicatechin (EC), chlorogenic acid (ChA), hyperoside (HP) and procyanidin B2 (PC-B2), in hawthorn fruit were evaluated. Hawthorn fruits of five clones (selected from different area of Korea, C1, C8, C15, J and P), grown in the Korea Forest Research Institute (Suwon) were utilized. The finding results were that the clone of J had highest EC (1122.6mg/100g) and HP (100.6mg/100g) content at 2nd ripening stage and PC- B2 (863.9mg/100g) content at 2nd ripening stage in the fruit ripening. C8 had highest ChA (377.0mg/100g) content at 2nd ripening stage. In our research, the free-radical scavenging activities of five clones (C1, C8, C15, J and P) were 51.9, 37.6, 42.2, 70.0, and 25.5% at 2nd stage, respectively. Total phenolic content in fruit at 2nd ripening stage of five clones were 137.6, 102.9, 133.5, 179.0, and 52.5mg/g, respectively.

References: 1. Chang, Q. et al. (2006) Food Chem. 98:426–430.

2. Liu, T. et al. (2010) Food Chem. 119: 1656–1662.