Impact of Drying Conditions on Antioxidant Activity of Red Clover (), Sweet Violet () and Elderberry Flowers ()

Overview

Journal Materials (Basel)

Publisher MDPI

Date 2022 May 20

PMID 35591648

Authors

Agnieszka Zawislak

Renata Francik

Slawomir Francik

Adrian Knapczyk

Affiliations

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Abstract

Flowers of red clover (), sweet violet () and elderflowers () were dried by means of air drying at 30 °C and 50 °C and by freeze drying. The content of polyphenols was determined using the Folin-Ciocalteu reagent, while anthocyanins were quantified by the pH differential method. Antioxidant activities of aqueous and ethanolic extracts of the dried flowers were measured by the DPPH and ABTS assays, as well as FRAP and reducing power methods The highest amount of polyphenols was determined in the ethanolic extracts of fresh red clover flowers (854.76 mg/100 g), while the highest concentration of anthocyanins was determined in the aqueous extracts of fresh sweet violet flowers (99.41 mg/100 g). The results showed that, in general, the extracts of red clover flower were characterized by the highest antioxidant activity, while the sweet violet extracts had the poorest antioxidant properties, although these values fluctuated depending on the method used. There was strong correlation between antioxidant activity and TPC (r = 0.9196, FRAP method). In most cases, freeze drying was found to be the best conservation method, retaining well the antioxidant properties of the tested flowers and the compounds determining these properties.

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