Comparative Study on the Phytochemical Composition and Antioxidant Activity of Grecian Juniper (<i>Juniperus excelsa</i> M. Bieb) Unripe and Ripe Galbuli
Stanko Stankov,
Hafize Fidan,
Zhana Petkova,
Magdalena Stoyanova,
Nadezhda Petkova,
Albena Stoyanova,
Ivanka Semerdjieva,
Tzenka Radoukova,
Valtcho D. Zheljazkov
Affiliations
Stanko Stankov
Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
Hafize Fidan
Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
Zhana Petkova
Department of Chemical Technology, University of Plovdiv Paisii Hilendarski, 24 Tzar Asen, 4000 Plovdiv, Bulgaria
Magdalena Stoyanova
Department of Analytical Chemistry and Physicochemistry, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
Nadezhda Petkova
Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
Albena Stoyanova
Department of Technology of Fats, Essential Oils, Perfumery and Cosmetics, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
Ivanka Semerdjieva
Department of Botany and Agrometeorology, Agricultural University, 12 Mendleev12, 4000 Plovdiv, Bulgaria
Tzenka Radoukova
Department of Botany and Methods of Biology Teaching, University of Plovdiv Paisii Hilendarski, 24 Tzar Asen, 4000 Plovdiv, Bulgaria
Valtcho D. Zheljazkov
Crop and Soil Science Department, Oregon State University, 3050 SW Campus Way, 109 Crop Science Building, Corvallis, OR 97331, USA
Grecian juniper (Juniperus excelsa M. Bieb.) is an evergreen tree and a rare plant found in very few locations in southern Bulgaria. The aim of this study was to evaluate the phytochemical content and antioxidant potential of J. excelsa unripe and ripe galbuli from three different locations in Bulgaria. The essential oil content ranged between 1.9% and 5.1%, while the lipid fraction yield was between 4.5% and 9.1%. The content of total chlorophyll was 185.4–273.4 μg/g dw. The total carotenoid content ranged between 41.7 and 50.4 μg/g dw of ripe galbuli, and protein content was between 13.6% and 16.4%. Histidine (5.5 and 8.0 mg/g content range) and lysine (4.0 and 6.1 mg/g) were the major essential amino acids. The antioxidant potential of the 95% and 70% ethanol extracts was analyzed using four different methods. A positive correlation between the antioxidant potential and phenolic content of the galbuli was found. The results obtained in this study demonstrated the differences in phytochemical composition and antioxidant capacity of J. excelsa galbuli as a function of maturity stage and collection locality.
