The Effect of Ripening Stages on the Accumulation of Polyphenols and Antioxidant Activity of the Fruit Extracts of <i>Solanum</i> Species

Abstract

The aim of the research was to evaluate the influence of the ripening stage on the accumulation of polyphenols and antioxidant activity in fruits of Solanum species. The experiment included two factors: I—four different Solanum species (S. melanocerasum, S. nigrum, S. villosum, and S. retroflexum) and II—three ripening stages. High-performance liquid chromatography (HPLC) was used to analyze the individual phenolic compounds (flavonoids and phenolic acids), and the spectrophotometric method was applied to determine antioxidant activity. The results revealed that the accumulation of polyphenols and antioxidant activity in fruits of Solanum species depends on the stage of ripening and species. All studied Solanum species fruits had the highest content of total phenolic acid at ripening stage III and the greatest antioxidant activity at ripening stage I. Fully ripe fruits of S. melanocerasum contained significantly more total flavonoids, whereas S. nigrum contained significantly more total phenolic acids than other investigated Solanum species fruits. The significantly highest antioxidant activity was found in S. melanocerasum fruits at ripening stage I.

Keywords

• <i>Solanum</i> spp. fruits
• ripening stage
• p-coumaric acid
• polyphenols
• antioxidant activity