Quantitation of ellagic acid in blackberries

Abstract

The objective of this study was to evaluate the content of ellagic acid in blackberries, as well as in the juice of different blackberry cultivars obtained using a specific technology. The analysis of the ellagic acid content in the test samples was performed using the high-pressure liquid chromatography with diode-array detection (HPLC-DAD). Results showed considerable variations in ellagic acid content in the test blackberry fruit samples, the highest being determined in the fruit of the blackberry- raspberry hybrid cv. 'Tayberry' (54.794 mg/100 g fresh weight), and the lowest in blackberry cv. 'Čačanska Bestrna' (1.852 mg/100 g fresh weight). The ellagic acid content in the 'Tayberry' juice produced using the specific technology was very high and almost identical to that in fruits.

Keywords

• ellagic acid
• bioavailability
• human health