The evaluation of anthocyanin content of honeyberry (Lonicera kamtschatica) clones during freezing in relation to antioxidant activity and parameters of nutritional value

Abstract

The aim of the study was to determine changes in anthocyanin content of 17 selected Klčov's clones of honeyberry (Lonicera kamtschatica (Sevast.) Pojark) during freezing at -18°C for 6 months and find out the relationship between anthocyanins and dry matter, sugar, organic acids and ascorbic acid content in fresh fruits by cluster analysis. Clones of honeyberry can be divided into three clusters according to dry matter, sugar, organic acids and total anthocyanin content and total antioxidant capacity. The total anthocyanin level measured in fresh samples was 5.96-19.80 mg 100 g-1 of fresh mass (FM). The scavenging effect of acidified 80% ethanol extracts on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical ranged from 30.03% to 41.13%. Anthocyanins displayed a negative weak correlation with total antioxidant capacity (R = -0.585).