Effect of Solvents on Phenolic Compounds Extraction and Antioxidant Activity of Prunus spinosa L. Fruits

Abstract

A comparative extraction study using water and various alcohol mixtures was performed on Prunus spinosa L. fruits. The 50% ethanol extract demonstrated the highest phenolic and flavonoid content as well as antioxidant activity. Very high correlations existed between antioxidant activity and all analyzed compound contents.