The nutritional quality of ber fruits was related to maturity conditions. Our samples showed the antioxidant activity of 90–387 μmol TE/g, which was moderate activity. Proanthocyanidin compounds were determined between 1.8 and 9.9 mg 4-MCG/g, and the highest concentration was observed in the leaves. Ber vitamin C content is higher than most common fruits. The ascorbic acid concentration in ber fruits was determined between 251 and 466 mg/100 g. Green fruits and leaves had the highest concentrations. Ber samples contained 11–44 mg GAE/g TPC. Antimicrobial susceptibility was determined using the Kirby-Bauer disk diffusion method. Antioxidant activity has been analyzed using the DPPH method. Total polyphenolic compounds (TPC), proanthocyanidin compounds (PAC), and ascorbic acid were spectrophotometrically quantified. Two farm locations and two cultivars were evaluated.
mauritiana cultured of bers from Guanacaste, Costa Rica, were evaluated.
The antioxidant capacity and antimicrobial activity of Z. Ber is an antioxidant-rich fruit from Asia and has recently been cultured in Central America.
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