Antioxidant, antibacterial, and enzyme inhibitory activities of blue honeysuckle juices and pomaces in relation to polyphenol composition

Abstract

Blue honeysuckle (Lonicera caerulea L.) is a valuable source of phenolic compounds with notable health-promoting potential. This study evaluated the antioxidant capacities (DPPH, ABTS, FRAP), α-amylase inhibition, lipase inhibition, and antibiofilm activities of juices and pomaces from 11 cultivars. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantified to assess their relationships with bioactivity. Overall, pomaces exhibited stronger antioxidant and α-amylase inhibitory activities than juices, with significant positive correlations between antioxidant capacity and both TPC and TAC. Pomaces also showed higher lipase inhibition. Both juices and pomaces displayed antibacterial activity against S. aureus and E. coli. Notably, the pomace of cultivar '05-16' contained the highest TPC (76.85 ± 0.53 mg GAE/g DW) and demonstrated superior antioxidant and α-amylase inhibitory activities. These findings highlight blue honeysuckle pomace, often treated as an industrial byproduct, as a promising source of natural antioxidants and antimicrobial agents. The results support its potential applications in functional foods and nutraceuticals, while promoting the sustainable utilization of processing residues.

Keywords

Blue honeysuckle berry / Haskap / Anti-α-amylase / Antioxidants / Anti-bacterial

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