The Phenolic Content, Antioxidative Properties and Extractable Substances in Silver Fir (Abies alba Mill.) Branches Decrease with Distance from the Trunk

Abstract

Silver fir (Abies alba Mill.) is one of the most common and valuable conifer tree species in Central Europe, with well‐established usage in the construction and furniture industries, as well as the food, health products, pharmaceuticals and cosmetics industries. Silver fir branch extract, a mixture of antioxidative phenols, is produced industrially as a food supplement with a wide range of therapeutic properties. This study investigates optimization of the production of silver fir branch extract by researching its antioxidant activity (ABTS and DPPH assay), phenol content (Folin‐Cio-calteu assay), lignan content (HPLC) and extractable content at various distances from the trunk (0– 80 cm). The antioxidative activity, phenol content and extractable content decreased from the proximal to the distal part of the branch. The decrease in ABTS assay activity was 51%, and that of the DPPH assay was 52%; the decrease in total phenol content was 35–40%; and the decrease in lignan content was 91%. The extractable matter content was reduced by 40%. Data gained in the study herein justifies the importance of researching existing and industrially produced plant extracts for further optimization of the final product. Results shows that industry can also produce extracts with elevated content of lignans with the use of short proximal parts of the branches.