Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Szajdek, A.; Borowska, Eulalia Julitta

doi:10.1007/s11130-008-0097-5

Cited by 538 publications

(385 citation statements)

References 124 publications

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“…The total phenolic content of blackberry, cranberry, and raspberry were found to be similar compared to those reported previously (Szajdel & Borowska, 2008), whereas strawberry was found to be lower. This may be due to the extraction methods, growing conditions, cultivars, and environmental condition.…”

Section: Resultssupporting

confidence: 83%

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Yang

Choi

2016

CyTA - Journal of Food

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Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH • , ABTS •+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja's antioxidant activity exceeded that of the other berries. Bokbunja had not only significantly higher levels of kaempferol, quercetin, and ellagic acid but also the highest ellagic acid content (408.57 mg kg −1 fresh weight). The potential antioxidant activities of bokbunja might be ascribed to its high total polyphenol, total flavonoid, and total anthocyanin contents. Ellagic acid may also affect antioxidant activity, although the concentrations of other phenolic compounds such as kaempferol, quercetin, and quercetin-3-O-rutinoside were high in other berries such as blackberry, cranberry, and mulberry.Comparación de la composición fenólica y la actividad antioxidante de la frambuesa negra coreana Bokbunja, (Rubus coreanus Miquel) con otros seis tipos de frutos del bosque RESUMEN Se analizaron la bokbunja (Rubus coreanus Miquel) y otros seis frutos del bosque para determinar sus propiedades fisicoquímicas y su actividad antioxidante utilizando cuatro métodos diferentes (DPPH • , ABTS •+ , FRAP y poder reductor). El contenido total de polifenoles, flavonoides y antocianina de la bokbunja fue significativamente más alto que aquel de otros frutos del bosque, seguido por el de las moras de Morus, las moras de Rubus, los arándanos rojos, las frambuesas, las fresas silvestres y las fresas. Los ensayos de actividad antioxidante mostraron también que la actividad antioxidante de la bokbunja excedió a aquella de los otros frutos del bosque. La bokbunja no solamente obtuvo unos niveles significativamente más altos de kaempferol, quercetina y ácido elágico, sino que también el mayor contenido de ácido elágico (408.57 mg kg −1 peso fresco). La potencial actividad antioxidante de la bokbunja podría ser atribuida a sus alto contenido total de polifenoles, flavonoides y antocianina. El ácido elágico también podría afectar a la actividad antioxidante, aunque las concentraciones de otros compuestos fenólicos como el kaempferol, la quercetina y la quercetina-3-O-rutinósido fueron más altas en otros frutos del bosque como las moras de Rubus, los arándanos rojos y las moras de Morus. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 83%

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Yang

Choi

2016

CyTA - Journal of Food

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“…Most common sugars (galactose, glucose, arabinose, xylose, and rhamnose) bond to anthocyanidins in mono-, di-, or trisaccharide forms, together with their acylated (acetyl and coumaryl) derivatives. There are hundreds of different anthocyanins in red wine [20,21]. However, the 3-Oglucosides, malvidin, delphinidin, petunidin, peonidin (Pn), pelargonidin, and cyaniding (Figure 2), are the most frequently detected in grapes [22,23].…”

Section: Anthocyanin Identificationmentioning

confidence: 99%

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Niu

Hao

et al. 2016

Biotechnology & Biotechnological Equipment

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Anthocyanins are natural pigments that exhibit a wide range of protective effects with potential benefits for human health related to their antioxidant activities. Grape berries are rich anthocyanins, and these compounds have considerable influence on wine quality. However, these pigments are known to only be present in coloured grape berries. In the present study, we investigated three distinctive grapes, in which only a few reports of mutant strains on the skin colour of the grape berry were reported. Anthocyanin and non-anthocyanin phenolic profiles of grape berry skin, pulp, and seeds at different growth stages were analysed using high performance liquid chromatography of flight mass spectrometry (HPLC-ESI-MS/MS). Meanwhile, grape antioxidant properties were evaluated at growth stages, including the early stage, veraison, and mature stage. The results showed that some anthocyanins contents, such as malvidin 3-Oglucoside, are significantly different between white skin grapes and their corresponding coloured genotypes, with high content in coloured but not in white skin grapes. However, other anthocyanins, such as delphinidin 3-O-glucoside, showed no significant differences between white skin grapes and their corresponding coloured genotypes. Moreover, non-anthocyanin phenolic profiles and antioxidant properties, except cultivars Pinot Blanc and Pinot Noir, showed no significant differences between white skin grapes and their corresponding coloured genotypes at any growth stage, including the pulp and seeds. However, significant differences were noted between different cultivars, for example, white-ciputao and Pinot Noir, Pinot Blanc and Muscat Rouge, and coloured-ciputao and Muscat Blanc, showing that the antioxidant capacity was not always in correlation with skin colour of grape berries.

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“…Phenolic compounds are common constituents of fruits and vegetables that are considered an important class of antioxidant natural substances (1)(2)(3). In fact, the interest of plant phenolic extracts derives from the evidence of their potent antioxidant activity and their wide range of pharmacologic properties including anticancer activity (4).…”

Section: Introductionmentioning

confidence: 99%

Bioactivity of Different Enriched Phenolic Extracts of Wild Fruits from Northeastern Portugal: A Comparative Study

Guimarães

Barros

Calhelha

et al. 2013

Plant Foods Hum Nutr

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Arbutus unedo, Prunus spinosa, Rosa micrantha and Rosa canina are good sources of phenolic compounds, including anthocyanins. These compounds have potent antioxidant properties, which have been related to anticancer activity. Herein, the in vitro antioxidant and antitumor properties of enriched phenolic extracts (nonanthocyanin phenolic compounds enriched extract-PE and anthocyanins enriched extract-AE) of the mentioned wild fruits were evaluated and compared. PE gave higher bioactive properties than the corresponding AE. It was observed a high capacity of A.unedo phenolic extract to inhibit lipid peroxidation in animal brain homogenates (EC 50 = 7.21 µg/mL), as also a high antitumor potential against NCI-H460 human cell line (non-small lung cancer; GI 50 = 37.68 µg/mL), which could be related to the presence of galloyl derivatives (exclusively found in this species). The bioactivity of the studied wild fruits proved to be more related to the phenolic compounds profile than to the amounts present in each extract, and could be considered in the design of new formulations of dietary supplements or functional foods.

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Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Cited by 538 publications

References 124 publications

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Bioactivity of Different Enriched Phenolic Extracts of Wild Fruits from Northeastern Portugal: A Comparative Study

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