Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries

Abstract

The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94% of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0%). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins.

Strawberry (cv. Romina) Methanolic Extract and Anthocyanin-Enriched Fraction Improve Lipid Profile and Antioxidant Status in HepG2 Cells

“…It has been suggested that anthocyanins are the major contributors to the TAC of berries [34], nevertheless, it would be interesting to further analyze if they are also mainly responsible for other biological activities reported for strawberries, how the structure could affect these properties and what are the potential synergistic interactions among the anthocyanins. It would also be interesting to evaluate the biological properties of the metabolites resulting from the digestion of these compounds, since it has been demonstrated that anthocyanin bioavailability is relatively low (relative urinary excretions, ranging from 0.004% to 0.1% of the intake) compared to other polyphenols [29,35].…”

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

“…BC ( R. nigrum ) are widely recognized for containing high levels of polyphenols, specifically ANC (Figure ) and proanthocyanidins (PAC; Figure ), when compared with other berries (Lee et al., ). Both blackberries and blueberries have lower total ANC concentrations compared to BC (949.4 ± 4.0, 1,562.2 ± 52.4, and 1,741 ± 48.8 mg/100 g, dry weight (DW), respectively; Lee et al., ).…”

“…BC ( R. nigrum ) are widely recognized for containing high levels of polyphenols, specifically ANC (Figure ) and proanthocyanidins (PAC; Figure ), when compared with other berries (Lee et al., ). Both blackberries and blueberries have lower total ANC concentrations compared to BC (949.4 ± 4.0, 1,562.2 ± 52.4, and 1,741 ± 48.8 mg/100 g, dry weight (DW), respectively; Lee et al., ). Interestingly, a large degree of variability of ANC concentrations was demonstrated among three BC cultivars (“Record,” “Blackdown,” and “Ronix”) with a range from 80 to 476 mg/100 mg fresh weight (FW; Nour et al., ).…”

“…After performing ANC extraction with an 80% (v/v) aqueous methanol solution with 0.1% HCl, Lee et al. () reported that the contents of ANC in BC were D3R (55.2%), cyanidin‐3‐ O ‐rutinoside (23.2%), and delphinidin‐3‐ O ‐glucoside (18.8%). This suggested that ethanol was more effective than acidified methanol for extraction of more diverse forms of ANC from BC (Table ).…”

“…() indicated that there was a high correlation ( r = 0.85) between antioxidant activity and the total concentration of ANC (Table ). Generally speaking, ANC are supposed to increase the antioxidant capacity; however, BC exhibit a lesser antioxidant capacity than both blackberries and blueberries (Lee et al., ). This reduced antioxidant capacity in BC can likely be attributed to the presence of other polyphenols that are not ANC such as phenolic acids, PAC, tannins, and flavonoids (Lee et al., ).…”