Effect of extraction conditions on phenolic compounds from blackberry leaves extracts

Abstract

Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 °C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 °C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L -1 ), flavonoids (715 mg quercetin equivalents L -1 ) and flavan-3-ols (28.21 mg (+)-catechin L -1 ). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L -1 ) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L -1 ). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 °C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.

Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

“…The highest TFC was observed in blueberries with 70.31 ± 1.21 µg QE/g and the lowest in strawberries with 14.31 ± 0.13 µg QE/g. In previous studies, the TFC value were 30.44–91.69 mg QE/100 mg in blueberries [ 36 ], blackberries leaves with 449.00–715.00 mg QE/L based on their extraction temperature ranging between 40–80 °C [ 37 ], strawberries with 14.6 ± 3.0 mg QE/100 g [ 38 ] and raspberries 73.70–51.14 mg QE/100 g f.w. [ 39 ] which showed almost similar values to our study.…”

Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying

“…The reduction of DPPH is followed by a decrease in its absorbance. According to the previously described procedure ( 14 ), an aliquot of each sample (0.2 mL) was mixed with 2.8 mL of DPPH ethanolic solution (Sigma-Aldrich Chemie, Merck, Steinheim, Germany). Ethanol (Vrenje Spiritana, Belgrade, Serbia) was used as a blank, while ethanol with DPPH solution was used as a control.…”

Phenylalanine Controls Blackberry Growth in Sustainable Soilless Culture and Enhances the Content of Phenolic Compounds

“…Foods are being extensively tested to obtain additional health benefits that reduce the risk of chronic diseases and improve health, so nowadays, the challenge is no longer limited to production only. Studies reported that the leaves and roots of blackberry plants are used to treat several diseases, and many studies referred to the importance of the plant in lowering blood sugar in diabetic persons [2,3]. There is an increasing global demand towards searching for healthy food regimens.…”