Polyphenol characterization of three varieties of Blackberry fruits (Rubus adenotrichos), cultivated in Costa Rica

Abstract

BACKGROUND: Blackberries (Rubus spp.) are fruits rich in secondary components (anthocyanins, proanthocyanidins, phenolic acids, carotenoids and others), recognized for their health benefits. OBJECTIVE: To evaluate the content of different types of phenolic compounds and their antioxidant activity in several extracts of three varieties of blackberry fruit (Rubus adenotrichos) (red thorned, thornless and sweet), using different blackberry standards. METHODS:The varieties of blackberry fruit were analyzed in three stages of maturation (green, red and black). The evaluation of the phenolic compounds was carried out by applying commercial standards and own standards to the same samples, following the Folin-Ciocalteu, differential pH, DMAC, and ORAC procedures. RESULTS:The red thorned variety presented the best results with a concentration of polyphenols of 183.0 ± 0.5 mg GAE/g DS, antioxidant capacity of 3322 ± 10 mol TEAC/g DS, a value of 15.4 ± 0.3 mg of cyanidin-3-glucoside eq/g DS of anthocyanins, and a value of 9.26 ± 0.03 mg 4´-O-methylgallocatechin eq/g DS for of proanthocyanidin content. CONCLUSIONS: Our results show the limitation of a currently used standard, gallic acid and 4´-O-methylgallocatechin, for quantification of total polyphenols and proanthocyanidin respectively, and outline the development and validation of a more robust and accurate standard for blackberry fruit analysis.

Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages

“…From GFS to RPS of Hull, the content of cyanidin-3 -O- glucoside increased rapidly from 5.52 to 507.67, which was significantly higher than that of the other anthocyanin fractions. Previous studies also confirmed that the content of cyanidin-3 -O- glucoside increased significantly in the process of blackberry from green fruit to ripening, and was the main component of anthocyanin in blackberry fruit [ 28 ]. With the growth of fruit, the content of anthocyanin fractions increased significantly.…”

Proanthocyanidins and Where to Find Them: A Meta-Analytic Approach to Investigate Their Chemistry, Biosynthesis, Distribution, and Effect on Human Health

“… Cluster distribution of proanthocyanidins based on the total proanthocyanidin content within plant families and according to previously published data [ 96 , 97 , 99 , 100 , 101 , 102 , 104 , 105 , 116 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 , 133 , 134 , 135 , 136 , 137 , 138 , 139 , 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 , 148 ]. Euclidean distances were calculated with the average linkage method.…”

Quantification of Total Phenols, Tannins, Anthocyanins Content in Myrtus communis L. and Antioxidant Activity Evaluation in Function of Plant Development Stages and Altitude of Origin Site

“…Myrtle pigmented berries are a good anthocyanin source, and particularly 'Giovanna' showed the highest concentration. Some authors indicated an anthocyanin content of 8.4-41.1 mg C3G/g DW in haskap berries [52], 15.4 mg of cyanidin in the cultivar 'Red thorn' of blackberry at ripe stage [53], and 14.5 mg of cyanidin in rabbiteye blueberry fresh berries [54].…”