The Relationship between Phytochemical Composition and Biological Activities of Differently Pigmented Varieties of Berry Fruits; Comparison between Embedded in Food Matrix and Isolated Anthocyanins

Koss-Mikołajczyk, Izabela; Kusznierewicz, Barbara; Bartoszek, Agnieszka

doi:10.3390/foods8120646

Cited by 26 publications

(29 citation statements)

References 38 publications

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“…This fact is not surprising considering the reports in the literature about the positive correlation between the content of redox-active compounds—particularly the phenols and anthocyanins of berry extracts—and DPPH and FRAP in vitro assays [ 45 ]. The DPPH IC50 values of samples in this work were higher than those reported in enzymatically treated anthocyanin fractions of the raspberry pomace [ 54 ]. In general, TPC, TFC, and particularly TAC, as well as their respective antioxidant activities in terms of DPPH and FRAP assays, appear to be higher in the raspberry fruit extracts obtained with the help of ultrasound (UAE) in contrast to simple conventional maceration (CM) [ 51 , 52 , 55 ].…”

Section: Resultscontrasting

confidence: 63%

Biowaste as a Potential Source of Bioactive Compounds—A Case Study of Raspberry Fruit Pomace

Krivokapić

Vlaović

Vratnica

et al. 2021

Foods

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Raspberry fruit pomace, a byproduct of juice production, was studied as a potential source of antioxidant compounds. Target high-performance liquid chromatography analysis of important polyphenolic compounds (gallic, p-coumaric, caffeic, quercitrin, chlorogenic, and ellagic acid) was performed together with analysis of total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and antioxidant capacity (via ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays). The differences in polyphenolic content of Rubus idaeus L. pomace were evaluated following ultrasound-assisted extraction and conventional maceration with different organic solvents. Additionally, the yield of free phenolics was measured in hydrolyzed pomace extracts. The results obtained show that the ultrasound method maximizes the quantity of antioxidant compounds in terms of TPC (27.79 mg/L gallic acid equivalent (GAE)), TFC (8.02 mg/g quercetin equivalent (QE)), TAC (7.13 mg/L cyanidine-3-glucoside equivalent (C3G Eq)), caffeic (19.17 µg/g), chlorogenic (3.56 µg/g), ellagic (105.52 µg/g), and gallic acids (8.75 µg/g), as well as FRAP (1002.72 µmol/L) and DPPH assays (969.71 µmol/mL vitamin C equivalent (vit C Eq); 567.00 µmol/100 g Trolox equivalent (TE)). On the other hand, conventional maceration maximizes the yield of quercetin and p-coumaric acid. In terms of biowaste valorization, raspberry fruit pomace has a promising industrial potential and may prove to be useful in the development of antioxidant dietary supplements.

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Section: Resultscontrasting

confidence: 63%

Biowaste as a Potential Source of Bioactive Compounds—A Case Study of Raspberry Fruit Pomace

Krivokapić

Vlaović

Vratnica

et al. 2021

Foods

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“…Fruits and vegetables contain many different phytochemicals [ 1 , 2 ]. Many studies have reported the higher intake of fruits and vegetables can reduce the risk of developing chronic disease [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Hwang

Kim

Shin

2020

Foods

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Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.

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“…Our earlier study verified this concept by comparing bioactivities of real foods with their isolated major antioxidant. This showed that the biological effects of extracts of berry fruits vastly differ from those exhibited by anthocyanin cyanidin-3- O -glucoside 12 . Some other reports also indicated the importance of the interactions between different bioactive compounds and food matrix components that turned out to be cooperating factors, which determine the final bioactivity of foods 13 – 17 .…”

Section: Introductionmentioning

confidence: 98%

Interactions between polyphenolic antioxidants quercetin and naringenin dictate the distinctive redox-related chemical and biological behaviour of their mixtures

Baranowska

Koziara

Suliborska

et al. 2021

Sci Rep

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Food synergy concept is suggested to explain observations that isolated antioxidants are less bioactive than real foods containing them. However, mechanisms behind this discrepancy were hardly studied. Here, we demonstrate the profound impact of interactions between two common food flavonoids (individual: aglycones quercetin—Q and naringenin—N− or their glycosides rutin—R and naringin—N+ vs. mixed: QN− and RN+) on their electrochemical properties and redox-related bioactivities. N− and N+ seemed weak antioxidants individually, yet in both chemical and cellular tests (DPPH and CAA, respectively), they increased reducing activity of mixtures synergistically. In-depth measurements (differential pulse voltammetry) pointed to kinetics of oxidation reaction as decisive factor for antioxidant power. In cellular (HT29 cells) tests, the mixtures exhibited properties of a new substance rather than those of components. Pure flavonoids did not influence proliferation; mixtures stimulated cell growth. Individual flavonoids tended to decrease global DNA methylation with growing concentration; this effect was more pronounced for mixtures, but not concentration-dependent. In nutrigenomic studies, expression of gene set affected by QN− differed entirely from common genes modulated by individual components. These results question the current approach of predicting bioactivity of mixtures based on research with isolated antioxidants.

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The Relationship between Phytochemical Composition and Biological Activities of Differently Pigmented Varieties of Berry Fruits; Comparison between Embedded in Food Matrix and Isolated Anthocyanins

Cited by 26 publications

References 38 publications

Biowaste as a Potential Source of Bioactive Compounds—A Case Study of Raspberry Fruit Pomace

Biowaste as a Potential Source of Bioactive Compounds—A Case Study of Raspberry Fruit Pomace

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Interactions between polyphenolic antioxidants quercetin and naringenin dictate the distinctive redox-related chemical and biological behaviour of their mixtures

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