Bioactive Compounds and Antioxidant Capacity of Small Berries

Overview

Journal Foods

Specialty Biotechnology

Date 2020 May 17

PMID 32414083

Citations 45

Authors

Michael Zorzi

Francesco Gai

Claudio Medana

Riccardo Aigotti

Sara Morello

Pier Giorgio Peiretti

Affiliations

Soon will be listed here.

Abstract

The popularity of small berries has rapidly increased in Western countries given their antioxidant, anti-inflammatory, and antimicrobial activities and health-promoting properties. The aim of this study was to compare the fatty acid (FA) profile, phenolic compounds, and antioxidant capacity of extracts of 11 berries cultivated in the North West of Italy. Berry samples were extracted and evaluated for FA profile and total anthocyanin (TAC), total flavonoid contents (TFC), ferric-reducing antioxidant power (FRAP), and for their radical scavenging activities against 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical. The main polyphenols of berry extracts were characterized by HPLC-DAD-UV-ESI HRMS in positive ion mode. Results showed that the highest TAC and TFC contents were recorded in black currants, blackberries, and blueberries. Maximum and minimum DPPH radical scavenging activities, Trolox Equivalent Antioxidant Capacity, and FRAP measurements confirmed the same trend recorded for TAC and TFC values. HPLC-HRMS analyses highlight how blueberries and blackberries have the highest concentration in polyphenols. Palmitic, stearic, oleic, linoleic, α-linolenic, and γ-linolenic acids significantly differ between berries, with oleic and α-linolenic acid representing the most abundant FAs in raspberries. Among the berries investigated, results of phytochemical characterization suggest choosing black currants and blueberries as an excellent source of natural antioxidants for food and health purposes.

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