Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits

Bowen‐Forbes, Camille S.; Zhang, Yanjun; Nair, Muraleedharan G.

doi:10.1016/j.jfca.2009.08.012

Cited by 325 publications

(219 citation statements)

References 16 publications

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“…Both red and black raspberry as well as blackberry fruits are abundant in dietary phytochemicals such as flavonols, phenolic acids, ellagitannins, vitamins C and E, folic acid and β-sitosterol [2,3]. Many of these bioactive compounds exhibit antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

“…Black raspberries (R. occidentalis) are rich especially in cyanidin 3-sambubioside, cyanidin 3-rutinoside, and cyanidin 3-xylosylrutinoside [14]. Anthocyanins reveal the ability to down-regulate cyclooxygenase II expression and activity of this enzyme, which in turn inhibits proliferation of several human cancer cell lines [3,15]. In general, they exhibit a wide spectrum of anti-imflammatory properties [16].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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Fruits of several, mainly Polish cultivars of floricane-and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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“…A amora-preta é uma fruta que pode ser destinada tanto para o consumo in natura quanto para elaboração de produtos industrializados (BOWEN-FORBES et al, 2010). Tais características têm estimulado tanto o consumo do suco integral, como a produção de suco concentrado como ingrediente para iogurte, sorvete e produtos geleificados, como geleias e doces cremosos (WU et al, 2010).…”

Section: Introductionunclassified

“…Há na literatura relatos que esses compostos apresentam propriedades benéficas, tais como: a redução do risco de câncer e de doenças cardiovasculares (BOWEN-FORBES et al, 2010).…”

Section: Introductionunclassified

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

et al. 2014

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RESUMO -A amora-preta é uma fruta que vem despertando a atenção de produtores e consumidores devido ao seu sabor agradável, cor atrativa e por apresentar em sua composição elevado teor de compostos bioativos. O grande entrave para consumo e a comercialização dos frutos da amoreira é sua elevada taxa respiratória, o que reduz sua vida útil. Uma alternativa viável para o aproveitamento econômico dessas frutas consiste em sua industrialização, podendo ser congeladas, enlatadas, processadas na forma de polpa, ou na forma de sucos e geleias. O objetivo deste trabalho foi avaliar os efeitos da radiação gama na conservação da polpa de amora. A irradiação foi realizada no laboratório de irradiação gama do Centro de Desenvolvimento da Tecnologia Nuclear (CDTN), em uma fonte de cobalto 60, com as seguintes doses de radiação: 0,75 kGy; 1,5 kGy e 3 kGy, sob uma taxa de dose de 3,24 kGy.h -1 . A polpa não irradiada foi utilizada como controle. As polpas de amora irradiadas foram armazenadas à temperatura de 4ºC, sendo avaliadas nos tempos de 0; 7; 15; 30 e 60 dias. Para verificar os efeitos da radiação gama no processamento na polpa, foi realizada a caracterização físico-química e química através das análises de acidez, pH, sólidos solúveis, sólidos totais, teor de antocianinas, atividade antioxidante e cor. Também foi feita análise microbiológica de acordo com a legislação brasileira vigente. O processo de irradiação aumentou a vida útil de prateleira da polpa em até 60 dias, sendo que o tratamento com uma dose de 1,5 kGy foi a que proporcionou a melhor qualidade microbiológica. Termos para indexação: Antocianinas, atividade antioxidante, Rubus spp., vida útil de prateleira, radiação gama. EVALUATION OF GAMMA RADIATION PROCESS ON THE QUALITY OF BLACKBERRY (RUBUS SPP. L.) PULPABSTRACT -The blackberry is a fruit that has attracted the attention of producers and consumers due to its pleasant flavor, attractive color and composition present in high content of bioactive compounds. The major deterrent to consumption and marketing of the blackberry fruits is its high respiration rate, which reduces its lifetime. A viable alternative to the economic utilization of these fruits is its industrialization, can be frozen, canned, processed in pulp form, or in the form of juices and jellies. The objective of this study was to evaluate the effects of gamma radiation on the conservation of blackberry pulp. The irradiation was performed in the laboratory of gamma irradiation in the Development Center of Nuclear Technology (CDTN) in a cobalt 60 source, with the following radiation doses : 0.75 kGy ; 1.5 kGy and 3 kGy, under a dose rate of 3.24 kGy.h -1 . The non-irradiated pulp was used as control. The irradiated blackberry pulps were stored at temperature of 4 ºC and evaluated at 0, 7, 15, 30 and 60 days. To check the effects of gamma radiation on the pulp processing, it was realized physicochemical and chemical characterization through the analysis of acidity, pH , soluble solids, total solids, anthocyanins, antioxidant activity and color....

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“…Blackberry juice consumption demonstrates the capacity to increase the plasma antioxidant capacity in humans (Hassimotto et al, 2008). Moreover, purifi ed anthocyanin fractions of blackberry demonstrated anti-infl ammatory activity by inhibition of COX-1 and COX-2 enzymes (Rossi et al, 2003;Cuevas-Rodriguez et al, 2010;Bowen-Forbes et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

Azofeifa¹,

Quesada²,

Pérez³

2011

Rev. bras. farmacogn.

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Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anticarcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ) and a microfiltrated blackberry juice (MJ). Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

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Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits

Cited by 325 publications

References 16 publications

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

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