Bioactive Compounds and Antioxidant Capacity of Small Berries

Zorzi, Michael; Gai, Francesco; Medana, Claudio; Aigotti, Riccardo; Morello, Sara; Peiretti, P. G.

doi:10.3390/foods9050623

Cited by 91 publications

(62 citation statements)

References 38 publications

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“…The lowest number of overlapped compounds were 5 (1.6%) phenols in blackberries and blueberries followed by raspberries with blackberries and blueberries. Previous researchers, found that blackberries, raspberries and strawberries contain similar amount of total phenolic compounds [ 97 ], but another study found that blueberries had the highest polyphenol [ 98 ]. In our study, blueberries showed highest phenolic content compared to other berries.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2020

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Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2020

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“…DPPH, ABTS, and FRAP assays were measured with a spectrophotometer UV/Vis (T70, Oasis Scientific Inc., Greenville, SC, USA) based on the method described by Zorzi et al [ 32 ], Garzón et al [ 33 ], and Chen et al [ 34 ], respectively.…”

Section: Methodsmentioning

confidence: 99%

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Guerra‐Valle

Lillo-Pérez

Petzold

et al. 2021

Foods

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This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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“…In general, a jam must have pH between 3.0-4.0 and acidity between 0.3-0.8 of citric acid (DAMIANI et al 2012). During processing, degradation of labile nutrients and bioactive compounds (SOUZA et al 2015), such as vitamins, can occur, thus altering the nutritional composition of foods and compromising the final quality of the product (ZORZI et al 2020).…”

Section: Resultsmentioning

confidence: 99%

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

et al. 2021

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The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.

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Bioactive Compounds and Antioxidant Capacity of Small Berries

Cited by 91 publications

References 38 publications

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

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

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

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