Quantitation of ellagic acid in blackberries

Djurić, Milena; Maskovic, Pavle; Murtić, Senad; Veljković, Biljana; Ćurčić, Srećko; Paunović, Gorica; Rakocevic, Boskovic

doi:10.2298/hemind130306048d

Cited by 9 publications

(4 citation statements)

References 27 publications

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“…The total EA content of C. offcinalis seeds was higher than that in many other EA-containing fruits. The total EA levels have been reported as 0.59 mg/g (d.w.) in walnut, 0.33 mg/g (d.w.) in pecan 5 , 0.616 mg/g (d.w.) in strawberry fruits 15 , 4.96 mg/g (d.w.) in boysenberries 16 , 8.80 mg/g (d.w.) in Kakadu plum ( T ferdinandiana ), 17 as well as 5.96 mg/g (d.w.) in blackberry, 18 which were converted to dry weight based on the application of a water content of 90.95% obtained after consultation of the USDA National Nutrient Database (2013) 19 for ease of comparison between the fresh weights. The mean total EA level in C. officinalis seeds of the five main CF production areas was 17.55 mg/g (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Cornus officinalis Sieb. et Zucc. Seeds as a Dietary Source of Ellagic Acid

Zhang

Jiang

2022

Natural Product Communications

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Ellagic acid (EA), a natural food component, has been identified as a functional food because of its role in disease prevention. In our previous study on the chemical component of the seeds of Cornus officinalis Sieb. et Zucc., ellagitannins (ETs) were firstly isolated and identified; these compounds can yield EA by acidic hydrolysis. Therefore, to evaluate the seeds as a potential source of EA, the free and total EA contents of the seeds, sarcocarps, and barks were evaluated separately. The highest total EA content was found in seeds (14.51-21.58 mg/g), followed by the sarcocarp (1.97-4.51 mg/g) and bark (trace amounts). EA mainly existed as ET in both the seeds and sarcocarps, while a small portion existed in free form. The findings of this study prove that the seeds of C. officinalis are a rich source of EA. This study reports a unique EA profile of C. officinalis for the first time, which may assist in the selection of EA sources for use in research and for the food and pharmaceutical industries.

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Section: Resultsmentioning

confidence: 99%

Cornus officinalis Sieb. et Zucc. Seeds as a Dietary Source of Ellagic Acid

Zhang

Jiang

2022

Natural Product Communications

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“…Blackberries are a significant source of ellagitannins as well as their hydrolytic breakdown products, ellagic acid and gallic acid. Ellagic acid concentration is highest in the seeds; so, juice processing that homogenizes the seed as well as the flesh and skin retains roughly the same ellagic acid content as that of the whole fruit (Djurić et al, 2014). There is evidence that ellagic acid metabolites can reduce the risk of cancer and mitigate inflammatory response in humans (Espín et al, 2013;Larrosa et al, 2010).…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…Ellagic acid absorbs electromagnetic radiation at wavelengths of 255 and 320 nm, and is often quantified by hydrolyzing the glycoside and then analyzed by reversed-phase high performance liquid chromatography (RP-HPLC) coupled with diode array detection (DAD). Concentrations have been found to vary greatly among blackberry species and cultivars, ranging from 30.0 to 54.8 mg/100 g FW (Djurić et al, 2014;Jakobek and Seruga, 2012;Komorsky-Lovrić and Novak, 2011;Sellappan et al, 2002). Phenolic acids sometimes present in lesser concentrations may include gallic acid (3.4-6.4 mg/100 g FW), caffeic acid (1.38-3.64 mg/100 g FW), p-coumaric acid (0.40-2.08 mg/100 g FW), and ferulic acid (2.99-3.51 mg/100 g FW) (da Rosa et al, 2014;Sellappan et al, 2002).…”

Section: Phenolic Acidsmentioning

confidence: 99%

Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies

Robinson¹,

Bierwirth²,

Greenspan³

et al. 2020

Journal of Food Bioactives

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Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

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“…Ellagic acid is naturally occurring polyphenol. It is found in majority of fruits and nuts like strawberries, raspberries, pomegranates, pecans, walnuts etc 20 . Ellagic acid acts as prominent antioxidant 21 , anti-mutagenic 22 , anti-cancerous 23 , antiviral and antibacterial 24 .…”

Section: Introductionmentioning

confidence: 99%

Untitled

2015

IJPSR

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Antioxidants prevent the damage done to the cells by free radicals that are released during the normal metabolic process of oxidation. Some of these free radicals include reactive oxygen species, hydroxyl, the superoxide anion, hydrogen peroxide and peroxyl which generate metabolic products that attack lipids in the cell membranes or DNA. These are associated with DNA damage, carcinogenesis and cellular degeneration related to aging and also contributes to heart diseases and arthritis. Researchers around the world have identified many natural constituents with antioxidant activity. Thus in the present work we have studied the synergistic antioxidant activity of lipoic, ferulic and ellagic acid which is naturally occurring compounds having medicinal properties by 1, 1-diphenyl-2picrylhydrazyl assay. Highest antioxidant activity is reported for mixture of all the three compounds with 98% & 64% inhibition in both methanoilc and aqueous solutions followed by ferulic acid with 97% & 70% inhibition and mixture of ellagic and lipoic acid with 96% & 59% inhibition in both methanoilc and aqueous solutions. Thus from the results it is clear that the appropriate combinations of all the compounds showed best antioxidant activity. The high antioxidant activity can be attributed due to synergistic effect.

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Quantitation of ellagic acid in blackberries

Cited by 9 publications

References 27 publications

Cornus officinalis Sieb. et Zucc. Seeds as a Dietary Source of Ellagic Acid

Cornus officinalis Sieb. et Zucc. Seeds as a Dietary Source of Ellagic Acid

Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies

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