Saskatoon berries (Amelanchier alnifolia Nutt.) scavenge free radicals and inhibit intracellular oxidation

Hu, Chun; Kwok, B.H.L.; Kitts, David D.

doi:10.1016/j.foodres.2005.02.024

Cited by 44 publications

(46 citation statements)

References 25 publications

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“…This result is in the agreement with Mazza (1986) that the major anthocyanins found in Saskatoon berries were primarily accountable for the antioxidant activity of the berries. Hu et al (2005) also found a strong correlation between antioxidant activities of the Saskatoon berries and anthocyanin content of the berries. Anthocyanins have also been reported to be the principle constituents responsible for the antioxidant activity of raspberries (Mejia-Meza et al, 2010).…”

Section: Correlation Between Anthocyanin and Antioxidant Activitymentioning

confidence: 65%

“…Anthocyanins have also been reported to be the principle constituents responsible for the antioxidant activity of raspberries (Mejia-Meza et al, 2010). However, in addition to the significant effect of anthocyanin concentration, other polyphenol compounds may also contribute to the antioxidant activity of the Saskatoon berries (Hu et al, 2005;Mazza, 1986) and it is anticipated that the dehydration techniques affected those compounds during the drying period. The regression analysis also showed that the DPPH radical scavenging and ABTS radical scavenging activities were correlated linearly with an R 2 value of 0.99 at P< 0.05.…”

Section: Correlation Between Anthocyanin and Antioxidant Activitymentioning

confidence: 99%

“…These people consumed these berries as one of their key food sources and they also used Saskatoon berries to treat different ailments, for example, stomach, eye and ear ailments (Hu, Kwok, & Kitts, 2005; are a potentially good source of antioxidants (Hu et al, 2005;Lavola, Karjalainen, & JulkunenTiitto, 2012;Mazza, 1986). There is increasing interest in Saskatoon berries as fresh whole fruit and because jam, jelly, chocolates and juice are being produced from this fruit on a commercial scale (Lavola et al, 2012;Mitra & Meda, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013

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The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05. DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R 2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R 2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R 2 value of 0.88 at P<0.05.

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Section: Correlation Between Anthocyanin and Antioxidant Activitymentioning

confidence: 65%

Section: Correlation Between Anthocyanin and Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013

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“…Further, a study by Wang and Mazza found that strong crude extract of juneberries has the ability to prevent the production of nitric oxide in LPS/IFN-gamma-activated RAW 264.7 macrophages [10]. Another study comparing two cultivars of juneberries discovered that "Thiessen" and "Smoky" has the highest radical scavenging activity due to the high concentration of anthocyanin [11]. As many studies have shown A. alnifolia to have antioxidant and chemopreventive effects, this study hypothesizes that the main chemical agents responsible for chemopreventive effect are phenolic compounds and investigates the total phenolic content, orthophenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, and cell based antioxidant activity of juneberry extracts for the purpose of discovering novel therapeutics.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Chemopreventive Contents of Native American Juneberries ( (Nutt.) Nutt. ex M. Roem.)

Gunawardana¹,

Eberhart²,

Hartman³

et al. 2016

Pharmac. Crops

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Juneberry (Amelanchier alnifolia) is a shrub with edible berry-like fruit commonly found across the Northern Great Plains of North America and widely used by Native Americans as a medicinal plant. This study was an effort to assess the chemopreventive contents of juneberry extracts in ethanol by measuring the total phenolic content, orthophenolic content, DPPH radical scavenging activity, ABTS radical cation decolorization assay, and cytoprotective effects on HepG2 cells. The total phenolic content upon treatment with Folin-Ciocalteu's reagent ranged from 0.2261 ± 0.0031 to 19.311 ± 1.651 mg.g -1 tannic acid equivalents. Orthophenolic content quantified by monitoring the bathochromic shifts upon reacting with sodium molybdate ranged from 0.12 ± 0.03 to 2.38 ± 0.15 mg.g -1 of FW. Antioxidant activity using DPPH assay ranged from 50.08 ± 0.77 to 98.60 ± 1.12%, in contrast to quercetin dihydrate with an activity of 86.20 ± 0.05%. ABTS radical scavenging assay produced inhibition from 1.90 ± 0.11 to 60.25 ± 1.65% as opposed to 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (Trolox) with an inhibition of 94.03 ± 0.21% . HepG2 cells treated with 100 µg/µL of sample WC2B showed 56% cell-viability against tert-Butyl hydroperoxide in comparison to quercetin dihydrate which showed 90% cytoprotection. Total phenolic content and orthophenolic content in juneberries from 2012 were higher than in juneberries obtained from the 2013 and 2014. Similarly fruit grown in the wild showed significantly higher antioxidant activity and phenolic content than those grown in domestic cultivars.

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“…The presence and relative abundance of different anthocyanins have been previously determined for several commercially important fruits [1][2][3][4]. Anthocyanins possess potent antioxidant activity as scavengers of reactive oxygen (ROS) and nitrogen (RNS) species, such as superoxide, nitric oxide, hydroxyl and peroxyl radicals and hydrogen peroxide [5][6][7]; which in many cases surpasses that of ascorbic acid [8] and the vitamin E analogue, Trolox [5,7,9]. Numerous reports have quantitated the total antioxidant capacities of anthocyanin containing extracts derived from various fruit and plant materials in general [3,4,[8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Antioxidant Capacity from Fruits with Distinct Anthocyanin Biosynthetic Pathways

Hosseini‐Beheshti¹,

Lund²,

Kitts³

2012

J Nutr Food Sci

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The antioxidant capacity of individual anthocyanins is well established. Less information is available however, about the relative contribution to which specific anthocyanins in a complex mixture affect total antioxidant capacity in different soft fruit sources; especially those that share a similar pathway for anthocyanin synthesis. The objectives of this work were to compare the antioxidant capacity of two different soft fruits, blackcurrant and grape, which share similarities in anthocyanin biosynthetic pathways but are composed of distinctly different anthocyanin profiles.Anthocyanin composition profiles of grape and blackcurrant were characterized by High Performance Liquid Chromatography/Mass Spectrometry (HPLC). ORAC (Oxygen Radical Absorbance Capacity) and ABTS (2,2'-azinobis 3-ethylbenzothiazoline-6-sulfonic acid) assays were used for antioxidant activity quantification. An anthocyanin antioxidant capacity index (AACI) was derived from the product of antioxidant (ORAC) activity for each of major anthocyanins present in blackcurrant and grape, and the sum of anthocyanins recovered from purified fruit extracts to determine the extent that the total antioxidant activity derived from different anthocyanin combinations.Blackcurrant contained four predominant anthocyanins, cyanidin3-glucoside (Cy3G), delphinidin3-glucoside (Dp3G), cyanidin3-rutinoside (Cy3R), and delphinidin3-rutinoside (Dp3R). Major anthocyanins found in grape were malvidin3-glucoside (Mv3G), Dp3G, Cy3G, petunidin3-glucoside (Pt3G), and peonidin3-glucoside (Pn3G). A greater (p<0.05) total antioxidant capacity existed for blackcurrant compared to grape when measured by ORAC and ABTS methods. An antioxidant synergy was confirmed for blackcurrant and wind grape thus indicating that this phenomenon is a factor for characterizing total antioxidant activity in both blackcurrant and wine grape.

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Saskatoon berries (Amelanchier alnifolia Nutt.) scavenge free radicals and inhibit intracellular oxidation

Cited by 44 publications

References 25 publications

Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

Assessment of Chemopreventive Contents of Native American Juneberries ( (Nutt.) Nutt. ex M. Roem.)

Characterization of Antioxidant Capacity from Fruits with Distinct Anthocyanin Biosynthetic Pathways

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