Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents

Abstract

Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits grown in Turia (Romania). Extracts were made from blackberry fruits with four different solvents, and the antioxidant capacity was studied by applying DPPH and FRAP assay. The total phenolic content (with Folin–Ciocâlteu reagent), total anthocyanin content (with the pH differential method), and total flavonoid content (with aluminum chloride colorimetric method) were also measured. The quercetin and gallic acid content were also determined by HPLC-DAD. As the best results were obtained with 90% v/v acidified acetonitrile, the Hansen parameters analysis was performed for the acetonitrile-water solvent mixture as a solvent and cyanidin-3-O-glucoside as a solute.

Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

“…With regard to its quantification, 2.62 mg Cy-3-glu equivalents/g d.w. were detected. Albert et al for instance, determined 6.43 mg Cy-3-glu eq./g d.w. in ultrasound-assisted ethanolic extracts and 80% ethanol as solvent [ 10 ]. However, lower anthocyanin recovery was obtained by Siqueira dos Santos et al with a total anthocyanin recovery of 1.39 mg Cy-3-glu/g d.w [ 33 ].…”

“…The results on Folin–Ciocalteu reactive compounds (31.05 mg eq. GAE/g d.w.) were in accordance with those obtained by other researchers for blackberry extracts prepared in similar conditions with 21.43 mg GAE/g d.w. [ 10 ] and from 21.59 to 40.18 mg GAE/g d.w. for ethanolic extracts from different blackberry cultivars [ 52 ]. Dai et al obtained lower levels of gallic acid equivalents 17.32 mg/g d.w and significantly lower antioxidant activity in terms of TEAC (66.98 μmol of TE/g d.w.) [ 5 ].…”

“…Their high diversity in terms of chemical structure makes them suitable to interact with molecules such as enzymes, scavenge free radicals in oxidative processes or chelate metals, having the potential to modulate and participate in a wide range of biological processes [ 9 ]. The color of the blackberry fruit is determined by the presence of anthocyanins (anthocyanidin glycosides) which are the main group of flavonoids in berries, and their main bioactive component [ 8 , 10 ]. Other phenolic compounds present in blackberries, whose bioactivity has been reported on by a large number of in vitro tests, are flavonoids and ellagitannins [ 10 , 11 , 12 ].…”

“…The color of the blackberry fruit is determined by the presence of anthocyanins (anthocyanidin glycosides) which are the main group of flavonoids in berries, and their main bioactive component [ 8 , 10 ]. Other phenolic compounds present in blackberries, whose bioactivity has been reported on by a large number of in vitro tests, are flavonoids and ellagitannins [ 10 , 11 , 12 ]. For example, Dragana et al obtained a blackberry extract with a high reducing power, whose bioactivity was highly correlated with anthocyanin content [ 13 ].…”

Research on Anthocyanins from Rubus “Shuofeng” as Potential Antiproliferative and Apoptosis-Inducing Agents

“…Blackberry ( Rubus spp.) is a type of thorny shrub that grows aggregate fruit and is a member of the rose family [ 1 ]. It is an important fruit that is widely cultivated in Europe and North America, with large-scale planting occurring in China since the 1980s [ 2 ].…”