Partial characterization of a new kind of Chilean Murtilla-like berries

被引:33
作者
Arancibia-Avila, Patricia [1 ]
Toledo, Fernando [1 ]
Werner, Enrique [1 ]
Suhaj, Milan [2 ]
Leontowicz, Hanna [3 ]
Leontowicz, Maria [3 ]
Leticia Martinez-Ayala, Alma [4 ]
Pasko, Pawel [5 ]
Gorinstein, Shela [6 ]
机构
[1] Univ Bio Bio, Dept Basic Sci, Chillan, Chile
[2] Food Res Inst, Bratislava 82475, Slovakia
[3] Warsaw Univ Life Sci SGGW, Fac Vet Med, Dept Physiol Sci, Warsaw, Poland
[4] Ctr Invest Biotecnol Aplicada, Inst Politecn Nacl, Tlaxcala 90700, Mexico
[5] Jagiellonian Univ, Coll Med, Dept Food Chem & Nutr, Krakow, Poland
[6] Hebrew Univ Jerusalem, Hadassah Med Sch, Inst Drug Res, Sch Pharm, IL-91120 Jerusalem, Israel
关键词
Murtilla-like; Different berries; Antioxidants; Properties; ANTI PROLIFERATIVE ACTIVITIES; BOVINE SERUM-ALBUMIN; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; HUMAN HEALTH; VITAMIN-C; FRUITS; CAPACITY; POLYPHENOLS; PHENOLICS;
D O I
10.1016/j.foodres.2011.01.016
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this research was to characterize a new kind of Chilean Murtilla-like berries (Myrteola nummularia (Poiret) Berg. Myrtaceae, called by locals as Daudapo) vs.well known Murtilla, blueberries, raspberries and black chokeberries. Polyphenols, flavonoids, flavanols and tannins and the level of antioxidant activity by ABTS. FRAP and CUPRAC radical scavenging assays of methanol extract of studied berry samples were determined and compared. It was found that the contents of the polyphenol compounds and the level of antioxidant activity in extracts of berries differ significantly (P<0.05). The significantly highest contents of polyphenol compounds were in methanol extract of non-ripe Murtilla (121.31 +/- 5.9 mg GAE/g for polyphenols; 14.43 +/- 0.7, 31.79 +/- 1.5, and 9.93 +/- 0.3 mg CE/g for flavonoids, tannins and flavanols, respectively). Also the antioxidant activity according to ABTS. FRAP and CUPRAC was significantly highest in methanol extract for non-ripe Murtilla (878.18 +/- 41.2, 486.92 +/- 23.3 and 1012.42 +/- 43.2 mu M TE/g, respectively). The amount of polyphenol compounds and their antioxidant activities of Murtilla berries are significantly higher than in other studied berries and are comparable with blueberries and raspberries, however, these indices in the Murtilla-like non-ripe berries were the following: 31.55 +/- 1.4 mg GAE/g for polyphenols; 5.22 +/- 03, 12.16 +/- 0.6 and 224 +/- 0.1 mg CE/g for flavonoids, tannins and flavanols; ABTS, FRAP and CUPRAC: 244.22 +/- 12.1, 81.32 +/- 3.9 and 203.83 +/- 9.3 mu M TE/g, respectively. The correlation between the polyphenol compounds and the antioxidant activities were relatively high. DPPH kinetic measurements were used to compare, distinguish and discriminate the antiradical activity among berry methanolic extracts by multivariate analysis. 3-D fluorescence was used as an additional tool for the characterization of the polyphenol extracts during various stages of ripening and different berries cultivars. The interaction between methanol polyphenol extracts of Murtilla-like and bovine serum albumin (BSA) showed that the new kind of berries has a strong ability, as other studied berries, to quench the intrinsic fluorescence of BSA by forming complexes. In conclusion, for the first time these berries were analyzed and compared with widely consumed cultivars, using their polyphenols' composition, antioxidant activities and fluorescence properties. The ability of Murtilla-like berries to quench the intrinsic fluorescence of BSA and relatively high content of polyphenol compounds can be used as a new source of antioxidants. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:2054 / 2062
页数:9
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