Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries
Polyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish th...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/5194901 |
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| author | Javier Marhuenda María Dolores Alemán Amadeo Gironés-Vilaplana Alfonso Pérez Gabriel Caravaca Fernando Figueroa Juana Mulero Pilar Zafrilla |
| author_facet | Javier Marhuenda María Dolores Alemán Amadeo Gironés-Vilaplana Alfonso Pérez Gabriel Caravaca Fernando Figueroa Juana Mulero Pilar Zafrilla |
| author_sort | Javier Marhuenda |
| collection | DOAJ |
| description | Polyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their “in vitro” availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an “in vitro” digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After “in vitro” digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between “in vitro” and “in vivo” studies seems to be necessary. |
| format | Article |
| id | doaj-art-38bde97fb83345d1a913f577937143b2 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-38bde97fb83345d1a913f577937143b22025-02-03T06:07:29ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/51949015194901Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different BerriesJavier Marhuenda0María Dolores Alemán1Amadeo Gironés-Vilaplana2Alfonso Pérez3Gabriel Caravaca4Fernando Figueroa5Juana Mulero6Pilar Zafrilla7Department of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, SpainPolyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their “in vitro” availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an “in vitro” digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After “in vitro” digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between “in vitro” and “in vivo” studies seems to be necessary.http://dx.doi.org/10.1155/2016/5194901 |
| spellingShingle | Javier Marhuenda María Dolores Alemán Amadeo Gironés-Vilaplana Alfonso Pérez Gabriel Caravaca Fernando Figueroa Juana Mulero Pilar Zafrilla Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries Journal of Chemistry |
| title | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
| title_full | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
| title_fullStr | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
| title_full_unstemmed | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
| title_short | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
| title_sort | phenolic composition antioxidant activity and in vitro availability of four different berries |
| url | http://dx.doi.org/10.1155/2016/5194901 |
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