Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries

• Published in: Journal of chemistry Vol. 2016; no. 2016; pp. 1 - 7
• Main Authors: Zafrilla, Pilar, Figueroa, Fernando, Caravaca, Gabriel, Pérez, Alfonso, Gironés-Vilaplana, Amadeo, Alemán, María Dolores, Marhuenda, Javier, Mulero, Juana
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2016; Hindawi Limited; Wiley
• Subjects: Antioxidants; Berries; Composition; Health aspects; High performance liquid chromatography; Measurement; Methods; Polyphenols
• ISSN: 2090-9063; 2090-9071
• DOI: 10.1155/2016/5194901

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.