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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Published in | Journal of chemistry Vol. 2016; no. 2016; pp. 1 - 7 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Cairo, Egypt
Hindawi Publishing Corporation
01.01.2016
Hindawi Limited Wiley |
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Abstract | 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. |
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AbstractList | 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. 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. |
Audience | Academic |
Author | Gironés-Vilaplana, Amadeo Pérez, Alfonso Alemán, María Dolores Mulero, Juana Zafrilla, Pilar Caravaca, Gabriel Marhuenda, Javier Figueroa, Fernando |
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Cites_doi | 10.1017/s0007114510003922 10.1016/j.foodchem.2006.06.025 10.1111/j.1750-3841.2011.02104.x 10.1556/aalim.40.2011.1.8 10.1016/j.foodres.2011.11.024 10.1016/s0006-2952(02)01621-0 10.1016/j.mrfmmm.2004.01.015 10.1021/jf104565y 10.1016/j.foodchem.2010.08.012 10.1177/108201329800400204 10.1093/ajcn/79.5.727 10.1021/jf9908345 10.1016/s0308-8146(01)00131-5 10.1016/j.neulet.2010.02.006 10.1016/j.phytochem.2005.09.003 10.1080/14756360801906947 10.1021/jf050131p 10.1080/10826076.2011.591029 10.3390/ijms11041679 10.1016/j.jfca.2006.01.003 10.1021/jf073506a 10.1089/ars.2012.4581 10.1021/jf0606353 10.1016/j.jff.2012.10.009 10.1021/jf0305231 10.1016/j.foodchem.2011.10.025 10.1016/j.foodchem.2010.04.073 10.1631/jzus.B1100137 10.1080/1040869059096 10.1016/j.bcp.2005.12.042 10.1007/s00217-001-0428-3 |
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Snippet | Polyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and... Polyphenols from berries have proved healthy effects after “in vitro” and “in vivo” studies, such as preventing tumor growing and neurodegenerative and... Polyphenols from berries have proved healthy effects after "in vitro" and "in vivo" studies, such as preventing tumor growing and neurodegenerative and... |
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SubjectTerms | Antioxidants Berries Composition Health aspects High performance liquid chromatography Measurement Methods Polyphenols |
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Title | Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries |
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