Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

• Published in: Journal of the science of food and agriculture Vol. 96; no. 12; pp. 4235 - 4242
• Main Authors: Genskowsky, Estefania, Puente, Luis A, Pérez-Álvarez, José A, Fernández-López, Juana, Muñoz, Loreto A, Viuda-Martos, Manuel
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2016; John Wiley and Sons, Limited
• Subjects: Aeromonas hydrophila; Anthocyanins; Anthocyanins - analysis; Anthocyanins - pharmacology; Anti-Bacterial Agents - analysis; Anti-Bacterial Agents - pharmacology; antibacterial; Antibacterial properties; antioxidant activity; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Berries; Chile; Chromatography, High Pressure Liquid; Derivatives; Elaeocarpaceae - chemistry; Equivalence; Flavonols; Flavonols - analysis; Flavonols - pharmacology; Food science; Foods; Free Radical Scavengers - analysis; Free Radical Scavengers - pharmacology; Fruit - chemistry; Functional foods & nutraceuticals; Listeria innocua; maqui berry; Microbial Sensitivity Tests; Plant Extracts - chemistry; Plant Extracts - pharmacology; polyphenolic profile; Polyphenols; Polyphenols - analysis; Polyphenols - pharmacology; Chile; antibacterial; polyphenolic profile; antioxidant activity; maqui berry
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7628

BACKGROUND The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies (DPPH, ABTS, FRAP and FIC) and (3) the antibacterial properties of maqui berry [Aristotelia chilensis (Molina) Stuntz] (MB) grown in Chile. RESULTS The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols. MB showed an antioxidant activity measured with DPPH, ABTS, FRAP and FIC methods of 28.18, 18.66, 25.22 g Trolox equivalent kg−1 and 0.12 g ethylenediaminetetraacetic acid equivalent kg−1, respectively. With regard to the antibacterial activity, all strains tested were affected by MB. Aeromonas hydrophila and Listeria innocua showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL−1, respectively. CONCLUSIONS The results suggest that maqui berry has a great potential to be employed in the food industry as potential food ingredient to functional food development or as bio‐preservative. © 2016 Society of Chemical Industry