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      PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF AQUEOUS AND ETHANOLIC EXTRACTS OF BLACKBERRIES Translated title: COMPOSIÇÃO FENÓLICA E ATIVIDADE ANTIOXIDANTE DOS EXTRATOS AQUOSO E ETANÓLICO DE AMORA-PRETA

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          Abstract

          ABSTRACT The objective of this work was to evaluate the content of phenolic compounds, anthocyanins and flavonoids extracted with 80% ethanol and water, and antioxidant capacity (DPPH and ABTS) of five blackberry cultivars produced in Western Paraná, Brazil. Brazos, Tupy, Arapaho, Choctaw and Guarani blackberries were studied. Soluble solids, titratable acidity and ascorbic acid of fruits were also characterized. Total phenolic compounds ranged from 8.23 to 14.98 mg GAE g-1 (f.w.) and Arapaho cultivar exhibited the highest contents in both solvents. Anthocyanins ranged from 2.57 to 9.42 mg ECy3glu g-1 (f.w.), being the solvent ethanol 80% more efficient than the water, and Choctaw cultivar showing the highest content. Flavonoids ranged from 0.46 to 1.14 mg EQ g-1 (f.w.) and Guarani cultivar showed the highest content. High linear correlations were found between total phenolics and antioxidant capacity in both extraction solvents. However, linear correlations between anthocyanins and antioxidant capacity were observed only for the aqueous solvent. Ascorbic acid ranged from 87.87 to 134.09 mg 100 g-1, with emphasis on Brazos cultivar. The aqueous extract showed greater ability to scavenge ABTS radical, but the ethanolic extract was more efficient for the DPPH radical. Blackberries produced under Western Paraná conditions showed high levels of antioxidants with emphasis on Arapaho cultivar. This study showed that water and ethanol solvents influence different results on phenolic composition and antioxidant activity of blackberries.

          Translated abstract

          RESUMO O objetivo deste trabalho foi avaliar o teor de compostos fenólicos, antocianinas e flavonoides, extraídos com etanol a 80% e água, e a capacidade antioxidante (DPPH e ABTS) de cinco cultivares de amora-preta produzidas na região oeste do Paraná, Brasil. As amoras-pretas ‘Brazos’, ‘Tupy’, ‘Arapaho’, ‘Choctaw’ e ‘Guarani’ foram estudadas. Sólidos solúveis, acidez titulável e ácido ascórbico também foram caracterizados. Compostos fenólicos totais variaram de 8,23 a 14,98 mg EAG g-1 (p.f.) e 'Arapaho' exibiu os maiores conteúdos em ambos os solventes. Antocianinas variaram de 2,57 a 9,42 mg ECy3glu g-1 (p.f.), sendo etanol 80% o extrator mais eficiente, com o maior conteúdo encontrado em 'Choctaw'. Flavonoides variaram de 0,46 a 1,14 EQ g-1 (p.f.) e 'Guarani' mostrou o maior conteúdo. Correlações lineares elevadas foram verificadas entre compostos fenólicos totais e atividade antioxidante em ambos os solventes de extração. O conteúdo de antocianinas totais se correlacionou linearmente com atividade antioxidante apenas quando extraída com solvente aquoso. Ácido ascórbico variou de 87,87 a 134,09 mg 100 g-1 (p.f.), com destaque para 'Brazos'. O extrato aquoso apresentou maior capacidade de sequestrar o radical ABTS, mas o etanólico foi mais eficiente para o radical DPPH. As amoras-pretas produzidas nas condições do oeste do Paraná mostraram elevados níveis de compostos antioxidantes, com destaque para a cultivar Arapaho. Este estudo mostrou que os solventes água e etanol influenciam diferentes resultados na composição fenólica e na atividade antioxidante de amoras-pretas.

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          Flavonoids as antioxidants.

          Flavonoids are phenolic substances isolated from a wide range of vascular plants, with over 8000 individual compounds known. They act in plants as antioxidants, antimicrobials, photoreceptors, visual attractors, feeding repellants, and for light screening. Many studies have suggested that flavonoids exhibit biological activities, including antiallergenic, antiviral, antiinflammatory, and vasodilating actions. However, most interest has been devoted to the antioxidant activity of flavonoids, which is due to their ability to reduce free radical formation and to scavenge free radicals. The capacity of flavonoids to act as antioxidants in vitro has been the subject of several studies in the past years, and important structure-activity relationships of the antioxidant activity have been established. The antioxidant efficacy of flavonoids in vivo is less documented, presumably because of the limited knowledge on their uptake in humans. Most ingested flavonoids are extensively degraded to various phenolic acids, some of which still possess a radical-scavenging ability. Both the absorbed flavonoids and their metabolites may display an in vivo antioxidant activity, which is evidenced experimentally by the increase of the plasma antioxidant status, the sparing effect on vitamin E of erythrocyte membranes and low-density lipoproteins, and the preservation of erythrocyte membrane polyunsaturated fatty acids. This review presents the current knowledge on structural aspects and in vitro antioxidant capacity of most common flavonoids as well as in vivo antioxidant activity and effects on endogenous antioxidants.
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            Chemical studies of anthocyanins: A review

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              Sistema para Análises Estatísticas

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                rbf
                Revista Brasileira de Fruticultura
                Rev. Bras. Frutic.
                Sociedade Brasileira de Fruticultura
                1806-9967
                2016
                : 38
                : 2
                : e-411
                Affiliations
                [1 ] Universidade Estadual do Oeste do Paraná Brazil
                [2 ] Universidade Estadual do Oeste do Paraná Brazil
                [3 ] Universidade Estadual do Oeste do Paraná Brazil
                [4 ] Universidade Federal de São Carlos Brazil
                Article
                S0100-29452016000200202
                10.1590/0100-29452016411
                ec9590d2-af23-4dcc-af8d-a2b728e06689

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
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                SciELO Brazil

                Self URI (journal page): http://www.scielo.br/scielo.php?script=sci_serial&pid=0100-2945&lng=en
                Categories
                HORTICULTURE

                Horticulture
                Rubus spp.,fenólicos totais,flavonoides,antocianinas,total phenolic,flavonoids,anthocyanins
                Horticulture
                Rubus spp., fenólicos totais, flavonoides, antocianinas, total phenolic, flavonoids, anthocyanins

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