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Application of Analytical Methods for the Determination of Bioactive Compounds in Some Berries

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Abstract

Fluorometry, ESI-MS, FTIR, and radical scavenging assays were used for characterization of bioactive compounds and the levels of their antioxidant activities. Polyphenols, flavonoids, anthocyanins, and ascorbic acid and the level of antioxidant activity of water extracts of “Murtilla-like” [Myrteola nummularia (Poiret) Berg.], and other widely consumed berries were determined and compared. The contents of bioactive compounds and the levels of antioxidant activities in water extracts differed significantly in the investigated samples (P < 0.05). “Murtilla-like” extracts contained polyphenols (mg GAE/g)—19.13 ± 0.9, flavonoids, (mg CE/g)—3.12 ± 0.1, anthocyanins (mg CGE/g)—120.23 ± 5.4, and ascorbic acid (mg/g)—2.20 ± 0.1; and antioxidant activities (μmolTE/g) by ABTS and CUPRAC assays were 200.55 ± 8.7 and CUPRAC 116.76 ± 5.7, respectively. Chemometrical processing was done on the basis of kinetic data of two variables (concentration and reaction time) by DPPH scavenging reaction. Polyphenol content highly correlated with antioxidant capacity (R2 from 0.96 to 0.83). The quenching properties of berries were studied by the interaction of water polyphenol extracts with a small protein such as BSA by 3-D fluorescence and FTIR spectroscopy. These methods were used as additional tools for the characterization of polyphenols. Wild-grown non-investigated berries were compared with widely consumed ones, using their bioactive composition, antioxidant activities, and antiproliferative and fluorescence properties. In conclusion, the antioxidant properties of “Murtilla-like” can be used as a new source for consumption. The bioactivity of “Murtilla-like” is comparable with blueberries and raspberries. 3-D fluorescence and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of food products.

 

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Authors and Affiliations

  1. The Institute for Drug Research, School of Pharmacy, Hadassah Medical School, The Hebrew University of Jerusalem, Jerusalem, 91120, Israel

    Shela Gorinstein

  2. David R. Bloom Center for Pharmacy, Jerusalem, Israel

    Shela Gorinstein

  3. Department of Basic Sciences, Universidad del Bio-Bio, Chillan, Chile

    Patricia Arancibia-Avila & Fernando Toledo

  4. Department of Analytical Chemistry, Chemical Faculty, Gdańsk University of Technology, 80 952, Gdańsk, Poland

    Jacek Namiesnik

  5. Faculty of Veterinary Medicine, Department of Physiological Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland

    Hanna Leontowicz & Maria Leontowicz

  6. Department of Food Engineering, Mokpo National University, Muan, Jeonnam, South Korea

    Kyung-Sik Ham & Seong-Gook Kang

  7. Faculty of Pharmacy, Srinakharinwirot University, Bangkok, Thailand

    Kann Vearasilp

  8. Food Research Institute, 824 75, Bratislava, Slovakia

    Milan Suhaj

Authors
  1. Shela Gorinstein
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  2. Patricia Arancibia-Avila
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  3. Fernando Toledo
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  5. Hanna Leontowicz
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  7. Kyung-Sik Ham
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  8. Seong-Gook Kang
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  9. Kann Vearasilp
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  10. Milan Suhaj
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Correspondence to Shela Gorinstein.

Additional information

This article was written in memory of my dear brother Prof. Simon Trakhtenberg, who died in November 2011, who encouraged me and our entire scientific group during all his life.

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Gorinstein, S., Arancibia-Avila, P., Toledo, F. et al. Application of Analytical Methods for the Determination of Bioactive Compounds in Some Berries. Food Anal. Methods 6, 432–444 (2013). https://doi.org/10.1007/s12161-012-9453-z

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  • DOI: https://doi.org/10.1007/s12161-012-9453-z

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