Bioactive Compounds and Antioxidant Activity in Different Types of Berries
Abstract
:1. Introduction
Chemical Composition of Berries and BAC
2. Strawberries
2.1. BAC in Strawberries
Berry | Major Phenolic Compounds | Factors | References |
---|---|---|---|
Strawberry | Phenolic compounds | ||
Cultivar, genotype, variety | [65,66,67,68,69,70,71,72,73] | ||
Growing location | [65] | ||
Cultivation techniques (conventional, organic) | [69,74,75,76] | ||
Cultivation condition (greenhouse, plastic tunnel, open-field, light) | [66,72,77,78,79] | ||
Growing season, ripening | [66,70,73,78] | ||
Processing | [80,81,82,83] | ||
Storage (time, temperature) | [69,83] | ||
Flavonols | [63,66,80,84,85] | ||
Kaempferol glycosides (Kaempferol-3-glucoside, Kaempferol-glucuronide, Kaempferol-3-malonylglucoside, Kaempferol-coumaroyl-glucoside) Quercetin glycosides (Quercetin-3-glucuronide, Quercetin-3-malonylglucoside, Quercetin-3-rutinoside = rutin, Quercetin-3-glucoside) | |||
Anthocyanins | [63,68,69,71,84,85,86,87,88] | ||
Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin-3-galactoside, Cyanidin-3-malonylglucoside) Pelargonidin glycosides (Pelargonidin-3-glucoside, Pelargonidin-3-rutinoside, Pelargonidin-3-galactoside, Pelargonidin-3-arabinoside, Pelargonidin-3-malonylglucoside, Pelargonidin-3-malylglucoside) Peonidin glycosides (Peonidin-3-glucoside) | |||
Phenolic acids and Hydrolyzable tannins | [63,71,83,84,85,89] | ||
Ellagic acid and its glycosides | |||
Ellagitannins | |||
Gallic acid | |||
Gallotannins | |||
Caffeic acid | |||
p-coumaric acid and coumaroyl glycosides |
2.2. Antioxidant Capacity of Strawberries
3. Red Raspberries
3.1. BAC in Raspberries
Berry | Major Phenolic Compounds | Factors | References |
---|---|---|---|
Red Raspberry | Phenolic compounds | ||
Cultivar, genotype, variety | [96,97,99,101,108,109,110,111,112,113,114,115,116] | ||
Growing location | [97] | ||
Cultivation techniques (conventional, organic) | [117] | ||
Cultivation condition (light, maturation) | [118] | ||
Growing season | [115] | ||
Processing (jam processing) | [119] | ||
Storage (time, material, atmosphere) | [99,108,120,121] | ||
Flavonols and Flavons | [109,110,113,117,122,123,124,125] | ||
Kaempferol glycosides (Kaempferol-glucuronide, Kaempferol-hexoside) | |||
Quercetin glycosides (Quercetin-3-glucuronide, Quercetin-3-rutinoside = rutin, Quercetin-3-hexoside, Quercetin-3-rhamnoside, Quercetin-3-glucoside) | |||
apigenin | |||
chrysin | |||
naringenin | |||
Anthocyanins | [112,113,117,123,124,125] | ||
Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin-3-sophoroside) | |||
Pelargonidin glycosides (Pelargonidin-3-glucoside, Pelargonidin-3-rutinoside) | |||
Phenolic acids and Hydrolyzable tannins | [99,109,110,113,122,123,125] | ||
Ellagic acid and its glycosides | |||
Ellagitannins (sanguiin H-6, lambertianin C) | |||
Caffeic acid | |||
p-coumaric acid and coumaroyl glycosides |
3.2. Antioxidant Capacity of Raspberries
4. Blackberries
4.1. BAC in Blackberries
Berry | Major Phenolic Compounds | Factors | References |
---|---|---|---|
Blackberry | Phenolic compounds | ||
Cultivar, genotype | [96,137,138,139,140,141] | ||
Growing location | [97] | ||
Cultivation condition (maturation) | [137] | ||
Processing (juicing, pureeing, canning, freezing) | [132,139,142,143] | ||
Storage (time, temperature) | [120,132,139,142,143,144] | ||
Flavonols and Flavons | [145,146,147] | ||
Kaempferol glycosides (Kaempferol-gacetylgalactoside, Kaempferol-glucoside) | |||
Quercetin glycosides (Quercetin-3-galactoside, Quercetin-3-glucuronide, Quercetin-3-glucoside, Quercetin-3-rutinoside = rutin, Quercetin-3-rhamnoside) | |||
Myricetin glycosides (Myricetin-3-galactoside, Myricetin-3-glucoside) | |||
Anthocyanins | [137,140,143,145,146,147] | ||
Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin-3-arabinoside) | |||
Pelargonidin glycosides (Pelargonidin-3-glucoside) | |||
Peonidin glycosides (Peonidin-3-glucoside) | |||
Phenolic acids and Hydrolyzable tannins | [142,143,145,147] | ||
Ellagic acid and its glycosides | |||
Ellagitannins (sanguiin H-6 and lambertianin C) | |||
Gallic acid and galloyl esters | |||
p-coumaric acid and coumaroyl glycosides |
4.2. Antioxidant Capacity of Blackberries
5. Blueberries
5.1. BAC in Blueberries
Berry | Major Phenolic Compounds | Factors | References |
---|---|---|---|
Blueberry | Phenolic compounds | ||
Cultivar, genotype | [91,125,138,146,156,180,181,182,183,184,185] | ||
Growing location | [140] | ||
Cultivation techniques (conventional, organic) | [184] | ||
Cultivation condition (maturation) | [182,185] | ||
Processing (juicing, pureeing, canning, freezing, blanching) | [149,175,186,187,188] | ||
Storage (time, temperature) | [149,153,186] | ||
Flavonols | [123,180,189,190] | ||
Myricetin glycosides (Myricetin-3-glucoside, Myricetin-3-rhamnoside) | |||
Quercetin glycosides (Quercetin-3-galactoside, Quercetin-3-glucoside, Quercetin-3-rutinoside) | |||
Anthocyanins | [89,123,140,146,155,180,183,186,188,189,190,191,192,193,194] | ||
Cyanidin glycosides (Cyanidin-3-galactoside, Cyanidin-3-glucoside, Cyanidin-3-arabinoside) | |||
Delphinidin glycosides (Delphinidin-3-galactoside, Delphinidin-3-arabinoside, Delphinidin-3-glucoside ) | |||
Malvidin glycosides (Malvidin-3-galactoside, Malvidin-3-arabinoside, Malvidin-3-glucoside) | |||
Petunidin glycosides (Petunidin-3-galactoside, Petunidin-3-arabinoside, Petunidin-3-acetylglucoside) | |||
Peonidin glycosides (Peonidin-3-galactoside, Peonidin-3-arabinoside) |
5.2. Antioxidant Capacity of Blueberries
6. Cranberries
6.1. BAC in Cranberries
Berry | Major Phenolic Compounds | Factors | References |
---|---|---|---|
Cranberry | Phenolic compounds | ||
Cultivar, genotype | [215,216,217] | ||
Growing season | [218] | ||
Cultivation condition (maturation) | [185,219] | ||
Processing (juicing) | [220,221] | ||
Storage (time) | [216,222] | ||
Flavonols | [123,125,223] | ||
Kaempferol glycosides (Kaempferol-3-glucoside) | |||
Quercetin glycosides (Quercetin-3-galactoside, Quercetin-3-arabinoside, Quercetin-3-rhamnoside) | |||
Anthocyanins | [123,224,225] | ||
Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-galactoside, Cyanidin-3-arabinoside) | |||
Peonidin glycosides (Peonidin-3-glucoside, Peonidin-3-galactoside, Peonidin-3-arabinoside) | |||
Pelargonidin glycosides (Pelargonidin-3-galactoside, Pelargonidin-3-arabinoside) | |||
Malvidin glycosides (Malvidin-3-galactoside, Malvidin-3-arabinoside) | |||
Delphinidin glycosides (Delphinidin-3-arabinoside) | |||
Petunidin glycosides (Petunidin-3-galactoside) | |||
Phenolic acids | [221] | ||
p-coumaric acid |
6.2. Antioxidant Capacity of Cranberries
7. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
- Halvorsen, B.L.; Holte, K.; Myhrstad, M.C.; Barikmo, I.; Hvattum, E.; Remberg, S.F.; Wold, A.B.; Haffner, K.; Baugerød, H.; Andersen, L.F.; et al. A systematic screening of total antioxidants in dietary plants. J. Nutr. 2002, 132, 461–471. [Google Scholar] [PubMed]
- De Souza, V.R.; Pereira, P.A.; da Silva, T.L.; de Oliveira Lima, L.C.; Pio, R.; Queiroz, F. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chem. 2014, 156, 362–368. [Google Scholar] [CrossRef] [PubMed]
- Slatnar, A.; Jakopic, J.; Stampar, F.; Veberic, R.; Jamnik, P. The effect of bioactive compounds on in vitro and in vivo antioxidant activity of different berry juices. PLoS ONE 2012, 7, 10. [Google Scholar]
- Namiesnik, J.; Vearasilp, K.; Nemirovski, A.; Leontowicz, H.; Leontowicz, M.; Pasko, P.; Martinez-Ayala, A.L.; González-Aguilar, G.A.; Suhaj, M.; Gorinstein, S. In vitro studies on the relationship between the antioxidant activities of some berry extracts and their binding properties to serum albumin. Appl. Biochem. Biotechnol. 2014, 172, 2849–2865. [Google Scholar] [CrossRef] [PubMed]
- Yoo, Y.; Saliba, A.J.; Prenzler, P.D. Should red wine be considered a functional food? Comp. Rev. Food Sci. Food Saf. 2010, 9, 530–551. [Google Scholar] [CrossRef]
- Yoo, Y.J.; Prenzler, P.D.; Saliba, A.J.; Ryan, D. Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects. J. Food Sci. 2011, 76, 1355–1364. [Google Scholar] [CrossRef] [PubMed]
- Yoo, Y.J.; Saliba, A.J.; MacDonald, J.B.; Prenzler, P.D.; Ryan, D. A Cross-cultural Study of Wine Consumers with Respect to Health Benefits of Wine. Food Qual. Pref. 2013, 28, 531–538. [Google Scholar] [CrossRef]
- Anastasiadi, M.; Pratsinis, H.; Kletsas, D.; Skaltsounis, A.-L.; Haroutounian, S.A. Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts. Food Res. Int. 2010, 43, 805–813. [Google Scholar] [CrossRef]
- Toaldo, I.M.; Cruz, F.A.; de Lima Alves, T.; de Gois, J.S.; Borges, D.L.G.; Cunha, H.P.; da Silva, E.L.; Bordignon-Luiz, M.T. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. Food Chem. 2015, 173, 527–535. [Google Scholar] [CrossRef] [PubMed]
- Lätti, A.K.; Riihinen, K.R.; Jaakola, L. Phenolic compounds in berries and flowers of a natural hybrid between bilberry and lingonberry (Vaccinium × intermedium Ruthe). Phytochemistry 2011, 72, 810–815. [Google Scholar] [CrossRef] [PubMed]
- Garzón, G.A.; Narváez, C.E.; Riedl, K.M.; Schwartz, S.J. Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chem. 2010, 122, 980–986. [Google Scholar] [CrossRef]
- Duymuş, H.G.; Göger, F.; Başer, K.H.C. In vitro antioxidant properties and anthocyanin compositions of elderberry extracts. Food Chem. 2014, 155, 112–119. [Google Scholar] [CrossRef] [PubMed]
- Casati, C.B.; Baeza, R.; Sanchez, V.; Catalano, A.; López, P.; Zamora, M.C. Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices. J. Berry Res. 2015, 5, 29–39. [Google Scholar]
- Chiang, C.-J.; Kadouh, H.; Zhou, K. Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion. LWT Food Sci. TechNOL. 2013, 51, 417–422. [Google Scholar] [CrossRef]
- Rop, O.; Mlcek, J.; Jurikova, T.; Valsikova, M. Bioactive content and antioxidant capacity of Cape gooseberry fruit. Cent. Eur. J. Biol. 2012, 7, 672–679. [Google Scholar] [CrossRef]
- Aladedunye, F.; Przybylski, R.; Niehaus, K.; Bednarz, H.; Matthäus, B. Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. LWT Food Sci. Technol. 2014, 59, 308–319. [Google Scholar] [CrossRef]
- Heinonen, I.M.; Lehtonen, P.J.; Hopia, A.I. Antioxidant Activity of Berry and Fruit Wines and Liquors. J. Agric. Food Chem. 1998, 46, 25–31. [Google Scholar]
- Kähkönen, M.; Kylli, P.; Ollilainen, V.; Salminen, J.P.; Heinonen, M. Antioxidant activity of isolated ellagitannins from red raspberries and cloudberries. J. Agric. Food Chem. 2012, 60, 1167–1174. [Google Scholar] [CrossRef] [PubMed]
- Ogawa, K.; Sakakibara, H.; Iwata, R.; Ishii, T.; Sato, T.; Goda, T.; Shimoi, K.; Kumazawa, S. Anthocyanin Composition and Antioxidant Activity of the Crowberry (Empetrum nigrum) and Other Berries. J. Agric. Food Chem. 2008, 56, 4457–4462. [Google Scholar] [CrossRef] [PubMed]
- Wang, S.Y.; Feng, R.; Bowman, L.; Penhallegon, R.; Ding, M.; Lu, Y. Antioxidant Activity in Lingonberries (Vaccinium vitis-idaea L.) and Its Inhibitory Effect on Activator Protein-1, Nuclear Factor-κB, and Mitogen-Activated Protein Kinases Activation. J. Agric. Food Chem. 2005, 53, 3156–3166. [Google Scholar] [CrossRef] [PubMed]
- Asami, D.K.; Hong, Y.J.; Barrett, D.M.; Mitchell, A.E. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J. Agric. Food Chem. 2003, 51, 1237–1241. [Google Scholar] [CrossRef] [PubMed]
- Jurikova, T.; Sochor, J.; Mlcek, J.; Balla, S.; Ercisli, S.; Durisova, L.; Kynicky, J. Polyphenolic Compounds and Antioxidant Activity in Berries of Four Russian Cultivars of Lonicera. kamtschatica (Sevast.) Pojark. Erwerbs Obstbau 2014, 56, 117–122. [Google Scholar] [CrossRef]
- Rop, O.; Řezníček, V.; Mlček, J.; Juríková, T.; Sochor, J.; Kizek, R.; Humpolíček, P.; Balík, J. Nutritional values of new Czech cultivars of Saskatoon berries (Amelanchier alnifolia Nutt.). Hort. Sci. 2012, 39, 123–128. [Google Scholar]
- Hukkanen, A.T.; Pölönen, S.S.; Kärenlampi, S.O.; Kokko, H.I. Antioxidant capacity and phenolic content of sweet rowanberries. J. Agric. Food Chem. 2006, 54, 112–119. [Google Scholar] [CrossRef] [PubMed]
- Fredes, C.; Robert, P. The powerful colour of the maqui (Aristotelia chilensis [Mol.] Stuntz) fruit. J. Berry Res. 2014, 4, 175–182. [Google Scholar]
- Rop, O.; Ercişli, S.; Mlcek, J.; Jurikova, T.; Hoza, I. Antioxidant and radical scavenging activities in fruits of 6 sea buckthorn (Hippophae rhamnoides L.) cultivars. Turk. J. Agric. For. 2014, 38, 224–232. [Google Scholar] [CrossRef]
- Basu, S.K.; Thomas, J.; Acharya, S.N. Prospects for growth in global nutraceutical and functional food markets a canadian perspective. Aust. J. Basic Appl. Sci. 2007, 1, 637–649. [Google Scholar]
- Lobo, V.; Patil, A.; Phatak, A.; Chandra, N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacol. Rev. 2010, 4, 118–126. [Google Scholar] [CrossRef] [PubMed]
- Limberaki, E.; Eleftheriou, P.; Vagdatli, E.; Kostoglou, V.; Petrou, C. Serum antioxidant status among young, middle-aged and elderly people before and after antioxidant rich diet. Hippokratia 2012, 16, 118–123. [Google Scholar] [PubMed]
- Halliwell, B.; Rafter, J.; Jenner, A. Health promotion by flavonoids, tocopherols, tocotrienols, and other phenols: Direct or indirect effects? Antioxidant or not? Am. J. Clin. Nutr. 2005, 81, 268–276. [Google Scholar]
- Patras, A.; Brunton, N.P.; O'Donnell, C.; Tiwari, B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci. Technol. 2010, 21, 3–11. [Google Scholar] [CrossRef]
- Verotta, L.; Macchi, M.P.; Venkatasubramanian, P. Connecting Indian Wisdom and Western Science: Plant Usage for Nutrition and Health; CRC Press: Boca Raton, FL, USA, 2015; pp. 264–266. [Google Scholar]
- Kowalenko, C.G. Accumulation and distribution of micronutrients in Willamette red raspberry plants. Can. J. Plant. Sci. 2005, 85, 179–191. [Google Scholar] [CrossRef]
- Nile, S.H.; Park, S.W. Edible berries: Bioactive components and their effect on human health. Nutrition 2014, 30, 134–144. [Google Scholar] [CrossRef] [PubMed]
- Koyuncu, M.A.; Dilmacunal, T. Determination of Vitamin C and Organic Acid Changes in Strawberry by HPLC during Cold Storage. Not. Bot. Horti Agrobot. Cluj 2010, 38, 95–98. [Google Scholar]
- Proteggente, A.R.; Pannala, A.S.; Paganga, G.; van Buren, L.; Wagner, E.; Wiseman, S.; van de Put, F.; Dacombe, C.; Rice-Evans, C.A. The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition. Free Radic. Res. 2002, 36, 217–233. [Google Scholar] [CrossRef] [PubMed]
- Kalt, W.; Forney, C.F.; Martin, A.; Prior, R.L. Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits. J. Agric. Food Chem. 1999, 47, 4638–4644. [Google Scholar] [CrossRef] [PubMed]
- Atala, E.; Vásquez, L.; Speisky, H.; Lissi, E.; López-Alarcón, C. Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology. Food Chem. 2009, 113, 331–335. [Google Scholar] [CrossRef]
- Battino, M.; Beekwilder, J.; Denoyes-Rothan, B.; Laimer, M.; McDougall, G.J.; Mezzetti, B. Bioactive compounds in berries relevant to human health. Nutr. Rev. 2009, 67, 145–150. [Google Scholar] [CrossRef] [PubMed]
- Giampieri, F.; Tulipani, S.; Alvarez-Suarez, J.M.; Quiles, J.L.; Mezzetti, B.; Battino, M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 2012, 28, 9–19. [Google Scholar] [CrossRef] [PubMed]
- Wang, Z.; Cang, T.; Qi, P.; Zhao, X.; Xu, H.; Wang, X.; Zhang, H.; Wang, X. Dissipation of four fungicides on greenhouse strawberries and an assessment of their risks. Food Control. 2015, 55, 215–220. [Google Scholar] [CrossRef]
- Strik, B.C. Berry crops: Worldwide area and production systems. In Berry Fruit: Value-Added Products for Health Promotion, 1st ed.; Zhao, Y., Ed.; CRC Press: Boca Raton, FL, USA, 2007; pp. 3–51. [Google Scholar]
- Odriozola-Serrano, I.; Soliva-Fortuny, R.; Gimeno-Añó, V.; Martín-Belloso, O. Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields. J. Agric. Food Chem. 2008, 56, 8387–8393. [Google Scholar] [CrossRef]
- Škrovánková, S.; Kramářová, D.; Šimánková, K.; Hoza, I. Determination of ascorbic acid by HPLC with electrochemical detection. Chem. Listy 2006, 100, 736. [Google Scholar]
- Sapei, L.; Hwa, L. Study on the Kinetics of Vitamin C Degradation in Fresh Strawberry Juices. Procedia Chem. 2014, 9, 62–68. [Google Scholar] [CrossRef]
- Franke, A.A.; Custer, L.J.; Arakaki, C.; Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. J. Food Comp. Anal. 2004, 17, 1–35. [Google Scholar] [CrossRef]
- Giampieri, F.; Forbes-Hernandez, T.Y.; Gasparrini, M.; Alvarez-Suarez, J.M.; Afrin, S.; Bompadre, S.; Quiles, J.L.; Mezzetti, B.; Battino, M. Strawberry as a health promoter: An evidence based review. Food Funct. 2015, 6, 1386–1398. [Google Scholar] [CrossRef] [PubMed]
- Kunwar, R.M.; Shrestha, K.P.; Bussmann, R.W. Traditional herbal medicine in Far-west Nepal: A pharmacological appraisal. J. Ethnobiol. Ethnomed. 2010, 6, 35–52. [Google Scholar] [CrossRef]
- Giampieri, F.; Alvarez-Suarez, J.M.; Battino, M. Strawberry and Human Health: Effects beyond Antioxidant Activity. J. Agric. Food Chem. 2014, 62, 3867–3876. [Google Scholar] [CrossRef] [PubMed]
- Ibrahim, D.S.; Abd El-Maksoud, M.A.E. Effect of strawberry (Fragaria × ananassa) leaf extract on diabetic nephropathy in rats. Int. J. Exp. Pathol. 2015, 96, 87–93. [Google Scholar] [CrossRef] [PubMed]
- Pinto Mda, S.; de Carvalho, J.E.; Lajolo, F.M.; Genovese, M.I.; Shetty, K. Evaluation of antiproliferative, anti-type 2 diabetes, and antihypertension potentials of ellagitannins from strawberries (Fragaria ananassa Duch.) using in vitro models. J. Med. Food 2010, 13, 1–9. [Google Scholar]
- Alvarez-Suarez, J.M.; Giampieri, F.; Tulipani, S.; Casoli, T.; di Stefano, G.; González-Paramás, A.M.; Santos-Buelga, C.; Busco, F.; Quiles, J.L.; Cordero, M.D.; et al. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans. J. Nutr. Biochem. 2014, 25, 289–294. [Google Scholar] [CrossRef] [PubMed]
- Ellis, C.L.; Edirisinghe, I.; Kappagoda, T.; Burton-Freeman, B. Attenuation of meal-induced inflammatory and thrombotic responses in overweight men and women after 6-week daily strawberry (Fragaria) intake. J. Atheroscler. Thromb. 2011, 18, 318–327. [Google Scholar] [CrossRef] [PubMed]
- Basu, A.; Rhone, M.; Lyons, T.J. Berries: Emerging impact on cardiovascular health. Nutr. Rev. 2010, 68, 168–177. [Google Scholar] [CrossRef] [PubMed]
- Prasath, G.S.; Subramanian, S.P. Antihyperlipidemic Effect of Fisetin, a Bioflavonoid of Strawberries, Studied in Streptozotocin-Induced Diabetic Rats. J. Biochem. Mol. Toxicol. 2014, 28, 442–449. [Google Scholar] [CrossRef] [PubMed]
- Chen, H.-S.; Bai, M.-H.; Zhang, T.; Li, G.-D.; Liu, M. Ellagic acid induces cell cycle arrest and apoptosis through TGF-β/Smad3 signaling pathway in human breast cancer MCF-7 cells. Int. J. Oncol. 2015, 46, 1730–1738. [Google Scholar] [CrossRef] [PubMed]
- Duo, J.; Ying, G.G.; Wang, G.W.; Zhang, L. Quercetin inhibits human breast cancer cell proliferation and induces apoptosis via Bcl-2 and Bax regulation. Mol. Med. Rep. 2012, 5, 1453–1456. [Google Scholar] [PubMed]
- Edderkaoui, M.; Lugea, A.; Hui, H.; Eibl, G.; Lu, Q.Y.; Moro, A.; Pandol, S.J. Ellagic acid and embelin affect key cellular components of pancreatic adenocarcinoma, cancer, and stellate cells. Nutr. Cancer 2013, 65, 1232–1244. [Google Scholar] [CrossRef] [PubMed]
- Zhang, Y.; Seeram, N.P.; Lee, R.; Feng, L.; Heber, D. Isolation and Identification of Strawberry Phenolics with Antioxidant and Human Cancer Cell Antiproliferative Properties. J. Agric. Food Chem. 2008, 56, 670–675. [Google Scholar] [CrossRef] [PubMed]
- Casto, B.C.; Knobloch, T.J.; Galioto, R.L.; Yu, Z.; Accurso, B.T.; Warner, B.M. Chemoprevention of oral cancer by lyophilized strawberries. Anticancer Res. 2013, 33, 4757–4766. [Google Scholar] [PubMed]
- Chen, T.; Yan, F.; Qian, J.; Guo, M.; Zhang, H.; Tang, X.; Chen, F.; Stoner, G.D.; Wang, X. Randomized phase II trial of lyophilized strawberries in patients with dysplastic precancerous lesions of the esophagus. Cancer Prev. Res. 2012, 5, 41–50. [Google Scholar] [CrossRef] [PubMed]
- Somasagara, R.R.; Hegde, M.; Chiruvella, K.K.; Musini, A.; Choudhary, B.; Raghavan, S.C. Extracts of Strawberry Fruits Induce Intrinsic Pathway of Apoptosis in Breast Cancer Cells and Inhibits Tumor Progression in Mice. PLoS ONE 2012, 7, 10. [Google Scholar] [CrossRef] [PubMed]
- Giampieri, F.; Alvarez-Suarez, J.M.; Mazzoni, L.; Forbes-Hernandez, T.Y.; Gasparrini, M.; Gonzàlez-Paramàs, A.M.; Santos-Buelga, C.; Quiles, J.L.; Bompadre, S.; Mezzettia, B.; et al. An anthocyanin-rich strawberry extract protects against oxidative stress damage and improves mitochondrial functionality in human dermal fibroblasts exposed to an oxidizing agent. Food Funct. 2014, 5, 1939–1948. [Google Scholar] [CrossRef] [PubMed]
- Giampieri, F.; Alvarez-Suarez, J.M.; Mazzoni, L.; Forbes-Hernandez, T.Y.; Gasparrini, M.; Gonzàlez-Paramàs, A.M.; Santos-Buelga, C.; Quiles, J.L.; Bompadre, S.; Mezzettia, B.; et al. Polyphenol-Rich Strawberry Extract Protects Human Dermal Fibroblasts against Hydrogen Peroxide Oxidative Damage and Improves Mitochondrial Functionality. Molecules 2014, 19, 7798–7816. [Google Scholar] [CrossRef] [PubMed]
- Kim, Y.-J.; Shin, Y. Antioxidant profile, antioxidant activity, and physicochemical characteristics of strawberries from different cultivars and harvest locations. J. Korean Soc. Appl. Biol. Chem. 2015, 58, 587–595. [Google Scholar] [CrossRef]
- Gündüz, K.; Ozdemir, E. The effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberry. Food Chem. 2014, 155, 298–303. [Google Scholar] [CrossRef] [PubMed]
- Mandave, P.C.; Pawar, P.K.; Ranjekar, P.K.; Mantri, N.; Kuvalekar, A.A. Comprehensive evaluation of in vitro antioxidant activity, total phenols and chemical profiles of two commercially important strawberry varieties. Sci. Hortic. 2014, 172, 124–134. [Google Scholar] [CrossRef]
- Fredericks, C.H.; Fanning, K.J.; Gidley, M.J.; Netzel, G.; Zabaras, D.; Herrington, M.; Netzel, M. High-anthocyanin strawberries through cultivar selection. J. Sci. Food Agric. 2013, 93, 846–852. [Google Scholar] [CrossRef] [PubMed]
- Jin, P.; Wang, S.Y.; Wang, C.Y.; Zheng, Y. Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries. Food Chem. 2011, 124, 262–270. [Google Scholar] [CrossRef]
- Ferreyra, R.M.; Viña, S.Z.; Mugridge, A.; Chaves, A.R. Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva. Sci. Hortic. 2007, 112, 27–32. [Google Scholar] [CrossRef]
- Tulipani, S.; Mezzetti, B.; Capocasa, F.; Bompadre, S.; Beekwilder, J.; de Vos, C.; Capanoglu, E.; Bovy, A.; Battino, M. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J. Agric. Food Chem. 2008, 56, 696–704. [Google Scholar] [CrossRef] [PubMed]
- Wang, S.Y.; Millner, P. Effect of Different Cultural Systems on Antioxidant Capacity, Phenolic Content, and Fruit Quality of Strawberries (Fragaria × aranassa Duch.). J. Agric. Food Chem. 2009, 57, 9651–9657. [Google Scholar] [CrossRef] [PubMed]
- Tulipani, S.; Marzban, G.; Herndl, A.; Laimer, M.; Mezzetti, B.; Battino, M. Influence of environmental and genetic factors on health-related compounds in strawberry. Food Chem. 2011, 124, 906–913. [Google Scholar] [CrossRef]
- Reganold, J.P.; Andrews, P.K.; Reeve, J.R.; Carpenter-Boggs, L.; Schadt, C.W. Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems. PLoS ONE 2010, 5, 1–14. [Google Scholar] [CrossRef]
- Crecente-Campo, J.; Nunes-Damaceno, M.; Romero-Rodríguez, M.A.; Vázquez-Odériz, M.L. Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria × ananassa Duch, cv Selva). J. Food Comp. Anal. 2012, 28, 23–30. [Google Scholar] [CrossRef]
- Fernandes, V.C.; Domingues, V.F.; de Freitas, V.; Delerue-Matos, C.; Mateus, N. Strawberries from integrated pest management and organic farming: Phenolic composition and antioxidant properties. Food Chem. 2012, 134, 1926–1931. [Google Scholar] [CrossRef] [PubMed]
- Xu, F.; Shi, L.; Chen, W.; Cao, S.; Su, X.; Yang, Z. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit. Sci. Hortic. 2014, 175, 181–186. [Google Scholar] [CrossRef]
- Fan, L.; Dubé, C.; Fang, C.; Roussel, D.; Charles, M.T.; Desjardins, Y.; Khanizadeh, S. Effect of production systems on phenolic composition and oxygen radical absorbance capacity of “Orléans” strawberry. LWT Food Sci. Technol. 2012, 45, 241–245. [Google Scholar] [CrossRef]
- Fan, L.; Yu, C.; Fang, C.; Zhang, M.; Ranieri, M.; Dubé, C. The effect of three production systems on the postharvest quality and phytochemical composition of “Orléans” strawberry. Can. J. Plant. Sci. 2011, 91, 403–409. [Google Scholar] [CrossRef]
- Levaj, B.; Bursać Kovačević, D.; Bituh, M.; Dragović-Uzelac, V. Influence of Jam Processing Upon the Contents of Phenolics and Antioxidant Capacity in Strawberry fruit (Fragaria ananassa × Duch.). Croatian J. Food Technol. Biotechnol. Nutr. 2012, 7, 18–22. [Google Scholar]
- Oszmiański, J.; Wojdyło, A. Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. Eur. Food Res. Technol. 2009, 228, 623–631. [Google Scholar] [CrossRef]
- Hartmann, A.; Patz, C.D.; Andlauer, W.; Dietrich, H.; Ludwig, M. Influence of processing on quality parameters of strawberries. J. Agric. Food Chem. 2008, 56, 9484–9489. [Google Scholar] [CrossRef] [PubMed]
- Howard, L.R.; Brownmiller, C.; Prior, R.L. Improved color and anthocyanin retention in strawberry puree by oxygen exclusion. J. Berry Res. 2014, 4, 107–116. [Google Scholar]
- Seeram, N.P.; Lee, R.; Scheuller, H.S.; Heber, D. Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy. Food Chem. 2006, 97, 1–11. [Google Scholar] [CrossRef]
- Aaby, K.; Ekeberg, D.; Skrede, G. Characterization of phenolic compounds in strawberry (Fragaria × ananassa) fruits by different HPLC detectors and contribution of individual compounds to total antioxidant capacity. J. Agric. Food Chem. 2007, 55, 4395–4406. [Google Scholar] [CrossRef] [PubMed]
- Cerezo, A.B.; Cuevas, E.; Winterhalter, P.; Garcia-Parrilla, M.C.; Troncoso, A.M. Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry. Food Chem. 2010, 123, 574–582. [Google Scholar] [CrossRef]
- Da Silva, F.L.; Escribano-Bailón, M.T.; Pérez Alonso, J.J.; Rivas-Gonzalo, J.C.; Santos-Buelga, C. Anthocyanin pigments in strawberry. LWT Food Sci. Technol. 2007, 40, 374–382. [Google Scholar] [CrossRef]
- Canuto, G.A.; Oliveira, D.R.; da Conceição, L.S.; Farah, J.P.; Tavares, M.F. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chem. 2016, 192, 566–574. [Google Scholar] [CrossRef] [PubMed]
- Van De Velde, F.; Tarola, A.M.; Güemes, D.; Pirovani, M.E. Bioactive Compounds and Antioxidant Capacity of Camarosa and Selva Strawberries (Fragaria × ananassa Duch.). Foods 2013, 2, 120–131. [Google Scholar] [CrossRef]
- Stewart, D.; McDougall, G.J.; Sungurtas, J.; Verrall, S.; Graham, J.; Martinussen, I. Metabolomic approach to identifying bioactive compounds in berries: Advances toward fruit nutritional enhancement. Mol. Nutr. Food Res. 2007, 51, 645–651. [Google Scholar] [CrossRef] [PubMed]
- Fredes, C.; Montenegro, G.; Zoffoli, J.P.; Santander, F.; Robert, P. Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile. Cienc. Inv. Agr. 2014, 41, 49–60. [Google Scholar] [CrossRef]
- Oliveira, A.; Gomes, M.H.; Alexandre, E.M.; Poças, F.; Almeida, D.P.; Pintado, M. Phytochemicals preservation in strawberry as affected by pH modulation. Food Chem. 2015, 170, 74–83. [Google Scholar] [CrossRef] [PubMed]
- Tulipani, S.; Alvarez-Suarez, J.M.; Busco, F.; Bompadre, S.; Quiles, J.L.; Mezzetti, B.; Battino, M. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans. Food Chem. 2011, 128, 180–186. [Google Scholar] [CrossRef] [PubMed]
- Banaszewski, K.; Park, E.; Edirisinghe, I.; Cappozzo, J.C.; Burton-Freeman, B.M. A pilot study to investigate bioavailability of strawberry anthocyanins and characterize postprandial plasma polyphenols absorption patterns by Q-TOF LC/MS in humans. J. Berry Res. 2013, 3, 113–126. [Google Scholar]
- Fu, Y.; Zhou, X.; Chen, S.; Sun, Y.; Shen, Z.; Ye, X. Chemical composition and antioxidant activity of Chinese wild raspberry (Rubus hirsutus Thunb.). LWT Food Sci. Technol. 2015, 60, 1262–1268. [Google Scholar] [CrossRef]
- Benvenuti, S.; Pellati, F.; Melegari, M.; Bertelli, D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 2004, 69, 164–169. [Google Scholar] [CrossRef]
- Rotundo, A.; Bounous, G.; Benvenuti, S.; Vampa, G.; Melegari, M.; Soragni, F. Quality and yield of Ribes and Rubus cultivars grown in Southern Italy hilly locations. Phytother. Res. 1998, 12, 135–137. [Google Scholar] [CrossRef]
- Romero Rodriguez, M.A.; Vazquez Oderiz, M.L.; Lopez Hernandez, J.; Simal Lozano, J.S. Determination of vitamin C and organic acids in various fruits by HPLC. J. Chromatogr. Sci. 1992, 30, 433–437. [Google Scholar] [CrossRef] [PubMed]
- De Ancos, B.; Gonzáles, E.M.; Cano, M.P. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. J. Agric. Food Chem. 2000, 48, 4565–4570. [Google Scholar] [CrossRef] [PubMed]
- Zhang, Y.; Zhang, Z.; Yang, Y.; Zu, X.; Guan, D.I.; Guan, Y. Diuretic Activity of Rubus idaeus L (Rosaceae) in Rats. Trop. J. Pharm. Res. 2011, 10, 243–248. [Google Scholar] [CrossRef]
- Cheplick, S.; Kwon, Y.; Bhowmik, P.; Shetty, K. Clonal variation in raspberry fruit phenolics and relevance for diabetes and hypertension management. J. Food Biochem. 2007, 31, 656–679. [Google Scholar] [CrossRef]
- McDougall, G.J.; Ross, H.A.; Ikeji, M.; Stewart, D. Berry Extracts Exert Different Antiproliferative Effects against Cervical and Colon Cancer Cells Grown in Vitro. J. Agric. Food Chem. 2008, 56, 3016–3023. [Google Scholar] [CrossRef] [PubMed]
- Cerda, B.; Tomas-Barberan, F.A.; Espin, J.C. Metabolism of antioxidant and chemopreventive ellagitannins from strawberries, raspberries, walnuts, and oak-aged wine in humans: Identification of biomarkers and individual variability. J. Agric. Food Chem. 2005, 53, 227–235. [Google Scholar] [CrossRef] [PubMed]
- Seeram, N.P.; Adams, L.S.; Zhang, Y.; Lee, R.; Sand, D.; Scheuller, H.S.; Heber, D. Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells in Vitro. J. Agric. Food Chem. 2006, 54, 9329–9339. [Google Scholar] [CrossRef] [PubMed]
- Wedge, D.E.; Meepagala, K.M.; Magee, J.B.; Hope Smith, S.; Huang, G.; Larcom, L.L. Anticarcinogenic Activity of Strawberry, Blueberry, and Raspberry Extracts to Breast and Cervical Cancer Cells. J. Med. Food 2001, 4, 49–51. [Google Scholar] [CrossRef]
- Bowen-Forbes, C.S.; Zhang, Y.; Nair, M.G. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. J. Food Comp. Anal. 2010, 23, 554–560. [Google Scholar] [CrossRef]
- Ross, H.A.; McDougall, G.J.; Stewart, D. Antiproliferative activity is predominantly associated with ellagitannins in raspberry extracts. Phytochemistry 2007, 68, 218–228. [Google Scholar] [CrossRef] [PubMed]
- Haffner, K.; Rosenfeld, H.J.; Skrede, G.; Wang, L. Quality of red raspberry Rubus idaeus L. cultivars after storage in controlled and normal atmospheres. Postharvest Biol. Technol. 2002, 24, 279–289. [Google Scholar] [CrossRef]
- Dragišić Maksimović, J.J.; Milivojević, J.M.; Poledica, M.M.; Nikolić, M.D.; Maksimović, V.M. Profiling antioxidant activity of two primocane fruiting red raspberry cultivars (Autumn bliss and Polka). J. Food Comp. Anal. 2013, 31, 173–179. [Google Scholar] [CrossRef]
- Gülçin, İ.; Topal, F.; Çakmakçı, R.; Bilsel, M.; Gören, A.C.; Erdogan, U. Pomological Features, Nutritional Quality, Polyphenol Content Analysis, and Antioxidant Properties of Domesticated and 3 Wild Ecotype Forms of Raspberries (Rubus idaeus L.). J. Food Sci. 2011, 76, 585–593. [Google Scholar]
- Bobinaitė, R.; Viškelis, P.; Rimantas Venskutonis, P. Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars. Food Chem. 2012, 132, 1495–1501. [Google Scholar] [CrossRef]
- Chen, L.; Xin, X.; Zhang, H.; Yuan, Q. Phytochemical properties and antioxidant capacities of commercial raspberry varieties. J. Funct. Foods 2013, 5, 508–515. [Google Scholar] [CrossRef]
- Maatta-Riihinen, K.R.; Kamal-Eldin, A.; Torronen, A.R. Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae). J. Agric. Food Chem. 2004, 52, 6178–6187. [Google Scholar] [CrossRef] [PubMed]
- Çekiç, C.; Özgen, M. Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.). J. Food Comp. Anal. 2010, 23, 540–544. [Google Scholar] [CrossRef]
- Mazur, S.P.; Nes, A.; Wold, A.-B.; Remberg, S.F.; Aaby, K. Quality and chemical composition of ten red raspberry (Rubus idaeus L.) genotypes during three harvest seasons. Food Chem. 2014, 160, 233–240. [Google Scholar] [CrossRef] [PubMed]
- Anttonen, M.J.; Karjalainen, R.O. Environmental and genetic variation of phenolic compounds in red raspberry. J. Food Comp. Anal. 2005, 18, 759–769. [Google Scholar] [CrossRef]
- Jin, P.; Wang, S.Y.; Gao, H.; Chen, H.; Zheng, Y.; Wang, C.Y. Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries. Food Chem. 2012, 132, 399–405. [Google Scholar] [CrossRef]
- Wang, S.Y.; Chen, C.-T.; Wang, C.Y. The influence of light and maturity on fruit quality and flavonoid content of red raspberries. Food Chem. 2009, 112, 676–684. [Google Scholar] [CrossRef]
- Hassani, S.; Shariatpanahi, M.; Tavakoli, F.; Nili-Ahmadabadi, A.; Abdollahi, M. The changes of bioactive ingredients and antioxidant properties in various berries during jam processing. Int. J. Biosci. 2015, 6, 172–179. [Google Scholar]
- Giovanelli, G.; Limbo, S.; Buratti, S. Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage. Postharvest Biol. Technol. 2014, 98, 72–81. [Google Scholar] [CrossRef]
- Ali, L.; Svensson, B.; Alsanius, B.W.; Olsson, M.E. Late season harvest and storage of Rubus berries-Major antioxidant and sugar levels. Sci. Hortic. 2011, 129, 376–381. [Google Scholar] [CrossRef]
- Pavlovic, A.V.; Dabic, D.C.; Momirovic, N.M.; Dojcinovic, B.P.; Milojkovic-Opsenica, D.M.; Tesic, Z.L. Chemical composition of two different extracts of berries harvested in Serbia. J. Agric. Food Chem. 2013, 61, 4188–4194. [Google Scholar] [CrossRef] [PubMed]
- Borges, G.; Degeneve, A.; Mullen, W.; Crozier, A. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. J. Agric. Food Chem. 2010, 58, 3901–3909. [Google Scholar] [CrossRef]
- Bradish, C.M.; Perkins-Veazie, P.; Fernandez, G.E.; Xie, G.; Jia, W. Comparison of Flavonoid Composition of Red Raspberries (Rubus idaeus L.) Grown in the Southern United States. J. Agric. Food Chem. 2012, 60, 5779–5786. [Google Scholar] [CrossRef] [PubMed]
- Zoriţa, D.; Florica, R.; Rugină, D.; Lucian, C.; Socaciu, C. HPLC/PDA–ESI/MS Identification of Phenolic Acids, Flavonol Glycosides and Antioxidant Potential in Blueberry, Blackberry, Raspberries and Cranberries. J. Food Nutr. Res. 2014, 2, 781–785. [Google Scholar]
- Dobson, P.; Graham, J.; Stewart, D.; Brennan, R.; Hackett, C.A.; McDougall, G.J. Over-seasons Analysis of Quantitative Trait Loci Affecting Phenolic Content and Antioxidant Capacity in Raspberry. J. Agric. Food Chem. 2012, 60, 5360–5366. [Google Scholar] [CrossRef] [PubMed]
- Hatfield, G. Encyclopedia of Folk Medicine: Old World and New World Traditions, 1st ed.; ABC-CLIO: Santa Barbara, CA, USA, 2004; p. 392. [Google Scholar]
- Tavares, L.; Figueira, I.; McDougall, G.J.; Vieira, H.L.; Stewart, D.; Alves, P.M.; Santos, C.N. Neuroprotective effects of digested polyphenols from wild blackberry species. Eur. J. Nutr. 2013, 52, 225–236. [Google Scholar] [CrossRef] [PubMed]
- Feresin, R.G.; Zhang, J.; Elam, M.; Hooshmand, S.; Kim, J.; Arjmandi, B.J. Effects of blackberry and blueberry polyphenol extracts on NO, TNF-α, and COX-2 production in LPS-stimulated RAW264.7 macrophages. Faseb J. 2012, 26, 823.20. [Google Scholar]
- Marquina, M.A.; Corao, G.M.; Araujo, L.; Buitrago, D.; Sosa, M. Hyaluronidase inhibitory activity from the polyphenols in the fruit of blackberry (Rubus fruticosus B.). Fitoterapia 2002, 73, 727–729. [Google Scholar] [CrossRef]
- Dai, J.; Patel, J.D.; Mumper, R.J. Characterization of blackberry extract and its antiproliferative and anti-inflammatory properties. J. Med. Food 2007, 10, 258–265. [Google Scholar] [CrossRef] [PubMed]
- Hager, T.J.; Howard, L.R.; Prior, R.L. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 2008, 56, 689–695. [Google Scholar] [CrossRef] [PubMed]
- Shipp, J.; Abdel-Aal, E.-S.M. Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients. Open Food Sci. J. 2010, 4, 7–22. [Google Scholar] [CrossRef]
- Jiao, H.; Wang, S.Y. Correlation of antioxidant capacities to oxygen radical scavenging enzyme activities in blackberry. J. Agric. Food Chem. 2000, 48, 5672–5676. [Google Scholar] [CrossRef] [PubMed]
- Acosta, O.; Vaillant, F.; Pérez, A.M.; Dornier, M. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice. Sep. Purif. Technol. 2014, 125, 120–125. [Google Scholar] [CrossRef]
- Soto, M.; Acosta, O.; Vaillant, F.; Pérez, A. Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits. J. Food Process. Eng. 2015. [Google Scholar] [CrossRef]
- Siriwoharn, T.; Wrolstad, R.E.; Finn, C.E.; Pereira, C.B. Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties. J. Agric. Food Chem. 2004, 52, 8021–8030. [Google Scholar] [CrossRef] [PubMed]
- Kevers, C.; Pincemail, J.; Defraigne, J.O.; Dommes, J. Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time. J. Berry Res. 2014, 4, 97–105. [Google Scholar]
- Wu, R.; Frei, B.; Kennedy, J.A.; Zhao, Y. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of “Marion” and “Evergreen” blackberries. LWT Food Sci. Technol. 2010, 43, 1253–1264. [Google Scholar] [CrossRef]
- Koca, I.; Karadeniz, B. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Sci. Hortic. 2009, 121, 447–450. [Google Scholar] [CrossRef]
- Denardin, C.C.; Hirsch, G.E.; da Rocha, R.F.; Vizzotto, M.; Henriques, A.T.; Moreira, J.C.F.; Guma, F.T.C.R.; Emanuelli, T. Antioxidant capacity and bioactive compounds of four Brazilian native fruits. J. Food Drug Anal. 2015. [Google Scholar] [CrossRef]
- Hager, T.J.; Howard, L.R.; Prior, R.L. Processing and storage effects on the ellagitannin composition of processed blackberry products. J. Agric. Food Chem. 2010, 58, 11749–11754. [Google Scholar] [CrossRef] [PubMed]
- Gancel, A.L.; Feneuil, A.; Acosta, O.; Pérez, A.M.; Vaillant, F. Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Res. Int. 2011, 44, 2243–2251. [Google Scholar] [CrossRef]
- Wang, W.D.; Xu, S.Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 2007, 82, 271–275. [Google Scholar] [CrossRef]
- Kolniak-Ostek, J.; Kucharska, A.Z.; Sokół-Łętowska, A.; Fecka, I. Characterization of phenolic compounds of thorny and thornless blackberries. J. Agric. Food Chem. 2015, 63, 3012–3021. [Google Scholar] [CrossRef] [PubMed]
- Cho, M.J.; Howard, L.R.; Prior, R.L.; Clark, J.R. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry, and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry. J. Sci. Food Agric. 2004, 84, 1771–1782. [Google Scholar] [CrossRef]
- Mertz, C.; Cheynier, V.; Gunata, Z.; Brat, P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. J. Agric. Food Chem. 2007, 55, 8616–8624. [Google Scholar] [CrossRef] [PubMed]
- Acosta-Montoya, Ó.; Vaillant, F.; Cozzano, S.; Mertz, C.; Pérez, A.M.; Castro, M.V. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chem. 2010, 119, 1497–1501. [Google Scholar]
- Brownmiller, C.R.; Howard, L.R.; Prior, R.L. Processing and storage effects on procyanidin composition and concentration of processed blueberry products. J. Agric. Food Chem. 2009, 57, 1896–1902. [Google Scholar] [CrossRef] [PubMed]
- Jiao, Z.; Liu, J.; Wang, S. Antioxidant Activities of Blackberry Pigment Extract. Food Technol. Biotechnol. 2005, 43, 97–102. [Google Scholar]
- Johnson, M.H.; de Mejia, E.G. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois. J. Food Sci. 2012, 77, 141–148. [Google Scholar] [CrossRef] [PubMed]
- Penney, B.G.; McRae, K.B.; Bishop, G.A. Second-crop N fertilization improves lowbush blueberry (Vaccinium angustifolium Ait.) production. Can. J. Plant Sci. 2003, 83, 149–155. [Google Scholar] [CrossRef]
- Harb, J.; Khraiwesh, B.; Streif, J.; Reski, R.; Frank, W. Characterization of blueberry monodehydroascorbate reductase gene and changes in levels of ascorbic acid and the antioxidative capacity of water soluble antioxidants upon storage of fruits under various conditions. Sci. Hortic. 2010, 125, 390–395. [Google Scholar] [CrossRef]
- Sinelli, N.; Spinardi, A.; di Egidio, V.; Mignani, I.; Casiraghi, E. Evaluation of quality and nutraceutical content of blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy. Postharvest Biol. Technol. 2008, 50, 31–36. [Google Scholar] [CrossRef]
- Paes, J.; Dotta, R.; Barbero, G.F.; Martínez, J. Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids. J. Supercrit. Fluids 2014, 95, 8–16. [Google Scholar] [CrossRef]
- Gündüz, K.; Serçe, S.; Hancock, J.F. Variation among highbush and rabbiteye cultivars of blueberry for fruit quality and phytochemical characteristics. J. Food Compos. Anal. 2015, 38, 69–79. [Google Scholar] [CrossRef]
- Golding, J.B.; Bladesa, B.L.; Satyana, S.; Jessupa, A.J.; Spohra, L.J.; Harrisa, A.M.; Banosc, C.; Davies, J.B. Low dose gamma irradiation does not affect the quality, proximate or nutritional profile of ‘Brigitta’ blueberry and ‘Maravilla’ raspberry fruit. Postharvest Biol. Technol. 2014, 96, 49–52. [Google Scholar] [CrossRef]
- Barba, F.J.; Jäger, H.; Meneses, N.; Esteve, M.J.; Frígola, A.; Knorr, D. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innov. Food Sci. Emerg. Technol. 2012, 14, 18–24. [Google Scholar] [CrossRef]
- Calò, R.; Marabini, L. Protective effect of Vaccinium myrtillus extract against UVA- and UVB-induced damage in a human keratinocyte cell line (HaCaT cells). J. Photochem. Photobiol. B Biol. 2014, 132, 27–35. [Google Scholar] [CrossRef] [PubMed]
- Shen, C.-L.; von Bergen, V.; Chyu, M.-C.; Jenkins, M.R.; Mo, H.; Chen, C.-H.; Kwun, I.-S. Fruits and dietary phytochemicals in bone protection. Nutr. Res. 2012, 32, 897–910. [Google Scholar] [CrossRef] [PubMed]
- Al-Awwadi, N.A.; Araiz, C.; Bornet, A.; Delbosc, S.; Cristol, J.P.; Linck, N.; Azay, J.; Teissedre, P.-L.; Cros, G. Extracts enriched in different polyphenolic families normalize increased cardiac NADPH oxidase expression while having differential effects on insulin resistance, hypertension, and cardiac hypertrophy in highfructose-fed rats. J. Agric. Food Chem. 2005, 53, 151–157. [Google Scholar] [CrossRef] [PubMed]
- Martineau, L.C.; Couture, A.; Spoor, D.; Benhaddou-Andaloussi, A.; Harris, C.; Meddah, B.; Leduca, C.; Burtc, A.; Vuonga, T.; Le, P.M.; et al. Anti-diabetic properties of the Canadian lowbush blueberry Vaccinium angustifolium Aiton. Phytomedicine. 2006, 13, 612–623. [Google Scholar] [CrossRef] [PubMed]
- Stull, A.J.; Cash, K.C.; Johnson, W.D.; Champagne, C.M.; Cefalu, W.T. Bioactives in blueberries improve insulin sensitivity in obese, insulin-resistant men and women. J. Nutr. 2010, 140, 1764–1768. [Google Scholar] [CrossRef] [PubMed]
- Basu, A.; Du, M.; Leyva, M.J.; Sanchez, K.; Betts, N.M.; Wu, M.; Aston, C.E.; Lyons, T.J. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J. Nutr. 2010, 140, 1582–1587. [Google Scholar] [CrossRef] [PubMed]
- Prior, R.L.; Wu, X.; Gu, L.; Hager, T.; Hager, A.; Wilkes, S.; Howard, L. Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet. Mol. Nutr. Food Res. 2009, 53, 1406–1418. [Google Scholar] [CrossRef] [PubMed]
- Wu, X.; Kang, J.; Xie, C.; Burris, R.; Ferguson, M.E.; Badger, T.M.; Nagarajan, S. Dietary blueberries attenuate atherosclerosis in apolipoprotein E-deficient mice by upregulating antioxidant enzyme expression. J. Nutr. 2010, 140, 1628–1632. [Google Scholar] [CrossRef] [PubMed]
- Del Bo′, C.; Riso, P.; Campolo, J.; Møller, P.; Loft, S.; Klimis-Zacas, D.; Brambilla, A.; Rizzolo, A.; Porrini, M. A single portion of blueberry (Vaccinium corymbosum L.) improves protection against DNA damage but not vascular function in healthy male volunteers. Nutr. Res. 2013, 33, 220–227. [Google Scholar]
- Adams, L.S.; Phung, S.; Yee, N.; Seeram, N.P.; Li, L.; Chen, S. Blueberry phytochemicals inhibit growth and metastatic potential of MDA-MB-231 breast cancer cells through modulation of the phosphatidylinositol 3-kinase pathway. Cancer Res. 2010, 70, 3594–3605. [Google Scholar] [CrossRef] [PubMed]
- Samad, N.B.; Debnath, T.; Ye, M.; Hasnat, M.A.; Lim, B.O. In vitro antioxidant and anti-inflammatory activities of Korean blueberry (Vaccinium corymbosum L.) extracts. Asian Pac. J. Trop. Biomed. 2014, 4, 807–815. [Google Scholar] [CrossRef]
- Schantz, M.; Mohn, C.; Baum, M.; Richling, E. Antioxidative efficiency of an anthocyanin rich bilberry extract in the human colon tumor cell lines Caco-2 and HT-29. J. Berry Res. 2010, 1, 25–33. [Google Scholar]
- Liu, J.; Zhang, W.; Jing, H.; Popovich, D.G. Bog bilberry (Vaccinium uliginosum L.) extract reduces cultured Hep-G2, Caco-2, and 3T3-L1 cell viability, affects cell cycle progression, and has variable effects on membrane permeability. J. Food Sci. 2010, 75, 103–107. [Google Scholar] [CrossRef] [PubMed]
- Srivastava, A.; Akoh, C.C.; Fischer, J.; Krewer, G. Effect of anthocyanin fractions from selected cultivars of Georgia-grown blueberries on apoptosis and phase II enzymes. J. Agric. Food Chem. 2007, 55, 3180–3185. [Google Scholar] [CrossRef] [PubMed]
- Chen, P.N.; Chu, S.C.; Chiou, H.L.; Chiang, C.L.; Yang, S.F.; Hsieh, Y.S. Cyanidin 3-glucoside and peonidin 3-glucoside inhibit tumor cell growth and induce apoptosis in vitro and suppress tumor growth in vivo. Nutr. Cancer 2005, 53, 232–243. [Google Scholar] [CrossRef] [PubMed]
- Yun, J.M.; Afaq, F.; Khan, N.; Mukhtar, H. Delphinidin, an anthocyanidin in pigmented fruits and vegetables, induces apoptosis and cell cycle arrest in human colon cancer HCT116 cells. Mol. Carcinog. 2009, 48, 260–270. [Google Scholar] [CrossRef] [PubMed]
- Giovanelli, G.; Brambilla, A.; Rizzolo, A.; Sinelli, N. Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Res. Int. 2012, 49, 263–271. [Google Scholar] [CrossRef]
- Chong, C.; Law, C.; Figiel, A.; Wojdyło, A.; Oziembłowski, M. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chem. 2013, 141, 3889–3896. [Google Scholar] [CrossRef] [PubMed]
- Lohachoompol, V.; Srzednicki, G.; Craske, J. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. J. Biomed. Biotechnol. 2004, 5, 248–252. [Google Scholar] [CrossRef] [PubMed]
- Zielinska, M.; Sadowski, P.; Błaszczak, W. Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT Food Sci. Technol. 2015, 62, 555–563. [Google Scholar] [CrossRef]
- Yang, G.; Yue, J.; Gong, X.; Qian, B.; Wang, H.; Deng, Y.; Zhao, Y. Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries. Postharvest Biol. Technol. 2014, 92, 46–53. [Google Scholar] [CrossRef]
- Taruscio, T.G.; Barney, D.L.; Exon, J. Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium. berries. J. Agric. Food Chem. 2004, 52, 3169–3176. [Google Scholar] [CrossRef] [PubMed]
- Pertuzatti, P.B.; Barcia, M.T.; Rodrigues, D.; da Cruz, P.N.; Hermosín-Gutiérrez, I.; Smith, R.; Godoy, H.T. Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries. Food Chem. 2014, 164, 81–88. [Google Scholar] [CrossRef] [PubMed]
- Rodarte Castrejón, A.D.; Eichholz, I.; Rohn, S.; Kroh, L.W.; Huyskens-Keil, S. Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening. Food Chem. 2008, 109, 567–572. [Google Scholar]
- Yousef, G.G.; Brown, A.F.; Funakoshi, Y.; Mbeunkui, F.; Grace, M.H.; Ballington, J.R.; Loraine, A.; Lila, M.A. Efficient quantification of the health-relevant anthocyanin and phenolic acid profiles in commercial cultivars and breeding selections of blueberries (Vaccinium spp.). J. Agric. Food Chem. 2013, 61, 4806–4815. [Google Scholar] [CrossRef] [PubMed]
- You, Q.; Wang, B.; Chen, F.; Huang, Z.; Wang, X.; Luo, P.G. Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chem. 2011, 125, 201–208. [Google Scholar] [CrossRef]
- Forney, C.F.; Kalt, W.; Jordan, M.A.; Vinqvist-Tymchuk, M.R.; Fillmore, S.A.E. Blueberry and cranberry fruit composition during development. J. Berry Res. 2012, 2, 169–177. [Google Scholar]
- Reque, P.M.; Steffens, R.S.; Jablonski, A.; Flôres, S.H.; de O Rios, A.; de Jong, E.V. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. J. Food Compos. Anal. 2014, 33, 111–116. [Google Scholar] [CrossRef]
- Giovanelli, G.; Brambilla, A.; Sinelli, N. Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries. LWT Food Sci. Technol. 2013, 54, 577–584. [Google Scholar] [CrossRef]
- Correa-Betanzo, J.; Padmanabhan, P.; Corredig, M.; Subramanian, J.; Paliyath, G. Complex Formation of Blueberry (Vaccinium angustifolium) Anthocyanins during Freeze-Drying and Its Influence on Their Biological Activity. J. Agric. Food Chem. 2015, 63, 2935–2946. [Google Scholar] [CrossRef] [PubMed]
- Buran, T.J.; Sandhu, A.K.; Li, Z.; Rock, Ch.R.; Yang, W.W.; Gu, L. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. J. Food Eng. 2014, 128, 167–173. [Google Scholar] [CrossRef]
- Barnes, J.S.; Nguyen, H.P.; Shen, S.; Schug, K.A. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography-electrospray ionization -ion -trap-time of flight-mass spectrometry. J. Chromatogr. A 2009, 1216, 4728–4735. [Google Scholar] [CrossRef] [PubMed]
- Rodriguez-Mateos, A.; Cifuentes-Gomez, T.; Tabatabaee, S.; Lecras, C.; Spencer, J.P.E. Procyanidin, Anthocyanin, and Chlorogenic Acid Contents of Highbush and Lowbush Blueberries. J. Agric. Food Chem. 2012, 60, 5772–5778. [Google Scholar] [CrossRef] [PubMed]
- Mehra, L.K.; MacLean, D.D.; Shewfelt, R.L.; Smith, K.C.; Scherm, H. Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit. Postharvest Biol. Technol. 2013, 85, 109–115. [Google Scholar] [CrossRef]
- Wang, E.; Yina, Y.; Xuc, C.; Liu, J. Isolation of high-purity anthocyanin mixtures and monomers from blueberries using combined chromatographic techniques. J. Chromatogr. A 2014, 1327, 39–48. [Google Scholar] [CrossRef] [PubMed]
- Bunea, A.; Ruginã, D.; Sconţa, Z.; Pop, R.M.; Pintea, A.; Socaciu, C.; Tãbãran, F.; Grootaert, C.; Struijs, K.; VanCamp, J. Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells. Phytochemistry 2013, 95, 436–444. [Google Scholar] [CrossRef] [PubMed]
- Stevenson, D.; Scalzo, J. Anthocyanin composition and content of blueberries from around the world. J. Berry Res. 2012, 2, 179–189. [Google Scholar]
- Barberis, A.; Spissu, Y.; Fadda, A.; Azara, E.; Bazzu, G.; Marceddu, S.; Angioni, A.; Sanna, D.; Schirra, M.; Serra, P.A. Simultaneous amperometric detection of ascorbic acid and antioxidant capacity in orange, blueberry and kiwi juice, by a telemetric system coupled with a fullerene- or nanotubes-modified ascorbate subtractive biosensor. Biosens. Bioelectron. 2015, 67, 214–223. [Google Scholar] [CrossRef] [PubMed]
- Harasym, J.; Oledzki, R. Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma. Nutrition 2014, 30, 511–517. [Google Scholar] [CrossRef] [PubMed]
- Vattem, D.A.; Ghaedian, R.; Shetty, K. Enhancing health benefits of berries through phenolic antioxidant enrichment: focus on cranberry. Asia Pac. J. Clin. Nutr. 2005, 14, 120–130. [Google Scholar] [PubMed]
- Dorofejeva, K.; Rakcejeva, T.; Galoburda, R.; Dukalska, L.; Kviesis, J. Vitamin C content in Latvian cranberries dried in convective and microwave vacuum driers. Procedia Food Sci. 2011, 1, 433–440. [Google Scholar] [CrossRef]
- Duthie, S.J.; McE Jenkinson, A.; Crozier, A.; Mullen, W.; Pirie, L.; Kyle, J.; Sheer Yap, L.; Christen, P.; Duthie, G.G. The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers. Eur. J. Nutr. 2006, 45, 113–122. [Google Scholar] [CrossRef] [PubMed]
- Rudy, S.; Dziki, D.; Krzykowski, A.; Gawlik-Dziki, U.; Polak, R.; Róžiło, R.; Kulig, R. Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.). LWT Food Sci. Technol. 2015, 63, 497–503. [Google Scholar] [CrossRef]
- Chu, Y.-F.; Liu, R.H. Cranberries inhibit LDL oxidation and induce LDL receptor expression in hepatocytes. Life Sci. 2005, 77, 1892–1901. [Google Scholar] [CrossRef] [PubMed]
- Pedersen, C.B.; Kyle, J.; McE Jenkinson, A.; Gardner, P.T.; McPhail, D.B.; Duthie, G.G. Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers. Eur. J. Clin. Nutr. 2000, 54, 405–408. [Google Scholar] [CrossRef] [PubMed]
- Sun, J.; Marais, J.P.J.; Khoo, C.; LaPlante, K.; Vejborg, R.M.; Givskov, M.; Tolker-Nielsen, T.; Seeram, N.P.; Rowley, D.C. Cranberry (Vaccinium macrocarpon) oligosaccharides decrease biofilm formation by uropathogenic Escherichia coli. J. Funct. Foods 2015, 17, 235–242. [Google Scholar] [CrossRef]
- Ermel, G.; Georgeault, S.; Inisan, C.; Besnard, M. Inhibition of Adhesion of Uropathogenic Escherichia coli Bacteria to Uroepithelial Cells by Extracts from Cranberry. J. Med. Food 2012, 15, 126–134. [Google Scholar] [CrossRef] [PubMed]
- Burger, O.; Ofek, I.; Tabak, M.; Weiss, E.I.; Sharon, N.; Neeman, I. A high molecular mass constituent of cranberry juice inhibits Helicobacter pylori adhesion to human gastric mucus. FEMS Immunol. Med. Microbiol. 2000, 29, 295–301. [Google Scholar] [CrossRef] [PubMed]
- McKay, D.L.; Blumberg, J.B. Cranberries (Vaccinium macrocarpon) and cardiovascular disease risk factors. Nutr. Rev. 2007, 65, 490–502. [Google Scholar] [CrossRef] [PubMed]
- Novotny, J.A.; Baer, D.J.; Khoo, C.; Gebauer, S.K.; Charron, C.S. Cranberry juice consumption lowers markers of cardiometabolic risk, including blood pressure and circulating C-reactive protein, triglyceride, and glucose concentrations in adults. J. Nutr. 2015, 145, 1185–1193. [Google Scholar] [CrossRef] [PubMed]
- Kahlon, T.S.; Smith, G.E. In vitro binding of bile acids by blueberries (Vaccinium spp.), plums (Prunus spp.), prunes (Prunus spp.), strawberries (Fragaria X ananassa), cherries (Malpighia punicifolia), cranberries (Vaccinium macrocarpon) and apples (Malus sylvestris). Food Chem. 2007, 100, 1182–1187. [Google Scholar] [CrossRef]
- Seeram, N.P.; Adams, L.S.; Hardy, M.L.; Heber, D. Total cranberry extract versus its phytochemical constituents: Antiproliferative and synergistic effects against human tumor cell lines. J. Agric. Food Chem. 2004, 52, 2512–2517. [Google Scholar] [CrossRef] [PubMed]
- Vattem, D.A.; Jang, H.D.; Levin, R.; Shetty, K. Synergism of cranberry phenolics with ellagic acid and rosmarinic acid for antimutagenic and DNA protection functions. J. Food Biochem. 2006, 30, 98–116. [Google Scholar] [CrossRef]
- Sun, J.; Liu, R.H. Cranberry phytochemical extracts induce cell cycle arrest and apoptosis in human MCF-7 breast cancer cells. Cancer Lett. 2006, 241, 124–134. [Google Scholar] [CrossRef] [PubMed]
- Vu, K.D.; Carlettini, H.; Bouvet, J.; Cote, J.; Doyon, G.; Sylvain, J.-F.; Lacroix, M. Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines. Food Chem. 2012, 132, 959–967. [Google Scholar] [CrossRef]
- Yan, X.; Murphy, B.T.; Hammond, G.B.; Vinson, J.A.; Neto, C.C. Antioxidant activities and antitumor screening of extracts from cranberry fruit (Vaccinium macrocarpon). J. Agric. Food Chem. 2002, 50, 5844–5849. [Google Scholar] [CrossRef]
- Carpenter, J.L.; Caruso, F.L.; Tata, A.; Vorsa, N.; Neto, C.C. Variation in proanthocyanidin content and composition among commonly grown North American cranberry cultivars (Vaccinium macrocarpon). J. Sci. Food Agric. 2014, 94, 2738–2745. [Google Scholar] [CrossRef] [PubMed]
- Wang, S.Y.; Stretch, A.W. Antioxidant Capacity in Cranberry Is Influenced by Cultivar and Storage Temperature. J. Agric. Food Chem. 2001, 49, 969–974. [Google Scholar] [CrossRef] [PubMed]
- Vollmannova, A.; Tomas, J.; Urminska, D.; Polakova, Z.; Melichacova, S.; Krizova, L. Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.). Czech. J. Food Sci. 2009, 27, 248–251. [Google Scholar]
- Van den Heuvel, J.E.; Autio, W.R. Early-season Air Temperature Affects Phenolic Production in “Early Black” Cranberry Fruit. Hort. Sci. 2008, 43, 1737–1741. [Google Scholar]
- Çelik, H.; Özgen, M.; Serçec, S.; Kayad, C. Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit. Sci. Hortic. 2008, 117, 345–348. [Google Scholar] [CrossRef]
- Côté, J.; Caillet, S.; Doyon, G.; Dussault, D.; Salmieri, S.; Lorenzo, G.; Sylvain, J.-F.; Lacroix, M. Effects of juice processing on cranberry antioxidant properties. Food Res. Int. 2011, 44, 2907–2914. [Google Scholar] [CrossRef]
- Biswas, N.; Balac, P.; Narlakanti, S.K.; Haque, M.D.E.; Hassan, M.D.M. Identification of Phenolic Compounds in Processed Cranberries by HPLC Method. J. Nutr. Food Sci. 2013, 3, 181–186. [Google Scholar] [CrossRef]
- Rodríguez-Pérez, C.; Quirantes-Piné, R.; Contreras Mdel, M.; Uberos, J.; Fernández-Gutiérrez, A.; Segura-Carretero, A. Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage. Food Chem. 2015, 174, 392–399. [Google Scholar] [CrossRef]
- Mikulic-Petkovsek, M.; Slatnar, A.; Stampar, F.; Veberic, R. HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species. Food Chem. 2012, 135, 2138–2146. [Google Scholar] [CrossRef] [PubMed]
- Viskelis, P.; Rubinskiene, M.; Jasutiene, I.; Sarkinas, A.; Daubaras, R.; Cesoniene, L. Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes. J. Food Sci. 2009, 74, 157–161. [Google Scholar] [CrossRef] [PubMed]
- Brown, P.N.; Shipley, P.R. Determination of Anthocyanins in Cranberry Fruit and Cranberry Fruit Products by High-Performance Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation. J. AOAC Int. 2011, 94, 459–466. [Google Scholar] [CrossRef] [PubMed]
© 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Skrovankova, S.; Sumczynski, D.; Mlcek, J.; Jurikova, T.; Sochor, J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int. J. Mol. Sci. 2015, 16, 24673-24706. https://doi.org/10.3390/ijms161024673
Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. International Journal of Molecular Sciences. 2015; 16(10):24673-24706. https://doi.org/10.3390/ijms161024673
Chicago/Turabian StyleSkrovankova, Sona, Daniela Sumczynski, Jiri Mlcek, Tunde Jurikova, and Jiri Sochor. 2015. "Bioactive Compounds and Antioxidant Activity in Different Types of Berries" International Journal of Molecular Sciences 16, no. 10: 24673-24706. https://doi.org/10.3390/ijms161024673