Chemical Composition and Antioxidant Activity of Small Fruits (original) (raw)
Related papers
Berry antioxidants: small fruits providing large benefits
Journal of the Science of Food and Agriculture, 2013
Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term 'berry fruits' encompasses the so-called 'soft fruits', primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure-antioxidant relationships for phenolic compounds -the main group of antioxidants in this fruit group -are presented and major areas for future research are identified.
Comparative study of the antioxidants content in some berries fruits
Scientific Bulletin Series F Biotechnologies, 2012
Berries fruits contain many different chemical compounds with different biological and pharmacological capacities and properties. So, these fruits are a source of bioactive molecules with antioxidant activity such as phenolic compounds, flavonoids, anthocyanins, ascorbic acid, that are important to human nutrition. Antioxidants neutralize free radicals, which cause oxidative damage to lipids, proteins, and nucleic acids and thus protect the organism. Research studies carried out on this topic indicated that natural antioxidants are involved in protection against many deseases: cancer, cardiovascular deseases, osteoporosis. The objective of this research was to determine and compare the antioxidants content offered by six berries fruits species: raspberry (Rubus idaeus), blackberry (Rubus fructicosus), strawberry (Fragaria ananassa), chokeberry (Aronia melanocarpa), blackcurrant (Ribes nigrum), sea-buckthorn (Hippophaea rhamnoides). The evaluation involved determination of total phenols, anthocyanins and flavonoids, using spectrophotometrical methods. Higher total phenol content levels were obtained in chokeberries and in blackcurrants.
Bioactive Compounds and Antioxidant Capacity of Small Berries
2020
The popularity of small berries has rapidly increased in Western countries given their antioxidant, anti-inflammatory, and antimicrobial activities and health-promoting properties. The aim of this study was to compare the fatty acid (FA) profile, phenolic compounds, and antioxidant capacity of extracts of 11 berries cultivated in the North West of Italy. Berry samples were extracted and evaluated for FA profile and total anthocyanin (TAC), total flavonoid contents (TFC), ferric-reducing antioxidant power (FRAP), and for their radical scavenging activities against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•) radical. The main polyphenols of berry extracts were characterized by HPLC-DAD-UV-ESI HRMS in positive ion mode. Results showed that the highest TAC and TFC contents were recorded in black currants, blackberries, and blueberries. Maximum and minimum DPPH• radical scavenging activities, Trolox Equivalent Antioxidant Capacity, and FRAP measurements confirmed the same trend recorded for T...
Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review
Plant Foods For Human Nutrition, 2008
This study characterizes biologically active compounds of berry fruits, including non-nutritive compounds such as phenolic compounds, including anthocyanins, phenolic acids, stilbens and tannins, as well as nutritive compounds such as carotenoids and vitamin C. It discusses the biological activity of those compounds, in particular their antioxidant properties and the resulting health benefits.
Antioxidant Properties and Health Benefits of Fruits
Brillion Publishing 22 B/5 Ground Floor, Desh Bandhu Gupta Road, Karol Bagh, New Delhi - 110005, 2022
Preface Antioxidants are known to significantly delays or prevents oxidation of oxidizable substrate when present at low concentration as compared to that of an oxidizable substrate. Fruits and vegetables are very natural source of natural antioxidants which consist of many different desirable components. These antioxidants are carotenoids, vitamins, phenolic compounds, flavonoids, dietary glutathione and endogenous metabolites. Carotenoids are found mainly in yellow, orange and red fruits and vegetables. Large amounts of α- and β-carotene are found in carrots, pumpkins, mangoes and peaches; the greatest amounts of lycopene are accumulated in tomatoes, while green leafy vegetables are a good source of lutein and zeaxanthin. Polyphenolic compounds, which include flavonoids, phenolic acids, lignans and stilbenes, are found in many fruits, vegetables, coffee, tea, herbs and spices and chlorophylls found in leafy green vegetables. This book provides in-depth information about the antioxidant properties of different fruits and vegetables including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leafy vegetables, fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and many more. Each chapter, contributed by experts in the field of Horticulture, also discussed the factors that influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. This also contains detailed information on nutritional and anti-nutritional compositions of fruits and vegetables., antioxidant properties of a range of fruits and vegetables. Fruits and vegetables provide an abundant and cheap source of fibre, antioxidants, several vitamins and minerals and thus increasingly recognized as essential components for food and nutritional security. This book discusses the nutritional properties, antioxidant potential and health benefits of fruits and vegetables in human health. Nutritional composition and antioxidant properties of fruits and vegetables provides an overview of the nutritional and antinutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including fruits, such as Mango, banana, citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry) and vegetables such as melons (pumpkin, watermelon), flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and many more Underutilized crops. A diet based on the consumption of fresh fruits and vegetable has been associated with health protection and longevity, due to their nutraceutical value. Additionally, fruits and vegetables supply dietary fiber, and fiber intake is linked to lower incidence of cardiovascular disease and obesity. Fruits and vegetables also supply vitamins and minerals to the diet and are sources of phytochemicals that function as antioxidants, phytoestrogens, and anti-inflammatory agents and through other protective mechanisms. Differences among fruits and vegetables in nutrient composition are detailed. The antioxidant compounds such as vitamin C (ascorbic acid), vitamin E (tocopherol), carotenoids, flavonoids as well as phenolic acids, indeed, able to neutralize reactive oxygen species (ROS) and, for this reason, are worldwide recognized as beneficial for preventing human diseases among which cancer and cardiovascular pathologies. Each chapter, contributed by an international level expert in the field also discusses the factors influencing antioxidant content such as genotype, environmental variation and agronomic conditions. Keeping all these in mind the manuscript “Antioxidant Properties and Health Benefits of Horticultural Crops – Part 1 & Part 2” has been prepared as a reference for all concerned with details and elaborative antioxidant properties and health benefits of different vegetables. Humble effort has been made to ensure that the information collected from various sources such as individuals, institutions, organizations, reviews and research publications are accurate. However, we have put our best efforts in preparing this book but if any error or whatsoever has been skipped out, we will welcome the suggestions of the readers by core from our heart in making the book furthermore informative. We hope that this book will be extremely useful for the students, teachers, researchers and various institutions. Editors
Polyphenol content and antioxidant capacity of berries: A review, 2020
Nowadays in the world (especially in developed countries), increasing very important for human health, nutrition and protection from diseases has attracted consumer demand to foods and raw materials of high nutritional value. Berries, especially members of several families belonging to the best dietary sources of biochemical compounds. They have delicious taste and flavor, economic importance, and because of the antioxidant properties of some useful compounds, therefore, they are of great interest to researchers, nutritionists, and food technology experts. These compounds are responsible individually or in combination. For the various health benefits of berries in order to prevent the onset of chronic diseases and maintain health. In recent years, people's demand for healthy products has increased, in this way, many wild fruit species began to be cultivated in large areas. In particular, studies have focused on strawberries, currants, raspberries, blackberries, and blueberry due to their delicious taste and wide usage areas. These fruits contain high levels of phenolic compounds, anthocyanins, carotenoids, alkaloids, vitamins and have protective effects against health problems including degenerative diseases, cardiovascular diseases, diabetes, obesity and cancer and are recommended for a healthy diet. Such studies need to be developed extensively to detect and preserve important mulberry germplasm and to better understand the importance of such fruit species in the World. Berries, especially members of many families such as Rosaceae and Ericaceae are great dietary sources of biochemical compounds. these compounds (phenolic acids, flavonoids-flavonols, anthocyanins, tannins, and phenolic compounds such as ascorbic acid) are found in large amounts in berries and can function as potent antioxidants and therefore can help in the prevention and reduce of against many diseases including inflammation disorders, cardiovascular diseases, various cancers species. In summary, berries contain large amounts of phenolics and have also a high antioxidant activity and people use intensively in the last time for both healthy and their tastes.
COMPARATIVE STUDY OF SOME BIOACTIVE COMPOUNDS AND THEIR ANTIOXIDANT ACTIVITY OF SOME BERRY TYPES
Bioactive compounds of berries, 2019
Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.
Bioactive Compounds in small Fruits and their Influence on Human Health
Biotechnology & Biotechnological Equipment, 2008
The international tendency for growing and production of small fruits shows a permanent increasing. Bulgaria is a traditional important producer of small berries in Europe. A large variety of small fruit products are wide spread and typical for Bulgarian nutriment. Aside with the growing demand in production of small fruit, there is an obvious tendency in food quality, breeding and technology requirements improvement. Breeding purposes comprise improvement of many traits, but selection of disease resistant cultivars, with higher yield and improved consumers properties such as fruit color, shape, smell and transportation ability are among the most important tasks.
Functional components of berry fruits and their usage in food technologies
In recent years, nutritious features of foods produced and consumed as well as their roles in disease prevention have been taken into consideration. It has been reported in numerous studies that food habits are connected with many illnesses including cancer. It is reported that some components with anti-oxidative effects which are present in different quantities in berry fruits reduce the negative effects brought out by free radicals that serve as agents in those ailments. Additionally, doubts about artificial anti-oxidants which are being used in industry have increased the tendency in consumption of natural anti-oxidant sources such as berry fruits. The effects of processes carried out in food industry are considerably significant on functional components of these fruits that are used for different purposes. So, some points that require utmost care in order to minimize loss are necessary to be determined. In this review, we will focus on functional components of berry fruits, detection methods of these components, their presence rates in different berry fruits, possibilities of using them as functional foods and the effect of food processes on these components.
Antioxidants in Fruits: Properties and Health Benefits
Antioxidants in Fruits: Properties and Health Benefits, 2020
The present chapter aims at providing a brief knowledge regarding plant-based secondary metabolites which act as natural antioxidants (NAs) (viz., flavonoids, phenolic acids, stilbenes, coumarins, lignans, tannins, lignins, alkaloids, sulfur compounds, and essential oils) their mode of action, methods and solvents used for their isolation, and various techniques (in vitro and in vivo) used for the assessment of their antioxidant potential. Apart from this, the chapter also provides a brief knowledge concerning oxidative stress (OS), free radicals (FRs), reactive nitrogen species (NOS), reactive oxygen species (ROS), biological roles of FRs/reactive species (RS), and various routes of their production. The oxidative stress is a situation, where the quantity of FRs/RS in the body of an organism surpasses the homeostatic equilibrium of indigenous antioxidants and FRs/RS. This oxidative stress condition is the cause of more than hundred types of ailment in living beings. The natural ant...