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The relationship between phytochemical composition and biological activities of differently pigmented varieties of berry fruits; Comparison between embedded in food matrix and isolated anthocyanins.
Abstract
The aim of this research was to correlate the composition of phenolic compounds and bioactivities (antioxidant, cytotoxic, antigenotoxic, and influence on selected enzymatic activities) exhibited by extracts from differently pigmented raspberry (yellow and red), grape (white and red), mulberry (white and black), and currant (white, red, and black) varieties. It was presumed that phytocomplexes of the same species will be similar while differing significantly only by the content of anthocyanins in colored varieties, which will impact biological properties. Additionally, to compare food matrix embedded and isolated anthocyanins, the influence of purified solution, in concentrations matching the total concentration of anthocyanins in appropriate colored plant samples, on investigated biological activities was studied. The phenolic compound composition and antioxidant profiles showed that anthocyanin content was correlated only with antioxidant capacity of tested plant extracts. The other determined biological activities failed to reveal any simple relationship between chemopreventive potential and anthocyanin composition in fruits studied nor any similarity to biological properties of isolated cyanidin-3-O-glucoside. These observations indirectly support the food synergy concept, that points to interactions between different phytochemicals as a factor deciding about the final bioactivity of edible plants.
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- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
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Foods
no. 8,
pages 646 - 656,
ISSN: 2304-8158 - Language:
- English
- Publication year:
- 2019
- Bibliographic description:
- Koss-Mikołajczyk I., Kusznierewicz B., Bartoszek-Pączkowska A.: The relationship between phytochemical composition and biological activities of differently pigmented varieties of berry fruits; Comparison between embedded in food matrix and isolated anthocyanins.// Foods -Vol. 8,iss. 12 (2019), s.646-656
- DOI:
- Digital Object Identifier (open in new tab) 10.3390/foods8120646
- Verified by:
- Gdańsk University of Technology
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