Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile

It is possible to incorporate a lot of natural antioxidants into the human organism by consuming berries which can prevent diseases generated by the action of free radicals. Antioxidants neutralize free radicals and thus protect the organism from the oxidative damage of lipids, proteins, and nucleic...

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Autores principales:	Guerrero C,Jaime, Ciampi P,Luigi, Castilla C,Andrea, Medel S,Fernando, Schalchli S,Heidi, Hormazabal U,Emilio, Bensch T,Emma, Alberdi L,Miren
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2010
Materias:	2,2-diphenyl-1-picrylhydrazyl antioxidant potential
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400002
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spelling	oai:scielo:S0718-583920100004000022018-10-01Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in ChileGuerrero C,JaimeCiampi P,LuigiCastilla C,AndreaMedel S,FernandoSchalchli S,HeidiHormazabal U,EmilioBensch T,EmmaAlberdi L,Miren 2,2-diphenyl-1-picrylhydrazyl antioxidant potential It is possible to incorporate a lot of natural antioxidants into the human organism by consuming berries which can prevent diseases generated by the action of free radicals. Antioxidants neutralize free radicals and thus protect the organism from the oxidative damage of lipids, proteins, and nucleic acids. Berries stand out as one of the richest sources of antioxidant phytonutrients among various fruits and vegetables. The objective of this research was to determine antioxidant capacity (AC), total anthocyanins (TA), and total phenols (TP) of wild and cultivated berries in different localities of La Araucanía and Los Ríos Regions in Chile. These parameters were analyzed by using the free radical 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method, pH-differential, and Folin-Ciocalteu method. Percentages of DPPH discoloration of different berries studied were between 67.8% and 95.3% for red sarsaparilla and rosehip, respectively. Maqui berries showed a significantly higher TA content (2240.2 and 1445.3 mg L-1 cyanidin 3-glucoside) than other berries, and a mean for all berries of 335.5 mg L-1. Higher phenol content levels were obtained in two cultivars of saskatoon (773.9 and 1001.9 mg L-1 gallic acid) and wild rosehip (1457.0 and 1140.4 mg L-1 gallic acid). We conclude that there are significant differences in antioxidant capacity of wild and cultivated Chilean berries in this study which show a strong correlation between AC and TP content.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.70 n.4 20102010-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400002en10.4067/S0718-58392010000400002
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	2,2-diphenyl-1-picrylhydrazyl antioxidant potential
spellingShingle	2,2-diphenyl-1-picrylhydrazyl antioxidant potential Guerrero C,Jaime Ciampi P,Luigi Castilla C,Andrea Medel S,Fernando Schalchli S,Heidi Hormazabal U,Emilio Bensch T,Emma Alberdi L,Miren Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
description	It is possible to incorporate a lot of natural antioxidants into the human organism by consuming berries which can prevent diseases generated by the action of free radicals. Antioxidants neutralize free radicals and thus protect the organism from the oxidative damage of lipids, proteins, and nucleic acids. Berries stand out as one of the richest sources of antioxidant phytonutrients among various fruits and vegetables. The objective of this research was to determine antioxidant capacity (AC), total anthocyanins (TA), and total phenols (TP) of wild and cultivated berries in different localities of La Araucanía and Los Ríos Regions in Chile. These parameters were analyzed by using the free radical 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method, pH-differential, and Folin-Ciocalteu method. Percentages of DPPH discoloration of different berries studied were between 67.8% and 95.3% for red sarsaparilla and rosehip, respectively. Maqui berries showed a significantly higher TA content (2240.2 and 1445.3 mg L-1 cyanidin 3-glucoside) than other berries, and a mean for all berries of 335.5 mg L-1. Higher phenol content levels were obtained in two cultivars of saskatoon (773.9 and 1001.9 mg L-1 gallic acid) and wild rosehip (1457.0 and 1140.4 mg L-1 gallic acid). We conclude that there are significant differences in antioxidant capacity of wild and cultivated Chilean berries in this study which show a strong correlation between AC and TP content.
author	Guerrero C,Jaime Ciampi P,Luigi Castilla C,Andrea Medel S,Fernando Schalchli S,Heidi Hormazabal U,Emilio Bensch T,Emma Alberdi L,Miren
author_facet	Guerrero C,Jaime Ciampi P,Luigi Castilla C,Andrea Medel S,Fernando Schalchli S,Heidi Hormazabal U,Emilio Bensch T,Emma Alberdi L,Miren
author_sort	Guerrero C,Jaime
title	Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
title_short	Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
title_full	Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
title_fullStr	Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
title_full_unstemmed	Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile
title_sort	antioxidant capacity, anthocyanins, and total phenols of wild and cultivated berries in chile
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400002
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Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile

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