This article was written in memory of my dear brother Prof. Simon Trakhtenberg, who died in November 2011, who encouraged me and all our scientific group during all his life.
Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption
Article first published online: 1 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 2, pages 337–346, February 2014
How to Cite
Namiesnik, J., Vearasilp, K., Leontowicz, H., Leontowicz, M., Ham, K.-S., Kang, S.-G., Park, Y.-K., Arancibia-Avila, P., Toledo, F. and Gorinstein, S. (2014), Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption. International Journal of Food Science & Technology, 49: 337–346. doi: 10.1111/ijfs.12287
- Issue published online: 15 JAN 2014
- Article first published online: 1 AUG 2013
- Manuscript Accepted: 2 JUL 2013
- Manuscript Received: 24 MAR 2013
- Antioxidant activity;
- bioactive compounds;
- food consumption
Two extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol extracts in gooseberries, blueberries and cranberries differed, but not always significantly. Water extracts of gooseberries showed the lowest amounts of polyphenols (mg GAE g−1), 6.24 ± 0.6, and flavonoids (mg CE g−1), 0.29 ± 0.01, and AAs (μMTE g−1) determined by DPPH, FRAP, ABTS and CUPRAC assays such as 6.05 ± 0.6, 8.07 ± 0.9, 18.70 ± 1.8 and 13.44 ± 1.2, respectively, in comparison with blueberries and cranberries. Polyphenol content highly correlated with antioxidant activity (R2 from 0.94 to 0.81). The quenching properties of berries were studied by the interaction of water and methanol polyphenol extracts with HSA by 3D fluorescence. In conclusion, the bioactivity of gooseberries was lower than in blueberries and cranberries. Gooseberries can be used as a new source for food consumption and supplementation based on their antioxidant and binding properties. 3D fluorescence spectroscopy and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of different food products.