Anthocyanin profile, antioxidant activity and enzyme inhibiting properties of blueberry and cranberry juices: a comparative study
Cásedas G, Les F, Gómez-Serranillos MP, Smith C, López V
Food & function · 60 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2017-01-01 · Food Funct · vol. 8 · issue 11 · pp. 4187–4193
- Publisher
- Royal Society of Chemistry
- Cited
- 92 citations · more than 95% of similar papers · 3.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 28 works
- Access
- Paywalled
- Research areas
- Phytochemicals and Antioxidant Activities · Natural Antidiabetic Agents Studies · Biochemical and biochemical processes
- Keywords
- Chemistry, Anthocyanin, Food science, Antioxidant, DPPH, Polyphenol, Vaccinium myrtillus, Tyrosinase, Vaccinium, Cyanidin, Polyphenol oxidase, Biochemistry, Enzyme, Botany, Biology, Peroxidase
- MeSH
- hela cells, humans, vaccinium macrocarpon, anthocyanins, acetylcholinesterase, monoamine oxidase, monophenol monooxygenase, enzyme inhibitors, antioxidants, fruit and vegetable juices, blueberry plants
5 authors
From GB, ES, ZA, RU
- Guillermo CásedasFaculty of Public Health; Universidad San Jorge; Servicio Gallego de Salud
- Francisco LesFaculty of Public Health; Universidad San Jorge; Servicio Gallego de Salud
- María Pilar Gómez-SerranillosUniversidad Complutense de Madrid
- Carine SmithStellenbosch University; Department of Physiological Sciences
- Víctor López · correspondingFaculty of Public Health; Universidad San Jorge; Servicio Gallego de Salud
Abstract
Cranberry (Vaccinium macrocarpon) and blueberry (Vaccinium myrtillus) juices are commonly consumed as a source of antioxidants. The aim of this study was to compare bioactivities as well as the differences in the polyphenol content and anthocyanin profile of both juices. Polyphenol and anthocyanin contents were quantified using spectrophotometric and chromatographic methods. Bioassays were carried out in terms of antioxidant properties in cell and cell free systems as well as inhibition of physiological enzymes that are targets involved in the prevention of chronic diseases (monoamine oxidase A, tyrosinase, acetylcholinesterase, α-glucosidase and dipeptidyl peptidase-4). Both juices contained a significant amount of anthocyanins (3.909 mg anthocyanins per mg extract for blueberry juice and 0.398 for cranberry juice) and also exhibited antioxidant properties against DPPH, superoxide radicals and hydrogen peroxide. These juices showed inhibitory effects on the enzymes, showing substantial potential as antioxidant, neuroprotective and anti-hyperglycaemic agents. The total anthocyanin and polyphenol content was higher in blueberry juice, which is indicative of a higher antioxidant activity. Both juices were also able to inhibit monoamine oxidase A, tyrosinase, α-glucosidase and dipeptidyl peptidase-4 in a dose-dependent manner. However, cranberry juice had a greater capacity than blueberry juice as an α-glucosidase inhibitor, revealing a similar activity to acarbose.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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