Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity

BOERI, PATRICIA; PIÑUEL, LUCRECIA; DALZOTTO, DANIELA; MONASTERIO, ROMINA; FONTANA, ARIEL; SHARRY, SANDRA; BARRIO, DANIEL ALEJANDRO; CARRILLO, WILMAN

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0145-8884

An important portion of vitamins, minerals and polyphenols components in human diet are captured from fruit consumption. Argentinean Patagonia Berberis microphylla was characterized with the phenolic content, the proximate composition and the identification and quantification of anthocyanins, not‐anthocyanins and proteins. The antioxidant capacity of berberis ethanolic extracts (EB) was determined by the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assays. EB was used to reduce production of reactive substances species (ROS) in zebrafish. EB presented a total polyphenols content of 1,035.03 mg GAE/100 g fresh weight (FW). EB presented an ABTS value of 116.25 ± 17 μmol TE/g FW. EB presented a DPPH value of 137.80 ± 1.90 μmol TE/g FW. EB was able of reducing the ROS in zebrafish. Berberies Protein Isolate (BPI) presented proteins with bands from 15 to 62 kDa. BPI presented an ABTS value of 593.11 ± 8.60 μmol TE/g. The BPI duodenal digest presented a value of 641.07 ± 12.60 μmol TE/g digests.