CHARACTERIZATION OF BIOACTIVE COMPOUNDS IN BERRIES NATIVE OF THE PATAGONIA ARGENTINA

SETTE, PAULA A.; LEYTON, A.; FRANCESCHINIS, LORENA E.; SHENE, C.; SALVATORI, DANIELA

Foz de Iguazu

Congreso; 16th World Congress of Food Science and Technology; 2012

International Union of Food Science and Technology

Berries are an excellent source of bioactive compounds, have a high content of anthocyanins and polyphenols that contribute to its high antioxidant activity. Several studies have attributed many health benefits associated with consumption of these fruits, which has led them to incorporate in the formulation development of functional foods and nutraceuticals. The present study aims to characterize the bioactive compounds present in berries native of the Patagonia Argentina. Three types of native berries were used for this study: raspberry, cv. Autumn Bliss; Lapins cherry and blackberry , cv. Rubus Glaucus. The antioxidant capacity (CA) was determined using the method of the free radical 2,2-diphenyl-2-picrylhydrazyl (DPPH), anthocyanins (TA) and total flavonol (TF) content using the method of Glories and total polyphenol content (TP) using the method of Folin-Ciocalteu. The blackberry TP, 2.62 ± 0.2 mg GAE / g sample (gm), was higher as in the other berries (1.91 ± 0.9 and 1.65 ± 0.13 mgGAE /gm in raspberry and cherry, respectively). The same tendency was observed for CA, TA and TF content, in which blackberries have the highest values (0.03 ± 0.00 mgTE /gm, 3.02 ±0.00 mg cyanidin /gm, 2.41 ± 0,02 mg quercetin /gm, respectively). Cherry has a significantly lower content of all studied bioactive compounds. This work concludes that there are significant differences in the antioxidant capacity of native berries, showing a strong correlation between CA and CP content. The blackberry is the berry that had the highest concentration of bioactive compounds, which makes it a suitable candidate for the formulation of functional foods.