Deseo de Progreso - FACULTAD DE SOCIOLOGIA. Cultura y Subjetividad: Comercio Informal como Estr

Antioxidant Capacity

Due to the high phytochemical content present in blueberry, several Due to the high phytochemical content present in blueberry, several studies about antioxidant capacity of this fruit began to be performed, Prior et studies about antioxidant capacity of this fruit began to be performed, Prior et al. [52] were one of the first authors in studying antioxidant capacity of al. [52] were one of the first authors in studying antioxidant capacity of blueberry

blueberry, , they they used used RabbiteyRabbiteye, e, Highbush, Highbush, Southern Southern Highbush Highbush and and LowbushLowbush blueberries from

blueberries from different different regions regions of of the the United United States States and and bilberrybilberry, , to to verifyverify how much phenolic compounds, anthocyanins, vitamin C, maturity degree and how much phenolic compounds, anthocyanins, vitamin C, maturity degree and variety of species influencing the antioxidant capacity of this fruit, and among variety of species influencing the antioxidant capacity of this fruit, and among their findings observed that blueberry, when compared with other fruits, had their findings observed that blueberry, when compared with other fruits, had the highest antioxidant capacity (when using the ORAC, oxygen radical the highest antioxidant capacity (when using the ORAC, oxygen radical absorbance capacity, method). However, they also observed that there was absorbance capacity, method). However, they also observed that there was much variation in antioxidant capacity due to the difference between blueberry much variation in antioxidant capacity due to the difference between blueberry species (13.9 to 45.9 µ

species (13.9 to 45.9 µ mol Trolox equivalenmol Trolox equivalents/g of fresh berry) and it is ts/g of fresh berry) and it is mainlymainly due to variations in anthocyanin content and other phenolic compounds in due to variations in anthocyanin content and other phenolic compounds in fruit. Prior et

fruit. Prior et al. [52] also al. [52] also reported that increased maturity at harvest increasedreported that increased maturity at harvest increased ORAC values because of an existing linear relationship between antioxidant ORAC values because of an existing linear relationship between antioxidant capacity and anthocyanins content (r

capacity and anthocyanins content (r xyxy = 0.77) or total phenolics content= 0.77) or total phenolics content (r

(r xyxy = 0.92) since its total phenolic level and anthocyanin content increased= 0.92) since its total phenolic level and anthocyanin content increased with increasing maturity.

with increasing maturity.

Through a HPLC-PDA online antioxidant detection system applied to Through a HPLC-PDA online antioxidant detection system applied to blueberry by

blueberry by Borges Borges et et al. al. [76], [76], these these authors authors found found that that by by presenting a presenting a lowlow vitamin C level, this compound does not contribute to the antioxidant capacity vitamin C level, this compound does not contribute to the antioxidant capacity of blueberry, which is primarily due to high amount of anthocyanins presents of blueberry, which is primarily due to high amount of anthocyanins presents

in fruit, accounting for 84% of antioxidant capacity of blueberry. Among in fruit, accounting for 84% of antioxidant capacity of blueberry. Among blueberry

blueberry anthocyanianthocyanins, ns, these these authors authors found found that that the the main main responsiblresponsible e forfor antioxidant capacity was delphinidin 3-galactoside (20.4% ± 0.8%), cyanidin antioxidant capacity was delphinidin 3-galactoside (20.4% ± 0.8%), cyanidin 3-galactoside+delphinidin 3-arabinoside (15.4% ± 0.7%), petunidin 3- 3-galactoside+delphinidin 3-arabinoside (15.4% ± 0.7%), petunidin 3- galactoside (12.2% ± 0.7%) and malvidin 3-galactoside (11.7% ± 1.7%).

galactoside (12.2% ± 0.7%) and malvidin 3-galactoside (11.7% ± 1.7%).

In another study, the antioxidant properties of blueberry anthocyanins In another study, the antioxidant properties of blueberry anthocyanins were analyzed,

were analyzed,

in vitroin vitro

and and

in vivoin vivo

using red blood cell resistant to reactive using red blood cell resistant to reactive oxygen species (ROS).

oxygen species (ROS).

In In vitrovitro

incubation with anthocyanins and incubation with anthocyanins and hydroxycinnamic acids (0.5 and 0.05 mg/mL respectively) significantly hydroxycinnamic acids (0.5 and 0.05 mg/mL respectively) significantly increased red blood cell resistance and induced production of ROS. A similar increased red blood cell resistance and induced production of ROS. A similar protective effect

protective effect was was also also observobserveded

in vivoin vivo

by oral supplementation of mices by oral supplementation of mices with 100 mg/mL. Only group fed with anthocyanins had a significant with 100 mg/mL. Only group fed with anthocyanins had a significant protection at 6 and 24 h after

protection at 6 and 24 h after supplemesupplementation, but this was nontation, but this was not consistent wt consistent withith the measurements of anthocyanin plasma levels. In fact, anthocyanin plasma the measurements of anthocyanin plasma levels. In fact, anthocyanin plasma concentrations were higher after 1 h, decreasing considerably after 6 h and not concentrations were higher after 1 h, decreasing considerably after 6 h and not being

being detected after detected after 24 24 h. h. The The difference in difference in absorption between absorption between anthocyanthocyaninsanins and hydroxycinnamic acids probably contributed to the differences observed and hydroxycinnamic acids probably contributed to the differences observed in protection capacity of red blood cells. This protection has a positive role, in protection capacity of red blood cells. This protection has a positive role, after blueberry consumption, against ROS formation in red blood cells

after blueberry consumption, against ROS formation in red blood cells

in vivoin vivo

[92].

Currently, there are several studies that evaluate antioxidant capacity of Currently, there are several studies that evaluate antioxidant capacity of blueberry and other

blueberry and other fruits. However, in fruits. However, in the last the last years, researches began to years, researches began to useuse different assays to measure antioxidant capacity in fruits and extracts, once it different assays to measure antioxidant capacity in fruits and extracts, once it varies according to the analytical method used due to the different antioxidant varies according to the analytical method used due to the different antioxidant mechanisms presented by different compounds, or even when the same mechanisms presented by different compounds, or even when the same mechanism is evaluated the antioxidant capacity may be different depending mechanism is evaluated the antioxidant capacity may be different depending on the free radical used.

on the free radical used.

García-Alonso et al. [93] when evaluating the antioxidant capacity of García-Alonso et al. [93] when evaluating the antioxidant capacity of twenty-eight fruits from Spain observed that blueberry has obtained the fifth twenty-eight fruits from Spain observed that blueberry has obtained the fifth highest antioxidant capacity (strawberry > raspberry > cherry > blackberry > highest antioxidant capacity (strawberry > raspberry > cherry > blackberry > blueberry

blueberry) ) by by TBARS TBARS assay, assay, which which determinedetermines s the the inhibition inhibition of of lipidiclipidic peroxidation,

peroxidation, and and the the same same fruit fruit obtained obtained the the third third highest highest antioxidantantioxidant capacity, values lower than persimmon and blackberry, when using the method capacity, values lower than persimmon and blackberry, when using the method of free radical capture ABTS which according to Rice-Evans et al. [94] was of free radical capture ABTS which according to Rice-Evans et al. [94] was detected in blueberries as the main phenolic compounds in aqueous extract: detected in blueberries as the main phenolic compounds in aqueous extract: quercetin > cyanidin > catechin.

quercetin > cyanidin > catechin.

When used the FRAP (ferric reducing antioxidant power) assay, Borges et When used the FRAP (ferric reducing antioxidant power) assay, Borges et al. [76] found that blueberry obtained the second highest antioxidant capacity al. [76] found that blueberry obtained the second highest antioxidant capacity (black currant > blueberry > raspberry > red currant > cranberry), ranging (black currant > blueberry > raspberry > red currant > cranberry), ranging

from 18.5 to 161.4 µmol of Fe

from 18.5 to 161.4 µmol of Fe2+2+_{/g of fresh fruit [51, 56], this wide range of}_{/g of fresh fruit [51, 56], this wide range of} results occurs due to different factors such as, cultivar, maturity degree, season results occurs due to different factors such as, cultivar, maturity degree, season and storage conditions [76].

and storage conditions [76].

R

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