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Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [ Aristotelia chilensi s (Molina) Stuntz] a Chilean blackberry
Author(s) -
Genskowsky Estefania,
Puente Luis A,
PérezÁlvarez José A,
FernándezLópez Juana,
Muñoz Loreto A,
ViudaMartos Manuel
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7628
Subject(s) - chemistry , abts , food science , flavonols , dpph , berry , trolox , polyphenol , ellagic acid , quercetin , antioxidant , botany , biochemistry , biology
BACKGROUND The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies ( DPPH , ABTS , FRAP and FIC ) and (3) the antibacterial properties of maqui berry [ Aristotelia chilensis (Molina) Stuntz] ( MB ) grown in Chile. RESULTS The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols. MB showed an antioxidant activity measured with DPPH , ABTS , FRAP and FIC methods of 28.18, 18.66, 25.22 g Trolox equivalent kg −1 and 0.12 g ethylenediaminetetraacetic acid equivalent kg −1 , respectively. With regard to the antibacterial activity, all strains tested were affected by MB . Aeromonas hydrophila and Listeria innocua showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL −1 , respectively. CONCLUSIONS The results suggest that maqui berry has a great potential to be employed in the food industry as potential food ingredient to functional food development or as bio‐preservative. © 2016 Society of Chemical Industry