Premium
Anthocyanin‐rich Fractions of Blackberry Extracts Reduce UV‐induced Free Radicals and Oxidative Damage in Keratinocytes
Author(s) -
Murapa Patience,
Dai Jin,
Chung Michael,
Mumper Russell J.,
D'Orazio John
Publication year - 2012
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.3510
Subject(s) - anthocyanin , antioxidant , catalase , chemistry , food science , methanol , oxidative stress , radical , flavonoid , biochemistry , chromatography , organic chemistry
Hull blackberries were purified using solid phase extraction to obtain anthocyanin‐rich methanol fractions. This method concentrated phenolics and anthocyanins, recovering 97% and 76% of the total yield in puree or powder extracts, respectively, which represented a 24–63 fold increase of the total antioxidant capacity when compared with either the water fraction or the original extract. The ability of these fractions to protect primary keratinocytes against UV‐induced oxidative damage was assessed. Anthocyanin‐rich methanol fractions derived from either blackberry powder or puree exhibited strong antioxidant properties, protecting against UV‐induced ROS nearly as efficiently as N ‐acetyl cysteine. Furthermore, the fractions up‐regulated the expression of catalase, MnSOD, Gpx1/2 and Gsta1 antioxidant enzymes. Thus, it is concluded that blackberry extracts may protect keratinocytes against UV‐mediated oxidative damage. Copyright © 2011 John Wiley & Sons, Ltd.