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Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace
Author(s) -
Jazić Miodrag,
Kukrić Zoran,
Vulić Jelena,
ČetojevićSimin Dragana
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13923
Subject(s) - pomace , polyphenol , abts , dpph , food science , chemistry , flavonols , composition (language) , antioxidant , botany , anthocyanin , horticulture , biology , biochemistry , linguistics , philosophy
Summary The content of total polyphenolics, antioxidative capacity and antiproliferative activity were tested in wild and cultivated blackberry pomace. Wild blackberry pomace extract Tw2 showed the highest following contents: total polyphenolics (50.16 mg GAE g −1 dw), flavonoids (7.73 mg Qc g −1 dw), flavonols (6.63 mg Qc g −1 dw) and total monomeric anthocyanins (13.40 mg Cy g −1 ). Tw2 extract significantly inhibited free radicals: IC 50 DPPH = 127.76 μg mL −1 , IC 50 ABTS = 26.53 μg mL −1 and IC 50 ˙ OH = 168.62 μg mL −1 , and the growth of breast adenocarcinoma IC 50 MCF7 = 306.68 μg mL −1 and cervix epitheloid carcinoma cell lines IC 50 HeLa = 315.49 μg mL −1 . Wild blackberry varieties had higher extraction yields, higher total polyphenolic contents and possessed stronger biological effects compared to cultivated blackberries ( P < 0.05). All blackberry extracts showed high biological potential that could be attributed to high total polyphenols and flavonoids content and could be utilised as value‐added functional food.