Abstract
Blackberry fruits are recognized as functional foods while blackberry leaves are outside this classification and they also contain active compounds with health-promoting potential. Therefore, the aim of this study was the phytochemical analysis of blackberry leaves of varieties (Chester, Loch Ness, Loch Tay and Ruczaj) and screening of their biological activity (antioxidant potential, possibility of inhibition of enzymes, anti-inflammatory and microbial activity). The following compounds from selected groups: phenolic acids (caffeic acid, ellagic acid, gallic acid, syringic acid), flavonols (quercetin, kaempferol) and their glycosides (rutin, isoquercetin, hyperoside) and flavon-3-ols (catechin, epicatechin) were chromatographically determined in the aqueous and hydroalcoholic leaves extracts. All tested blackberry leaves extracts showed antioxidant effects, but the highest compounds content (TPC = 101.31 mg GAE/g) and antioxidant activity (e.g., DPPH IC50 = 57.37 μg/mL; ABTS IC50 = 24.83 μg/mL; CUPRAC IC50 = 62.73 μg/mL; FRAP IC50 = 39.99 μg/mL for hydroalcoholic extracts) was indicated for the Loch Tay variety. Blackberry leaf extracts’ anti-inflammatory effect was also exceptionally high for the Loch Tay variety (IC50 = 129.30 μg/mL), while leaves extracts of the Loch Ness variety showed a significant potential for microbial activity against Lactobacillus spp. and Candida spp. Summarizing, the best multidirectional pro-health effect was noted for leaves extracts of Loch Tay variety.
Highlights
To identify and determine active compounds contained in plant material, a high-performance liquid chromatography method supported by a photodiode array detector was developed
GP and glutathione peroxidase (GPx) (Table 4), we noticed that the differences in activity between cultivars were small and statistically insignificant, it was not possible to select the best cultivars on the basis of these studies alone; the results showed the high antioxidant potential of the extracts
It was found that the content of the analyzed phytochemicals in blackberry leaf extracts depends on the type of extract, which is related to the solubility of individual components
Summary
Foods are intensively tested for additional physiological benefits that can reduce the risk of chronic disease or otherwise optimize health. With documented health benefits, such foods can be referred to as functional foods [1]. One such example could be blackberries, which are recognized worldwide as a functional food and their high interest is connected with the high content of polyphenols compounds, which greatly contribute to their organoleptic properties and health benefits [2].
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