Abstract
Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich colours to berries, red onions, pomegranates, and grapes. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Among various types of fruits, blackberries and grapes are distinguished by their rich content in polyphenols, including anthocyanins. The purpose of this study was the identification and quantification of the anthocyanins in black grape skins and blackberries, but also the determination of the total phenolic content and total antioxidant capacity. The grape skins and blackberry extracts were prepared by an ultrasound-assisted acidified ethanol and methanol extraction method, with the 80% methanol solution being the most effective. Alcoholic extracts of blackberries and grape skins were analysed by the HPLC-DAD-MS method. There were five glycosylated anthocyanin compounds in blackberries, eight glycosylated anthocyanins compounds, and seven fragments of anthocyanin derivatives in grape skins identified. It was concluded that the anthocyanin profile of blackberries and grapes revealed mainly anthocyanin monoglycosides and acetylglycosides. Cyanidin-3-glucoside was the main component (86.49%) in blackberries, while, in the grape skins, the main component was delphinidin-3-O-glucoside (about 40.64%). Principal component analysis (PCA) was carried out on the basis of the 13 identified compounds in order to separate the extracts and describe the anthocyanins characteristics of different groups, the findings being in agreement with the experimental results. Compared to methanol extracts, ethanol extracts showed higher antioxidant activity, being related to the total phenolic content for the blackberries. Overall, the obtained results indicated that the blackberries and grapes skins possessed a high antioxidant content, similar to other berries, highlighting their potential use as fresh functional foods or fruit-derived products.
Highlights
Academic Editor: Abstract: Anthocyanins are flavonoids with an antioxidant effect
This study provides a comprehensive evaluation of GSE and BE from Romania-grown black grapes’ skin and blackberries including extraction methods and characterization
It was found that blackberries had a higher content of both polyphenols and anthocyanins and significantly increased polymeric colour, both for extraction with ethanol and methanol, but the total antioxidant activity (TAC) values were higher for ethanol extracts than the methanol extracts
Summary
Academic Editor: Abstract: Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich colours to berries, red onions, pomegranates, and grapes. Beside their primary potent antioxidant activity, these compounds display a wide variety of biological functions, mainly related to the intervention in all stages of cancer development including initiation, promotion, progression, invasion, and metastasis [1,2] Due to their phenolic content, many extracts from plants and fruits have been shown to reduce the oxidative stress-associated inflammatory diseases and cancer [3,4,5], and it may exhibit synergy or additive biological effects due to the unique combination of polyphenols in the extracts prepared from various vegetal samples, using different extraction methods [6,7,8]. These polyphenolic substances are glycosides of polyhydroxy- and polymethoxy-derivatives of published maps and institutional affiliations
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