Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis
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,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/12/1945 |
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| author | Magdalena Paczkowska-Walendowska Anna Gościniak Daria Szymanowska Dominik Szwajgier Ewa Baranowska-Wójcik Piotr Szulc Dagna Dreczka Marek Simon Judyta Cielecka-Piontek |
| author_facet | Magdalena Paczkowska-Walendowska Anna Gościniak Daria Szymanowska Dominik Szwajgier Ewa Baranowska-Wójcik Piotr Szulc Dagna Dreczka Marek Simon Judyta Cielecka-Piontek |
| author_sort | Magdalena Paczkowska-Walendowska |
| collection | DOAJ |
| description | 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 IC<sub>50</sub> = 57.37 μg/mL; ABTS IC<sub>50</sub> = 24.83 μg/mL; CUPRAC IC<sub>50</sub> = 62.73 μg/mL; FRAP IC<sub>50</sub> = 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 (IC<sub>50</sub> = 129.30 μg/mL), while leaves extracts of the Loch Ness variety showed a significant potential for microbial activity against <i>Lactobacillus</i> spp. and <i>Candida</i> spp. Summarizing, the best multidirectional pro-health effect was noted for leaves extracts of Loch Tay variety. |
| first_indexed | 2024-03-10T04:38:53Z |
| format | Article |
| id | doaj.art-b746adb6ed01469bbbdc0ed7504ff3ef |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T04:38:53Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-b746adb6ed01469bbbdc0ed7504ff3ef2023-11-23T03:33:19ZengMDPI AGAntioxidants2076-39212021-12-011012194510.3390/antiox10121945Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical AnalysisMagdalena Paczkowska-Walendowska0Anna Gościniak1Daria Szymanowska2Dominik Szwajgier3Ewa Baranowska-Wójcik4Piotr Szulc5Dagna Dreczka6Marek Simon7Judyta Cielecka-Piontek8Department of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, PolandDepartment of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Agronomy, Poznan University of Life Sciences, Dojazd 11, 60-632 Poznan, PolandDepartment of Rehabilitation and Physiotherapy, Poznan University of Medical Sciences, 28 Czerwca 1956r. 135/147, 61-545 Poznan, PolandDepartment of Pathophysiology, Poznan University of Medical Sciences, Rokietnicka 8, 60-806 Poznan, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, PolandBlackberry 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 IC<sub>50</sub> = 57.37 μg/mL; ABTS IC<sub>50</sub> = 24.83 μg/mL; CUPRAC IC<sub>50</sub> = 62.73 μg/mL; FRAP IC<sub>50</sub> = 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 (IC<sub>50</sub> = 129.30 μg/mL), while leaves extracts of the Loch Ness variety showed a significant potential for microbial activity against <i>Lactobacillus</i> spp. and <i>Candida</i> spp. Summarizing, the best multidirectional pro-health effect was noted for leaves extracts of Loch Tay variety.https://www.mdpi.com/2076-3921/10/12/1945blackberryleavesLoch Tay varietyagri-food wasteantioxidant activityanti-inflammatory activity |
| spellingShingle | Magdalena Paczkowska-Walendowska Anna Gościniak Daria Szymanowska Dominik Szwajgier Ewa Baranowska-Wójcik Piotr Szulc Dagna Dreczka Marek Simon Judyta Cielecka-Piontek Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis Antioxidants blackberry leaves Loch Tay variety agri-food waste antioxidant activity anti-inflammatory activity |
| title | Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis |
| title_full | Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis |
| title_fullStr | Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis |
| title_full_unstemmed | Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis |
| title_short | Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis |
| title_sort | blackberry leaves as new functional food screening antioxidant anti inflammatory and microbiological activities in correlation with phytochemical analysis |
| topic | blackberry leaves Loch Tay variety agri-food waste antioxidant activity anti-inflammatory activity |
| url | https://www.mdpi.com/2076-3921/10/12/1945 |
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