Articles
Phenolic bioactive-linked antioxidant, and anti-hyperglycemic functionalities of blackberry (Rubus sp.) from two different maturation stages
Article number
1277_70
Pages
495 – 504
Language
English
Abstract
Blackberries (Rubus sp.) are rich sources of dietary antioxidants such as phenolic bioactives with diverse human health protective functionalities.
Previous in vitro and in vivo model-based studies found high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in blackberries indicating relevance as anti-dote against diet-linked non-communicable chronic diseases (NCDs) such as early stages of type 2 diabetes (T2D). However, phenolic bioactives and associated antioxidant and anti-hyperglycemic properties of blackberry vary widely due to differences in fruit ripeness/maturation stages.
Such variations in phenolic bioactives and associated health benefits from different maturation stages can lead to inconsistent nutritional qualities affecting targeted value addition and subsequent end-use.
Therefore, the aim of this study was to investigate phenolic bioactive-linked antioxidant and T2D relevant anti-hyperglycemic properties of blackberry fruits from two different maturation stages (not fully ripe and fully ripe) using rapid in vitro assay models.
Overall, glossy reddish-purple blackberry, which was not fully ripe, had significantly lower total soluble phenolic content and associated ABTS and DPPH assay-based antioxidant activity when compared to fully ripe glossy black blackberry.
Similarly, high T2D relevant α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fully ripe blackberry fruits.
The results of this study therefore suggested that ripeness/maturation of blackberry fruits have a significant impact on phenolic-linked antioxidant and anti-hyperglycemic properties and fully ripe blackberries are ideal targets for advancing dietary support strategies against early stages of T2D and associated health risks.
Previous in vitro and in vivo model-based studies found high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in blackberries indicating relevance as anti-dote against diet-linked non-communicable chronic diseases (NCDs) such as early stages of type 2 diabetes (T2D). However, phenolic bioactives and associated antioxidant and anti-hyperglycemic properties of blackberry vary widely due to differences in fruit ripeness/maturation stages.
Such variations in phenolic bioactives and associated health benefits from different maturation stages can lead to inconsistent nutritional qualities affecting targeted value addition and subsequent end-use.
Therefore, the aim of this study was to investigate phenolic bioactive-linked antioxidant and T2D relevant anti-hyperglycemic properties of blackberry fruits from two different maturation stages (not fully ripe and fully ripe) using rapid in vitro assay models.
Overall, glossy reddish-purple blackberry, which was not fully ripe, had significantly lower total soluble phenolic content and associated ABTS and DPPH assay-based antioxidant activity when compared to fully ripe glossy black blackberry.
Similarly, high T2D relevant α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fully ripe blackberry fruits.
The results of this study therefore suggested that ripeness/maturation of blackberry fruits have a significant impact on phenolic-linked antioxidant and anti-hyperglycemic properties and fully ripe blackberries are ideal targets for advancing dietary support strategies against early stages of T2D and associated health risks.
Authors
A. Espe, D. Sarkar, H. Hatterman-Valenti, K. Shetty
Keywords
α-amylase, α-glucosidase, enzyme inhibition, fruit ripeness, health benefits, oxidative stress, type 2 diabetes
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