Repositorio
Institucional

Ibarra, Pamela

Mariangel, Emilia

Reyes-Diaz, Marjorie

Lobos, Walter

Bensch, Emma

Schalchli, Heidi

The antioxidant properties of calafate (Berberis microphylla) fruits from four different locations in southern Chile

PONTIFICIA UNIV CATOLICA CHILE, FAC AGRONOMIA INGENIERIA FORESTAL

CIENCIA E INVESTIGACION AGRARIA

en

E. Mariangel, M. Reyes-Diaz, W. Lobos, E. Bensch, H. Schalchli, and P. Ibarra. 2013. The antioxidant properties of calafate (Berberis microphylla) fruits from four different locations in southern Chile. Cien. Inv. Agr. 40(1):161-170. The antioxidant capacity (AC), total anthocyanins (TA) and total phenols (TP) of calafate fruit from four locations in southern Chile (El Blanco, Lonquimay, Manihuales and Temuco) were determined using both the free radical 2.2-diphenyl-1-picrylhydrazyl (DPPH) method and the linoleic acid oxidation inhibition method as well as the pH-differential and Folin-Ciocalteu methods. Phenolic compounds were also identified using HPLC-DAD (High Performance Liquid Chromatography-Diode-Array Detection). The results showed that TP varied significantly according to the location. Manihuales was noteworthy, with 34.9 mg of GAE g(-1) dried fruit. The measured AC level depended on the methodology used, varying significantly between locations according to the DPPH results. Manihuales was again noteworthy, with the highest AC values (9.4 mg of TE g(-1) dried fruit). The results based on the inhibition of linoleic acid oxidation showed no significant differences between Temuco and El Blanco, and the highest value was found for Manihuales (0.25 mg of TE g dried fruit). The TA showed significant differences among locations and was highest for El Blanco (0.64 mg of cyanidin g(-1) dried fruit). The phenolic acid compounds that were identified included gallic acid, chlorogenic acid, caffeic acid, coumaric acid, ferulic acid and flavonoids such as rutin, myricetin, quercetin and kaempferol. These compounds varied according to location. Temuco showed a higher content of coumaric acid; Lonquimay of chlorogenic acid, caffeic acid, coumaric acid and flavonoids such as rutin and quercetin; Manihuales of gallic acid, chlorogenic acid, caffeic acid, ferulic acid and flavonoids such as rutin and quercetin; and El Blanco of caffeic acid and flavonoids such as myricetin, quercetin and kaempferol. The AC was positively correlated with TP (DPPH r=1, linoleic acid r=0.84). In contrast, a low correlation was obtained between AC and TA (DPPH r=0.31; linoleic acid r=-0.28) and between TP and AT (r=0.27). It is concluded that calafate fruits from different geographical areas of southern Chile show statistically significant differences in antioxidant capacity, total phenols, anthocyanins and phenolic compounds, with Manihuales showing the highest values for these parameters. The chemical composition of the fruits also varies with the origin of the samples.

Artículo original

10.4067/S0718-16202013000100014

pdf

Antioxidants

antioxidant capacity

Berberis

flavonoids

phenolic acids

total phenols

VACCINIUM-CORYMBOSUM L.

ANTHOCYANIN CONTENT

PHENOLIC CONTENT

CAPACITY

BLUEBERRIES

STRAWBERRY

MATURITY

BERRIES

Antioxidantes

capacidad antioxidante

Berberis

flavonoides

ácidos fenólicos

fenoles totales

Vaccinium corymbosum L.

contenido de antocianinas

contenido fenólico

capacidad

arándanos

fresas

madurez

bayas

Antioxidants

antioxidant capacity

Berberis

flavonoids

phenolic acids

total phenols

VACCINIUM-CORYMBOSUM L.

ANTHOCYANIN CONTENT

PHENOLIC CONTENT

CAPACITY

BLUEBERRIES

STRAWBERRY

MATURITY

BERRIES

Antioxidantes

capacidad antioxidante

Berberis

flavonoides

ácidos fenólicos

fenoles totales

Vaccinium corymbosum L.

contenido de antocianinas

contenido fenólico

capacidad

arándanos

fresas

madurez

bayas

Horticultura

Bioquímica

Química Analítica

The antioxidant properties of calafate (Berberis microphylla) fruits from four different locations in southern Chile

CIENCIA E INVESTIGACION AGRARIA

diamante

verde

acceso abierto

acceso abierto

CC BY NC 4.0

en

Artículo original

versión publicada

PONTIFICIA UNIV CATOLICA CHILE, FAC AGRONOMIA INGENIERIA FORESTAL

0718-1620

161

170

Agricultura, Multidisciplinaria

Agriculture, Multidisciplinary

pdf

WOS:000318455200014