1Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 348585
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1 Pharmacy Department, Faculty of
Health Sciences, Universidad
Nacional de San Antonio Abad del
Cusco, Cusco, Perú
*Corresponding
Carla del Carpio Jiménez
delcarpiojc_daqf@unsaac.edu.pe
Received: 20 January 2022
Accepted: 15 February 2023
Published: 02 March 2023
Total phenolic, monomeric anthocyanin
content and antioxidant activity of Berberis
commutata Eichler fruits
Contenido fenólico total, antocianinas monoméricas y actividad
antioxidante de los frutos de Berberis commutata Eichler
Carla del Carpio-Jiménez1
ABSTRACT
Background: Berberis commutata Eichler is a berry that grows in the Peruvian Andes and
has been consumed in the Andes of South America since ancient times. The edible fruits
have an intense purple color and are rich in anthocyanins and phenolic compounds that are
available from February until May each year. The color of the fruits is a soft purple dye for
natural fibers, and many birds use them as food. Objective: This study quantified the total
phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata
Eichler berries. Methods: The total phenolic content was determined by the Folin-Ciocalteu
colorimetric assay. Monomeric anthocyanin content was determined by the method is pH
differential, and the antioxidant activity was measured using the Brand-Williams method.
Results: The total phenolic content was 7,490 ± 0.85 mg GAE/100g, and the monomeric
anthocyanin content was 70 ± 0.03 mg/100g. The antioxidant activity of the berries showed
a tendency to increase with B. commutata extract concentration; an EC50 of 0.91 mg/mL
was calculated, indicating a high antioxidant power. Conclusion: Our results showed that B.
commutata E. has both high total phenolic content and monomeric anthocyanins comparable
to other superfruits and high antioxidant activity, which means that it is possible to use this
berberis species as a functional food.
Keywords: Berberis commutata Eichler, DPPH Antioxidant, EC50, Total phenolic content,
monomeric anthocyanins
ORIGINAL RESEARCH
Published 02 March 2023
Doi: https://doi.org/10.17533/udea.vitae.v30n1a348585
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1 Pharmacy Department, Faculty of
Health Sciences, Universidad
Nacional de San Antonio Abad del
Cusco, Cusco, Perú
*Corresponding
Carla del Carpio Jiménez
delcarpiojc_daqf@unsaac.edu.pe
Received: 20 January 2022
Accepted: 15 February 2023
Published: 02 March 2023
Total phenolic, monomeric anthocyanin
content and antioxidant activity of Berberis
commutata Eichler fruits
Contenido fenólico total, antocianinas monoméricas y actividad
antioxidante de los frutos de Berberis commutata Eichler
Carla del Carpio-Jiménez1
ABSTRACT
Background: Berberis commutata Eichler is a berry that grows in the Peruvian Andes and
has been consumed in the Andes of South America since ancient times. The edible fruits
have an intense purple color and are rich in anthocyanins and phenolic compounds that are
available from February until May each year. The color of the fruits is a soft purple dye for
natural fibers, and many birds use them as food. Objective: This study quantified the total
phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata
Eichler berries. Methods: The total phenolic content was determined by the Folin-Ciocalteu
colorimetric assay. Monomeric anthocyanin content was determined by the method is pH
differential, and the antioxidant activity was measured using the Brand-Williams method.
Results: The total phenolic content was 7,490 ± 0.85 mg GAE/100g, and the monomeric
anthocyanin content was 70 ± 0.03 mg/100g. The antioxidant activity of the berries showed
a tendency to increase with B. commutata extract concentration; an EC50 of 0.91 mg/mL
was calculated, indicating a high antioxidant power. Conclusion: Our results showed that B.
commutata E. has both high total phenolic content and monomeric anthocyanins comparable
to other superfruits and high antioxidant activity, which means that it is possible to use this
berberis species as a functional food.
Keywords: Berberis commutata Eichler, DPPH Antioxidant, EC50, Total phenolic content,
monomeric anthocyanins
ORIGINAL RESEARCH
Published 02 March 2023
Doi: https://doi.org/10.17533/udea.vitae.v30n1a348585
2Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 348585Carla del Carpio-Jiménez
INTRODUCTION
The genus Berberidaceae includes about 500
species worldwide, and almost 99 species are
distributed in South America, of which 32 are found
in Perú and 14 are endemic (1). They consist of spiny
deciduous, evergreen shrubs, with yellow flowers
and wood (3 – 6 mm long), with both six petals and
sepals (usually with the same color) in alternating
whorls (2) and small red or blue ripening berries
(5 – 15 mm) (3).
There is a growing interest and demand for plants,
especially fruits that are healthy, delicious, and
grow in an unpolluted environment, mainly wild and
preserving their naturalness (4). Wild fruits are very
suitable sources for the food industry (5) because
of their nutritional and medicinal value; these wild
edible fruits are becoming increasingly valuable for
people who want to consume natural foods with
pharmacological properties (6). Numerous studies
have reported the Berberis genus as a rich source
of phytochemical compounds with antioxidant
properties (7); this is the case of B. vulgaris L., which
shows significant antioxidant activity and health
benefits (8,9). Some other studies have confirmed
that they are a well-known source of bioactive
compounds mainly due to the presence of phenolic
and anthocyanins (10,11). For this reason, these plants
represent a promising alternative for producing food
derivatives such as desserts, wines, and jams (12).
Berberis commutata E. (B. commutata E.) is a
wild berry that grows in the Mesoandean region,
between 2,000 and 4,200 meters above sea level
(MASL), especially in Perú. It is a spiny bush with
sharp thorns, yellow flowers grouped in small
bunches, and many dark purple berries 10 to 15 mm
long and larger than other Berberis species berries.
The berry’s common names are huancachu, and
t’ancar ch’eqche. The full-ripened fruits are available
from February to May each year.
Wild edible berries have been consumed as
nutritional supplements since ancient times (13) and
are important sources of polyphenols (e.g., tannins,
flavonoids, phenolic acids, and anthocyanins).
Recent investigations on important nutraceutical
polyphenolic compounds have attracted intense
attention, as in the case of Berberis vulgaris, an
important source of polyphenolic molecules (14).
The market for natural antioxidants is growing
each year substantially due to their proven clinical
benefits, which are effective against cardiovascular,
cancer, neurodegenerative, and age-related
oxidative problems (15-18).
Several studies have shown that phenolic compounds
are responsible for the health benefits of consuming
natural products. Anthocyanins are a subclass of
phenolic phytochemicals. Many berries contain
anthocyanins with potent antioxidant activity (19). The
antioxidant activity of anthocyanins is well known,
and the interest in vegetables with antioxidant
properties has increased (20). Anthocyanins are
bioactive components used as a nutraceutical and
pharmaceutical ingredients. Anthocyanins extracted
from plants have been used as food colorants; this
is the case of E163, a commercial additive derived
from grape skins, which is used as a food colorant
in purple-colored jams and beverages. Synthetic
food coloring has long been used for its lower cost
and greater stability (21); however, synthetic food
colorants have recently attracted public concern
regarding their safety to human health. There is
scientific evidence that synthetic colorants used as
food additives may adversely affect children’s health.
For example, removing synthetic food dyes from the
RESUMEN
Introducción: Berberis commutata Eichler es una baya que crece en los Andes peruanos. Los frutos comestibles tienen un
intenso color púrpura rico en antocianinas y componentes fenólicos que están disponibles desde febrero hasta mayo de cada
año. El color de sus frutos se utiliza como un suave colorante púrpura para las fibras naturales y muchas aves los utilizan como
alimento. Sin embargo, desde la antigüedad los frutos de esta especie han sido consumidas en los Andes de Sudamérica.
Objetivo: Este estudio cuantificó el contenido fenólico total, antocianinas monoméricas y la actividad antioxidante usando el
método del radical DPPH de las bayas de Berberis commutata Eichler. Método: El contenido fenólico total se midió a través
del ensayo colorimétrico de Folin-Ciocalteu, el contenido de antocianinas monoméricas se determinó mediante el método
del pH diferencial y la actividad antioxidante se midió con el método de Brand-Williams. Resultados: El contenido fenólico
total fue de 7,490 ± 0.85 mg GAE/100g y el contenido de antocianinas monoméricas fue de 70 ± 0.03 mg/100g. La actividad
antioxidante de las bayas mostró una tendencia a aumentar con la concentración del extracto de B. commutata, se calculó un
EC50 de 0.91 mg/mL que indica un alto poder antioxidante. Conclusión: Nuestros resultados mostraron que B. commutata
E. tiene tanto un alto contenido fenólico total, así como antocianinas monoméricas comparables con otras superfrutas y una
elevada actividad antioxidante, lo que significa que es posible utilizar esta especie de berberis como alimento funcional.
Palabras clave: Berberis commutata Eichler, antioxidante DPPH, EC50, contenido fenólico total, antocianinas monoméricas
INTRODUCTION
The genus Berberidaceae includes about 500
species worldwide, and almost 99 species are
distributed in South America, of which 32 are found
in Perú and 14 are endemic (1). They consist of spiny
deciduous, evergreen shrubs, with yellow flowers
and wood (3 – 6 mm long), with both six petals and
sepals (usually with the same color) in alternating
whorls (2) and small red or blue ripening berries
(5 – 15 mm) (3).
There is a growing interest and demand for plants,
especially fruits that are healthy, delicious, and
grow in an unpolluted environment, mainly wild and
preserving their naturalness (4). Wild fruits are very
suitable sources for the food industry (5) because
of their nutritional and medicinal value; these wild
edible fruits are becoming increasingly valuable for
people who want to consume natural foods with
pharmacological properties (6). Numerous studies
have reported the Berberis genus as a rich source
of phytochemical compounds with antioxidant
properties (7); this is the case of B. vulgaris L., which
shows significant antioxidant activity and health
benefits (8,9). Some other studies have confirmed
that they are a well-known source of bioactive
compounds mainly due to the presence of phenolic
and anthocyanins (10,11). For this reason, these plants
represent a promising alternative for producing food
derivatives such as desserts, wines, and jams (12).
Berberis commutata E. (B. commutata E.) is a
wild berry that grows in the Mesoandean region,
between 2,000 and 4,200 meters above sea level
(MASL), especially in Perú. It is a spiny bush with
sharp thorns, yellow flowers grouped in small
bunches, and many dark purple berries 10 to 15 mm
long and larger than other Berberis species berries.
The berry’s common names are huancachu, and
t’ancar ch’eqche. The full-ripened fruits are available
from February to May each year.
Wild edible berries have been consumed as
nutritional supplements since ancient times (13) and
are important sources of polyphenols (e.g., tannins,
flavonoids, phenolic acids, and anthocyanins).
Recent investigations on important nutraceutical
polyphenolic compounds have attracted intense
attention, as in the case of Berberis vulgaris, an
important source of polyphenolic molecules (14).
The market for natural antioxidants is growing
each year substantially due to their proven clinical
benefits, which are effective against cardiovascular,
cancer, neurodegenerative, and age-related
oxidative problems (15-18).
Several studies have shown that phenolic compounds
are responsible for the health benefits of consuming
natural products. Anthocyanins are a subclass of
phenolic phytochemicals. Many berries contain
anthocyanins with potent antioxidant activity (19). The
antioxidant activity of anthocyanins is well known,
and the interest in vegetables with antioxidant
properties has increased (20). Anthocyanins are
bioactive components used as a nutraceutical and
pharmaceutical ingredients. Anthocyanins extracted
from plants have been used as food colorants; this
is the case of E163, a commercial additive derived
from grape skins, which is used as a food colorant
in purple-colored jams and beverages. Synthetic
food coloring has long been used for its lower cost
and greater stability (21); however, synthetic food
colorants have recently attracted public concern
regarding their safety to human health. There is
scientific evidence that synthetic colorants used as
food additives may adversely affect children’s health.
For example, removing synthetic food dyes from the
RESUMEN
Introducción: Berberis commutata Eichler es una baya que crece en los Andes peruanos. Los frutos comestibles tienen un
intenso color púrpura rico en antocianinas y componentes fenólicos que están disponibles desde febrero hasta mayo de cada
año. El color de sus frutos se utiliza como un suave colorante púrpura para las fibras naturales y muchas aves los utilizan como
alimento. Sin embargo, desde la antigüedad los frutos de esta especie han sido consumidas en los Andes de Sudamérica.
Objetivo: Este estudio cuantificó el contenido fenólico total, antocianinas monoméricas y la actividad antioxidante usando el
método del radical DPPH de las bayas de Berberis commutata Eichler. Método: El contenido fenólico total se midió a través
del ensayo colorimétrico de Folin-Ciocalteu, el contenido de antocianinas monoméricas se determinó mediante el método
del pH diferencial y la actividad antioxidante se midió con el método de Brand-Williams. Resultados: El contenido fenólico
total fue de 7,490 ± 0.85 mg GAE/100g y el contenido de antocianinas monoméricas fue de 70 ± 0.03 mg/100g. La actividad
antioxidante de las bayas mostró una tendencia a aumentar con la concentración del extracto de B. commutata, se calculó un
EC50 de 0.91 mg/mL que indica un alto poder antioxidante. Conclusión: Nuestros resultados mostraron que B. commutata
E. tiene tanto un alto contenido fenólico total, así como antocianinas monoméricas comparables con otras superfrutas y una
elevada actividad antioxidante, lo que significa que es posible utilizar esta especie de berberis como alimento funcional.
Palabras clave: Berberis commutata Eichler, antioxidante DPPH, EC50, contenido fenólico total, antocianinas monoméricas
3Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 348585
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
diets of children with attention-deficit/hyperactivity
disorder could provide significant benefits (22). These
findings have increased the search for natural food
colorants, such as anthocyanin, as an interesting and
potential alternative to synthetic food dyes (19).
In this study, our objectives were to quantify the total
phenolic content and monomeric anthocyanins and
to determine the antioxidant activity in the fruits
of B. commutata E because we want to promote
its use as a source of bioactive substances such as
polyphenols, which have a positive impact on human
health due to their nutraceutical potential, and as a
food coloring agent due to its anthocyanin content,
as a substitute for synthetic colorings, considering
that this berry has been consumed for many years
by the inhabitants of the South American Andes (23).
MATERIALS & METHODS
Plant material
Intact ripped fruits of B. commutata (500 g), free of
cracks, cuts, or blemishes, were manually harvested
from bushes in the Lares valley in Calca, Cusco.
The fruits were dried for 2 months in a dark room
at 8 – 10°C. M.Sc. Tupayachi Herrera an associated
botanist to Vargas CUZ herbarium identified the
plant, and a voucher was deposited in the herbarium
of the Universidad Nacional de San Antonio Abad
del Cusco (UNSAAC).
Characterization of B. commutata E. fruits
The weight was determined in grams and the size fruit
was measured using a vernier caliper (in mm), and pH was
determined in the fresh juice using a Jenway 3510 pH
meter (Metrix Laboratorios, Mexico City, Mexico).
Phytochemical components extraction
Dried fruits of B. commutata separated from seeds
(24) were placed in a blender with a solution of
acetone/water (30:70 v/v) and then filtered. The
cake residue was reextracted with the same mixture
to obtain a diluted solution. All the filtrates were
combined, transferred to a separating funnel, mixed
with two volumes of chloroform, and kept at 4 ± 2°
C overnight. The aqueous phase was obtained and
concentrated to dryness using a rotary evaporator
at 40° C under a vacuum.
Monomeric anthocyanins content (MAC)
Monomeric anthocyanin content (MAC) was
measured using the pH differential method (25).
The appropriate dilution factor was determined
by dilution with potassium chloride buffer (pH
1.0) until the absorbance of the sample at the
maximum wavelength was within the linear range
of the spectrophotometer. The dilution factor was
0.5 and was obtained by dividing the final volume
of the sample by the initial volume. Then, two
dilutions of the acetone/water extract before drying
(approximately 1 mL) were prepared, one using 0.025
M Potassium Chloride buffer (0.1 g KCl in 50 mL of
deionized water and adjusted to 1.0 with HCl (18%))
and the other using 0.4 M sodium acetate buffer (2.72
g Sodium Acetate 3- hydrate in 50 mL of deionized
water and adjusted to 4.5 with HCl (18%)), diluting
each with the previously determined dilution factor.
A UV/VIS PG Instrument T80+ Spectrophotometer
(Woodway lane, Leicestershire, UK) was used for
absorbance measurements at λ max (520 nm) and
700 nm, respectively, after 20 min equilibrium time.
MAC was calculated as Cy-3-glu, using Eq. (1)
( ) ( )( ) ( ) 1
520 700 520 7001.0 4.5
MAC pH pH
mg A A A A x MW x DF x x L
mL
ε − = − − − (1)
Where: MW = molecular weight of Cyanidin-3-O-glycoside (449,2 g mol -1
)
DF = dilution factor
ε = extinction coefficient (26 900 L (mol.cm)-1
L = path length (1 cm)
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
diets of children with attention-deficit/hyperactivity
disorder could provide significant benefits (22). These
findings have increased the search for natural food
colorants, such as anthocyanin, as an interesting and
potential alternative to synthetic food dyes (19).
In this study, our objectives were to quantify the total
phenolic content and monomeric anthocyanins and
to determine the antioxidant activity in the fruits
of B. commutata E because we want to promote
its use as a source of bioactive substances such as
polyphenols, which have a positive impact on human
health due to their nutraceutical potential, and as a
food coloring agent due to its anthocyanin content,
as a substitute for synthetic colorings, considering
that this berry has been consumed for many years
by the inhabitants of the South American Andes (23).
MATERIALS & METHODS
Plant material
Intact ripped fruits of B. commutata (500 g), free of
cracks, cuts, or blemishes, were manually harvested
from bushes in the Lares valley in Calca, Cusco.
The fruits were dried for 2 months in a dark room
at 8 – 10°C. M.Sc. Tupayachi Herrera an associated
botanist to Vargas CUZ herbarium identified the
plant, and a voucher was deposited in the herbarium
of the Universidad Nacional de San Antonio Abad
del Cusco (UNSAAC).
Characterization of B. commutata E. fruits
The weight was determined in grams and the size fruit
was measured using a vernier caliper (in mm), and pH was
determined in the fresh juice using a Jenway 3510 pH
meter (Metrix Laboratorios, Mexico City, Mexico).
Phytochemical components extraction
Dried fruits of B. commutata separated from seeds
(24) were placed in a blender with a solution of
acetone/water (30:70 v/v) and then filtered. The
cake residue was reextracted with the same mixture
to obtain a diluted solution. All the filtrates were
combined, transferred to a separating funnel, mixed
with two volumes of chloroform, and kept at 4 ± 2°
C overnight. The aqueous phase was obtained and
concentrated to dryness using a rotary evaporator
at 40° C under a vacuum.
Monomeric anthocyanins content (MAC)
Monomeric anthocyanin content (MAC) was
measured using the pH differential method (25).
The appropriate dilution factor was determined
by dilution with potassium chloride buffer (pH
1.0) until the absorbance of the sample at the
maximum wavelength was within the linear range
of the spectrophotometer. The dilution factor was
0.5 and was obtained by dividing the final volume
of the sample by the initial volume. Then, two
dilutions of the acetone/water extract before drying
(approximately 1 mL) were prepared, one using 0.025
M Potassium Chloride buffer (0.1 g KCl in 50 mL of
deionized water and adjusted to 1.0 with HCl (18%))
and the other using 0.4 M sodium acetate buffer (2.72
g Sodium Acetate 3- hydrate in 50 mL of deionized
water and adjusted to 4.5 with HCl (18%)), diluting
each with the previously determined dilution factor.
A UV/VIS PG Instrument T80+ Spectrophotometer
(Woodway lane, Leicestershire, UK) was used for
absorbance measurements at λ max (520 nm) and
700 nm, respectively, after 20 min equilibrium time.
MAC was calculated as Cy-3-glu, using Eq. (1)
( ) ( )( ) ( ) 1
520 700 520 7001.0 4.5
MAC pH pH
mg A A A A x MW x DF x x L
mL
ε − = − − − (1)
Where: MW = molecular weight of Cyanidin-3-O-glycoside (449,2 g mol -1
)
DF = dilution factor
ε = extinction coefficient (26 900 L (mol.cm)-1
L = path length (1 cm)
4Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 348585Carla del Carpio-Jiménez
Total phenolic content (TPC)
Total phenolic content (TPC) was estimated by the
Folin-Ciocalteu colorimetric assay. Briefly, 0.5 mL
of extract (2 g/50 mL) was combined in a test tube
with 0.5 mL of Folin Ciocalteu reagent and 0.5 mL
of Na2 CO3 10% (w/v). The mixture was kept in the
dark for an hour. A standard curve was generated
using gallic acid (10-50 mg/L) (Sigma Aldrich, St
Louis, MO, USA). Results were calculated from the
calibration curve and expressed as mg Gallic acid
equivalent (GAE)/100 g of extract. Absorbance was
measured at 760 nm (26).
DPPH radical-scavenging activity
DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate)
radical scavenging activity was measured according
to the method of Brand-Williams et al. (1995) (27).
Briefly, 2mg of acetone/water dry extract was
dissolved using 100 mL of methanol. 2.0 mL of
methanolic DPPH solution was added to 1.0 mL
of either methanolic solution of extract (sample)
or methanol (control). Mixtures were vortexed and
stored at room temperature in the dark. Absorbance
was measured at 517 nm after 30 min. Ascorbic acid
was used as a positive control. The % DPPH radical
scavenging activity was estimated using Eq. (2).
( ){ }% 0 1 / 0 1 00DPPH radical scavenging activity A A A x= − (2)
Where: A0 = control absorbance, and A1= extract
absorbance.
Then % of inhibition was plotted against concentra-
tion, and from the graph the EC50 (concentration
required to obtain a 50% antioxidant effect) was
calculated.
RESULTS AND DISCUSSION
Characterization of B. commutata E. fruits
The ripening fruits of B. commutata E. measured 10 ±
0.812 mm and weighed 0.318 ± 0.02 g. Compared to
the ripening fruits of B. boliviana L., with an average
size of 7.05 ± 0.355 mm and 0.103 ± 0.02 g (24), the
berries of B. commutata E are larger and heavier. The
fresh juice pH was 3.86. The acidic pH has a protective
effect on the anthocyanin molecule, giving stability
to its chemical structure.
B. commutata E. samples were compared by
M.Sc. Tupayachi-Herrera with a specimen from
the Vargas CUZ herbarium (UNSAAC–Cusco).
According to the Cronquist classification system,
in agreement with the Angiosperm Phylogeny
Group APG III (2009), the taxonomic position is as
follows: Division: Magnoliophyta (= Angiosperms),
Class: Magnoliopsida (= Tricolpates – Eudicots),
Subclass: Magnoliidae, Order: Ranunculales,
Family: Berberidaceae, Genus: Berberis, Specie: B.
commutata E (Figure 1).
Figure 1. Bush of B. commutata with ripe fruits (left), B. commutata
fruits dried at 8 – 10°C for two months (right).
Phytochemical components extraction
The extraction process is critical and must be
properly designed to obtain the desired substances
in sufficient quality and quantity (28). The best
extraction solvent is required to extract total
phenolics, monomeric anthocyanins and to evaluate
antioxidant activity.
The content extract/fruit was high for B. commutata
E., and the percentage (53.92%) is within the yield
extraction Berberis croatica, which ranged from
52.1% to 85.8% (26). Duymus et al. (2014) reported a
yield extraction of 328 mg/g (mg of anthocyanins /g
of dried fruit) of elderberry fruit (29), which is lower
than the yield reported in this study (539.2 mg/g).
Total phenolic content (TPC) and monomeric
anthocyanin content (MAC)
Our results on the TPC were 7,490 ± 0.85 mg
GAE/100g dry fruits and differ greatly from some
related species. The possible reason for these huge
differences could be due to some factors including
genetic and agronomic or environmental that play
important roles in phenolic content, other specific
factors could be the berry variety, seasonal variation,
and soil condition (30,31). Ardestani et al. (2013),
reported a TPC of 48,000 and 23,000 mg/100g dry
fruits of ethanolic and aqueous extracts of Berberis
integerrima, respectively, and a TPC of 28,000 and
19,500 mg/ 100g dry fruits of ethanolic and aqueous
extracts of Berberis vulgaris, respectively (32). In
Total phenolic content (TPC)
Total phenolic content (TPC) was estimated by the
Folin-Ciocalteu colorimetric assay. Briefly, 0.5 mL
of extract (2 g/50 mL) was combined in a test tube
with 0.5 mL of Folin Ciocalteu reagent and 0.5 mL
of Na2 CO3 10% (w/v). The mixture was kept in the
dark for an hour. A standard curve was generated
using gallic acid (10-50 mg/L) (Sigma Aldrich, St
Louis, MO, USA). Results were calculated from the
calibration curve and expressed as mg Gallic acid
equivalent (GAE)/100 g of extract. Absorbance was
measured at 760 nm (26).
DPPH radical-scavenging activity
DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate)
radical scavenging activity was measured according
to the method of Brand-Williams et al. (1995) (27).
Briefly, 2mg of acetone/water dry extract was
dissolved using 100 mL of methanol. 2.0 mL of
methanolic DPPH solution was added to 1.0 mL
of either methanolic solution of extract (sample)
or methanol (control). Mixtures were vortexed and
stored at room temperature in the dark. Absorbance
was measured at 517 nm after 30 min. Ascorbic acid
was used as a positive control. The % DPPH radical
scavenging activity was estimated using Eq. (2).
( ){ }% 0 1 / 0 1 00DPPH radical scavenging activity A A A x= − (2)
Where: A0 = control absorbance, and A1= extract
absorbance.
Then % of inhibition was plotted against concentra-
tion, and from the graph the EC50 (concentration
required to obtain a 50% antioxidant effect) was
calculated.
RESULTS AND DISCUSSION
Characterization of B. commutata E. fruits
The ripening fruits of B. commutata E. measured 10 ±
0.812 mm and weighed 0.318 ± 0.02 g. Compared to
the ripening fruits of B. boliviana L., with an average
size of 7.05 ± 0.355 mm and 0.103 ± 0.02 g (24), the
berries of B. commutata E are larger and heavier. The
fresh juice pH was 3.86. The acidic pH has a protective
effect on the anthocyanin molecule, giving stability
to its chemical structure.
B. commutata E. samples were compared by
M.Sc. Tupayachi-Herrera with a specimen from
the Vargas CUZ herbarium (UNSAAC–Cusco).
According to the Cronquist classification system,
in agreement with the Angiosperm Phylogeny
Group APG III (2009), the taxonomic position is as
follows: Division: Magnoliophyta (= Angiosperms),
Class: Magnoliopsida (= Tricolpates – Eudicots),
Subclass: Magnoliidae, Order: Ranunculales,
Family: Berberidaceae, Genus: Berberis, Specie: B.
commutata E (Figure 1).
Figure 1. Bush of B. commutata with ripe fruits (left), B. commutata
fruits dried at 8 – 10°C for two months (right).
Phytochemical components extraction
The extraction process is critical and must be
properly designed to obtain the desired substances
in sufficient quality and quantity (28). The best
extraction solvent is required to extract total
phenolics, monomeric anthocyanins and to evaluate
antioxidant activity.
The content extract/fruit was high for B. commutata
E., and the percentage (53.92%) is within the yield
extraction Berberis croatica, which ranged from
52.1% to 85.8% (26). Duymus et al. (2014) reported a
yield extraction of 328 mg/g (mg of anthocyanins /g
of dried fruit) of elderberry fruit (29), which is lower
than the yield reported in this study (539.2 mg/g).
Total phenolic content (TPC) and monomeric
anthocyanin content (MAC)
Our results on the TPC were 7,490 ± 0.85 mg
GAE/100g dry fruits and differ greatly from some
related species. The possible reason for these huge
differences could be due to some factors including
genetic and agronomic or environmental that play
important roles in phenolic content, other specific
factors could be the berry variety, seasonal variation,
and soil condition (30,31). Ardestani et al. (2013),
reported a TPC of 48,000 and 23,000 mg/100g dry
fruits of ethanolic and aqueous extracts of Berberis
integerrima, respectively, and a TPC of 28,000 and
19,500 mg/ 100g dry fruits of ethanolic and aqueous
extracts of Berberis vulgaris, respectively (32). In
5Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 348585
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
another study, Duymuş et al. (2014) found a TPC of
8,206 ± 167 mg/100g (dry weight) of 70% acetone
extract from elderberry fruits (29).
Also, we have an elevated TPC in B. commutata E.
compared to other well-known berries like Blueberrie
Variety O´Neils (1,058.28±16.51 mg GAE/100 g dry
fruit) (33); Vaccinium uliginosum (ranged from 308.52
± 29.21 to 618.25 ± 46.48 mg GAE /100g fresh fruit)
(34), Chokeberry (603 ± 14.9 mg GAE/100g fresh fruit)
(35), blueberry (299.60 mg GAE/100 g fresh fruit) and
raspberry (322.36 mg GAE/100 g fresh fruit) (36).
The MAC of B. commutata E. (70 ± 0.03 mg/100g)
was different from that of B. boliviana (7,130 mg/100 g
dry weight) (24) and low compared to some other
anthocyanin-rich sources such as elderberry (651.1
± 26 mg/100g of dry weight) (29), blueberry
(Vaccinum myrtillus) (300 - 320 mg/100g of fresh
fruit), elderberry (Sambucus nigra) (450 mg / 100g
of fresh fruit) (37). Feng et al. (38) reported the
anthocyanin content in wild berries ranging from
10 to 1,058 mg/100 g of fresh fruit.
DPPH radical-scavenging activity
Juríkova et al. (39) reported a good correlation
between the antioxidant activity of vegetables and
fruits and the number of their phenolic compounds.
In our study, an EC50 of 0.91 mg/mL was found, this
low EC50 value indicates a high antioxidant power,
and it is close to other superfruits such as blackberry
(1.40 mg/mL), raspberry (0.80 mg/mL) and blueberry
(0.70 mg/mL) in fresh fruits (40).
The phenolic concentration in berries varies with
plant genotype (cultivar), weather conditions, time of
harvest, cultivation, and ripeness (41). The phenolic
profile also varies among berries (42). Polyphenolic
compounds play an important role in plants due
to their scavenging capacity. A strong correlation
between phenolic content and antioxidant activity
has been reported (39,43).
Recently, the food industry has been interested in
finding phenolic compounds with high antioxidant
activity, especially fruits, vegetables, and herbs,
due to their significant benefits for human health
(44,45). Additionally, polyphenolic compounds in
fruits and vegetables are naturally occurring and are
more widely accepted by consumers (46). There is a
worldwide interest in researching and discovering
these polyphenolic compounds to identify new
sources of antioxidant molecules for human health.
This is the first time that total phenolic content and
anthocyanins of B. commutata E. were determined
and seemed to be an important source of this
component with high antioxidant activity.
Functional food is a term that defines foods with
natural bioactive compounds for human nutrition
because of their health benefits and disease
prevention (47); therefore, enriching foods with
natural bioactive compounds such as phenolics and
anthocyanins is a strategy to produce functional
foods with high antioxidant activity.
Wang et al. (2018) (48) consider that Vaccinium
and Rubus genus are plants rich in anthocyanins,
highlighting blackberry, blueberry, red raspberry,
cranberry, and black raspberry; however, there are
some genus such as berberis that could provide
important sources rich in anthocyanins that can be
extracted efficiently and at low cost.
CONCLUSION
In the present study, the total phenolic content,
monomeric anthocyanin content, and antioxidant
activity of the B. commutata E. fruit extracts were
investigated for the first time. The higher total
phenolic content in B. commutata E. fruits compared
to other anthocyanin-rich berries was demonstrated.
In contrast, the monomeric anthocyanin content
was lower than other anthocyanin-rich sources.
The extract was found to have antioxidant activity,
determined by DPPH assay, and there is a tendency
of higher antioxidant activity with increasing extract
concentration of B. commutata E. Finally, the low
EC50 value indicates a high antioxidant power and
is similar to other superfruits. The consumption
of berries has recently increased as fresh fruits
and extracts in products such as yogurts, jams,
beverages, and dietary supplements, so it is
imperative to investigate new sources. Since the
Berberis genus is an unexplored source of wild
berries, especially in South America, it is necessary
to consider further investigations to establish its use
as a nutraceutical and food colorant.
CONFLICT OF INTEREST
The author reports no conflict of interest.
ACKNOWLEDGMENTS
This work was financial supported by resources
from canon, over canon and mining royalties from
Universidad Nacional de San Antonio Abad del
Cusco (R-CU-209-2011-UNSAAC)
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
another study, Duymuş et al. (2014) found a TPC of
8,206 ± 167 mg/100g (dry weight) of 70% acetone
extract from elderberry fruits (29).
Also, we have an elevated TPC in B. commutata E.
compared to other well-known berries like Blueberrie
Variety O´Neils (1,058.28±16.51 mg GAE/100 g dry
fruit) (33); Vaccinium uliginosum (ranged from 308.52
± 29.21 to 618.25 ± 46.48 mg GAE /100g fresh fruit)
(34), Chokeberry (603 ± 14.9 mg GAE/100g fresh fruit)
(35), blueberry (299.60 mg GAE/100 g fresh fruit) and
raspberry (322.36 mg GAE/100 g fresh fruit) (36).
The MAC of B. commutata E. (70 ± 0.03 mg/100g)
was different from that of B. boliviana (7,130 mg/100 g
dry weight) (24) and low compared to some other
anthocyanin-rich sources such as elderberry (651.1
± 26 mg/100g of dry weight) (29), blueberry
(Vaccinum myrtillus) (300 - 320 mg/100g of fresh
fruit), elderberry (Sambucus nigra) (450 mg / 100g
of fresh fruit) (37). Feng et al. (38) reported the
anthocyanin content in wild berries ranging from
10 to 1,058 mg/100 g of fresh fruit.
DPPH radical-scavenging activity
Juríkova et al. (39) reported a good correlation
between the antioxidant activity of vegetables and
fruits and the number of their phenolic compounds.
In our study, an EC50 of 0.91 mg/mL was found, this
low EC50 value indicates a high antioxidant power,
and it is close to other superfruits such as blackberry
(1.40 mg/mL), raspberry (0.80 mg/mL) and blueberry
(0.70 mg/mL) in fresh fruits (40).
The phenolic concentration in berries varies with
plant genotype (cultivar), weather conditions, time of
harvest, cultivation, and ripeness (41). The phenolic
profile also varies among berries (42). Polyphenolic
compounds play an important role in plants due
to their scavenging capacity. A strong correlation
between phenolic content and antioxidant activity
has been reported (39,43).
Recently, the food industry has been interested in
finding phenolic compounds with high antioxidant
activity, especially fruits, vegetables, and herbs,
due to their significant benefits for human health
(44,45). Additionally, polyphenolic compounds in
fruits and vegetables are naturally occurring and are
more widely accepted by consumers (46). There is a
worldwide interest in researching and discovering
these polyphenolic compounds to identify new
sources of antioxidant molecules for human health.
This is the first time that total phenolic content and
anthocyanins of B. commutata E. were determined
and seemed to be an important source of this
component with high antioxidant activity.
Functional food is a term that defines foods with
natural bioactive compounds for human nutrition
because of their health benefits and disease
prevention (47); therefore, enriching foods with
natural bioactive compounds such as phenolics and
anthocyanins is a strategy to produce functional
foods with high antioxidant activity.
Wang et al. (2018) (48) consider that Vaccinium
and Rubus genus are plants rich in anthocyanins,
highlighting blackberry, blueberry, red raspberry,
cranberry, and black raspberry; however, there are
some genus such as berberis that could provide
important sources rich in anthocyanins that can be
extracted efficiently and at low cost.
CONCLUSION
In the present study, the total phenolic content,
monomeric anthocyanin content, and antioxidant
activity of the B. commutata E. fruit extracts were
investigated for the first time. The higher total
phenolic content in B. commutata E. fruits compared
to other anthocyanin-rich berries was demonstrated.
In contrast, the monomeric anthocyanin content
was lower than other anthocyanin-rich sources.
The extract was found to have antioxidant activity,
determined by DPPH assay, and there is a tendency
of higher antioxidant activity with increasing extract
concentration of B. commutata E. Finally, the low
EC50 value indicates a high antioxidant power and
is similar to other superfruits. The consumption
of berries has recently increased as fresh fruits
and extracts in products such as yogurts, jams,
beverages, and dietary supplements, so it is
imperative to investigate new sources. Since the
Berberis genus is an unexplored source of wild
berries, especially in South America, it is necessary
to consider further investigations to establish its use
as a nutraceutical and food colorant.
CONFLICT OF INTEREST
The author reports no conflict of interest.
ACKNOWLEDGMENTS
This work was financial supported by resources
from canon, over canon and mining royalties from
Universidad Nacional de San Antonio Abad del
Cusco (R-CU-209-2011-UNSAAC)
6Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 348585Carla del Carpio-Jiménez
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[7] Sun J, Li Q, Li J, Liu J, Xu F. (2022). Nutritional composition
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journal.pone.0262622
[8] Gundogdu M. Determination of antioxidant capacities and
biochemical compounds of Berberis vulgaris L. Fruits. Advances
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[9] Rahimi-Madiseh M, Lorigoini Z, Zamani-Gharaghoshi H, Rafieian-
Kopei M. Berberis vulgaris: Specifications and traditional uses.
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DOI: https://doi.org/10.22038%2FIJBMS.2017.8690
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breast carcinoma cells. Cytotechnology. 2016; 68(4):1207–1213.
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[11] Yıldız H, Ercişli S, Şengül M, Topbaş EF, Beyhan Ö, Çakır Ö, et
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antioxidant characteristics of non-sprayed barberry (Berberis
vulgaris L.) fruits from Turkey. Erwerbs-Obstbau. 2014; 56(4),
123–129. DOI: https://dx.doi.org/10.1007/s10341-014-0216-4
[12] Çakir Ö; Karabulut A. Comparison of two wild‐grown Berberis
varieties based on biochemical characterization. Journal of Food
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doi.org/10.1111/jfpp.14844
[13] Khan FA, Bhat SA, Narayan S. Wild edible plants as a food
Resource: Traditional Knowledge. Division of post-harvest
technology sher_e_Kashmir. Univ Agric Sci Technol of Kashmir.
India. 2017.
[14] Nuralın L, Gürü M. Berberis Vulgaris Fruit: Determination of
Phenolic Compounds in Extracts Obtained by Supercritical CO2
and Soxhlet Methods Using HPLC. Food analytical methods.
2022;15(4):877-889. DOI: https://doi.org/10.1007/s12161-021-
02136-8
[15] Nabavi SF, Nabavi SM, Habtemariam S, Moghaddam AH, Sureda
A, Jafari M, et al. Hepatoprotective effect of gallic acid isolated
from Peltiphyllum peltatum against sodium fluoride-induced
oxidative stress. Industrial Crops and Products. 44:50-5. DOI:
https://doi.org/10.1016/j.indcrop.2012.10.024
[16] Subash S, Essa MM, Al-Asmi A, Al-Adawi S, Vaishnav R, Guillemin
GJ. Effect of dietary supplementation of dates in Alzheimer’s
disease APPsw/2576 transgenic mice on oxidative stress and
antioxidant status. Nutritional Neuroscience. 2015;18(6):281–8.
DOI: https://doi.org/10.1179/1476830514Y.0000000134
[17] Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods,
beverages and spices: Antioxidant activity and health effects -
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https://doi.org/10.1016/j.jff.2015.06.018
[18] Barreca D, Laganà G, Ficarra S, Tellone E, Leuzzi U, Galtieri A, et
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of the exotic fruit Annona cherimola Mill. (Annonaceae). Food
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foodres.2011.02.031
[19] Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and
anthocyanins: Colored pigments as food, pharmaceutical
ingredients, and the potential health benefits. Food & Nutrition
Research. 2017;61(1):1361779. DOI: https://doi.org/10.1080/1654
6628.2017.1361779
[20] Tena N, Martín J, Asuero AG. State of the art of anthocyanins:
Antioxidant activity, sources, bioavailability, and therapeutic
effect in human health. Antioxidants. 2020;9(5):451. DOI: https://
doi.org/10.3390/antiox9050451
[21] Sigurdson GT, Tang P, Giusti MM. Natural Colorants: Food
Colorants from Natural Sources. Annual Review of Food Science
and Technology, 8(1), 261-280. DOI: https://doi.org/10.1146/
annurev-food-030216-025923
[22] Trasande L, Shaffer RM, Sathyanarayana S. Food additives and
child health. Pediatrics. 2018;142(2): e20181410. DOI: https://doi.
org/10.1542/peds.2018-1408
[23] Vandebroek I, Sanca S. Food medicines in the Bolivian Andes
(Apillapampa, Cochabamba Department). In:Eating and Healing:
Traditional Food as Medicine. Pieroni, Andrea and Lisa Leimar
Price, editors. New York, NY: Food Products Press, an imprint of
The Haworth Press, Inc.; 2007 [cited 2022 Nov 28]. Chapter 12.
273-295p.
[24] Del Carpio Jiménez C, Serrano Flores C, He J, Tian Q,
Schwartz SJ, Giusti MM. Characterisation and preliminary
bioactivity determination of Berberis boliviana Lechler fruit
anthocyanins. Food Chemistry. 2011;128(3):717–24. DOI: https://
doi.org/10.1016/j.foodchem.2011.03.094
[25] Lee J, Durst RW, Wrolstad RE. Determination of total monomeric
anthocyanin pigment content of fruit juices, beverages, natural
colorants, and wines by the pH differential method: Collaborative
study. Journal of AOAC International. 2005;88(5):1269–78. DOI:
https://doi.org/10.1093/jaoac/88.5.1269
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and anthocyanin compositions of elderberry extracts. Food
chemistry. 2014;155:112-119. DOI: https://doi.org/10.1016/j.
foodchem.2014.01.028
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antioxidant activities of wine grapes. Food Chemistry 116 (2009):
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REFERENCES
[1] Ulloa CU, Sagástegui A, Sánchez I. Berberidaceae endémicas
del Perú. Revista Peruana de Biología. 2006;13(2):171-173. DOI:
https://doi.org/10.15381/rpb.v13i2.1811
[2] Shamsa F, Ahmadiani A, Khosrokhavar R. Antihistaminic and
anticholinergic activity of barberry fruit (Berberis vulgaris) in the
guinea-pig ileum. Journal of Ethnopharmacology. 1999;64(2):161-
166. DOI: https://doi.org/10.1016/s0378-8741(98)00122-6
[3] Perveen A, Qaiser M. Pollen flora of Pakistan-LXV. Berberidaceae.
Pakistan Journal of Botany. 2010;42(1):1-6.
[4] Ercisli S. Chemical composition of fruits in some rose (Rosa spp.)
species. Food Chemistry. 2007;104(4):1379–1384. DOI: https://
doi.org/10.1016/j.foodchem.2007.01.053
[5] Kuhlein HV. Nutrient values in indigenous wild berries used by
the Nuxalk people of Bella Coola British Columbia. Journal of
Food Composition and Analysis. 1989; 2(1):28-36. DOI: https://
doi.org/10.1016/0889-1575(89)90059-8
[6] Gıdık B. Antioxidant, Antimicrobial activities and fatty acid
compositions of wild Berberis spp. by different techniques
combined with chemometrics (PCA and HCA). Molecules. 2021;
26(24):7448. DOI: https://doi.org/10.3390/molecules26247448
[7] Sun J, Li Q, Li J, Liu J, Xu F. (2022). Nutritional composition
and antioxidant properties of the fruit of Berberis heteropoda
Schrenk. PloS one, 17(4):1-15. DOI: https://doi.org/10.1371/
journal.pone.0262622
[8] Gundogdu M. Determination of antioxidant capacities and
biochemical compounds of Berberis vulgaris L. Fruits. Advances
in Environmental Biology.2013; 7(2), 344–348.
[9] Rahimi-Madiseh M, Lorigoini Z, Zamani-Gharaghoshi H, Rafieian-
Kopei M. Berberis vulgaris: Specifications and traditional uses.
Iranian Journal of Basic Medical Sciences. 2017;20(5), 569–587.
DOI: https://doi.org/10.22038%2FIJBMS.2017.8690
[10] Hoshyar R, Mahboob Z, Zarban A. The antioxidant and chemical
properties of Berberis vulgaris and its cytotoxic effect on human
breast carcinoma cells. Cytotechnology. 2016; 68(4):1207–1213.
DOI: https://doi.org/10.1007/s10616-015-9880-y
[11] Yıldız H, Ercişli S, Şengül M, Topbaş EF, Beyhan Ö, Çakır Ö, et
al. Some physicochemical characteristics, bioactive content and
antioxidant characteristics of non-sprayed barberry (Berberis
vulgaris L.) fruits from Turkey. Erwerbs-Obstbau. 2014; 56(4),
123–129. DOI: https://dx.doi.org/10.1007/s10341-014-0216-4
[12] Çakir Ö; Karabulut A. Comparison of two wild‐grown Berberis
varieties based on biochemical characterization. Journal of Food
Processing and Preservation. 2020; 44(11): e14844. DOI: https://
doi.org/10.1111/jfpp.14844
[13] Khan FA, Bhat SA, Narayan S. Wild edible plants as a food
Resource: Traditional Knowledge. Division of post-harvest
technology sher_e_Kashmir. Univ Agric Sci Technol of Kashmir.
India. 2017.
[14] Nuralın L, Gürü M. Berberis Vulgaris Fruit: Determination of
Phenolic Compounds in Extracts Obtained by Supercritical CO2
and Soxhlet Methods Using HPLC. Food analytical methods.
2022;15(4):877-889. DOI: https://doi.org/10.1007/s12161-021-
02136-8
[15] Nabavi SF, Nabavi SM, Habtemariam S, Moghaddam AH, Sureda
A, Jafari M, et al. Hepatoprotective effect of gallic acid isolated
from Peltiphyllum peltatum against sodium fluoride-induced
oxidative stress. Industrial Crops and Products. 44:50-5. DOI:
https://doi.org/10.1016/j.indcrop.2012.10.024
[16] Subash S, Essa MM, Al-Asmi A, Al-Adawi S, Vaishnav R, Guillemin
GJ. Effect of dietary supplementation of dates in Alzheimer’s
disease APPsw/2576 transgenic mice on oxidative stress and
antioxidant status. Nutritional Neuroscience. 2015;18(6):281–8.
DOI: https://doi.org/10.1179/1476830514Y.0000000134
[17] Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods,
beverages and spices: Antioxidant activity and health effects -
A review. Journal of Functional Foods. 2015; 18:820–97. DOI:
https://doi.org/10.1016/j.jff.2015.06.018
[18] Barreca D, Laganà G, Ficarra S, Tellone E, Leuzzi U, Galtieri A, et
al. Evaluation of the antioxidant and cytoprotective properties
of the exotic fruit Annona cherimola Mill. (Annonaceae). Food
Res Int. 2011;44(7):2302–10. DOI: https://doi.org/10.1016/j.
foodres.2011.02.031
[19] Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and
anthocyanins: Colored pigments as food, pharmaceutical
ingredients, and the potential health benefits. Food & Nutrition
Research. 2017;61(1):1361779. DOI: https://doi.org/10.1080/1654
6628.2017.1361779
[20] Tena N, Martín J, Asuero AG. State of the art of anthocyanins:
Antioxidant activity, sources, bioavailability, and therapeutic
effect in human health. Antioxidants. 2020;9(5):451. DOI: https://
doi.org/10.3390/antiox9050451
[21] Sigurdson GT, Tang P, Giusti MM. Natural Colorants: Food
Colorants from Natural Sources. Annual Review of Food Science
and Technology, 8(1), 261-280. DOI: https://doi.org/10.1146/
annurev-food-030216-025923
[22] Trasande L, Shaffer RM, Sathyanarayana S. Food additives and
child health. Pediatrics. 2018;142(2): e20181410. DOI: https://doi.
org/10.1542/peds.2018-1408
[23] Vandebroek I, Sanca S. Food medicines in the Bolivian Andes
(Apillapampa, Cochabamba Department). In:Eating and Healing:
Traditional Food as Medicine. Pieroni, Andrea and Lisa Leimar
Price, editors. New York, NY: Food Products Press, an imprint of
The Haworth Press, Inc.; 2007 [cited 2022 Nov 28]. Chapter 12.
273-295p.
[24] Del Carpio Jiménez C, Serrano Flores C, He J, Tian Q,
Schwartz SJ, Giusti MM. Characterisation and preliminary
bioactivity determination of Berberis boliviana Lechler fruit
anthocyanins. Food Chemistry. 2011;128(3):717–24. DOI: https://
doi.org/10.1016/j.foodchem.2011.03.094
[25] Lee J, Durst RW, Wrolstad RE. Determination of total monomeric
anthocyanin pigment content of fruit juices, beverages, natural
colorants, and wines by the pH differential method: Collaborative
study. Journal of AOAC International. 2005;88(5):1269–78. DOI:
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7Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 348585
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
[31] Asaduzzaman M, Haque ME, Rahman J, Kamrul Hasan SM, Ali
MA, Akter S, et al. Comparisons of physiochemical, total phenol,
flavanoid content and functional properties in six cultivars of
aromatic rice in Bangladesh. African Journal of Food Science.
2013;7(8):198–203. DOI: https://doi.org/10.5897/ajfs13.1001
[32] Ardestani SB, Sahari MA, Bar zegar M, Abbasi S. Some
physicochemical properties of Iranian native barberry fruits (abi
and poloei): Berberis integerrima and Berberis vulgaris. Journal
of Food and Pharmaceutical Sciences. 2013; 1(3): 60-67. DOI:
https://doi.org/10.14499/jfps
[33] López J, Uribe E, Vega-Gálvez A, Miranda M, Vergara J, Gonzalez
E, Di Scala K. Effect of air temperature on drying kinetics, vitamin
C, antioxidant activity, total phenolic content, non-enzymatic
browning and firmness of blueberries variety O Neil. Food and
Bioprocess Technology. 2010; 3(5):772-777. DOI: http://dx.doi.
org/10.1007/s11947-009-0306-8
[34] Su S, Wang LJ, Feng CY, Liu Y, Li CH, Du H, et al. Fingerprints of
anthocyanins and flavonols of Vaccinium uliginosum berries from
different geographical origins in the Greater Khingan Mountains
and their antioxidant capacities. Food Control. 2016;64:218–25.
DOI: https://doi.org/10.1016/j.foodcont.2016.01.006
[35] Dudonné S, Dubé P, Anhê FF, Pilon G, Marette A, Lemire M, et al.
Comprehensive analysis of phenolic compounds and abscisic acid
profiles of twelve native Canadian berries. J Food Compos Anal.
2015;44:214–24. DOI: http://dx.doi.org/10.1016/j.jfca.2015.09.003
[36] Donno D, Cerutti AK, Prgomet I, Mellano MG, Beccaro GL.
Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint
as antioxidants’ and health properties’ determination tool.
Food Res Int. 2015;69:179–88. DOI: http://dx.doi.org/10.1016/j.
foodres.2014.12.020
[37] Mazza G, Miniati E. Anthocyanins in Fruits, Vegetables, and
Grains. 1st Edition. Boca Raton: CRC Press; 1993. 384 p. DOI:
https://doi.org/10.1201/9781351069700
[38] Feng C, Su S, Wang L, Wu J, Tang Z, Xu Y, et al. Antioxidant capacities
and anthocyanins characteristics of the black-red wild berries
obtained in Northeast China. Food Chemistry. 2016;204:150–8.
DOI: http://dx.doi.org/10.1016/j.foodchem.2016.02.122
[39] Juríková T, Mlček J, Balla Š, Ondrášová M, Dokoupil L, Sochor J,
et al. The elucidation of total polyphenols, individual phenolic
compounds, antioxidant activity of three underutilized fruit
species-black crowberry, honeyberry, european cranberry with
their accumulation. Agronomy. 2021;11(1):73. DOI: https://doi.
org/10.3390/agronomy11010073
[40] Hangun-Balkir Y, McKenney ML. Determination of antioxidant
activities of berries and resveratrol. Green Chem Lett Rev.
2012;5(2):147–53. DOI: https://doi.org/10.1080/17518253.2011.
603756
[41] Zorenc Z, Veberic R, Stampar F, Koron D, Mikulic-Petkovsek
M. Thermal stability of primary and secondary metabolites in
highbush blueberry (Vaccinium corymbosum L.) purees. LWT-
Food Science and Technology. 2017;76:79–86. DOI: https://doi.
org/10.1016/j.lwt.2016.10.048
[42] Szajdek A, Borowska EJ. Bioactive compounds and health-
promoting properties of Berry fruits: A review. Plant Foods Hum
Nutr. 2008;63(4):147–56. DOI: https://doi.org/10.1007/s11130-
008-0097-5
[43] Yu J, Li W, You B, Yang S, Xian W, Deng Y, et al. Phenolic
profiles, bioaccessibility and antioxidant activity of plum (Prunus
Salicina Lindl). Food Res Int. 2021;143, 110300. DOI: https://doi.
org/10.1016/j.foodres.2021.110300
[44] Dziki D, Rózyło R, Gawlik-Dziki U, Świeca M. Current trends
in the enhancement of antioxidant activity of wheat bread by
the addition of plant materials rich in phenolic compounds.
Trends Food Sci Technol. 2014;40(1):48–61. DOI: https://doi.
org/10.1016/j.tifs.2014.07.010
[45] Tajner-Czopek A, Gertchen M, Rytel E, Kita A, Kucharska
AZ, Sokół-Łętowska A. Study of antioxidant activity of some
medicinal plants having high content of caffeic acid derivatives.
Antioxidants. 2020;9(5):412. DOI: https://doi.org/10.3390/
antiox9050412
[46] Embuscado ME. Spices and herbs: Natural sources of antioxidants
- A mini review. J Funct Foods. 2015;18:811–9. DOI: http://dx.doi.
org/10.1016/j.jff.2015.03.005
[47] Galanakis CM. Func tionalit y of food component s and
emerging technologies. Foods. 2021;10(1):128. DOI: https://doi.
org/10.3390/foods10010128
[48] Wang L, Zhu H, Zhao Y, Jiao R, Lei L, Chen J, et al. Cranberry
anthocyanin as an herbal medicine lowers plasma cholesterol by
increasing excretion of fecal sterols. Phytomedicine. 2018;38:98–
106. DOI: https://doi.org/10.1016/j.phymed.2017.11.008
Total phenolic, monomeric anthocyanin content and antioxidant activity of Berberis commutata Eichler fruits
[31] Asaduzzaman M, Haque ME, Rahman J, Kamrul Hasan SM, Ali
MA, Akter S, et al. Comparisons of physiochemical, total phenol,
flavanoid content and functional properties in six cultivars of
aromatic rice in Bangladesh. African Journal of Food Science.
2013;7(8):198–203. DOI: https://doi.org/10.5897/ajfs13.1001
[32] Ardestani SB, Sahari MA, Bar zegar M, Abbasi S. Some
physicochemical properties of Iranian native barberry fruits (abi
and poloei): Berberis integerrima and Berberis vulgaris. Journal
of Food and Pharmaceutical Sciences. 2013; 1(3): 60-67. DOI:
https://doi.org/10.14499/jfps
[33] López J, Uribe E, Vega-Gálvez A, Miranda M, Vergara J, Gonzalez
E, Di Scala K. Effect of air temperature on drying kinetics, vitamin
C, antioxidant activity, total phenolic content, non-enzymatic
browning and firmness of blueberries variety O Neil. Food and
Bioprocess Technology. 2010; 3(5):772-777. DOI: http://dx.doi.
org/10.1007/s11947-009-0306-8
[34] Su S, Wang LJ, Feng CY, Liu Y, Li CH, Du H, et al. Fingerprints of
anthocyanins and flavonols of Vaccinium uliginosum berries from
different geographical origins in the Greater Khingan Mountains
and their antioxidant capacities. Food Control. 2016;64:218–25.
DOI: https://doi.org/10.1016/j.foodcont.2016.01.006
[35] Dudonné S, Dubé P, Anhê FF, Pilon G, Marette A, Lemire M, et al.
Comprehensive analysis of phenolic compounds and abscisic acid
profiles of twelve native Canadian berries. J Food Compos Anal.
2015;44:214–24. DOI: http://dx.doi.org/10.1016/j.jfca.2015.09.003
[36] Donno D, Cerutti AK, Prgomet I, Mellano MG, Beccaro GL.
Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint
as antioxidants’ and health properties’ determination tool.
Food Res Int. 2015;69:179–88. DOI: http://dx.doi.org/10.1016/j.
foodres.2014.12.020
[37] Mazza G, Miniati E. Anthocyanins in Fruits, Vegetables, and
Grains. 1st Edition. Boca Raton: CRC Press; 1993. 384 p. DOI:
https://doi.org/10.1201/9781351069700
[38] Feng C, Su S, Wang L, Wu J, Tang Z, Xu Y, et al. Antioxidant capacities
and anthocyanins characteristics of the black-red wild berries
obtained in Northeast China. Food Chemistry. 2016;204:150–8.
DOI: http://dx.doi.org/10.1016/j.foodchem.2016.02.122
[39] Juríková T, Mlček J, Balla Š, Ondrášová M, Dokoupil L, Sochor J,
et al. The elucidation of total polyphenols, individual phenolic
compounds, antioxidant activity of three underutilized fruit
species-black crowberry, honeyberry, european cranberry with
their accumulation. Agronomy. 2021;11(1):73. DOI: https://doi.
org/10.3390/agronomy11010073
[40] Hangun-Balkir Y, McKenney ML. Determination of antioxidant
activities of berries and resveratrol. Green Chem Lett Rev.
2012;5(2):147–53. DOI: https://doi.org/10.1080/17518253.2011.
603756
[41] Zorenc Z, Veberic R, Stampar F, Koron D, Mikulic-Petkovsek
M. Thermal stability of primary and secondary metabolites in
highbush blueberry (Vaccinium corymbosum L.) purees. LWT-
Food Science and Technology. 2017;76:79–86. DOI: https://doi.
org/10.1016/j.lwt.2016.10.048
[42] Szajdek A, Borowska EJ. Bioactive compounds and health-
promoting properties of Berry fruits: A review. Plant Foods Hum
Nutr. 2008;63(4):147–56. DOI: https://doi.org/10.1007/s11130-
008-0097-5
[43] Yu J, Li W, You B, Yang S, Xian W, Deng Y, et al. Phenolic
profiles, bioaccessibility and antioxidant activity of plum (Prunus
Salicina Lindl). Food Res Int. 2021;143, 110300. DOI: https://doi.
org/10.1016/j.foodres.2021.110300
[44] Dziki D, Rózyło R, Gawlik-Dziki U, Świeca M. Current trends
in the enhancement of antioxidant activity of wheat bread by
the addition of plant materials rich in phenolic compounds.
Trends Food Sci Technol. 2014;40(1):48–61. DOI: https://doi.
org/10.1016/j.tifs.2014.07.010
[45] Tajner-Czopek A, Gertchen M, Rytel E, Kita A, Kucharska
AZ, Sokół-Łętowska A. Study of antioxidant activity of some
medicinal plants having high content of caffeic acid derivatives.
Antioxidants. 2020;9(5):412. DOI: https://doi.org/10.3390/
antiox9050412
[46] Embuscado ME. Spices and herbs: Natural sources of antioxidants
- A mini review. J Funct Foods. 2015;18:811–9. DOI: http://dx.doi.
org/10.1016/j.jff.2015.03.005
[47] Galanakis CM. Func tionalit y of food component s and
emerging technologies. Foods. 2021;10(1):128. DOI: https://doi.
org/10.3390/foods10010128
[48] Wang L, Zhu H, Zhao Y, Jiao R, Lei L, Chen J, et al. Cranberry
anthocyanin as an herbal medicine lowers plasma cholesterol by
increasing excretion of fecal sterols. Phytomedicine. 2018;38:98–
106. DOI: https://doi.org/10.1016/j.phymed.2017.11.008