Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.)

Frum, Adina; Georgescu, Cecilia; Gligor, Felicia Gabriela; Dobrea, Carmen; Tița, Ovidiu

doi:10.18052/www.scipress.com/IJPPE.6.30

IJPPE > IJPPE Volume 6 > Identification and Quantification of Phenolic...

< Back to Volume

Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.)

Full Text PDF

Abstract:

The extracts obtained from two types of berries: red currant and raspberries, were evaluated for their phenolic content. They were identified and quantified by using an optimized HPLC method. During the analyze several phenolic compounds were found, like: gallic acid, (+)- catechin, syringic acid, cinnamic acid, chlorogenic acid, ferulic acid, rutin and quercetin. The total amount of phenolic compounds analyzed found in red currant was greater than the one found in raspberries, due to the low variety of phenolic compounds extracted. The greatest amount of gallic acid, (+)- catechin, syringic acid, cinnamic acid, chlorogenic acid, ferulic acid and rutin was determined from the extraction of red currant berries and the raspberries extract contained the greatest source of quercetin. This study shows that red currant can provide the highest and most varied content of phenolic compounds from the analyzed berries.

Info:

Periodical:

International Journal of Pharmacology, Phytochemistry and Ethnomedicine (Volume 6)

Pages:

30-37

DOI:

https://doi.org/10.18052/www.scipress.com/IJPPE.6.30

Citation:

A. Frum et al., "Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.)", International Journal of Pharmacology, Phytochemistry and Ethnomedicine, Vol. 6, pp. 30-37, 2017

Online since:

January 2017

Authors:

Adina Frum, Cecilia Georgescu, Felicia Gabriela Gligor, Carmen Dobrea, Ovidiu Tița

Keywords:

Berries, HPLC, Phenolic Compounds

Export:

RIS, BibTeX, Text

Distribution:

Open Access

This work is licensed under a
Creative Commons Attribution 4.0 International License

References:

[1] B. Djordjevic et al., Pomological and biochemical characterization of European currant Berry (Ribes sp. ) cultivars, Sci. Hort. 165 (2014) 156-162.

[2] S. Benvenuti et al., Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes and Aronia, J. Food Sci. 69 (2004) 164-169.

[3] H. Hajimehdipoor et al., Comparative study of the total phenol content and antioxidant activity of some medicinal herbal extracts, J. Pharmacogn. 1 (2014) 21–25.

[4] M. Kula et al., Phenolic composition of fruits from different cultivars of red and black raspberries grown in Poland, J. Food Comp. Anal. 52 (2016) 74-82.

[5] G. Zdunic et al., Black (Ribes nigrum L. ) and red currant (Ribes rubrum L. ) cultivars, in M. Simmonds, V.R. Preedy (Eds. ), Nutritional composition of fruit Cultivars, Academic press, 2015, pp.101-126.

[6] D.D. Cetojevic-Simin et al., Bioactivity of Meeker and Willamette raspberry (Rubus idaeus L. ) pomace extracts, Food Chem. 166 (2015) 407-413.

[7] N. Shi, K.M. Riedl et al., Efficacy comparison of lyophilised black raspberries and combination of celecoxib and PBIT in prevention of carcinogen-induced oesophageal cancer in rats, J. Funct. Foods. 27 (2016) 84-94.

[8] G. Bartosz, Food oxidants and antioxidants. chemical, biological and functional properties, CRC Press, Boca Raton, (2014).

[9] A.M. Nderitu et al., Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion, Food Chem. 141 (2013) 1763–1771.

[10] J.G. Xu et al., Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L. ) during steeping and germination, J. Agric. Food Chem. 57 (2009) 10392–10398.

[11] K.B. Pandey, S.I. Rizivi, Biological activity and mechanism of action of plant polyphenols: relevance to human health and disease, in A.A. Farooqui, T. Farooqui (Eds. ), Phytochemicals and Human Health, Nova Science Publishers, 2011, pp.483-500.

[12] R. Bobinate, P. Viskelis, P.R. Venskutonis, Chemical composition of raspberry (Rubus spp. ) cultivars, in M. Simmonds, V.R. Preedy (Eds. ), Nutritional composition of fruit Cultivars, Academic press, 2015, pp.713-729.

[13] V.R. Punithavathi et al., Antihyperglycaemic, antilipid peroxidative and antioxidant effects of gallic acid on streptozotocin induced diabetic Wistar rats, Eur. J. Pharmacol. 650 (2011) 465-471.

[14] Y. Lu et al., Gallic acid suppresses cell viability, proliferation, invasion and angiogenesis in human glioma cells, Eur. J. Pharmacol. 641 (2010) 102-107.

[15] X. Sun et al., The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films, Food Sci. Tech. 57 (2014) 83-89.

[16] J. Sun et al., Neuroprotective effects of gallic acid against hypoxia/reoxygenation-induced mitochondrial dysfunction in vitro and cerebral ischemia/reperfusion injury in vivo, Brain Res. 1589 (2014) 126-139.

[17] H. Priscilla, P. S Maizen Prince, Cardioprotective effect of gallic acid on cardiac troponin-T, cardiac marker enzymes, lipid peroxidation products and antioxidants in experimentally induced myocardial infarction in Wistar rats, Chem. Biol. Inter. 179 (2009).

[18] H.M. Eid et al., A combination of (+)-catechin and (-)-epicatechin underlines the in vitro adipogenic action of Labrador tea (Rhododendron groenlandicum), an antidiabetic medicinal plant of the Eastern James Bay Cree pharmacopoeia, J. Ethnopharmacol. 178 (2016).

[19] F.S. Jung et al., A metabolomics approach shows thet chatechin-enriched green tea attenuates ultraviolet B-induced skin metabolite alterations in mice, Metabolomics. 11 (2015) 861-871.

[20] M. Murray et al., Green tea catechins and cardiovascular disease risk factors: Should a health claim be made by the United States Food and Drug Administration?, Trends Food Sci. Technol. 41 (2015) 188-197.

[21] C. Shi et al., Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane, Food Chem. 197 (2016) 100-106.

[22] J.R. Ham et al., Anti-steatotic and anti-inflamatory roles of syringic acid in high-fat diet-induced obese mice, Food Funct. 7 (2016) 689-697.

[23] M. Tokmak et al., The axon protective effects of syringic acid on ischemia/reperfusion injury in a rat sciatic nerve model, J. Turk. Neurosurg. 27(1) (2017).

[24] A. Rodrigues-Mateos et al., Cranberry (poly)phenol metabolites correlate with improvements in vascular function: A double-blind, randomized, controlled, dose-response, crossover study, Mol. Nutr. Food Res. 60 (2016) 2130-2140.

[25] M. Marcin, L. Bogdan, Cinnamic acid derivatives and inhibitors of oncogenic protein kinases structure, mechanism and biomedical effects, Curr. Med. Chem. 10 (2016) 954-982.

[26] R. Rodrigo, Beneficial effects of chlorogenic acids on essential hypertension, J. Food Nutr. Sci. 3 (2016) 1-5.

[27] R. Jiang et al., Chlorogenic acid improves ex vivo vessel function and protects endothelial cells against HOCI-induces oxidative damage, via increased production of nitric oxide and induction of Hmox-1, J. Nutr. Biochem. 27 (2016) 53-60.

[28] F. Taram, A.N. Witer, D.A. Linseman, Neuroprotection comparison of chlorogenic acid and its metabolites against mechanistically distinct cell death-inducing agents in cultured cerebellar granule neurons, Brain Res. 1648 (2016) 69-80.

[29] E. Park, H. Lee, Ferrulic acid as a natural bioactive compound enhances PARP inhibitor sensitivity in breast cancer, Cancer Res. 76 (2016) 1338.

[30] J.S. Jung et al., Protective effects of a dimeric derivative of ferulic acid in animal models of Alzheimer's disease, J. Pharmacol. 782 (2016) 30-34.

[31] S. Chao et al., Antimicrobial activity of ferulic acid against Cronobacter sakazakii and possible mechanism of action, Food. Path. Dis. 13 (2016) 196-204.

[32] M. Lee, E.G. McGeer, P.L. McGeer, Quercetin, not caffeine, is a major neuroprotective component in coffe, Neurobiol. Aging. 46 (2016) 113-123.

[33] Y. Wang et al., Protective effect of quercetin against visible light-induced retinal degeneration in vivo, FASEB J. 30 (2016).

[34] M.C. Serban et al., The effect of quercetin on blood pressure: a sistematic review and meta-analysis of randomized controlled trials, J. Am. Coll. Cardiol. 67 (2016) (2003).

[35] S.M. Snyder et al., Consumption of quercetin-containing apple and cherry extracts affects blood glucose concentration, hepatic metabolism and gene expression patterns in obese C57BL/6J high fat-fed mice, J. Nutr. 146 (2016) 1001-1007.

[36] R. Tian et al., Rutin ameliorates diabetic neuropathy by lowering plasma glucose and decreasing oxidative stress via Nrf2 signaling pathway in rats, J. Pharmacol. 771 (2016) 84-92.

[37] F. Nasiri et al., Rutin enhances the antiproliferative effect of %-FU and oxaliplatin in colon cancer cells, Cancer Res. 76 (2016).

[38] R. Gautam et al., Rutin attenuates intestinal toxicity induced by metothrexate linked with anti-oxidative and anti-inflamatory effects, Bio. Med. Central. 16 (2016) 1-6.

[39] A. Frum et al., The quantitative and qualitative analysis of several phenolic compounds and polyphenols from blueberries (Vaccinium myrtillus L. ), Research result, Bus. Serv. Tech. (in press).

[40] N. Balasundram, K. Sundram, S. Samman, Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses, Food Chem. 99 (2006) 191-203.

Show More Hide

Cited By:

[1] A. Alghooneh, F. Behrouzian, F. Tabatabaei Yazdi, S. Hashemi, S. Razavi, B. Alizadeh Behbahani, " Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study ", Journal of Food Safety, p. e12669, 2019

DOI: https://doi.org/10.1111/jfs.12669

[2] F. Gligor, A. Frum, L. Vicaș, M. Totan, C. Roman-Filip, C. Dobrea, "Determination of a Mixture of Plantago lanceolata L. and Salvia officinalis L. by High-Performance Liquid Chromatography with Ultraviolet Detection (HPLC-UV)", Analytical Letters, p. 1, 2020

DOI: https://doi.org/10.1080/00032719.2019.1708373

[3] V. Okatan, "Antioxidant properties and phenolic profile of the most widely appreciated cultivated berry species: A comparative study", Folia Horticulturae, Vol. 0, 2020