molecules Article Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia Melina F. Chamorro 1, Gabriela Reiner 1, Cristina Theoduloz 2, Ana Ladio 1, Guillermo Schmeda-Hirschmann 3 , Sergio Gómez-Alonso 4 and Felipe Jiménez-Aspee 5,* 1 Laboratorio Ecotono, INIBIOMA (CONICET-Universidad Nacional del Comahue), Bariloche 8400, Río Negro, Argentina 2 Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Region del Maule, Chile 3 Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca 3460000, Region del Maule, Chile 4 Instituto Regional de Investigación Científica Aplicada, Departamento de Química Analítica y Tecnología de Alimentos, Universidad Castilla-La Mancha, 13005 Ciudad Real, Spain 5 Departamento de Ciencias Básicas Biomédicas, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 346000, Región del Maule, Chile * Correspondence:
[email protected]; Tel.: +56-71-2200-291 Received: 5 August 2019; Accepted: 2 September 2019; Published: 12 September 2019 Abstract: The Argentinean Patagonia berries Berberis microphylla, Berberis darwinii, and Fragaria chiloensis ssp. chiloensis f. patagonica were investigated for their polyphenol content and composition by means of liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry. The in vitro antioxidant activity and inhibition of metabolic syndrome-associated enzymes (α-glucosidase, α-amylase, and lipase) of the fruit extracts was assessed. The most complex polyphenol profile was found in the Berberis samples, with 10 anthocyanins, 27 hydroxycinnamic acids, 3 proanthocyanidins, 2 flavan-3-ol, and 22 flavonols. Fragaria presented four anthocyanins, nine ellagitannins, two proanthocyanidin dimers, one flavan-3-ol, and five flavonols.