4235 , 1 − In the ary 2016 Listeria 10 b* and Likewise, several stud- s 8 (Molina) Stuntz (Elaeo- , respectively. – b 1 6 − Aeromonas hydrophila 964, Independencia, Santiago, ∘ chilensis 9 and Manuel Viuda-Martos c Correspondence to: MREVIV-Generalitat Viuda-Martos, Valenciana), Agro-Food IPOA TechnologyPolitécnica Department, Research Superior de Escuela Group Orihuela, Miguel (UMH-1cante, Spain. Hernández E-mail: University, and [email protected] Orihuela, Ali- Universidad de Chile, Departamento de CienciaQuímica, de Santos los Dumont Alimentos N y Tecnología IPOA Research Group (UMH-1 andTechnology REVIV-Generalitat Valenciana), Department, Agro-Food EscuelaHernández Politécnica University, Orihuela, Superior Alicante, Spain de Orihuela, Miguel Pontificia Universidad Católica de Chile, Departamento dey Ingeniería Bioprocesos, Química Facultad de Ingeniería, 7820436 Santiago, Chile The from José A Pérez-Álvarez, c a ∗ b disease, diabetes mellitus and cancer. carpaceae), commonly known as maqui ,or Chilean ‘maqui, blackberry is aand common southern wild Chile edible as berry well that as south-western grows . in central traditional native herbaland medicine, have long infusions been used of to treat sore maqui throats, kidney pain, ies showed clinical andintakes of biomedical , indexes rich enhancement inhealth , conditions. after by volunteers with various a and 0.12 g ethylenediaminetetraacetic acid equivalent kg 1 − 5 Aristotelia chilensi (Molina) Stuntz] (MB) grown in Chile. Loreto A Muñoz These fruits are widely b Luis A Puente, 1 a Moreover, several studies 2 Aristotelia chilensis The biological effects of berry fruits can 4 , 3 : 4235–4242 www.soci.org © 2016 Society of Chemical Industry 96 2016; maqui berry; antioxidant activity; antibacterial; polyphenolic profile showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL

It has been known that fruits exert a beneficial impact on human recognise the protective effect that the consumption of berrymay fruits have against chronicdisorders, among diseases others. like cancer or cardiovascular J Sci Food Agric Thereby, population-based investigationstion revealed between anthocyanins an and associa- low incidence of cardiovascular INTRODUCTION The world population, mainlysumes in diets USA high and in meat Europe,etables and typically and saturated con- fat whole but grains. lowof This in developing dietary fruits, a veg- pattern great increasesencouraging number people the to of risk take regular diseases. physical exercise, There torich have are diets in campaigns fruits andhabits. vegetables and, in general, to take onhealth. healthy Within the fruits, smallincluding berries a represent variety a of diverseperishable red, group, blue fruits or which purple, are small-sizedcolour, delicate greatly texture and and appreciated highly unique flavour. for their intense RESULTS: The HPLC analysis of MB showed aflavonols total of 19 (10 polyphenolic compounds compounds) identified asderivatives anthocyanins and (eight were compounds), ellagic the acid.FIC predominant Delphinidin methods flavonols. derivatives of MB were 28.18, showed the 18.66, an 25.22 predominant g antioxidant anthocyanins Trolox activity while equivalent measured kg quercetin with DPPH, ABTS, FRAP and Abstract BACKGROUND: The aim ofanthocyanins), the (2) present the study antioxidantproperties was using of to four maqui berry different determine [ methodologies (1) (DPPH, the ABTS, polyphenolic FRAP profile and (phenolic FIC) acids, and flavonoids (3) and the antibacterial Juana Fernández-López, properties of maqui [ Estefania Genskowsky, antioxidant activity and antibacterial Determination of polyphenolic profile, (wileyonlinelibrary.com) DOI 10.1002/jsfa.7628 (Molina) Stuntz] a Chilean blackberry Research Article Received: 17 September 2015 Revised: 18 December 2015 Accepted article published: 19 January 2016 Published online in Wiley Online Library: 29 Febru consumed in fresh or in processedcentrates, forms beverages, such as jams juices, and juice jellies. con- be attributed to their rich source of bioactivenolic compounds acids, like tannins, stilbenes, phe- flavonoids and mainly anthocyanins. Anthocyanins are natural water-solubledeep pigments implication which in have human a health through different pathways. Keywords: CONCLUSIONS: The results suggest that maqui berryingredient has to a functional great potential food to development be or employed© as in 2016 bio-preservative. the Society food of industry Chemical as Industry potential food respectively. With regard to the antibacterial activity, all strains tested were affected by MB. innocua 1 23 − et al. Quan- et al. .High 0.4 cm, 1 − ;MW × 21 – : 4235–4242 19 pH4.5 -galactoside) ,25 ) gmL 96 cm, the molar O μ 18 1 − 1000 700 nm 2016; A × ; linearity 0.999) was − Absorbance was mea- 1 1 DF − × 18 × 𝜀 with the following gradient 510nm gmL A 1 ( 26 900 L mol ; DF is the dilution factor; − μ MW 1 − = − × 𝜀 J Sci Food Agric A pH1 ) = ) 1 L) were injected into a Hewlett-Packard − 700 nm μ A -glusoside and quercetin-3- 449.2 g mol − O = mg g ( 510nm 22 sample DW. A 1 ( 0.995) was achieved for each standard curve for − ; linearity 0.998) was used for cyanidin derivatives. TAC ; flavonoids standards were dissolved in methanol = > et al. 1 1 2 A − − r Teknokroma column (Mediterranean sea 18 gmL gmL μ μ cuvette path length, in cm; m particle size; Teknokroma, Barcelona, Spain) and the chro- = μ Total content The assessment of total anthocyanin content (TAC) wasby carried out the pH differentialby method Simirgiotis and according Schmeda-Hirschmann. to AOAC as described each compound. Whenable, compounds reference were tentatively compounds identifiedUV–visible by were spectra comparing their with unavail- previously published data. at different concentrations between 1 and 250 Antioxidant activity DPPH radical scavenging assay The free radical scavenging activity ofaccording to the the samples methodology described was by measured Brand-Williams using the stable radical DPPH.equivalent Results kg were expressed as g Trolox DW and calculated using the formula: program, started with 95% A,20% 75% A A at at 50 20 min min,composed and of 50% formic 20% A acid at A in 40 atacetonitrile min, water 60 as (4.5:95.5, min. v/v) solvent The as mobile B. solventcompounds phases was A The carried were and identification out by of comparingand UV non-anthocyanin retention absorption times spectra of eachdards compound injected with under the those same ofquantified conditions. pure The through stan- compounds calibration were (phenolic curves acid of standards: caffeic, standardacids; ellagic, flavonoids compounds gallic, standards: rutin, and quercetin,luteolin, chlorogenic myricetin, quercetin-3- apigenin, extinction coefficient forfactor cyanidin-3-glucoside; to convert and grams 1000 to milligrams. is the Determination of polyphenolic compounds Maqui berry extracts (20 HPLC series 1200with instrument UV–visible (Woldbronn, diode Germany) arrayon detector. equipped Separations a were C achieved 1 linearity ( The estimatedby concentrations a were respectiveto subsequently Chandra molecular weight multiplied correction factor according (molecular weight) tification of anthocyanins was carriedof out based authentic on linear(concentration standards. curves between 1 A and 250 delphinidin-3-glucoside calibration 5 matograms were recordedcompounds at were 280, analysed,using 360 in a gradient and standard elution at 1 and 520 mL nm. min sample Phenolic solutions, sured at 510 and 700 nm incentration buffers is at expressed pH as 1.0 g and cyanidin-3-glucoside 4.5. equivalents Pigment kg con- used for thecyanidin quantisation 3-glucoside of calibration delphinidin250 (concentration derivatives, between while 1 the and from Extrasynthese (Genay, France). Phenolic aciddissolved standards in were methanol at different concentrations between200 10 and where ∘ 15 C. ∘ S, 73 ′′ (Molina) www.soci.org E Genskowsky 100 mbar) 00 The berries, < ′ 12 11 C. With regard 48 © 2016 Society of Chemical Industry ∘ ∘ for 7 min at 4 20 g − inhibition of adipo- × 14 Aristotelia chilensis C and the supernatant was col- ∘ . 1 − prevention against oxidative stress 10 sample dry weight (DW). 1 The results were expressed as g gallic acid − for7minat4 16 g × m Millipore filter and stored at Many studies have linked anthocyanins content in μ 12 prevention of Alzheimer’s disease, of sample DW. W) in the Bio-Bio Region (Chile). The berries were trit- 1 13 C. For the antioxidant activity and polyphenolic profile, was used. The results were expressed in g rutin equivalents − ′′ ∘ 17 00 ′ Whilst there are several works, in the scientific literature, report- The supernatants of the two phases were mixedflask in and a evaporated round until bottom dryness using a(Büchi, rotary evaporator Flawil, R-205 Switzerland) underat reduced pressure 40 ( 10 mL of methanol were addedture to was the dried well extract, shaken andthrough in a the 0.45 a mix- vortex for 2 min, finally it was passed to antibacterial activity, driedMuller extract Hinton broth of at maqui 100 g was L dissolved in Total flavonoid content For the total flavonoid content (TFC),et al. the method based on Blasa Sample preparation To obtain the extract, 330 g mL of of ground acidified maquihomogenised berry (0.1% with were HCl) added an methanol/water to Ultra-TurraxStaufen, (80:20) (IKA Germany) and at T-25 then 18 homogeniser; 000trifuged rpm at IKA. for 3000 2 min. The extract was cen- urated in an immersionthen they crusher were sieved (Black to anda remove seeds. second Decker After fine that, SB400) with grindinglyophilised and a was in mortar, performed. a The Christ ground Alphamany) 2–4 sample lyophiliser was for (Christ, Osterode 72 hagain, am crushed and Harz, in finally Ger- a mortar. the product obtained was, lected. The pellet was mixedand with 30 homogenised mL of with acetone/water an (70:30) Finally, the Ultra-Turrax at sample was 18 000 centrifuged rpm at for 3000 2 min. (RE) kg ing the biological effects andfruits the in anthocyanins general and contents maqui of berry in berry mation particular, there regarding is lack the of infor- phenolicthis acids fruit. and Likewise, flavonoids there presentsrial are in properties limited of works maqui where berryof the are the antibacte- determined. present Therefore, the study aim wasfile (phenolic to acids, determine flavonoids (1) and thedant anthocyanins), properties polyphenolic (2) and pro- (3) the the antioxi- antibacterial propertiesgrown of in maqui Chile. berry equivalents (GAE) kg wileyonlinelibrary.com/jsfa material Two kilograms of maqui berries [ MATERIALS AND METHODS Stuntz] were collected from the Cañete city (37 and prevention of low-density lipoprotein oxidation. digestive ailments, ulcers, fever, and scarring injuries. maqui berry with its wide biological activitieseffects, such as anti-diabetic genesis and inflammation, Total phenol content The total phenolCiocalteu content reagent. (TPC) was determined using Folin– 23 which are about 6 mmcyanins. in These compounds diameter, are are responsible extremely ofish colour their rich and intense the in black- major antho- contributor towhich their antioxidant potential, is oneentire of world. the highest among known berry fruits of the

4236 4237 , , , 1 1 21 . − − 1 − A. fae- et al. , 28 A. denitrificans , L. innocua whofoundaTAC . In a previous work, 21 1 − Cfor ∘ et al. wileyonlinelibrary.com/jsfa L aliquots of negative tubes A. hydrophila μ . in different maqui genotypes fresh weight and Brauch or at 37 1 − who reported that TAC of maqui 20 Cfor ∘ 30 et al. standard deviation. The differences of et al. ± E. gergoviae This authors reported a TFC of six Chilean and S. putrefaciens 29 determined the TAC of two wild populations of and et al. 31 DW. 1 et al. − 0.05. E. amnigenus , < P The three main groups of polyphenolic compounds in maqui Anthocyanins are the main polyphenolic compound present As regards the TFC of maqui berries (Table 1), to our our knowl- The results obtained in this work showed a huge variation with (absence of colour changes inHinton the agar, MIC using determination) the on spreadafter Muller incubation plate for technique 24 and h at enumeration 26 was obtained by inoculation of 50 S. marcescens calis mean values among polyphenolic profile was analysed by one-way analysis of variance (ANOVA). The Tukey’s post hoc test wasfor applied comparisons of means, differences were consideredat significant berries are phenolic acids,shows flavonoids the and anthocyanins. total Table phenolic(TFC) 1 content and (TPC), total total anthocyaninTPC flavonoid of content maqui content berries (TAC) analysed in of thisthan work maqui was significantly reported berry. higher The by Fredes who reported that thelected TPC in Aysén on region fresh (Patagonia), were and 19.7 and dry 32.0 g maqui GAE kg berries, col- RESULTS AND DISCUSSION Total phenol, total flavonoid and total anthocyanin content Polyphenolic compounds (phenolic acids, flavonoidscyanins) are and considered the antho- most important bioactive constituents of and fruits.in food, The especially presence in ofsumers, fruit because can polyphenolic of be compounds their particularly beneficialthey health important properties. can for In be con- addition, used asproperties like an antioxidant important or antibacterial indicator properties. of several functional maqui fruits harvested at different maturity stagesThis in central author Chile. reported that thehighest anthocyanin late content maturity ranging from stage 7.9 resulted to 8.8 in g the CGE kg Statistical assay Statistical analysis and comparisonsout among using means the were carried statisticalIL, package USA). All SPSS experiments 19.0 werewere (SPSS carried reported Inc., out as in Chicago, mean triplicates and data belonging to four geographical areas in Chile whichbetween values 11.1 ranged and 14.5 g GAE kg berries: highbush blueberries, murta,and calafate, meli arrayán, comprised chequén between 2.57lent and kg 45.72 g quercetin equiva- in maqui berry.higher The than TAC those reported reported in by Brauch this study (Table 1) was Fredes on fresh and dry maqui berries of 12.6 and 21.1 g CGE kg berries cultivated in Chile was 9.3 g CGE kg respectively and Fredes respectively. edge, there are no studies whereHowever, this TFC parameter of was several determined. berries, nativeby of Chile, Ramirez were determined scientific literature studies wheretent the (total maqui phenolic, polyphenolicmined. flavonoids This con- and variation may anthocyanins) beused due were to or the deter- the extraction solvents methodology in employed. mind Additionally, that it the bioactive should compounds be content and borne especially the 1 − Dried 27 Enterobacter Results were et al. colony form- 25 6 CECT 4078 and Serratia marcescens Achromobacter den- ) was added to each L samples from clear 1 − μ CECT 145, Absorbance values were 26 of sample DW. sample DW. 1 − 1 CECT 910, − et al. CECT 5734, ) scavenging activity assay was •+ m Millipore filter. Briefly, MIC was L containing ca. 10 μ μ -ferrozine complex after treatment of test CECT 5346. These microorganisms were + of test bacteria and variable concentra- Enterobacter amnigenus 2 : 4235–4242 © 2016 Society of Chemical Industry in Muller Hinton broth (MHB) and sterilised 1 Alcaligenes faecalis − 1 96 − , following the method of Carter. Listeria innocua ) chelating activity (FIC) was measured by inhibit- + + 2 2 2016; Results were expressed in g Trolox equivalent kg CECT 857, Aeromonas hydrophila 24 CECT 449, L of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium μ wells on Mueller Hinton agar medium. Minimumcentrations bactericidal (MBC) con- were determined asof the extract lowest at concentrations which microbial growthviability did was, not in occur, addition, and reduced the by initial at least 99.9% within 24 h; it bromide (MTT), dissolved in DMSO (0.8 g L ing the formation of Fe material with Fe Antibacterial activity Microbial strains The lyophilised maqui berry extract was individually testedseveral against bacteria: measured on a spectrophotometercalculated at based on 734 a nm. calibration curve Theexpressed of as results Trolox, g and were Trolox results equivalent were kg by filtration through aassayed 0.22 using sterilewith 96-well a microplates. total Each volume well of was 250 filled J Sci Food Agric Ferrous ion-chelating ability assay Ferrous ions (Fe sample DW. Antioxidant and antibacterial properties of maquiFerric reducing antioxidant power The ferric reducingberry antioxidant extracts powerferricyanide–ferric (FRAP) was chloride ofby method determined Oyaizu. the following maqui by the suggestion using the potassium www.soci.org well and incubated forganism 1 h to in metabolise orderminimum to the inhibitory allow yellow concentration the (MIC) MTT value viable wasthe dye microor- considered concentration as into of formazan. thechange The first and well was that confirmed by did plating not 10 undergo colour ing units (CFU) mL determined as described by Leite tions of the extract prepared innon-inoculated MHB. Negative medium controls contained with extracttrol samples wells were and prepared positive with inoculated con- samples. medium Contents without extract of each150 well rpm were for mixed 2 min on priorperature a to depending incubation plate on for the shaker microbial 24 h inoculums. at After attion, the the 25 incuba- optimal tem- ABTS radical cation scavenging activity assay The ABTS radical cation (ABTS extract of maqui berries were prepared infrom the concentration 10 range to 100 g L expressed in g EDTA equivalent kg CECT 854, Minimum inhibitory concentration and minimum bactericidal concentration assays Antibacterial activity wasbroth determined microdilution based method on proposed a by colorimetric Abate chosen because they are commonlyfoods, associated as with indicators refrigerated of pathogenicmicroorganisms. microorganisms or All as species spoilage wereCulture supplied Collection (CECT) by of the the University Spanish of Type Valencia (Spain). Shewanella putrefaciens itrificans gergoviae et al. DM) 0.05) 1 − > i j f f bc c c a a e e i h g g d d b b P : 4235–4242 21 , 0.08 0.02 0.00 0.00 0.01 0.02 0.15 0.01 0.06 0.01 0.25 0.01 0.01 0.00 0.00 0.00 0.11 0.00 0.05 0.01 0.04 20 96 ± ± ± ± informed that ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 13 reported that the 2016; et al. 15 et al. Delphinidin derivatives were the J Sci Food Agric 33 , 32 , 21 , identified delphinidin-3-5-sambubioside 10 (nm) Concentration (g kg and Céspedes 32 max 33 0.05) followed by rutin (quercetin-3-rutinoside) 𝜆 et al. 0.05) followed by delphinidin-3,5-diglucoside < < P et al. P 0.05) between them. In reference to the main antho- 0.05) concentration. As regards to quercetin and its deriva- > < With reference to non-anthocyanin compounds (Fig. 1B), 11 P P cyanin present in maquiEscribano-Bailon berries there are contradictory results. tives, the compounds dimethoxy-quercetinconcentration showed ( the highest and quercetin-3-galactoside. With reference to myricetin and its eight anthocyanins inor maqui cyanidin-derivatives. berries identified as delphinidin and delphinidin-3-sambuboside with( no statistical differences compounds were identified,tives mainly (seven quercetin compounds),compounds) and myricetin and its and ellagic deriva- ( its acid which derivatives was (three found in the highest as the mainever, anthocyanin Tanaka (34% of total anthocyanins). How- major anthocyanindelphinidin-3,5-diglucoside, compound whereas present Rojo in maqui berry was delphinidin-3-glucoside as the main component.ability, as This mentioned great above, could vari- be causedsuch by two as main genotype factors, andimportant maturity to note stage. that Onby the the the total pH other anthocyanin differential content hand, methodHPLC was estimated it quantification lower is than (1.8-fold). those Several obtainedhave works by indicated with that higher maqui estimation berries ismethod obtained as using compared to the the HPLC pH differential method. predominant anthocyanins detected which represented 66.42% of the total anthocyanins with delphinidin-3-glucosidecomponent as the ( main 0.24 0.02 0.57 ± ± ± www.soci.org E Genskowsky (min) Peak no. © 2016 Society of Chemical Industry t R , absorbance. max ) 22.58 𝜆 1 − ) 49.74 1 ) 12.19 − 1 − Total phenolic content (TPC), total flavonoid content (TFC) Polyphenolic profile (anthocyanins and non-anthocyanins compounds) of maqui berry , retention time; t Non-anthocyanins Myricetin-3-galactoside 17.29 9 258, 356 0.32 TAC (g C-3-GE kg TFC (g RE kg according to Tukey’s multiple range test. R Each assay was carried out inFor each triplicate. group (anthocyanins or non-anthocyanins) values followed by the same letter within the same column are not significantly different ( MyricetinQuercetinTOTAL 26.59 31.94 – 16 19 – 254, 372 254, 370 – 0.25 0.06 3.11 Quercetin-3-galactosideQuercetin-3-glucosideDimethoxy-quercetin 22.18 23.86 26.04 15 16 17 256, 352 256, 352 252, 346 0.17 0.07 0.28 Quercetin-galloyl-hexosideQuercetin-galloyl-hexosideRutinEllagic acid 19.99 20.52 11 12 21.60 21.18 260, 356 252, 356 14 13 0.12 0.07 254, 366 256, 354 0.94 0.20 TOTALMyricetin-3-glucoside 18.79 – 10 – 258, 356 – 0.62 42.35 Delphinidin-3-glucosideCyanidin-3-sambubiosideCyanidin-3-glucoside 13.25 14.49 14.86 6 7 8 276, 344, 526 278, 334, 512 278, 332, 512 9.48 0.73 1.24 Delphinidin-3,5-diglucosideCyanidin-3-sambubioside-5-glucosideCyanidin-3,5-diglucosideDelphinidin-3-sambubioside 10.51 9.95 12.66 11.86 3 2 5 278, 4 330, 514 276, 342, 524 276, 278, 344, 330, 526 514 6.89 7.23 7.06 5.36 Compound Anthocyanins Delphinidin-3-sambubioside-5-glucoside 9.92 1 276, 344, 524 4.36 Table 2. Each assay was carried out inGAE, triplicate. gallic acid equivalents;3-glucoside equivalents. RE, rutin equivalents; C-3-GE, cyanidin TPC (g GAE kg Table 1. and total anthocyanin content (TAC) of maqui berry extracts Parameter Amount wileyonlinelibrary.com/jsfa Polyphenolic profile The HPLCshowed analysis a of totaltified the of as maqui nineteencompounds) berry and polyphenolic anthocyanins ellagic extractstent compounds (eight (Fig. acid. iden- (Table 1A), Aswere compounds), delphinidin 2), regards the derivatives flavonols and compounds anthocyaninsment cyanidin detected. con- (10 with derivatives These results several were authors in who agree- reported the presence of polyphenolic compounds (phenoliccyanins) acids, depend of flavonoids several factors, such or as genotype,tal antho- environmen- factors, geographical locationtemperatures and of the altitude higher elevation (due sites, as to wellradiation, as, the the the higher lower UV mechanism for producingpolyphenolic compounds higher is triggered), concentration season, soil, of maturity stage at harvest, post-harvest conditions, etc.

4238 4239 • 38 who 0.37 0.38 0.02 0.26 et al. in vitro carried extract 38 ± ± ± ± 1 − 40 in several et al. 1 − et al. reported values To determine the 34 DW. These results TE kg 36 1 1 − − et al. values for DPPH assay of 50 wileyonlinelibrary.com/jsfa catequin equivalents kg Maqui berries showed FIC value 1 SD. − 39 ± In DPPH assay, the results obtained in 37 sample. 1 sample DW. In FRAP assay the antioxidant − . Maqui berries analysed in this work (Table 3) 1 DW. Gironés-Vilaplana who reported an IC − + )0.12 1 2 1 20 ) 28.18 − , ) 25.22 ) 18.66 TE kg − 1 1 1 − 1 involve an electron transfer process. The DPPH − − − and 0.0012 g, respectively. The maqui berry extract to Fe et al. Antioxidant activity of maqui berry extracts measured with 1 •+ + − 3 In scientific literature there are several works which reported Ferrous ion, usually found in food products, is well known DPPH and ABTS assays are the antioxidant methods most exten- ABTS (g TE kg FIC (g EDTAE kg FRAP (g TE kg Table 3. four different methodologies: DPPH, ABTS, FRAP and FIC MethodDPPH (g TE kg Values are expressed as mean Result Each assay was carried out inTE, triplicate. Trolox equivalent; EDTAE, ethylenediaminetetraacetic acid equiva- lent. had an antioxidant activityof measured 18.66 with g TE ABTS kg assay (Table 3) capacity of theity extracts of the analysedreduce bioactive is Fe compounds, determined presents by in the these extracts, abil- to of 0.12 g EDTA kg involves H atom transfer. and Fredes Antioxidant properties Owing to the complexity of themechanism antioxidant of compounds action, and their to assessof the foodstuff antioxidant properties it is generallybe accepted employed. that So, diverse methods all should aspectsA single of method antioxidant will efficacy provide basicproperties, are information but covered. about antioxidant a combination ofdant methods properties of describes the the sample antioxi- in more detail. showed a FRAP value of 25.22 g TE kg method is commonlyhydrophilic used and lipophilic for compounds, the aqueous/organic reactions extracts with DPPH with were consistent with those reported by Céspedes that correlation between polyphenolic compounds and this study (Table 3) confirm the results found by Céspedes 0.0016 g L in FRAP assay. In line with this evidence, Ruiz lyophilised maqui samples from Chile. as anshowed effective the pro-oxidant abilityiron agent. to and chelate Polyphenolic copper pro-oxidant andtion compounds metal consequently from avoiding ions, this free such pro-oxidants. radical as forma- analysed the antioxidantwith properties different of solvents. maquibetween These 4.81 and berry authors 12.97 mol L extracted reported values ranged antioxidant properties of maqui berries, four differentgies methodolo- were used in this work.the Table antioxidant 3 activity shows of the maqui berry values fruits obtained using for FRAP the DPPH, and ABTS, FIC assays. sively used. The ABTS method is generallythe indicated for antioxidant evaluating activity of hydrophilicwith compounds, the ABTS reactions out a studyberries to collected determined fromreported the values for several antioxidant antioxidant activity activity ranging regions100.5 between mmol 69.9 of L of and maqui Chile. The authors comprised between 0.18 and 0.25 mol L 0.05) < P 35 found the occurrence of proan- 15 who mentioned that quercetin deriva- 21 et al. : 4235–4242 © 2016 Society of Chemical Industry et al. 96 2016; (A) Anthocyanin profile of maqui berry. 1. Delphinidin- and Céspedes found that the main non-anthocyanins compounds of 34 10 B A In this case, the total amount of flavonoids found in maqui -coumaric acids in maqui berry fruits. concentration. The results obtainedreported by were Brauch very similar to those berries, measured with HPLC, was muchflavonoids lower measured than by those of colorimetry. total Thisleast could partly, by be the explained, performance at be less of accurate colorimetry than that which of tended HPLC. to J Sci Food Agric derivatives, myricetin-3-glucoside showed the highest ( Figure 1. 3-sambubioside-5-glucoside; 2. delphinidin-3,5-diglucoside;3-sambubioside-5-glucoside; 3. cyanidin- 5. delphinidin-3-sambubioside; 6. delphinidin-3-glucoside;sambubioside; 7. cyanidin-3- 8.of 4. cyanidin-3-glucoside. maqui11. berry. (B) quercetin-galloyl-hexoside; 9. 12. Non-anthocyanin14. Myricetin-3-galactoside; quercetin-galloyl-hexoside; ellagic acid; profile 13. 10. 15. rutin; quercetin-3-galactoside; 16.dimethoxy-quercetin; myricetin-3-glucoside; quercetin-3-glucoside; 18. myricetin; 17. cyanidin-3,5-diglucoside; 19. quercetin. Antioxidant and antibacterial properties of maqui www.soci.org several lyophilised maqui samples from Chilemyricetin were derivatives quercetin and and ellagic acid.et al. Nonetheless, Schreckinger tives and myricetin derivativesconstituents were of maqui the berries. main In theet non-anthocyanin al. same way, Gironés-Vilaplana thocyanidins or hidroxycinnamicp acids like ferulic, sinapic or 50 L.) ), at et al. by 3–8 reported Salmonella 52 : 4235–4242 96 and et al. Listeria monocyto- 2016; 506090806040 60 70 70 80 100 90 70 50 80 90 found that the extracts, Vaccinium corymbosum 48 Vaccinium macrocarpon O157:H7, ) of Maqui berry extracts 1 Staphylococcus aureus − et al. reported that blueberry pheno- , exhibited a dose-dependent 1 L. monocytogenes J Sci Food Agric 51 and − . 1 et al. − Escherichia coli . Puupponen-Pimiä 1 reported that blueberry ( , reduced − Minimum inhibitory concentrations (MIC) and minimum 1 49 − . found that American cranberry ( Salmonella typhimurium et al. , LmL 47 μ There are different mechanisms through berry polyphenolic Bacterial strain MIC MBC Each assay was carried out in triplicate. Table 4. bactericidal concentrations (MBC) (g L Listeria innocua Alcaligenes faecalis Enterobacter amnigenus Enterobacter gergoviae Serratia marcescens Aeromonas hydrophila Shewanella putrefaciens Achromobacter denitrificans Values are expressed as g L log CFU mL genes extracts, at 112.5–900 mg mL Additionally, Kleerebezem CONCLUSIONS This study demonstrates thatto maqui be berry has employed, a indient great the to potential food development industry,due as functional potential to food foodmainly (1) or ingre- anthocyanins as the andantibacterial bio-preservative high (2) properties. the contentnecessary Nevertheless, to promising in analyse antioxidant in-depthtion the polyphenolic and changes which studies compounds producedand could by are bioavailability human of have diges- theberry fruit. dramatic bioactive compounds effects present in on this bioaccessibility anthocyanins. Thus, the antibacterialhigh activity content of of berry anthocyanins fruits haset with previously al. been proposed. Wu growth-inhibitory effect against lics could have deep effects onfatty membrane fluidity, acid changes profile, in the andless, disrupt as metabolism occurs disruption. with Neverthe- the antioxidant antibacterial activity, activity it of is apounds, difficult as complex to with mixture attribute the of maqui bioactive berryconstituent, com- extracts, especially to taking a into single account orthe the particular composition great of variability bioactive in compounds ofis maqui greatly berries, influenced which by several factorsenvironmental such conditions, as etc. In genotype, this altitude, way, Bassole that the presence ofantibacterial several properties bioactive combined compounds withmight be with other involved in a improving minor overall antibacterial wide activity constitutes ofextracts. fruit 100 with high contentsFinnish of berries inhibited anthocyanins, theShen obtained growth of from Gram-negative common bacteria. enteritidis compounds and mainly the anthocyanins can leadism to toxicity. microorgan- Anthocyanins and phenolic compounds have demon- strated permeative action by destabilising themembrane lipopolysaccharide and increasing the efflux of ATP from the cytoplasm. , 43 39 , 36 ,respec- www.soci.org E Genskowsky 1 evaluated − . 45 1 E. amnigenus − for extracts of © 2016 Society of Chemical Industry 1 − et al. , respectively. With 1 − -dihydroxy groups can ′ ,4 ′ . The results showed that there were the bacterial strains more showed the highest sensitivity to . On the other hand, L. innocua L. innocua reported an MIC value of 50 g L A. denitrificans Hibiscus sabdariffa 46 and Nevertheless, it should be borne in mind that the and et al. 44 polyphenolic compounds exerted the antioxidant reported that these compounds are known for their 42 41 The antibacterial properties of maqui berries could be related Obviously, the high content of anthocyanins are linked with As regards antibacterial activity of each microorganism, resistant, with MIC values of 90, 80 and 80 g L antioxidant properties offruits, polyphenolic in general, compounds and in presentlink maqui to berry, in in a particular, specific arecomplexity difficult compound to and or group variability.could compounds be caused Therefore, due by the to the majoror compounds their due present antioxidant in to maqui a activity berry synergistic effectthe between minor the ones. major compounds Another and antioxidant aspect activity to consider of withtion polyphenolic respect process to and compounds the the is solvents used. the Thus, extrac- Sindi wileyonlinelibrary.com/jsfa Generally, the antioxidant activitywith of the anthocyanins number is ofgreater associated free the hydroxyls number around of theactivity. hydroxyls, pyrone the Anthocyanins ring: greater the with is the their antioxidant 3 Nevertheless, the action mechanism setidant in activity motion of by these the compounds antiox- Miguel is still not clearly understood. antioxidant activity occurs.compounds These largely contributed studies to the indicated antioxidant properties. that these blueberries against E. gergoviae quickly chelate metalcomplexes. ions to form stable anthocyanin–metal properties to inhibit lipidperoxyl-radical oxidation by scavengers acting asreactive and chain-breaking oxygen to speciesand scavenge like hypochlorous free acid. hydroxylShahidi radicals In radicals, or addition, peroxy for nitrite Liyana-Pathirana and to the high content of bioactive compounds, predominantly tively. Silva activity, mainlypossible due mechanisms to suchmetal their as chelating redox hydrogencapacity. activity, donation, properties, and/or transition by singlet various antioxidant oxygen properties. quenching Thepounds antioxidant is widely activity demonstrated. ofdependent However, on this these the activity chemical com- structure is ofof greatly them anthocyanins possess and similar not activities all for scavenging diverse radicals. the influence of thecontents extraction of total methodology polyphenolic and and anthocyanins, as solvent wellidant as capacity in antiox- of the Antibacterial properties The the best ofantibacterial our activity of knowledge maqui there berriesthe was are determined. antibacterial no Therefore, properties of studies maqui whereminimum berry the extracts, inhibitory expressed concentrations as (MIC)ricidal concentration and (MBC), minimum were bacte- strains evaluated (Table 4). against These six microorganisms were bacterial chosen becauseare they commonly associated with refrigeratedpathogenic foods as microorganisms indicators or of asconsidering a spoilage future use microorganisms of and maqui berryingredient. extracts as a possible food A. hydrophila were significant differencesantioxidant in activity. the phytochemical content and reference to MBC (Tabletested 4), had MBC in with values this between work 50 and all 100 g the L bacterial strains maqui berry extracts with MIC values of 40 and 50 g L

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