Phenolic bioactive-linked antioxidant, and anti-hyperglycemic functionalities of blackberry (Rubussp.) from two different maturation stages

摘要

Blackberries [Rubus sp.) are rich sources of dietary antioxidants such as phenolic bioactives with diverse human health protective functionalities. Previous in vitro and in vivo model-based studies found high phenolic bioactive-linked antioxidant andanti-hyperglycemic properties in blackberries indicating relevance as anti-dote against diet-linked non-communicable chronic diseases (NCDs) such as early stages of type 2 diabetes (T2D). However, phenolic bioactives and associated antioxidant and anti-hyperglycemic properties of blackberry vary widely due to differences in fruit ripeness/maturation stages. Such variations in phenolic bioactives and associated health benefits from different maturation stages can lead to inconsistent nutritional qualities affecting targeted value addition and subsequent end-use. Therefore, the aim of this study was to investigate phenolic bioactive-linked antioxidant and T2D relevant anti-hyperglycemic properties of blackberry fruits from two different maturation stages(not fully ripe and fully ripe) using rapid in vitro assay models. Overall, glossy reddish-purple blackberry, which was not fully ripe, had significantly lower total soluble phenolic content and associated ABTS and DPPH assay-based antioxidant activitywhen compared to fully ripe glossy black blackberry. Similarly, high T2D relevant a-amylase and oc-giucosidase enzyme inhibitory activities were also observed in fully ripe blackberry fruits. The results of this study therefore suggested that ripeness/maturation of blackberry fruits have a significant impact on phenolic-linked antioxidant and anti-hyperglycemic properties and fully ripe blackberries are ideal targets for advancing dietary support strategies against early stages of T2D and associated health risks.