ArticleJournal of food science and technology2016
Protective effect of black raspberry seed containing anthocyanins against oxidative damage to DNA, protein, and lipid.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 23 citations in OpenAlex.
- Raspberry Leaves and Extracts-Molecular Mechanism of Action and Its Effectiveness on Human Cervical Ripening and the Induction of Labor.Nutrients · 2023Review
- A Review on Berry Seeds-A Special Emphasis on Their Chemical Content and Health-Promoting Properties.Nutrients · 2023Review
- Influence of Seeds' Age and Clarification of Cold-Pressed Raspberry (Foods (Basel, Switzerland) · 2023Article
- Selected Seeds as Sources of Bioactive Compounds with Diverse Biological Activities.Nutrients · 2022Review
- The protective and antioxidant effects ofHeliyon · 2022Article
- Novel Insights intoPlants (Basel, Switzerland) · 2021Article
- Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro.Journal of visualized experiments : JoVE · 2017Article
- Dietary Guidelines for Breast Cancer Patients: A Critical Review.Advances in nutrition (Bethesda, Md.) · 2017Review
- Determination of anthocyanins and non-anthocyanin polyphenols by ultra performance liquid chromatography/electrospray ionization mass spectrometry (UPLC/ESI-MS) in jussara (Journal of food science and technology · 2017Article
- Metabolic profiling reveals reprogramming of lipid metabolic pathways in treatment of polycystic ovary syndrome with 3-iodothyronamine.Physiological reports · 2017Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to determine bioactive components and radical scavenging capacity of black raspberry seed extracts as byproducts obtaining during the juice (FSE) and wine (WSE) making process. Cyanidin-3-O-rutinoside was identified as a major anthocyanin and the total anthocyanin contents of fresh and wine seed were 78.24 and 41.61 mg/100 g of dry weight, respectively. The total phenolic and flavonoid contents of FSE and WSE were 2.31 g gallic acid equivalent (GAE) and 360.95 mg catechin equivalent (CE), and 2.44 g GAE and 379.54 mg CE per 100 g dry weight, respectively. The oxygen radical absorbance capacity (ORAC) values were 1041.9 μM TE/g for FSE and 1060.4 μM TE/g for WSE. Pretreatment of the FSE and WSE inhibited the generation of intracellular reactive oxygen species (ROS), DNA and protein damage induced by hydroxyl radicals, and Fe(3+)/ascorbic acid-induced lipid peroxidation in a dose dependent manner. WSE more effectively protected from oxidative damage than FSE. Results from the current study suggest that black raspberry seeds as byproducts from juice and wine processing could be potential sources for natural antioxidants.
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