Table 1.
Chemical, in vitro and in vivo antioxidant capacity assays performed on raspberries (Rubusidaeus).
| Source | Assays | Results | Assessed Compounds | Reference |
|---|---|---|---|---|
| Raspberry extracts | Chemical: ABTS, FRAP and DPPH | Higher antioxidant capacity when using ABTS and FRAP assays compared to DPPH assay. Average results by means of the FRAP assay were 20% higher compared to ABTS assay and 35% higher compared to DPPH assay. Results are expressed as µmol Trolox/g fresh weight. DPPH (507–850), FRAP (743–1083) and ABTS (679–1003). Samples concentrations were 0.25 g/mL. |
Total phenolics | [29] |
| Blended raspberry extracts | Chemical: ABTS, FRAP and DPPH | The highest antioxidant capacity results were obtained with the FRAP assay, and the lowest with DPPH. All antioxidant activities were expressed as mg of ascorbic acid equivalent (AAE)/g of the sample; DPPH = 1.63 ± 0.02, ABTS = 1.83 ± 0.05, FRAP = 2.32 ± 0.09. Average results by means of the FRAP assay were 27% higher compared to ABTS assay and 42% higher compared to DPPH assay. | Total phenols, total flavonoids, gallic acid, caffeic acid, chlorogenic acid, caftaric acid, ferulic acid, syringic acid, protocatechuic acid, epicatechin, quercetin-3-glucoronide, quercetin-3-glucoside and kaempferol-3-glucoside. | [87] |
| Raspberry extracts | Chemical: ABTS and DPPH | Average results by means of the DPPH assay were 25% lower compared to ABTS assay. The radical scavenging activities are expressed in μmol Trolox/g of fresh fruit weight, results were 29.0 for DPPH and 39.5 for ABTS. Sample concentration was 0.1 g/mL. | Total flavonoids, total anthocyanins, gallic acid, catechin, ellagic acid, cyanidin-3-glucoside and cyanidin-3-rutinoside | [42] |
| Leave extracts, seed extracts and pulp extracts from raspberries | Chemical: ABTS, FRAP and DPPH | Leave extracts exhibited the strongest antioxidant activity, followed by pulp extracts and seed extracts. Sample concentrations were 30 μg/mL. DPPH and ABTS results were expressed as inhibition percentage; FRAP is expressed as in mM ferrous sulfate equivalents/g sample in dry weight, results are the following: leave extracts (ABTS ≈ 88%, DPPH ≈ 78%, FRAP ≈ 1105), pulp extracts (ABTS ≈ 76%, DPPH ≈ 73%, FRAP ≈ 1025) and seed extracts (ABTS ≈ 80%, DPPH ≈ 49%, FRAP ≈ 325). | Total phenols, avicularin, gallic acid, epicatechin, ellagic acid pentoside, ellagic acid, quercetin 3-O-glucoside, kaempferol-7-O-glucoronide, quercentin-7-O-glucuronide, rutin, procyanidin B2 and procyanidin C3 | [88] |
| Raspberry pomace | Chemical: ORAC and ABTS | Raspberry pomace extracts were performed with methanol and hexane. For ABTS assay results with methanol were higher (308–561 mol TE/g) compared with hexane extracts (48.5–122.7 mol TE/g). Also, lipophilic fractions of raspberry pomace were isolated by supercritical carbon dioxide extraction, their ABTS capacity = 123.3 mol TE/g; ORAC = 936.2 mol TE/g. | Total phenolics, anthocyanins and ellagitannins | [85] |
| Raspberries extracted in 95% ethanol to obtain a powder | Chemical: FRAP In vitro: ABTS and DPPH |
Seven different extracts from berries and fruits, including raspberry, were used at the same conditions. Raspberries and blackberries had the highest antioxidant capacity compared to the other fruits. FRAP activity = 103.9 ± 0.9 µM Fe2+/g. The highest antioxidant capacity results in vitro were obtained with the DPPH assay. ABTS inhibition percentage = 31.1 ± 0.6%. DPPH inhibition percentage = 87 ± 1.2%. | Total phenolics, flavonoids and proanthocyanidins | [89] |
| Raspberry leaf extracts | Chemical: FRAP, DPPH and ABTS | Average results by means of the DPPH assay were 70% higher compared to ABTS assay. Results were the following: FRAP = 20.77 ± 1.92 mM Fe(II), ABTS = 4.00 ±0.89 mM Trolox and DPPH = 6.84 ± 0.22 mM Trolox. |
Total phenols, total flavonoids, total tannins, caffeic acid, ellagic acid, flavan-3-ols, hydroxycinnamic acid, quercetin, chlorogenic acid flavonols, flavones and isoflavones | [90] |
| Raspberry leaves from organic and conventional cultivars | In vitro: ABTS | Organic raspberry leaves had 26% higher antioxidant activity compared to the conventional raspberry leaves. Organic leaves ABTS capacity was 77.93 mmol Trolox/100 g FW, while for conventional leaves was 61.78 mmol Trolox/100 g of fresh weight. Concentrations of the samples used were 10 mg/mL. | Total phenols, total flavonoids, p-coumaric acid, quercetin, ellagic acid, chlorogenic acid, caffeic acid, luteolin, salicylic acid, myricetin, quercetin-3-O-glucoside and quercetin-3-O-rutinoside | [35] |
| Raspberry jam | In vitro: ABTS | Five different berry jams, including raspberry jam, were used at the same conditions. Raspberry and blueberry jams presented a lower antioxidant activity compared to blackcurrant, blackberry and cranberry jams. The ABTS capacity reported was 10.10 μM Trolox/g fresh of weight. | Total phenols, total flavonoids, cyanidin-3-O-sophoroside and cyanidin-3-O-sophoroside-rhamnoside | [86] |