Comparing Chemical Composition, Antimicrobial, Anti-Fungi And Antioxidant Activities Of Blackberry Fruit Thick And Green Tea Leaf Extract

Year 2025, Volume: 45 Issue: 1, 18 - 29, 01.03.2025

Olexander Maslov , Mykola Komisarenko , Artem Marchenko , Dmytro Plis , Svitlana Ponomarenko , Tetiana Osolodchenko , Sergii Kolisnyk

https://doi.org/10.52794/hujpharm.1477950

Abstract

The purpose of the work was to study and compare phytochemical composition, antimicrobial, antioxidant potential of blackberry fruit thick and green tea leaf liquid extracts. The quantification of biologically active substances (BAS) was performed using spectrophotometric, titrimetric, and HPLC analysis methods. Antioxidant activity was measured through a potentiometric method, while antimicrobial effects were assessed using the well diffusion method and determined the minimum inhibition concentration (MIC). The total content of phenolic compounds was 0.54% and 10.10%, organic acids – 4.60 and 1.60% for blackberry fruit thick and green tea leaf extract. The total content of catechins in the green tea leaf extract was 10500.0 mg/100 g, where epicatechin-3-O-gallate was dominated (3730.0±2.00 mg/100 g). The total content of anthocyanins in the blackberry fruit thick extract was 159.81 mg/100 g, where cyanidin-3-Oglucoside was dominated (134.56±0.10 mg/100 g). Both extracts possessed a high antioxidant potential, and effective antimicrobial effects. The antioxidant, antimicrobial and anti-fungi activity of blackberry fruit extract was higher than green tea leaf extract. In addition, we assumed that anthocyanins had higher antioxidant, antimicrobial and anti-fungi properties than catechins. These findings would promote application of blackberry fruits extract as pharmaceuticals and nutraceuticals.

Keywords

Anthocyanins, Catechins, Antimicrobial effect, Anti-fungi, Antioxidant power, Comparing analysis

Thanks

We are thankful of National University of Pharmacy, and Mechnikov Institute of Microbiology and Immunology of the NAMS of Ukraine

References

• 1. Ikuta KS, Swetschinski LR, Robles AG et al. Global mortality associated with 33 bacterial pathogens in 2019: a systematic analysis for the Global Burden of Disease Study 2019. Lancet. 2022; 400:2221-48. https://doi.org/10.1016/s0140-6736 (22)02185-7
• 2. Denning, D. Global Incidence and Mortality of Severe Fungal Disease. Lancet. 2022;400:1-21. http://dx.doi.org/10.2139/ ssrn.4560971
• 3. Arsene MM, Viktorovna PI, Davares AK, Parfait K, Andreevna SL, Mouafo HT, et al. Antimicrobial and antibiotic-resistance reversal activity of some medicinal plants from Cameroon against selected resistant and non-resistant uropathogenic bacteria. Front Biosci Elite. 22 2022;14(4):25. https://doi. org/10.31083/j.fbe1404025
• 4. Maslov O, Komisarenko M, Kolisnyk S, Tkachenko O, Akhmedov E, Poluain S, et al. Study of qualitative composition and quantitative content of free organic acids in lingberry leaves. Fitoterapia. 2023;(1):77-82. https://doi.org/10.32782/2522- 9680-2023-1-77
• 5. Zia-Ul-Haq M, Riaz M, De Feo V, Jaafar H, Moga M. rubus Fruticosus L.: Constituents, biological activities and health related uses. Molecules. 2014;19(8):10998-1029. https://doi. org/10.3390/molecules190810998.
• 6. Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Anthocyanins from Rubus fruticosus L. and Morus nigra L. applied as food colorants: A natural alternative. Plants. 2021;10(6):1181. https://doi.org/10.3390/plants10061181
• 7. Maslov OY, Kolisnyk SV, Komisarenko MA, Akhmedov EY, Poluian SM, Shovkova ZV. Study of flavonoids and phenolic acids in green tea leaves. Curr Issues Pharm Med. 2021;14(3):287-91. https://doi.org/10.14739/2409- 2932.2021.3.240287
• 8. Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive compounds and antioxidant activity in different types of berries. Int J Mol Sci. 2015;16(10):24673-706. https://doi.org/10.3390/ijms161024673
• 9. Maslov OY, Komisarenko MA, Golik MY, Kolisnyk SV, Altukhov AA, Baiurka SV, et al. Study of total antioxidant capacity of red raspberry (Rubus idaeous L.) shoots. Vitae. 2023;30(1). https://doi.org/10.17533/udea.vitae.v30n1a351486
• 10. Maslov O, Kolisnyk S, Komisarenko M, Golik M. Study of total antioxidant activity of green tea leaves (Camellia sinensis L.). Herba Pol. 2022;68(1):1-9. https://doi.org/10.2478/ hepo-2022-0003
• 11. Maslov OY, Komisarenko MA, Kolisnyk SV, Golik MY, Doroshenko SR, Tkachenko OV, et al. The study of some quality parameters and the antioxidant activity of dietary supplements with the pomegranate extract (Punica granatum L.). News Pharm. 2023;106(2):5-12. https://doi.org/10.24959/ nphj.23.119
• 12. Maslov O, Kolesnik S, Komisarenko M, Altukhov A, Dynnyk K, Kostina T. Development and Validation of a Titrimetric Method for Quantitative Determination of Free Organic Acids in Green Tea Leaves. Pharmakeftiki. 2021;33(4):304–11. doi: https://doi.org/10.5281/zenodo.7813135
• 13. Maslov OY, Kolisnyk SV, Komisarenko MA, Kolisnyk OV, Ponomarenko SV. Antioxidant activity of green tea leaves (Camellia sinensis L.) liquid extracts. Pharmacologyonline. 2021;(3):291-8. https://doi.org/10.5281/zenodo.7813115
• 14. Maslov OY, Kolisnyk SV, Komissarenko NA, Kostina TA. Development and validation potentiometric method for determination of antioxidant activity of epigallocatechin-3-O-gallate. Pharmacologyonline. 2021;2:35-42. https://doi.org/10.5281/ zenodo.7813098
• 15. Khodakov, I. V. Method for the identification of polyphenols in plant extracts using HPLC. Determination of the composition of soy isoflavones. Methods Obj Chem Anal. 2013;8:(2):132– 42.
• 16. Aaby K, Grimmer S, Holtung L. Extraction of phenolic compounds from bilberry (Vaccinium myrtillus L.) press residue: Effects on phenolic composition and cell proliferation. LWT Food Sci Technol. 2013;54(1):257-64. https://doi. org/10.1016/j.lwt.2013.05.031
• 17. Aaby K, Ekeberg D, Skrede G. Characterization of phenolic compounds in strawberry (fragaria×ananassa) fruits by different hplc detectors and contribution of ındividual compounds to total antioxidant capacity. J Agric Food Chem. 2007;55(11):4395-406. https://doi.org/10.1021/jf0702592
• 18. Maslov O, Komisarenko M, Ponomarenko S, Horopashna D, Osolodchenko T, Kolisnyk S, et al. Investigation the influence of biologically active compounds on the antioxidant, antibacterial and anti-inflammatory activities of red raspberry (Rubus idaeous l.) leaf extract. Curr Issues Pharm Med Sci. 2022. https://doi.org/10.2478/cipms-2022-0040
• 19. Mbarga MJ, Podoprigora IV, Volina EG, Ermolaev AV, Smolyakova LA. Evaluation of changes ınduced in the probiotic escherichia coli M17 following recurrent exposure to antimicrobials. J Pharm Res Int. 2021:158-67. https://doi. org/10.9734/jpri/2021/v33i29b31601
• 20. Arena ME, Povilonis IS, Borroni V, Pérez E, Pellegrino N, Cacciatore C, Radice S. Changes in Carbohydrates, organic acids, and minerals at different development stages of hexachlamys edulis fruit, a wild South American species with horticultural potential. Horticulturae. 2023;9(3):314. https://doi. org/10.3390/horticulturae9030314
• 21. Fan-Chiang HJ, Wrolstad RE. Anthocyanin Pigment composition of blackberries. J Food Sci. 2006;70(3):C198—C202. https://doi.org/10.1111/j.1365-2621.2005.tb07125.x
• 22. Maslov OY, Kolisnyk SV, Komisarenko MA, Altukhov AA, Dynnyk KV, Stepanenko VI. Study and evaluation antioxidant activity of dietary supplements with green tea extract. Curr Issues Pharm Med. 2021;14(2):215-9. https://doi. org/10.14739/2409-2932.2021.2.233306
• 23. Lapidot T, Harel S, Akiri B, Granit R, Kanner J. pH-Dependent forms of red wine anthocyanins as antioxidants†. J Agric Food Chem. Січ. 1999;47(1):67-70. https://doi.org/10.1021/ jf980704g
• 24. Muselík J, García-Alonso M, Martín-López M, Žemlička M, Rivas-Gonzalo J. Measurement of antioxidant activity of wine catechins, procyanidins, anthocyanins and pyranoanthocyanins. Int J Mol Sci. 2007;8(8):797-809. https://doi. org/10.3390/i8080797
• 25. Li J, Shi C, Shen D, Han T, Wu W, Lyu L, Li W. Composition and antioxidant activity of anthocyanins and non-anthocyanin flavonoids in blackberry from different growth stages. Foods. 2022;11(18):2902. https://doi.org/10.3390/foods11182902