Sallustio Valentina, Marto Joana, Gonçalves Lidia Maria, Mandrone Manuela, Chiocchio Ilaria, Protti Michele, Mercolini Laura, Luppi Barbara, Bigucci Federica, Abruzzo Angela, Cerchiara Teresa
Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy.
Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-038 Lisboa, Portugal.
Plants (Basel). 2025 Aug 7;14(15):2454. doi: 10.3390/plants14152454.
Wild edible plants, historically valued for their medicinal properties, can be a sustainable source of food, cosmetics, and pharmaceuticals. The blue berries of L., known as blackthorns, have antioxidant, astringent, and antimicrobial benefits. To preserve these properties after harvesting, understanding the best storage methods is essential. In this study, blackthorns were preserved using different methods (air-drying, freezing, or freeze-drying) to determine the optimal procedure for preserving their antioxidant activity. The fruits were extracted using a 50:50 (/) mixture of ethanol and water. The different extracts were phytochemically characterized for their phenolic content and antioxidant activity. The Folin-Ciocalteu test revealed total phenolic contents of 7.97 ± 0.04, 13.99 ± 0.04, and 7.39 ± 0.08 (mg GAE/g raw material) for the three types of extracts, respectively. The total flavonoid contents were 2.42 ± 0.16, 3.14 ± 0.15, and 2.32 ± 0.03 (mg QE/g raw material), respectively. In line with the polyphenol analysis, the antioxidant activity as determined by DPPH method was higher for the frozen extract, with a value of 91.78 ± 0.80%, which was confirmed by the ROS test on keratinocytes. These results show that both air-drying and freeze-drying processes negatively impact the preservation of antioxidant activity in blackthorns, suggesting that freezing may be the best preservation method before bioactive compound extraction.
野生可食用植物长期以来因其药用价值而受到重视，它们可以成为食品、化妆品和药品的可持续来源。李属的蓝莓，也就是黑刺李，具有抗氧化、收敛和抗菌的功效。为了在收获后保留这些特性，了解最佳储存方法至关重要。在本研究中，采用不同方法（风干、冷冻或冻干）保存黑刺李，以确定保留其抗氧化活性的最佳程序。果实采用乙醇和水按50:50（/）的混合物进行提取。对不同提取物进行植物化学分析，测定其酚类含量和抗氧化活性。福林-西奥尔特法测试显示，三种提取物的总酚含量分别为7.97±0.04、13.99±0.04和7.39±0.08（mg GAE/克原料）。总黄酮含量分别为2.42±0.16、3.14±0.15和2.32±0.03（mg QE/克原料）。与多酚分析结果一致，冷冻提取物通过DPPH法测定的抗氧化活性更高，值为91.78±0.80%，这在角质形成细胞的ROS测试中得到了证实。这些结果表明，风干和冻干过程均会对黑刺李抗氧化活性的保留产生负面影响，这表明在生物活性化合物提取之前，冷冻可能是最佳的保存方法。
