The phenolic composition of Chilean edible fruits including the native Cactaceae “copao”
(Euychnia acida), the Chilean currants (Ribes spp., Grossulariaceae) and the Patagonian raspberry Rubus geoides (Rosaceae) was established by spectroscopic and spectrometric methods. The antioxidant
activity of the extracts, phenolic-enriched fractions, main compounds and mixtures
was assessed by complementary chemical and biological means, including human cell
cultures. The antioxidant [1] and anti-inflammatory [2] effect of the “copao” fruit
was associated with flavonoid glycosides. Relevant differences were found according
to the longitudinal valleys where the fruit was collected. The Patagonian raspberry
is a wild relative of the cultivated raspberry Rubus idaeus. The chemical composition and bioactivity of the native fruit differ from that of
the commercial raspberry and shows protective effects on human cell cultures challenged
with different stressors [3]. The wild currant Ribes magellanicum shows antioxidant effect in vitro and in cell culture models. Distinctive chemical patterns were observed in populations
from Chile and Argentinean Patagonia, showing clusters associated with chemical constituents
and bioactivity [4]. Taken together, the results show high chemical diversity, different
effects and action mechanisms of the Chilean fruits, compared with the cultivated
relatives.
Acknowledgements: Support of FONDECYT 1120096 and PIEI-Universidad de Talca is gratefully acknowledged.
References: [1] Jiménez-Aspee F, et al. (2014) Food Research International, 62: 286 – 298. [2]
Jimenez-Aspee F, et al. (2015) Plant Foods for Human Nutrition, 70: 135 – 140. [3]
Jiménez-Aspee F et al. (2016) Food Chemistry, 194: 908 – 919. [4]. Jiménez-Aspee F,
et al. (2016) Food Science & Nutrition (in press).
