Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties extracts by boosted regression trees

GONG ER SHENG; BIN LI; BINXU LI; NATALIA S. PODIO; HONGYU CHEN; TONG LI; XIYUN SUN; NINGXUAN GAO; WENLONG WUF; TIANRAN YANG; GUANG XIN; JINLONG TIAN; XU SI; CHANGJIANG LIU; JIYUE ZHANG; RUI HAI LIU

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2021

0022-5142

ackground: Free fractions of different blackberry varieties extracts are high in phenolic compounds with antioxidant activities. However, the phenolic profiles and antioxidant activities against peroxyl radicals of bound fractions of different blackberry varieties extracts have not been previously reported. In addition, what are the key antioxidant phenolic compounds in free and bound fractions of blackberry extracts remain unknown. The present study aimed to investigate the phenolic profiles and antioxidant activities of free and bound fractions of eight blackberry varieties extracts and reveal the key antioxidant phenolic compounds by boosted regression trees.Results: Fifteen phenolics (three anthocyanins, four flavonols, three phenolic acids, two proanthocyanidins, and three ellagitannins) were identified in blackberry by UPLC-Q-TOF-MS. Ferulic acid, ellagic acid, procyanidin C1, kaempferol-O-hexoside, ellagitannins hex, and gallic acid were major bound phenolics. Bound fractions o