J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 9, March 2020, pages 40-51

Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies

Figure 1. Chemical structures of selected non-tannin polyphenolic antioxidants reported in blackberries. (a) protocatechuic acid glucoside; (b) ellagic acid; (c) hexahydroxydiphenic acid (HHDP); (d) cyanidin-3-O-glucoside (C3G); and (e) quercetin-3-O-galactoside.

Figure 2. Chemical structures of selected tannin constituents reported in blackberries. (a) pedunculagin; (b) castalagin; (c) sanguiin H-6; (d) lambertianin C; and (e) procyanidin B-type dimer.

**Table 1.** Range of total phenolics content, total monomeric anthocyanin content, and total ellagitannins content in blackberries
Reference	Location	TPC (mg GAE/100 g FW)	TMAC (mg C3G eq./100 g FW)	Total Ellagitannins (mg EAE/100 g FW)
Abbreviations: TPC, total phenolics content; GAE, gallic acid equivalents; FW, fresh weight; TMAC, total monomeric anthocyanins; C3G eq., cyanidin-3-O-glucoside equivalents; EAE, ellagic acid equivalents; –, not reported or measured.
Liao et al., 2020	Georgia, USA	409–459	140–150	10.4–27.8
Sellappan et al., 2002	Georgia, USA	418–555	111–123	–
Siriwoharn & Wrolstad, 2004	Oregon, USA	822–844	154–225	–
Siriwoharn et al., 2004	Oregon, USA	903–960	131–221	20.7–25.4
Fan-Chiang & Wrolstad, 2005	Oregon, Oklahoma, France, Macedonia, Mexico and Chile	–	70.3–201	–
Van de Velde et al., 2016	Argentina	140–162	107–124	8.9–10.3

Table 1. Range of total phenolics content, total monomeric anthocyanin content, and total ellagitannins content in blackberries

Reference

Location

TPC (mg GAE/100 g FW)

TMAC (mg C3G eq./100 g FW)

Total Ellagitannins (mg EAE/100 g FW)

Abbreviations: TPC, total phenolics content; GAE, gallic acid equivalents; FW, fresh weight; TMAC, total monomeric anthocyanins; C3G eq., cyanidin-3-O-glucoside equivalents; EAE, ellagic acid equivalents; –, not reported or measured.

Liao et al., 2020

Georgia, USA

409–459

140–150

10.4–27.8

Sellappan et al., 2002

Georgia, USA

418–555

111–123

–

Siriwoharn & Wrolstad, 2004

Oregon, USA

822–844

154–225

–

Siriwoharn et al., 2004

Oregon, USA

903–960

131–221

20.7–25.4

Fan-Chiang & Wrolstad, 2005

Oregon, Oklahoma, France, Macedonia, Mexico and Chile

–

70.3–201

–

Van de Velde et al., 2016

Argentina

140–162

107–124

8.9–10.3

**Table 2.** Content of dominant phenolic acids, anthocyanins, flavonols, and tannins reported in blackberries in mg/100 g fresh weight
	Phenolic Acids
Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.
Liao et al., 2020	–	–	0.55
Fan-Chiang & Wrolstad, 2005	–	–	–
Kolniak-Ostek et al., 2015	0.66–2.71	–	nd–0.47
Mertz et al., 2007 *	nd–0.24	0.06–0.22	0.50–0.76
Schulz et al., 2019 *	–	0.09–0.18	nd–0.03
Sellappan et al., 2002	30.01–33.81	4.12–6.42	0.4–2.08
Siriwoharn et al., 2004	1.64–3.62	–	–
Van de Velde et al., 2016	–	–	–
Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.
Liao et al., 2020	99.9	–	–	–	–	7.06
Fan-Chiang & Wrolstad, 2005	30.65–191.35	nd–10.3	nd–107.3	nd–22.71	nd–30	–
Kolniak-Ostek et al., 2015	25.15–122.54	0.96–3.34	nd–4.66	nd–6.37	nd–3.03	0.72–2.56
Mertz et al., 2007 *	45.6–81.6	nd–4.8	nd–75.6	–	–	–
Schulz et al., 2019 *	–	–	–	–	–	–
Sellappan et al., 2002	–	–	–	–	–	nd
Siriwoharn et al., 2004	72.6–81.2	1.12–4.72	2.71–24.2	0.18–6.30	1.91–5.07	–
Van de Velde et al., 2016	91.4–107.3	5.8–7.1	–	0.8–2.9	–	2.94–4.02
Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.
Liao et al., 2020	–	5.47	–
Fan-Chiang & Wrolstad, 2005	–	–	–
Kolniak-Ostek et al., 2015	–	2.70–4.56	1.00–4.82
Mertz et al., 2007 *	0.61–0.76	62.4–71.8	50.4–294
Schulz et al., 2019 *	0.03–0.05	–	–
Sellappan et al., 2002	nd	–	–
Siriwoharn & Wrolstad, 2004	1.43–4.41	–	–
Van de Velde et al., 2016	–	3.8–4.7	–

Table 2. Content of dominant phenolic acids, anthocyanins, flavonols, and tannins reported in blackberries in mg/100 g fresh weight

Phenolic Acids

ellagic acid

gallic acid

p-coumaric acid

Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.

Liao et al., 2020

–

0.55

Fan-Chiang & Wrolstad, 2005

–

Kolniak-Ostek et al., 2015

0.66–2.71

–

nd–0.47

Mertz et al., 2007 *

nd–0.24

0.06–0.22

0.50–0.76

Schulz et al., 2019 *

–

0.09–0.18

nd–0.03

Sellappan et al., 2002

30.01–33.81

4.12–6.42

0.4–2.08

Siriwoharn et al., 2004

1.64–3.62

–

Van de Velde et al., 2016

–

Anthocyanins and Flavonols

cyanidin-3-O-glucoside

cyanidin-3-O-malonylglucoside

cyanidin-3-O-rutinoside

cyanidin-3-O-xyloside

cyanidin-3-O-dioxalylglucoside

quercetin-3-O-galactoside

Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.

Liao et al., 2020

99.9

–

7.06

Fan-Chiang & Wrolstad, 2005

30.65–191.35

nd–10.3

nd–107.3

nd–22.71

nd–30

–

Kolniak-Ostek et al., 2015

25.15–122.54

0.96–3.34

nd–4.66

nd–6.37

nd–3.03

0.72–2.56

Mertz et al., 2007 *

45.6–81.6

nd–4.8

nd–75.6

–

Schulz et al., 2019 *

–

Sellappan et al., 2002

–

Siriwoharn et al., 2004

72.6–81.2

1.12–4.72

2.71–24.2

0.18–6.30

1.91–5.07

–

Van de Velde et al., 2016

91.4–107.3

5.8–7.1

–

0.8–2.9

–

2.94–4.02

Proanthocyanidin Monomer and Tannins

(−)-epicatechin

lambertianin C

sanguiin H-6

Abbreviations: –, not reported or measured; nd, not detectable but looked for; *, results reported on a dry weight have been converted to fresh weight according to the mass balance details.

Liao et al., 2020

–

5.47

–

Fan-Chiang & Wrolstad, 2005

–

Kolniak-Ostek et al., 2015

–

2.70–4.56

1.00–4.82

Mertz et al., 2007 *

0.61–0.76

62.4–71.8

50.4–294

Schulz et al., 2019 *

0.03–0.05

–

Sellappan et al., 2002

–

Siriwoharn & Wrolstad, 2004

1.43–4.41

–

Van de Velde et al., 2016

–

3.8–4.7

–