Blackberry jam fruit (Randia formosa (Jacq.) K. Schum): an amazon superfruit with in vitro neuroprotective properties

Abstract

We report on the bromatological profile, the preliminary phytochemical composition, the antioxidant capacity, and the in vitro neuroprotective effects of Blackberry Jam fruit. Carbohydrates were the major macronutrients (20 g/100 g) in both pulp and seeds (36.5 g/100g), that also possess a low lipid content (0.1 g/100 g and 0.7 g/100, and 86 Kcal/100 g, respectively). Eleven compounds including a diterpenoid dimmer, a lactone, coumarins, sphingosines, and flavonoids have been identified for the first time in the pulp and seeds of R. formosa by mass spectrometry. The electrochemical index of the hydroalcoholic extract of the pulp (BJFp respectively) and an appreciable energy value (89 Kcal/100 g) was around 6.8 μA/V and two reversible cathode peaks were observed up to 0.5 V, thus shedding light to its antioxidant capacity, which was also evidenced by the DPPH• and ABTS+ radical scavenging assays (IC50 of 3.30 ± 0.23 μg/mL and 18.17 ± 1.21 μg/mL, respectively). The BJFp protected against oxidative stress in vitro by significantly decreasing both the lipid peroxidation and contents of carbonyl proteins in a dose-dependent manner in murine brain cells treated with H2O2. Conversely, the BJFp increased the superoxide dismutase (EC50 of 11.99 ± 0.35 μg/mL) and catalase (EC50 of 69.53 ± 0.43 μg/mL) activities. The BJFp markedly decreased both the in vitro acetylcholinesterase (IC50 of 227.9 ± 0.34 μg/mL) and butyrylcholinesterase (IC50 of 8.77 ± 0.40 μg/mL) activities. Therefore, besides being a great source of energy, this Amazon superfruit may be promising for enhancing the treatment outcomes of ailments related to oxidative stress, which require further in vivo investigation.