Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate.

This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60% extracts obtained by applying ultrasound assisted extraction (UAE, 15 min/40% amplitude). The preparation of I under alkaline conditions and the elimination of some soluble components at lower pH produced a change of PCs profile and antioxidant activity. After simulated gastrointestinal digestion (SGID) of both ingredients to obtain the digests FD and ID, notable changes in the PCs concentration and profiles could be demonstrated. FD presented a higher ORAC activity than ID (IC50 = 0.022 and 0.039 mg GAE/g dm, respectively), but lower ABTS•+ activity (IC50 = 0.8 and 0.3 mg GAE/g dm, respectively). After treatment with cholestyramine of extracts from FD and ID in order to eliminate bile salts and obtain the bioaccesible fractions FDb and IDb, ROS scavenging in H2O2-induced Caco2-TC7 cells was evaluated, registering a greater activity for ID respect to FD (IC50 = 0.042 and 0.017 mg GAE/mL, respectively). These activities could be attributed to the major bioaccesible PCs: OH-tyrosol, polydatin, trans-resveratrol, rutin, (-)-epicatechin and (-)-gallocatechin gallate for FD; syringic (the most concentrated) and ellagic acids, trans-resveratrol, and (-)-gallocatechin gallate for ID, but probably other compounds such as peptides or amino acids can also contribute.

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.

Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour.

This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.

Biocontrol of Alternaria alternata in cold-stored table grapes using psychrotrophic yeasts and bioactive compounds of natural sources.

Alternaria alternata is a common fungal pathogen causing postharvest decay in table grapes. This study addressed the potential of autochthonous yeasts and bioactive compounds of natural sources to act as biocontrol agents (BCAs) against A. alternata in cold-stored table grapes. With this purpose, 19 yeast capable of growing at 0-1 °C were isolated from the surface of Red Globe table grapes. These isolates, along with the pre-isolated strain Metschnikowia pulcherrima RCM2, were evaluated as BCAs in wounded berries. From these results, six yeast isolates were pre-selected to be combined with bioactive compounds of natural sources, like phenolic compounds (PCs) of side streams of wine industry, including bunch stem extract (BSE) (5-25 %), and cane extract (CE) (5-25 %), and functional polysaccharides from shrimp waste such as chitosan (CH) (0.5 %). Then, the biocontrol efficacy of combined treatments beyond individual ones was compared. The results revealed that 4 yeast isolates, namely M. pulcherrima RCM2 and ULA146, and Aureobasidium pullulans FUL14 and FUL18, were the most effective. However, when combined with the natural bioactive compounds, their efficacy against A. alternata did not increase significantly. Notably, ULA146 and FUL18 demonstrated a biocontrol efficacy of 36-37 %, comparable to that of the treatment with commercial doses of SO2, which only showed a 27 % reduction in the lesion diameter. These findings highlight the potential of using psychrotrophic yeasts as BCAs against A. alternata in cold-stored table grapes. Combining these yeast strains with BSE, CE and CH did not increase BCAs efficacy against this pathogen at the concentrations tested. The development of effective biocontrol strategies for A. alternata could contribute to reducing reliance on chemically synthesized fungicides, promoting sustainable practices, aiming to improve the quality and safety of cold-stored table grapes.

Tracing the origin of Argentine Malbec wines by sensometrics.

The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field-an approach for tracing the typicity of wines by sensometrics, using the Malbec variety as a case study. This large-scale research fingerprinted 81 wines from 29 parcels from highly contrasting environments (varying climate, elevation, and soils), produced under standardized conditions in three consecutive vintages. Wines were evaluated through descriptive sensory analysis (DA) by a trained panel, and sensory descriptors were associated with different size geographic scales (zones, departments, and Geographic Indications (GIs)). The application of different sensometric tools allowed us to describe the typicity of wines and discriminate each region, proposing a novel methodology for the comprehensive evaluation of terroir from a sensory viewpoint. The vintage effect was very strong at the departmental and GI level, with aroma, taste and mouthfeel descriptors varying annually. However, certain origin descriptors remained consistent, providing insight into the typicity of Malbec. Considering the extension of the experimental study performed, this methodology provides a proof of concept for understanding both terroir and vintage effects from a sensorial perspective, offering wine producers and consumers a clear message backed by scientific evidence.

Three-year study of DNA cytosine methylation dynamics in transplanted Malbec grapevines.

DNA cytosine methylation, an epigenetic mechanism involved in gene regulation and genome stability, remains poorly understood in terms of its role under changing environmental conditions. Previous research using methylation-sensitive amplified polymorphism (MSAP) markers in a Vitis vinifera L. cv. Malbec clone showed vineyard-specific DNA methylation polymorphism, but no change in overall methylation levels. To complement these findings, the present study investigates the intra-seasonal epigenetic dynamics between genetically identical plants grown in different vineyards through a transplanting experiment. Cuttings of the same clone, showing differential methylation patterns imposed by the vineyard of origin (Agrelo and Gualtallary), were cultivated in a common vineyard (Lunlunta). Using high-performance liquid chromatography-ultraviolet detection, the quantification of global DNA 5-methylcytosine (5-mC) levels revealed relatively low overall 5-mC percentages in grapevines, with higher levels in Agrelo (5.8%) compared to Gualtallary plants (3.7%). The transplanted plants maintained the 5-mC levels differences between vineyards (9.8% vs 6.2%), which equalized in subsequent seasons (7.5% vs 7%). Additionally, the study examined 5-mC polymorphism using MSAP markers in Lunlunta transplanted plants over three seasons. The observed differences between vineyards in MSAP patterns during the initial growing season gradually diminished, suggesting a reprogramming of the hemimethylated pattern following implantation in the common vineyard. In contrast, the non-methylated pattern exhibited greater stability, indicating a potential memory effect. Overall, this study provides valuable insights into the dynamic nature of DNA methylation in grapevines under changing environmental conditions, with potential implications for crop management and breeding strategies.

Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.

This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.

Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products.

Sustainability in the food industry has been frequently linked to strategies that avoid, or at least minimize, the amount of by-products in food production [...].

Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography.

High-performance counter-current chromatography (HPCCC) was used as a tool for the isolation and fractionation of phenolic compounds (PCs) in extracts from wine lees (WL) and grape pomace (GP). The biphasic solvent systems applied for HPCCC separation were n-butanol:methyl tert-butyl ether:acetonitrile:water (3:1:1:5) with 0.1% trifluoroacetic acid (TFA) and n-hexane:ethyl acetate:methanol:water (1:5:1:5). After refining the ethanol:water extracts of GP and WL by-products by ethyl acetate extraction, the latter system yielded an enriched fraction of the minor family of flavonols. Recoveries of 112.9 and 105.9 mg of purified flavonols (myricetin, quercetin, isorhamnetin, and kaempferol) in GP and WL, respectively, from 500 mg of ethyl acetate extract (equivalent to 10 g of by-product) were obtained. The HPCCC fractionation and concentration capabilities were also exploited for the characterization and tentative identification of constitutive PCs by ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS). In addition to the isolation of the enriched flavonol fraction, a total of 57 PCs in both matrixes were identified, 12 of which were reported for the first time in WL and/or GP. The application of HPCCC to GP and WL extracts may be a powerful approach to isolate large amounts of minor PCs. The composition of the isolated fraction demonstrated quantitative differences in the individual compound composition of GP and WL, supporting the potential exploitation of these matrixes as sources of specific flavonols for technological applications.

Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds.

Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.

Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids.

The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5-100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacity, estimated by all methods, was significantly, positively, and moderately-to-strongly correlated with the content of all individual anthocyanins pigments, TAC, and TPC, in both years (r = 0.59-0.90, p < 0.0001), but not with the carotenoid pigments lutein and ß-carotene; suggesting that anthocyanins and other phenolics, but not carotenoids, are major contributors of the antioxidant capacity in purple carrots. We identified accessions with high concentration of chemically stable AA, with potential value for the production of food dyes, and accessions with relatively high content of bioavailable NAA that can be selected for increased nutraceutical value (e.g., for fresh consumption).

Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts.

This study aimed to determine the stability of PCs in grape canes extracts stored at different temperatures and light conditions. The PCs composition was monitored every-two weeks during three months by liquid chromatography coupled to diode array and fluorescence detectors (LC-DAD-FLD). Initially, stilbenes represented 87 % of total PCs. Storage at -20 and 5 °C reduced PCs 8 and 6 %, respectively. When extracts were exposed to 25 and 40 °C, the degradation of (+)-catechin and (-)-epicatechin was faster than under lower temperatures, and light accelerated the degradation kinetics. trans-piceatannol showed particularly sensitive to temperature increase, being mostly degraded after two weeks stored at 40 °C. Conversely, degradation of trans-resveratrol and ε-viniferin was mostly catalyzed by light, since nearly 70 % of them were degraded at 40 °C under light, in comparison with a 23 % reduction of trans-resveratrol and no changes of ε-viniferin at 40 °C in darkness.

Climate Change Effects on Grapevine Physiology and Biochemistry: Benefits and Challenges of High Altitude as an Adaptation Strategy.

Grapevine berry quality for winemaking depends on complex and dynamic relationships between the plant and the environment. Winemakers around the world are demanding a better understanding of the factors that influence berry growth and development. In the last decades, an increment in air temperature, CO2 concentration and dryness occurred in wine-producing regions, affecting the physiology and the biochemistry of grapevines, and by consequence the berry quality. The scientific community mostly agrees in a further raise as a result of climate change during the rest of the century. As a consequence, areas most suitable for viticulture are likely to shift into higher altitudes where mean temperatures are suitable for grape cultivation. High altitude can be defined as the minimum altitude at which the grapevine growth and development are differentially affected. At these high altitudes, the environments are characterized by high thermal amplitudes and great solar radiations, especially ultraviolet-B (UV-B). This review summarizes the environmental contribution of global high altitude-related climatic variables to the grapevine physiology and wine composition, for a better evaluation of the possible establishment of vineyards at high altitude in climate change scenarios.

Different approaches to supplement polysaccharide-degrading enzymes in vinification: Effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines.

Enzymes play an essential role in the winemaking process. Besides an improvement in the color of the wine it also enhances the quality, which makes it well worth to develop new strategies of application. The present study examined two approaches to apply microbial enzymes during different winemaking techniques using Malbec grapes from the San Rafael wine region, Mendoza, Argentina. i) Torulaspora delbrueckii was used in sequential inoculation with an autochthonous Saccharomyces cerevisiae strain. The former strain was first inoculated to produce in situ an enzyme complex during winemaking for four days, and subsequently the latter strain was added. The process was carried out under traditional winemaking conditions at 22 °C (Td-Sc). ii) A second approach was through inoculation of a multi-enzyme extract produced by Aureobasidium pullulans m11-2 during pre-fermentative cold maceration (PCM) for four days at 8 °C (PCM-E), and S. cerevisiae was inoculated at the end of the PCM. Controls were carried out without enzymatic treatments (Sc and PMC, respectively). T. delbrueckii started the fermentation and remained viable throughout the process. The fermentation kinetics were not affected in the mixed culture compared with a pure culture of S. cerevisiae. Monitoring of the pectinolytic activity of Td-Sc showed maximum activity (14.2 U mg-1) on day one of the inoculation, while in PCM-E the must activity increased during the PCM until day one of fermentation, reaching a maximum of 16.85 U mg-1. Both enzyme-treated wines maintained their red hue, regardless of the duration of the macerations, while the control wines were characterized by a faster rate of color loss and more yellow tones. In the sensory evaluation, enzymatically treated wines presented greater color intensity, redder and more violet tones, floral and fruit aromas, which are also the distinctive features of the Malbec variety. Anthocyanin values obtained in PCM and in PCM-E were higher than in vinifications without cold maceration (Td-Sc and Sc), which could be attributed to the effectiveness of the maceration technique. Similarly, the composition of stilbenes, especially trans-resveratrol, showed an increase in PCM techniques with or without enzymatic treatment, and both techniques were comparable to one other and statistically superior to traditional winemaking.

Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health.

Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial properties, and their promising applications in many fields, mainly in the medical, cosmetics, dietary supplement and food industries. In this review, the latest scientific findings in the research on polyphenols interaction with the microbiome and mitochondria, their metabolism and health beneficial effects, their involvement in cognitive diseases and obesity development, as well as some innovations in their analysis, extraction methods, development of cosmetic formulations and functional food are summarized based on the papers presented at the 13th World Congress on Polyphenol Applications. Future implications of polyphenols in disease prevention and their strategic use as prophylactic measures are specifically addressed. Polyphenols may play a key role in our tomorrow´s food and nutrition to prevent many diseases.

Abscisic Acid's Role in the Modulation of Compounds that Contribute to Wine Quality.

Abscisic acid (ABA) plays a crucial role in the plant responses to environmental signals, in particular by triggering secondary metabolism. High-altitude vineyards in Mendoza, Argentina, are exposed to elevated solar ultraviolet-B (UV-B) levels and moderate water deficits (WD), thus producing grapevine berries with high enological quality for red winemaking. Volatile organic compounds (VOCs) and phenolic compounds (PCs) accumulate in the berry skins, possess antioxidant activity, and are important attributes for red wine. The aim of the present study was to analyze the role of ABA in the modulation of these compounds in Vitis vinifera L. cv. Malbec wines by comparing the independent and interactive effects of UV-B, WD, and ABA. Two UV-B treatments (ambient solar UV-B or reduced UV-B), two watering treatments (well-watered or moderate water deficit) and two ABA treatments (no ABA and sprayed ABA) were given in a factorial design during one growing season. Sprayed ABA, alone and/or in combination with UV-B (specially) and WD (to a lower degree) increased low molecular weight polyphenols (LMWP), anthocyanins, but most noticeably the stilbenes trans-resveratrol and piceid. Under these treatments, VOCs were scarcely affected, and the antioxidant capacity was influenced by the combination of UV-B and WD. From a technological point of view, ABA applications may be an effective vineyard management tool, considering that it elicited a higher content of compounds beneficial for wine aging, as well compounds related to color.

Terroir and vintage discrimination of Malbec wines based on phenolic composition across multiple sites in Mendoza, Argentina.

This study evaluated the phenolic profiles of Malbec wines made from grapes of 23 parcels distributed in 12 geographical indications (GIs) from Mendoza, Argentina. Wines were elaborated under standardized winemaking conditions over three consecutive vintages (2016-2018). Data discriminated wines from different GIs and parcels, based on an integrative data analysis by chemometric tools. Vintage effect and specific phenolic compounds were associated with some GIs or parcels. As well, regional climate conditions allowed partial discrimination of the GIs (and also some parcels). A random forest analysis correctly identified 11 out of 23 individual parcels across the different vintages. The most notorious compounds associated with such classification were p-coumaric acid, delphinidin-3-O-glucoside, caffeic acid, quercetin and peonidin-3-O-glucoside. The presented research allows to individualize, through phenolic profiles, parcels with unique characteristics over years. This is the first report characterizing Malbec wines coming from several GIs (and individual parcels) in different vintages. These results are strongly related to terroir features of wines, contributing to a better communication to consumers and to position Argentinean wines.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products.

Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated gastrointestinal digestion (GID; oral, gastric and intestinal phases) was performed to evaluate the bioaccessibility and antioxidant capacity (AC) of PCs extracts recovered from grapevine bunch stem and cane from Malbec grape cultivar. The total PCs in cane and bunch stem extracts were 74 and 20% bioaccessible, respectively. Syringic acid, cinnamic acid, ε-viniferin, naringenin and myricetin were highly bioaccessible, noticeably ε-viniferin in cane extract with 137%. The high bioaccessibility observed, particularly for compounds at high concentration such as ε-viniferin, will help to better understand the bioactive potential of these by-products. In this sense, bunch stems and canes can be considered as new and sustainable sources of bioactive substances for applications as functional ingredients or nutraceuticals in food and pharmaceutical industries.

Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products.

A liquid chromatography method coupling diode-array and fluorescence detectors (DAD and FLD, respectively) has been developed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products. With the combination of both detectors it was possible to determine phenolic acids, flavanols, flavonols, stilbenes and other PCs in the matrices under study. An excitation wavelength of 290 nm was selected and three different emission wavelengths (315, 360 and 400 nm) were recorded. The method provided detection and quantification limits (LODs and LOQs) within the ranges of 0.01-1.46 mg/L and 0.03-4.9 mg/L, respectively. The LODs and LOQs using FLD for flavanols, stilbenes and phenyl ethanol analogues were improved between 65 and 1000% as compared with DAD. The combination of DAD with FLD increased both, sensitivity and the ability to reduce interfering signals. The developed method was applied for the characterization of PCs of wines, bunch stems and grape canes.

Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity.

An important portion of vitamins, minerals and polyphenols components in human diet are captured from fruit consumption. Argentinean Patagonia Berberis microphylla was characterized with the phenolic content, the proximate composition and the identification and quantification of anthocyanins, not-anthocyanins and proteins. The antioxidant capacity of berberis ethanolic extracts (EB) was determined by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. EB was used to reduce production of reactive substances species (ROS) in zebrafish. EB presented a total polyphenols content of 1,035.03 mg GAE/100 g fresh weight (FW). EB presented an ABTS value of 116.25 ± 17 µmol TE/g FW. EB presented a DPPH value of 137.80 ± 1.90 µmol TE/g FW. EB was able of reducing the ROS in zebrafish. Berberies Protein Isolate (BPI) presented proteins with bands from 15 to 62 kDa. BPI presented an ABTS value of 593.11 ± 8.60 µmol TE/g. The BPI duodenal digest presented a value of 641.07 ± 12.60 µmol TE/g digests. PRACTICAL APPLICATIONS: The practical applications of the present study are to increase scientific knowledge for consumers about the quality and benefits of the consumption of the native fruit (Berberis microphylla) from the Patagonia region of Argentine. This work describes the protein profile of berberies, their digestibility and their antioxidant activity. This study allows to better understand the phytonutrients that make up this fruit. Future studies may identify the peptides present in hydrolyzates. The bio-compounds of this fruit could be used as functional ingredients by the food industry for different purposes.