Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts

Food Chem. 2014 Jun 15;153:279-84. doi: 10.1016/j.foodchem.2013.12.072. Epub 2013 Dec 24.


Miracle berry is known for its unique characteristic of modifying sour flavours to sweet. Twelve phenolics were identified and quantified in the miracle berry flesh at a level from 0.3 for kaempferol to 17.8 mg/100g FW for epicatechin. Lutein and α-tocopherol were also quantified at a level of 0.4 and 5.8 mg/100g FW, respectively. The TP and TF contents were 1448.3 GA and 9.9 QR mg Equiv/100g FW for the flesh, respectively, compared with 306.7 GA and 3.8 mg QR mg Equiv/100g FW of the seeds. The free radical scavenging and reducing percentage of the flesh extract was 96.3% and 32.5% in DPPH and ABTS assays, respectively. Additionally, the flesh extract had a high FRAP of 22.9 mmol/100g. It significantly inhibited the oxidation of PUFA in fish oil as well. Thus, miracle berry could also serve as an antioxidant-rich fruit to provide health promoting function.

Keywords: Antioxidants; Fish oil; Miracle berry; Phenolics; Phytochemicals.

MeSH terms

  • Antioxidants / chemistry*
  • Fish Oils / chemistry
  • Flavonoids / chemistry
  • Fruit / chemistry*
  • Phenols / chemistry
  • Phytochemicals / chemistry*
  • Plant Extracts / chemistry*
  • Synsepalum / chemistry*


  • Antioxidants
  • Fish Oils
  • Flavonoids
  • Phenols
  • Phytochemicals
  • Plant Extracts