Maqui (Aristotelia chilensis (Mol.) Stuntz) and murta (Ugni molinae Turcz): Native chilean sources of polyphenol compounds

In recent years, the production, processing and exportation of maqui and murta Chilean berries have increased due to their high Total Polyphenols Content (TPC) and high Antioxidant Capacity (AC). However, the leaves of these berries are agroindustrial discards that present even higher TPC and AC values. Extracts of leaves and berries of maqui and murta with water, methanol and ethanol as solvents showed significant bioactivity, like inhibition of alpha-glucosidase (an enzyme involved in the metabolism of carbohydrates), as well as anti-inflammatory and antidiabetic effects. They are also excellent sources of polyphenols such as oligomers and polymers of delphinidin, pelargonidin, resveratrol, among others that have shown health-promoting bioactivity and good bioavailability. Purified extracts may be useful as supplements for foods and cosmetics, and even as pharmaceutical products. However, it is necessary to control the variability of their TPC, AC and polyphenols profiles caused by genotype, environment, processing, storage and stage of harvesting.