Do optimally ripe blackberries contain the highest levels of metabolites?

Mikulič-Petkovšek, Maja; Koron, D.; Zorenc, Zala; Veberič, Robert

doi:10.1016/j.foodchem.2016.07.144

Cited by 31 publications

(28 citation statements)

References 38 publications

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“…'Thornfree' and 'Smoothstem' cultivars stand out for the highest acid content (12.8 and 13.7 g/kg FW). The analysed acid values in blackberries are comparable to previous studies [16], while [28] reported higher concentrations of acids in wild blackberries from southern Bulgaria. We assume that wild blackberry accessions contain higher acid contents.…”

Section: The Content Of Sugars and Organic Acidssupporting

confidence: 88%

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Mikulič-Petkovšek

Veberič

Hudina

et al. 2021

Foods

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We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.

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Section: The Content Of Sugars and Organic Acidssupporting

confidence: 88%

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Mikulič-Petkovšek

Veberič

Hudina

et al. 2021

Foods

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“…The used standards and HPLC system conditions for phenolic compound quantification were the same as those described by Mikulic-Petkovsek et al [ 62 ]. Phenolic compounds were analyzed using a Thermo Finnigan Surveyor HPLC system (Thermo Scientific, San Jose, CA, USA) with a diode-array detector (DAD) at 280 and 350 nm.…”

Section: Methodsmentioning

confidence: 99%

Changes in the Phenolic Compounds of Hop (Humulus lupulus L.) Induced by Infection with Verticillium nonalfalfae, the Causal Agent of Hop Verticillium Wilt

Kunej

Mikulič-Petkovšek

Radišek

et al. 2020

Plants

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Phenolic compounds are involved in plant responses to various biotic and abiotic stress factors, with many studies suggesting their role in defense mechanisms against fungal pathogens. Soilborne vascular pathogen Verticillium nonalfalfae causes severe wilting and consequent dieback in a wide range of economically important crops, including hops (Humulus lupulus L.). In this study, we investigated the differential accumulation of phenolics in the susceptible “Celeia” and resistant “Wye Target” hop cultivars during the pathogenesis of Verticillium wilt. Quantitative polymerase chain reaction showed that colonization in the roots of both cultivars was intensive, but decreased continuously throughout the experiment in the resistant cultivar, while the relative fungal amount continuously increased in the stems of the susceptible cultivar. In response to colonization in the roots of the resistant cultivar, a significant increase in total flavanols was detected at three days postinoculation (dpi), suggesting a possible role in preventing fungus spread into the stems. The accumulation of phenolic compounds was less pronounced in the stems of the resistant cultivar since, compared to the latter, significant increases in flavonols at 3 and 15 dpi and hydroxycinnamic acids at 6 dpi were observed in the stems of the susceptible cultivar.

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“…All water molecules and miscellaneous molecules were removed from the receptor model using the Discovery Studio Client (version 2.5) program from Dassault Systèmes BIOVIA (San Diego, CA, USA) ( Mikulic-Petkovsek et al, 2017 ) to avoid an unclear binding pocket and distorted structural model. Hydrogen atoms and Gasteiger-Huckel charges were then added to the model to generate a stabilized chemical structure.…”

Section: Methodsmentioning

confidence: 99%

Investigation of Anthocyanidins and Anthocyanins for Targeting α-Glucosidase in Diabetes Mellitus

Promyos¹,

Temviriyanukul²,

Suttisansanee³

2020

pnf

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Anthocyanidins are bioactive compounds found mostly in colored plants and fruits. Consumption of anthocyanidin-rich foods has been shown to reduce the risk of diabetes. However, limited information is available regarding the inhibitory effect and interactions of anthocyanidins on α-glucosidase, the key enzyme that controls diabetes through degrading carbohydrate. Therefore, we used computational docking analysis to investigate the degree and type of inhibition by α-glucosidase, and the structural interactions of enzyme-selected anthocyanidins. The results suggested that anthocyanidins exhibit half maximal inhibitory concentration of 4∼55 μM; the strongest and weakest α-glucosidase inhibitors were delphinidin and malvidin, respectively. Indeed, delphinidin inhibits α-glucosidase in a mixed type, close to non-competitive manner with an inhibitory constant of 78 nM. Addition of a glycoside (glucoside or galactoside) at C3 on the C ring of delphinidin significantly decreased inhibitory activity, and addition of glycosides at C3 on the C ring and C5 on the A ring of delphinidin prevented all inhibitory activity. Molecular docking and free binding energy accurately confirmed the mode of inhibition determined by enzyme kinetics. These data will inform the use of alternative sources of anthocyanidins in functional foods and dietary supplements for prevention of diabetes. The results provide useful information for evaluating possible molecular models using anthocyanins/anthocyanidins as templates and α-glucosidase as the key enzyme in management of diabetes.

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Do optimally ripe blackberries contain the highest levels of metabolites?

Cited by 31 publications

References 38 publications

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Changes in the Phenolic Compounds of Hop (Humulus lupulus L.) Induced by Infection with Verticillium nonalfalfae, the Causal Agent of Hop Verticillium Wilt

Investigation of Anthocyanidins and Anthocyanins for Targeting α-Glucosidase in Diabetes Mellitus

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