Biochemical characterization of blackberry fruit (Rubus sp) and jellies

Abstract

The present study aimed to quantify the phenolic compounds, carotenoids, anthocyanins and antioxidant activity using 2 different methods in blackberry fruits harvested at 3 different harvest points along the storage time and jellies made from these fruits and the quantification of ascorbic acid in the fruits. The harvesting points used were defined visually, being: 100% red (T1); 50% red and 50% black (T2) and 100% black (T3). After harvest, the fruits were selected, washed and packed in PET boxes with capacity for 200g of fruit and stored for 15 days at 2ºC, being evaluated every 3 days and for the manufacture of the jellies, the fruits were first pulped in stainless steel pulping machine being the jellies prepared with 50:50 (fruit: commercial crystal sugar) in open pan. The results show that the loss of phenolic compounds, anthocyanins and carotenoids was small when fruits and jelly were compared, as well as the antioxidant activity, and this shows that the processing of this fruit does not cause losses in relation to these evaluated parameters.

Rubus sellowii Cham. & Schlitdl. (Rosaceae) fruit nutritional potential characterization

“…cells and energy supply, the higher amounts of carbohydrates makes this fruit attractive for consumption, and it could be part of everyday food (Pinheiro et al, 2005). About fiber in a total pulp, a value similar to that reported by Hirsch et al (2012) (5.5 to 5.8 percent) when studying blackberry varieties, and by Souza et al (2015), while characterizing blackberry fruits and jelly (4.12 to 9.13 percent) was found in this study". Fibers ingestion has innumerable benefits, such as reducing the risk of arterial hypertension and stroke, improving glycemic control in patients with diabetes mellitus, favoring the proper functioning of the immune system and helping in weight reduction (Bernaud and Rodrigues, 2013).…”

“…However, much of the information regarding popular and traditional use is not enough to determine fruit efficacy and safety (Souza-Moreira et al, 2010). Thus, there is the need to research the species' nutritional characteristics and find beneficial health effects (Maihara et al, 2006).…”

Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

“…Evaluating the antioxidant activity of 'Tupy' blackberry (100% black), Souza, Vieites, Gomes, and Vieira (2018) found an average of 0.29 μmol g -1 . These authors stated that fruit antioxidant capacity has been reported in the literature by the direct relationship between total phenol content and anthocyanins.…”

Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region

“…The fruits have 85% of water, 10% of carbohydrates and vitamins A and B (Souza et al, 2015). It is considered a functional food, with basic functional characteristics in the diet, beneficial to human health, in addition to its chemical and mineral composition, and bioactive compounds containing elements like phenols, flavonoids, lycopene, â-carotene, anthocyanins and others (Guedes et al, 2014;Ferreira & Mercadante, 2010).…”

“…They can be consumed in natura or processed. This use becomes necessary, as the fruits have a fragile structure when ripe and a high respiratory activity, with relatively short postharvest conservation (Souza et al, 2015).…”