Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

Schulz, Mayara; Seraglio, Siluana Katia Tischer; Betta, Fabiana Della; Nehring, Priscila; Valese, Andressa Camargo; Daguer, Heitor; Gonzaga, Luciano Valdemiro; Costa, Ana Carolina Oliveira; Fett, Roseane

doi:10.1016/j.foodres.2019.01.034

Cited by 72 publications

(27 citation statements)

References 55 publications

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“…In our study, BP had a significant content of flavonoids, phenolics and monomeric antyhocyanins, which confirmed that the addition of freeze-dried BP caused an increase in these compounds content of crispbreads. Among the phenolic compounds investigated, quercetin and isoquercetin were found to be predominant in blackberries (Schulz et al, 2019). Among the phenolic compounds investigated, quercetin and isoquercetin were found to be predominant in blackberries (Schulz et al, 2019).…”

Section: Flavonoids Phenolics and Anthocyanins Content In Crispbreadmentioning

confidence: 91%

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Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Różyło

Wójcik

Biernacka

et al. 2019

CyTA - Journal of Food

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The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of batter divergence was observed in the batter without the addition of BP. Freeze-dried BP was characterised by the following colour parameters: L* = 42.87, a* = 15.91 and b* = −0.26. Lightness component (L*) of gluten-free crispbread decreased from 75.27 to 42.73, colour (b*) value decreased from 19.91 to 8.27 and redness (a*) value increased from 1.10 to 7.32 with the addition of BP at a range from 0% to 5%. Crispbreads prepared with BP (5%) also had significantly higher minerals including potassium, calcium, magnesium, iron and manganese in comparison to control crispbreads. In addition, BP caused an increase in total flavonoids, phenolics and anthocyanins content.Pan crujiente sin gluten con polvo de mora liofilizado: calidad y composición mineral RESUMEN El presente estudio se propuso analizar el efecto de la adición de polvo de mora (BP) liofilizado, en el rango de 0% a 5%, sobre las propiedades físicas y algunos parámetros nutricionales del pan crujiente sin gluten. La masa añadida con BP mostró un valor de pH significativamente más bajo, mientras que en la masa a la que no se adicionó BP se constató el indicador de divergencia más alto. El BP liofilizado se caracterizó por los siguientes parámetros de color: L*=42.87, a*=15.91 y b*= −0.26. El componente de luminosidad (L*) del pan crujiente sin gluten disminuyó de 75.27 a 42.73, el valor de color (b*) se redujo de 19.91 a 8.27, mientras que el valor de enrojecimiento (a*) aumentó de 1.10 a 7.32 con la adición de BP en un rango de 0% a 5%. En comparación con los panes crujientes de control, los panes crujientes preparados con BP (5%) presentaron contenidos de minerales significativamente más altos, incluyendo potasio, calcio, magnesio, hierro y manganeso. Además, el BP provocó el aumento del contenido total de flavonoides, fenólicos y antocianinas. ARTICLE HISTORY

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Section: Flavonoids Phenolics and Anthocyanins Content In Crispbreadmentioning

confidence: 91%

“…Among the phenolic compounds investigated, quercetin and isoquercetin were found to be predominant in blackberries (Schulz et al, 2019). Among the phenolic compounds investigated, quercetin and isoquercetin were found to be predominant in blackberries (Schulz et al, 2019).…”

Section: Flavonoids Phenolics and Anthocyanins Content In Crispbreadmentioning

confidence: 91%

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Różyło

Wójcik

Biernacka

et al. 2019

CyTA - Journal of Food

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“…Catechin and epicatechin are detectable by RP-HPLC-DAD at a UV wavelength of 280 nm. Catechin and epicatechin have been reported at concentrations of 378.7 ± 24.5 µg/100 g and 448.4 ± 7.5 µg/100 g dry matter, respectively, in blackberries (Schulz et al, 2019). Flavan-3-ols are one of the phenolic classes, whose concentration is strongly dependent on varietal or growth conditions.…”

Section: Flavonoidsmentioning

confidence: 99%

“…Blackberry phenolics phenolics most often found in blackberries include anthocyanins, tannins, hydroxybenzoic acids, and flavan-3-ols. Anthocyanins, particularly cyanidin-3-O-glucoside (C3G), are consistently the predominant phenolic antioxidant found in blackberries, and have been shown to have prominent bioactivity (Schulz et al, 2019). The composition and content of blackberry phenolics can vary due to location, cultivar, and time of harvest.…”

Section: Introductionmentioning

confidence: 99%

Blackberry polyphenols: Composition, quantity, and health impacts from in vitro and in vivo studies

Robinson¹,

Bierwirth²,

Greenspan³

et al. 2020

JFB

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Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

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“…Several studies have indicated that the ingestion of natural antioxidants found in fruits and vegetables reduces the damage caused by free radicals and protects the body against many diseases (Schulz et al, 2019;Souza et al, 2014;Van de Velde et al, 2016). However, industrial research is facing the important challenge of substituting synthetic antioxidant compounds for substances derived from plants.…”

mentioning

confidence: 99%

Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

Croge¹,

Cuquel²,

Matumoto‐Pintro³

et al. 2019

horts

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Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.

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Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

Cited by 72 publications

References 55 publications

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Blackberry polyphenols: Composition, quantity, and health impacts from in vitro and in vivo studies

Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

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