Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines

Abstract

Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980). The major anthocyanins were cyanidin 3-rutinoside (64 ± 6%) and cyanidin 3-glucoside (19 ± 4%), followed by several minor compounds (17 ± 4%). Two of them were native blackberry anthocyanins, namely, cyanidin 3-rutinoside-5-glucoside and cyanidin 3-xylorutinoside. The remaining seven compounds were anthocyanin-related pigments generated during and after the alcoholic fermentation, identified as A-type and B-type vitisins and hydroxyphenylpyranoanthocyanins. The presence of fruit solids in contact with the liquid fraction during fermentation and the ratio of water to fruit employed in the preparation of the musts had a great impact on the content of ellagitannins, total phenolics, and the antioxidant activity of wines and a minor impact on their color and anthocyanin composition.

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…Similarly, Kalkan Yildirim (33) reported decreasing antioxidant activity of fruit wines in this order: bilberry, blackberry, black mulberry, sour cherry, strawberry, raspberry, apricot, quince, apple and melon. A strong positive correlation was confi rmed between the phenolic content of fruit wines and their antioxidant capacity measured by ABTS (R=0.854, p<0.001) and FRAP (R=0.902, p<0.001) assays, as proposed earlier by numerous studies (10,11,23,36,37). Thus, blackberry, cherry and blackcurrant wines with the highest concentrations of total phenolics, as expected, exhibited the highest antioxidant capacity.…”

“…Furthermore, blackberry wines have been more extensively studied than other fruit wines, especially in Croatia. Our results were slightly higher than 601-1400 mg/L reported by Arozarena et al (10) and Ortiz et al (12), as well as slightly lower than 2212 (1052-3621) mg/L as reported by Johnson and Gonzalez de Mejia (22). On the other hand, results were consistent with the average concentration and/or ranges obtained in 17 and 4 samples of commercial blackberry wines from Croatia, equal to 1548 (733-2698) mg/L (13) and 1697-2628 mg/L (14), respectively.…”

“…Diff erences in the composition and quantity of wine polyphenols depend on many factors, such as variety, vintage, geographic area of growth, degree of ripeness at the time of harvest, environmental factors, especially the conditions and methods of vinifi cation and storage. Contrary to grape wines, the phenolic composition of fruit wines has been studied to a much lesser extent, despite the increased production, consumption and popularity of these wines in recent years (10)(11)(12)(13). Most of these studies focus on the content of total phenolics and antioxidant capacity, while the ones studying a comprehensive profi le of individual phenolic compounds as important markers of wine quality are very scarce and usually involve only one or two diff erent fruit wines, as reported for blackberry (12)(13)(14)(15), cherry and blackcurrant (16)(17)(18)(19), red raspberry (20,21) and apple wine (11).…”

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

“…The sixteen tasters were instructed in advance in their task and the rules to be followed and were given a scoring sheet. The evaluation of the quality of wines was made according to ISO 4121:2003, with options of desirable (5-6), acceptable (3)(4), and undesirable (1-2).…”

“…Besides, in the last years, the use of different berries for the elaboration of fermented beverages or wines has spread, principally due to the fact that grapes are not well cultivated in every region of the world. Another type of fruit is used to carry out the fermentation process, with the berries of red fruits being some of the most used due to their phenolic composition, especially in anthocyanins content [3]. Yan et al [4] have studied the optimal conditions of blueberries juice fermentation, with these conditions being a temperature of 22.65 ∘ C and a pH of 3.53.…”