Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Acosta, Oscar; Vaillant, Fabrice; Cozzano, Sonia; Mertz, Christian; Pérez, Ana Mercedes; Castro, Marco V.

doi:10.1016/j.foodchem.2009.09.032

Cited by 140 publications

(125 citation statements)

References 33 publications

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“…Upon ripening, the level of total phenolics decreases in raspberry and blackberry fruits, while the biosyntheses of anthocyanins as well as reducing sugars occurs intensively until maturation is completed [58,59]. The antioxidant properties analysed with DPPH and ORAC (oxygen radical absorbance capacity) methods slightly decreased during this process [60].…”

Section: Dpph Measurementsmentioning

confidence: 98%

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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Fruits of several, mainly Polish cultivars of floricane-and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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Section: Dpph Measurementsmentioning

confidence: 98%

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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“…Small fruits are recognized, both in the literature and in everyday life, as beneficial to human health with properties linked with the prevention of disease and the remission of symptoms. Scientific papers have been widely publicized and have encouraged the creation of a special group of fruits, still in the process of definition, but with the name of "superfruits" (HASSIMOTTO et al, 2008;ACOSTA-MONTOYA et al, 2010;VIZZOTTO et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Among these small red fruits the blackberry shows some of the highest levels of anthocyanins closely following the black raspberry and superior to the strawberry (WANG & LIN, 2000;ACOSTA-MONTOYA et al, 2010). These flavonoids are considered to be primarily responsible for antioxidant activity, which explains the functionality of the fruits in general, and more specifically, that of the blackberry.…”

Section: Introductionmentioning

confidence: 99%

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil

et al. 2015

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RESUMO Algumas frutas de clima temperado e tropical, principalmente as do tipo "berries", têm como característica o acúmulo de compostos antioxidantes e são objeto de inúmeros estudos, haja vista a sua correlação com os benefícios para a saúde humana. Os objetivos deste trabalho foram quantificar as antocianinas, os compostos fenólicos e mensurar a capacidade antioxidante (ferric reducing antioxidant power -FRAP) de amoraspretas de duas cultivares ('Brazos' e 'Tupy'), nos três estágios de maturação, considerados verde, semi-maduro e maduro, e dos seus produtos (polpas e fermentados). No processo de maturação da

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“…Blackberry fruits are an important source of anthocyanins and other polyphenolic compounds, such as ellagitannins, which have significant antioxidant activities (Acosta-Montoya et al, 2010;FanChiang & Wrolstad, 2005). The bioactive compounds of Rubus fruits have been studied for their health benefits, such as their lipid-peroxidation protective capacity (Azofeifa, Quesada, & Pérez, 2011), antiproliferative and anticancer activities, and antihypertensive and anti-inflammatory effects (Cuevas-Rodríguez et al, 2010;Seeram, Adams, Zhang, Sand, & Heber, 2006), as well as their ability to improve motor and cognitive performance (Shukitt-Hale, Cheng, & Joseph, 2009).…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Wexler

Pérez

Cubero-Castillo

et al. 2016

CyTA - Journal of Food

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(2016) Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice, CyTA -Journal of Food, 14:4, 578-586, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora RESUMENSe obtuvo una hojuela de papaya verde, como matriz, aplicando una fritura por inmersión al vacío y otra a presión atmosférica. La papaya verde rebanada se impregnó osmóticamente con jugo de mora y se frió entre 126-154°C a presión atmosférica y entre 110-127°C a condiciones de vacío (24 kPa). Una metodología de superficie de respuesta se usó para definir cuál de las variables respuesta del producto (actividad de agua (Aw), contenido de humedad, contenido de aceite, color L*, C*, H*, dureza and agrado) se relacionaban significativamente con las variables estudiadas de fritura (tiempo y temperatura). Posteriormente un análisis de componentes principales se aplicó a los parámetros significativos para escoger los que se relacionaban con el agrado. La dureza y la tonalidad se relacionaron con agrado de la hojuela frita a presión atmosférica y el color y contenido de aceite para la fritura al vacío. Tomando en cuenta agrado, color, dureza y contenidos de humedad y grasa, una segunda superficie de respuesta se aplicó para escoger las condiciones óptimas de cada proceso, que fueron freír por 6 min a 117°C al vacío y freír por 6 min a 130°C y freír 3 min a 150°C en fritura atmosférica.ARTICLE HISTORY

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Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Cited by 140 publications

References 33 publications

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

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