Blackberries harvested during the dry season had The influence of environmental conditions and farming practices on physicochemicalĬharacteristics of ‘Wine red thorn’ blackberries was significant (p < 0.05). Anthocyanin content ranged fromĢ.9☐.1 to 12☑ g cyanidin-3-glucoside equivalents/kg dry weight (DW) ellagitannin content ranged from 9.3☐.8 toĤ7☓ g ellagic acid equivalents/kgDW. RESULTS: The tropical highland blackberries contained appreciable levels of polyphenols. Physicochemical composition and polyphenolic compounds of ‘Wine red thorn’ blackberries. Environmental conditions (geographic locationĪnd harvest season) and farming practices (organic and conventional techniques) were evaluated to determine their effects on METHODS: Nine blackberry genotypes were harvested at fully ripe stage. OBJETIVE: The aim of this study is to compare the physicochemical composition and contents of the main polyphenolicĬompounds of nine tropical highland blackberry genotypes grown in Costa Rica, and to evaluate the effect of environmentalĬonditions and farming practices on physicochemical composition of fruits of ‘Wine red thorn’, which is the most widely adenotrichus stands out for high H-ORAC value, although comparatively it possesses low anthocyanin content and average total phenolic content.īACKGROUND: Blackberry fruits have recently gained attention because of their considerable amounts of polyphenols. When compared with other commercial cultivars, R. Antioxidant activity (H-ORAC) increased from 38.29 to 64.00 μmol of Trolox equivalents g−1 (FW) during ripening. Consequently, values for total phenolic compounds ranged from 5.8 to 5.2 mg gallic acid equivalents g−1 (FW), showing no specific trend. Flavonols also dropped from 5.1 to 2.0 mg quercetin equivalents 100 g−1 (FW). Major anthocyanin pigments increased from 0.20 (red fruit) to 1.34 mg g−1 fresh weight (FW) (fully ripe fruit), whereas ellagitannins and ellagic acid derivatives dropped from 3.8 to 2.2 mg ellagic acid equivalents g−1 (FW). This study examined the influence of three ripening stages on phenolic contents. Tropical highland blackberry (Rubus adenotrichus Schltdl.) is a good source of antioxidants and contains appreciable levels of phenolic compounds, mainly ellagitannins and anthocyanins.
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