Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Food Science and Technology (Campinas)

Neuza Mariko Aymoto Hassimotto²  Renata Vieira Da Mota¹  Beatriz Rosana Cordenunsi²  Franco Maria Lajolo² 

[1] ,Universidade de São Paulo Departamento de Alimentos e Nutrição Experimental São Paulo SP ,Brasil

关键词: Rubus;    flavonoids;    anthocyanin;    antioxidant capacity;    Rubus;    flavonóides;    antocianinas;    capacidade antioxidante;   

DOI  :  10.1590/S0101-20612008000300029

来源: SciELO

【 摘 要 】

Five blackberry cultivars (Rubus sp.) were evaluated for antioxidant capacity, bioactive compounds and composition. Ascorbic acid levels, consisting of dehydro-ascorbic acid, ranged from 9.8 to 21.4 mg.100 g-1 fresh weight. Cyanidin (66 to 80% of total flavonoids), epicatechin, quercetin and traces of kaempferol were the main flavonoids found in all cultivars. The five cultivars presented high antioxidant capacity in the β-carotene/linoleic acid system, with inhibition similar to the synthetic antioxidant BHT, at a 50 µM concentration. Caingangue cultivar presented high vitamin C and total phenolics content, while Guarani had the highest cyanidin, total anthocyanin and total flavonoids levels and also the highest antioxidant capacity. These cultivars also presented good TSS/TA ratios. From the data, at a quantitative level, blackberry can be considered a good source of bioactive compounds, as well as potentially beneficial to human health.

【 授权许可】

CC BY   
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