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Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties.
J Agric Food Chem. 2004 Dec 29; 52(26):8021-30.JA

Abstract

Total anthocyanin pigments increased from 74.7 to 317 mg/100 g fresh weight (FW) from underripe to overripe for Marion blackberries and from 69.9 to 164 mg/100 g FW for Evergreen blackberries. Total phenolics did not show a marked change with maturity with values slightly decreasing from underripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation due to plots, subsampling, sample preparation, and measurement on Marion composition was examined in detail. Plot-to-plot and sample differences were the major contributors to variation, with sample preparation being an important contributor for some parameters. Measurement variation was a relatively small component of the total variation. Total anthocyanins for 11 blackberry cultivars ranged from 131 to 256 mg/100 g FW (mean = 198), total phenolics ranged from 682 to 1056 mg GAE/100 g FW (mean = 900), oxygen radical absorbance capacity ranged from 37.6 to 75.5 micromol TE/g FW (mean = 50.2), and ferric reducing antioxidant power ranged from 63.5 to 91.5 micromol TE/g FW (mean = 77.5).

Authors+Show Affiliations

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15612791

Citation

Siriwoharn, Thanyaporn, et al. "Influence of Cultivar, Maturity, and Sampling On Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties." Journal of Agricultural and Food Chemistry, vol. 52, no. 26, 2004, pp. 8021-30.
Siriwoharn T, Wrolstad RE, Finn CE, et al. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. J Agric Food Chem. 2004;52(26):8021-30.
Siriwoharn, T., Wrolstad, R. E., Finn, C. E., & Pereira, C. B. (2004). Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of Agricultural and Food Chemistry, 52(26), 8021-30.
Siriwoharn T, et al. Influence of Cultivar, Maturity, and Sampling On Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties. J Agric Food Chem. 2004 Dec 29;52(26):8021-30. PubMed PMID: 15612791.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. AU - Siriwoharn,Thanyaporn, AU - Wrolstad,Ronald E, AU - Finn,Chad E, AU - Pereira,Clifford B, PY - 2004/12/23/pubmed PY - 2005/1/27/medline PY - 2004/12/23/entrez SP - 8021 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 26 N2 - Total anthocyanin pigments increased from 74.7 to 317 mg/100 g fresh weight (FW) from underripe to overripe for Marion blackberries and from 69.9 to 164 mg/100 g FW for Evergreen blackberries. Total phenolics did not show a marked change with maturity with values slightly decreasing from underripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation due to plots, subsampling, sample preparation, and measurement on Marion composition was examined in detail. Plot-to-plot and sample differences were the major contributors to variation, with sample preparation being an important contributor for some parameters. Measurement variation was a relatively small component of the total variation. Total anthocyanins for 11 blackberry cultivars ranged from 131 to 256 mg/100 g FW (mean = 198), total phenolics ranged from 682 to 1056 mg GAE/100 g FW (mean = 900), oxygen radical absorbance capacity ranged from 37.6 to 75.5 micromol TE/g FW (mean = 50.2), and ferric reducing antioxidant power ranged from 63.5 to 91.5 micromol TE/g FW (mean = 77.5). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15612791/Influence_of_cultivar_maturity_and_sampling_on_blackberry__Rubus_L__Hybrids__anthocyanins_polyphenolics_and_antioxidant_properties_ L2 - https://doi.org/10.1021/jf048619y DB - PRIME DP - Unbound Medicine ER -