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Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.
J Agric Food Chem. 2012 Aug 01; 60(30):7463-73.JA

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.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra , Campus Arrosadía s/n, 31006 Pamplona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo 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

22747072

Citation

Arozarena, Íñigo, et al. "Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus Glaucus Benth.) Wines." Journal of Agricultural and Food Chemistry, vol. 60, no. 30, 2012, pp. 7463-73.
Arozarena Í, Ortiz J, Hermosín-Gutiérrez I, et al. Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines. J Agric Food Chem. 2012;60(30):7463-73.
Arozarena, Í., Ortiz, J., Hermosín-Gutiérrez, I., Urretavizcaya, I., Salvatierra, S., Córdova, I., Marín-Arroyo, M. R., Noriega, M. J., & Navarro, M. (2012). Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines. Journal of Agricultural and Food Chemistry, 60(30), 7463-73. https://doi.org/10.1021/jf300924z
Arozarena Í, et al. Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus Glaucus Benth.) Wines. J Agric Food Chem. 2012 Aug 1;60(30):7463-73. PubMed PMID: 22747072.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines. AU - Arozarena,Íñigo, AU - Ortiz,Jacqueline, AU - Hermosín-Gutiérrez,Isidro, AU - Urretavizcaya,Inés, AU - Salvatierra,Sara, AU - Córdova,Inés, AU - Marín-Arroyo,María Remedios, AU - Noriega,María José, AU - Navarro,Montserrat, Y1 - 2012/07/17/ PY - 2012/7/4/entrez PY - 2012/7/4/pubmed PY - 2014/7/30/medline SP - 7463 EP - 73 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 30 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22747072/Color_ellagitannins_anthocyanins_and_antioxidant_activity_of_Andean_blackberry__Rubus_glaucus_Benth___wines_ L2 - https://doi.org/10.1021/jf300924z DB - PRIME DP - Unbound Medicine ER -