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Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.
J Food Sci. 2013 Jul; 78(7):C985-93.JF

Abstract

Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin-Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.

Authors+Show Affiliations

Facultad de Ciencia e Ingeniería de Alimentos, Univ. Técnica de Ambato, Avenida Los Chasquis y río Payamino s/n, Ambato, Ecuador.No 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

23701500

Citation

Ortiz, Jacqueline, et al. "Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus Glaucus Benth.), Blueberry (Vaccinium Floribundum Kunth.), and Apple Wines From Ecuador." Journal of Food Science, vol. 78, no. 7, 2013, pp. C985-93.
Ortiz J, Marín-Arroyo MR, Noriega-Domínguez MJ, et al. Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. J Food Sci. 2013;78(7):C985-93.
Ortiz, J., Marín-Arroyo, M. R., Noriega-Domínguez, M. J., Navarro, M., & Arozarena, I. (2013). Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. Journal of Food Science, 78(7), C985-93. https://doi.org/10.1111/1750-3841.12148
Ortiz J, et al. Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus Glaucus Benth.), Blueberry (Vaccinium Floribundum Kunth.), and Apple Wines From Ecuador. J Food Sci. 2013;78(7):C985-93. PubMed PMID: 23701500.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. AU - Ortiz,Jacqueline, AU - Marín-Arroyo,María-Remedios, AU - Noriega-Domínguez,María-José, AU - Navarro,Montserrat, AU - Arozarena,Iñigo, Y1 - 2013/05/22/ PY - 2012/12/21/received PY - 2013/04/01/accepted PY - 2013/5/25/entrez PY - 2013/5/25/pubmed PY - 2014/2/12/medline KW - anthocyanin KW - antioxidant activity KW - fruit KW - polyphenols KW - wine SP - C985 EP - 93 JF - Journal of food science JO - J. Food Sci. VL - 78 IS - 7 N2 - Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin-Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23701500/Color_phenolics_and_antioxidant_activity_of_blackberry__Rubus_glaucus_Benth___blueberry__Vaccinium_floribundum_Kunth___and_apple_wines_from_Ecuador_ L2 - https://doi.org/10.1111/1750-3841.12148 DB - PRIME DP - Unbound Medicine ER -