Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages.
Capillary electrophoresis
Carbohydrate
Fruits
LC-ESI-MS/MS
Physicochemical composition
Ripening
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
08 2019
08 2019
Historique:
received:
04
06
2018
revised:
09
12
2018
accepted:
14
01
2019
entrez:
24
6
2019
pubmed:
24
6
2019
medline:
6
10
2020
Statut:
ppublish
Résumé
The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicochemical characteristics, total monomeric anthocyanins (TMA), individual phenolics, minerals, sugars, and antioxidant properties of mature and fully mature R. ulmifolius. With the advance of maturation, changes in the physicochemical composition suggest pleasant characteristics for consumption especially in the fully mature stage. High levels of TMA and sugars (fructose and glucose) were also verified in the fully mature stage, as well as, expressive antioxidant potential, with values of 241.06 μM Fe
Identifiants
pubmed: 31229121
pii: S0963-9969(19)30034-1
doi: 10.1016/j.foodres.2019.01.034
pii:
doi:
Substances chimiques
Anthocyanins
0
Antioxidants
0
Minerals
0
Phenols
0
Plant Extracts
0
Sugars
0
folin
63496-41-3
Sodium
9NEZ333N27
Potassium
RWP5GA015D
Calcium
SY7Q814VUP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
627-634Informations de copyright
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