文章基本信息

标题：Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (Rubus spp.) cv. Tupy
本地全文：下载
作者：Josiane K. Rutz ; Glenise B. Voss ; Rui Carlos Zambiazi 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2012
卷号：3
期号：10
页码：1453-1460
DOI：10.4236/fns.2012.310189
出版社：Scientific Research Publishing
摘要：Fruit consumption is primarily due to the increasing awareness of consumers on the health benefits of a healthy diet. Thus some small fruits stand out because they have bioactive compounds that may have health benefits. Among these fruits is the blackberry, which contains different levels of bioactive compounds depending on the maturation stage. Therefore, the aim of this study was to evaluate the phytochemical and physicochemical compositions of blackberries (cv. Tupy) at three maturation stages. It was observed that during maturation, there was a decrease in acidity, carotenoids and tocopherols and an increase in the total soluble solids, pH, anthocyanins, antioxidant activity and total amount of phenolic compounds. Epicatequin was the major phenolic compound found in blackberries.
关键词：Blackberry; Phytochemicals; Maturation Degree; Antioxidant Activity; Anthocyanins; Phenolic Compounds