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Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (<i>Rubus</i> spp.) cv. Tupy
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
Departament of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
- 1 Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
- 2 Departament of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
- 3 Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
Food and Nutrition Sciences·Volume 03 (2012)·Pages 1453–1460·Published 12 October 2012·DOI10.4236/fns.2012.310189
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Abstract
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.
KeywordsBlackberryPhytochemicalsMaturation DegreeAntioxidant ActivityAnthocyaninsPhenolic Compounds
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