Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (Rubus spp.) cv. Tupy

Josiane K. Rutz, Glenise B. Voss, Rui Carlos Zambiazi

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.

DOI: 10.4236/fns.2012.310189                

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.

Keywords

Blackberry; Phytochemicals; Maturation Degree; Antioxidant Activity; Anthocyanins; Phenolic Compounds

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	R. L. Prior, G. H. C?o, A. Martin, E. Sofic, J. Mcewen, C. O’brien, N. Lischner, M. Ehlenfeldt, W. Kalt, G. Krewer and C. M. Mainland, “Antioxidant Capacity as In?uenced by Total Phenolic and Anthocyanin Content. Maturity, and Variety of Vaccinium Species,” Journal of the Agricultural and Food Chemistry, Vol. 46, No. 9, 1998, pp. 2686-2693. doi:10.1021/jf980145d
[2]	L. E. C. Antunes, M. Do and C. B. Raseira, “Technical Aspects of the Culture of Blackberry,” Embrapa Clima Temperado, Pelotas, 2004.
[3]	A. D. R. Castrejón, I. Eichholz, S. Rohn, L. W. Kroh and S. Huyskens-Keil, “Phenolic Profile and Antioxidant Activity of Highbush Blueberry (Vaccinium corymbosum L.) during Fruit Maturation and Ripening,” Food Chemistry, Vol. 109, No. 3, 2008, pp. 564-572. doi:10.1016/j.foodchem.2008.01.007
[4]	L. E. C. Antunes, “Blackberry Black: New Option from Growing in Brazil,” Ciência Rural, Vol. 32, No. 1, 2002, pp. 151-158. doi:10.1590/S0103-84782002000100026
[5]	S. Sellappan, C. C. Akoh and G. Krewer, “Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 8, 2002, pp. 2432-2438. doi:10.1021/jf011097r
[6]	M. Naczk and F. Shahidi, “Extraction and Analysis of Phenolics in Food,” Journal of Chromatography A, Vol. 1054, No. 1-2, 2004, pp. 95-111.
[7]	Instituto Adolfo Lutz, “Chemical and Physical Methods for Food Analysis,” Analytical Standards of the Instituto Adolfo Lutz, Vol. 1, S?o Paulo, 2008.
[8]	E. Badiale-Furlong, E. Colla, D. S. Bortolato, A. L. M. Baisch and L. A. Souza-Soares, “Evaluation of the Potential of Phenolic Compounds in Plant Tissues,” Vetor, Vol. 13, No. 1, 2003, pp. 105-114.
[9]	S. H. H?kkinen, S. O. K?renlampi and M. Heinonen, “HPLC Method for Screening of Flavonoids and Phenolic Acids in Berries,” Journal Science Food Agricultural, Vol. 77, No. 4, 1998, pp. 543-551. doi:10.1002/(SICI)1097-0010(199808)77:4<543::AID-JSFA78>3.0.CO;2-I
[10]	R. C. Zambiazi, “The Role of Endogenous Lipid Components on Vegetable Oil Stability,” Ph.D. Thesis, University of Manitoba, Winnipeg, 1997.
[11]	D. H. Lees and F. J. Francis, “Standardization of Pigment Analysis in Cranberries,” Hortiscience, Vol. 7, No. 1, 1972, pp. 83-84.
[12]	D. B. Rodriguez-Amaya, “A Guide to Carotenoid Analysis in Foods,” International Life Sciences Institute (ILSI) Press, Washington DC, 1999.
[13]	W. Brand-Williams, M. E. Cuvelier and C. Berser, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” Lebensmittel-Wissenschaft und-Technologie, Vol. 28, No. 1, 1995, pp. 25-30.
[14]	R. A. Kluge, J. C. Nachtigal, J. C. Fachinello and A. B. Bilhalva, “Physiology and Postharvest Handling of Temperate Fruits,” 2nd Edition, Livraria e Editora Rural, Campinas, 2002.
[15]	L. Taiz and E. Zeiger, “Plant Physiology,” 3rd Edition. Artmed, Porto Alegre, 2004.
[16]	ó. Acosta-Montoya, F. Vaillant, S. Cozzano, C. Mertz, A. M. Pérez and M. V. Castro, “Phenolic Content and Antioxidant Capacity of Tropical Highland Blackberry (Rubus adenotrichus Schltdl.) during Three Edible Maturity Stages,” Food Chemistry, Vol. 119, No. 1, 2010, pp. 1497-1501. doi:10.1016/j.foodchem.2009.09.032
[17]	KEGG, “Flavonoid Biosynthesis,” 2011. http://www.genome.jp/kegg/pathway/map/map00941.html
[18]	D. S. Ferreira, “Bioactive Compounds in Blackberry and Encapsulation of Its Extract Anthocyanins by Thermal Gelation with Curdlan,” Ph.D. Thesis, Universidade Estadual de Campinas, Brasil, 2008.
[19]	V. L. A. G. de Lima, E. de A. Melo, D. E. da S. Lima, “Phenolics and Carotenoids in Pitanga,” Scientia Agrícola, Vol. 59, No. 3, 2002, pp. 447-450.
[20]	M. I. F. Chitarra and A. B. Chitarra, “Post-Harvest Fruits and Vegetables: Physiology and Handling,” 2nd Edition, MG. BR. Editora UFLA, Lavras, 2005.
[21]	M. L. Azevedo, “Phytochemical Profile, Antioxidant and Antimicrobial Activities of Blackberry (Rubus fruticosus) cv. Tupy in Different Maturation Stages Grown in Temperate,” Ph.D. Thesis, Universidade Federal de Pelotas, Pelotas, 2011.
[22]	A. C. Jacques. P. B. Pertuzatti, M. T. Barcia and R. C. Zambiazi, “Scientific Note: Bioactive Compounds in Small Fruits Grown in the Southern State of Rio Grande do Sul,” Brazilian Journal of Food Technology, Vol. 12, No. 2, 2009, pp. 123-127. doi:10.4260/BJFT20094608
[23]	M. T. Barcia, A. C. Jacques, P. B. Pertuzatti and R. C. Zambiazi, “Determination of Ascorbic Acid and Tocopherols in Fruits by HPLC,” Semina: Ciências Agrárias, Vol. 31, No. 2, 2010, pp. 381-390.
[24]	D. B. Rodriguez-Amaya, “Carotenoids and Food Preparation: The Retention of Provitamin: A Carotenoids in Prepared Processed and Stored Foods,” Usaid-Omni, Washington DC, 1997.