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

DOI: 10.4236/fns.2012.310189   PDF   HTML     3,595 Downloads   5,434 Views   Citations

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.

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J. Rutz, G. Voss and R. Zambiazi, "Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (Rubus spp.) cv. Tupy," Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1453-1460. doi: 10.4236/fns.2012.310189.

Conflicts of Interest

The authors declare no conflicts of interest.

References

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