Bioactive and antioxidant characteristics of blackberry cultivars from East Anatolia

Abstract

Blackberry is commonly used both in the fresh and the processing market. In the present study antioxidant capacity, organic acids, phenolic compounds, vitamin C, and sugars content of blackberry cultivars grown in the east of Turkey were determined. Phenolic compounds, organic acids, vitamin C, and sugars were determined by HPLC. Antioxidant capacity was determined by spectrophotometric methods. The cultivar Cherokee had the highest antioxidant capacity (48.900 µmol TE g -1 ), and the cultivar Jumbo had the lowest antioxidant capacity (30.855 µmol TE g -1 ). It was determined that the chief phenolic compounds in blackberry cultivars were catechin (ranging from 111.599 to 438.970 mg 100 g -1 ), followed by ellagic acid (ranging from 10.610 to 51.506 mg 100 g -1 ). Looking at the content of organic acids, citric acid and malic acid came to the fore, ranging from 3.182 to 7.131 g kg -1 and 1.349 to 2.881 g kg -1 , respectively. Fructose content of the studied cultivars was higher than the glucose and sucrose contents. Results indicate that blackberry cultivars with higher antioxidant capacity and biochemical content may be valuable for nutritional breeding efforts.

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“…Regarding the antioxidant capacity in both the watersoluble and the water-insoluble extract, there was a significant difference between the varieties but not between the harvest periods. Influence of variety on TAC was confirmed also for other species by various authors, f. e. by Gündoğdu et al [2016] studied blackberry, or by Barátová et al [2015] in case of basil with significant influence on TPC and TAC as well (estimated by DPPH method).…”

“…Statistically significant differences among cultivars in terms of phenolic content (P < 0.05) in blackberry were found according to Gündoğdu et al [2016]. The cultivars showed different tendencies for antioxidative properties (antioxidative capacity, total polyphenols, phenolic compounds) of tested Hungarian and Persian walnut cultivars [Bujdosó et al 2016].…”

Phenolic compounds and multivariate analysis of antiradical properties of red fruits

“…Additionally, strawberries, raspberries, cranberries, blackberries and pomegranates were reported also as very important sources of vitamin C. Hakkinen et al [26] found high content of this vitamin in strawberries (47.8 mg/100 g) and cranberries (20.0 mg/100 g). The amounts recorded in blackberries [27] and raspberries [28] ranging from 10.28 to 25.39 mg/100 g and 21 to 36 mg/100 g, respectively, were lower than data reported for pomegranate juice reaching 58 mg of vitamin C/100 g [29].…”

Correlation of antioxidant activity of dried berry infusions with the polyphenols and selected microelements contents

“…It is considered that many of the health benefits associated with berry fruits dietary intake are linked to their high polyphenols content. As a consequence, a growing number of scientific reports attempting to clearly address this link are now available [5,6]. A mixture of berry/wild fruits is used in winter time, to prepare various beverages considered as having both nutritional and therapeutic benefits.…”