Bioactive Compounds and Antioxidant Capacity of Several Blackberry (Rubus spp.) Fruits Cultivars Grown in Romania

Abstract

Blackberry fruit (Rubus spp.) has a powerful antioxidant capacity due to the high levels of anthocyanins and other phenols it contains. In this work, we investigated the physico-chemical characteristics, the bioactive compounds (total phenols, flavonoids, and monomeric anthocyanins), and the antioxidant capacity of seven blackberry cultivars belonging to the Rubus fruticosus L. and Rubus laciniatus L. genera growing in the NW region of Romania. In addition, the wild blackberry cultivar from the same area was also evaluated. Anthocyanins from the blackberry fruit were extracted using SPE (Solid Phase Extraction), and the anthocyanin profile was identified and quantified using HPLC-PDA analysis. In terms of polyphenol content and antioxidant capacity, two of the cultivars examined stood out. The majority of anthocyanin found in blackberries was cyanidin-3-glucoside, with the highest amount recorded in the ‘Thorn Free’ cultivar at 329.26 ± 9.36 mg/g dw. Comparatively, ‘Loch Ness’ and ‘Thorn Free’ fruits exhibited total phenol contents of 1830.98 ± 13.55 and 1687.14 ± 62.41 mg GAE/100 g dw, respectively. Antioxidant capacities varied significantly among the eight blackberry cultivars, with cultivars ‘Loch Ness’ and ‘Thorn Free’ achieving high values in comparison to the others. The findings of the multivariate analysis also supported the experimental results. Knowing the phytochemical composition and antioxidant potential of different blueberry cultivars, one can use them as fresh, functional foods or for commercial purposes to produce products derived from fruits with a high concentration of bioactive components.

Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures

“…There were no significant statistical differences between the two varieties. The obtained results for dry matter content, total soluble content, acidity (pH) and mineral content were either slightly lower or comparable to the previously published data [ 14 , 15 , 16 ].…”

Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

“…CIE L*a*b* coordinates have been the most widely used color system for physical indicators based on color [32,33]. Fruit browning indicators have been established based on CIE L*a*b* coordinates [34,35]. One of the most widespread markers of browning in food products containing sugar is the browning index (BI) [34].…”

“…Fruit browning indicators have been established based on CIE L*a*b* coordinates [34,35]. One of the most widespread markers of browning in food products containing sugar is the browning index (BI) [34].…”

Shoot Dieback in Thornless Blackberries in Northern Spain Caused by Diaporthe rudis and Gnomoniopsis idaeicola

“…One the one hand, in recent decades, we have seen an increasing interest in the health benefits of fruits and vegetables, as consumers are not only looking for nutritional properties in foods, but also for these to be natural and healthy. Similar to most blue, red, or black vegetables, one of the most outstanding characteristics of blackberries is their high content in antioxidant compounds, such as natural pigments, vitamins, and polyphenols, which are highly valued for their health benefits [4][5][6][7]. This trend contributes to the higher demand for berries, including blackberries, whereby the global, fresh berry market is projected to register a compound annual growth rate (CAGR) of 2.5% during the forecasted period (2021-2026) [8].…”