Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

Johnson, Michelle H.; Mejía, Elvira González de

doi:10.1111/j.1750-3841.2011.02505.x

Cited by 58 publications

(56 citation statements)

References 36 publications

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“…Unlike the total phenolic content, comparative studies of total anthocyanins, and even the ones conducted on a particular fruit wine are very scarce and more focused on the composition of individual free anthocyanins. Nevertheless, our results on anthocyanin content were generally in accordance with (13,14,22,34,40) or higher than (18) the ones reported by other authors.…”

Section: Total Phenolics and Total Anthocyanins In Fruit Winessupporting

confidence: 81%

“…Furthermore, blackberry wines have been more extensively studied than other fruit wines, especially in Croatia. Our results were slightly higher than 601-1400 mg/L reported by Arozarena et al (10) and Ortiz et al (12), as well as slightly lower than 2212 (1052-3621) mg/L as reported by Johnson and Gonzalez de Mejia (22). On the other hand, results were consistent with the average concentration and/or ranges obtained in 17 and 4 samples of commercial blackberry wines from Croatia, equal to 1548 (733-2698) mg/L (13) and 1697-2628 mg/L (14), respectively.…”

Section: Total Phenolics and Total Anthocyanins In Fruit Winescontrasting

confidence: 53%

“…Most of these studies focus on the content of total phenolics and antioxidant capacity, while the ones studying a comprehensive profi le of individual phenolic compounds as important markers of wine quality are very scarce and usually involve only one or two diff erent fruit wines, as reported for blackberry (12)(13)(14)(15), cherry and blackcurrant (16)(17)(18)(19), red raspberry (20,21) and apple wine (11). Nevertheless, some of the fruit wines, such as blackberry (12,13,22) or elderberry, blueberry and blackcurrant wine (23) showed a high phenolic content and antioxidant capacity, even comparable to those of red wine (12,24). In addition, extracts of blackberry, black raspberry, blueberry, cranberry, red raspberry and strawberry, rich in polyphenols, showed important biological activity by inhibiting proliferation of human oral (KB, CAL-27), breast (MCF-7), colon (HT-29, HCT116) and prostate (LNCaP) cancer cells, as well as stimulating cell apoptosis in vitro (25).…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Ljevar

Ćurko

Tomašević

et al. 2016

Food Technol. Biotechnol.

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Section: Total Phenolics and Total Anthocyanins In Fruit Winessupporting

confidence: 81%

Section: Total Phenolics and Total Anthocyanins In Fruit Winescontrasting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Ljevar

Ćurko

Tomašević

et al. 2016

Food Technol. Biotechnol.

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“…The fi rst indicator of wine acidity is the pH value (Table 1), which ranged from 3.11 (CBW 5) to 3.56 (OBW 13) in the investigated blackberry wines. The obtained results are consistent with our previous research results [Amidžić Klarić et al, 2011a], as well as with the results reported by other authors [Johnson & Gonzalez Mejia, 2012;Gao et al, 2012]. The conventional wine group samples were slightly more acidic (mean value: 3.28) than the organic wine samples (mean value: 3.38), which was confi rmed by the results of total acidity determination by titration.…”

Section: Physico-chemical Quality Parameterssupporting

confidence: 83%

“…Ethanol is important for both fl avour and stability of wine. Johnson & Gonzalez de Mejia [2012] reported the ethanol percentage range from 9.5 to 12.4% (10.7% average) in investigated Illinois blackberry wines. The alcoholic strength of the tested Croatian blackberry wines ranged from 9.37% (CBW 2) to 14.78% (CBW 1) by volume (Table 1), and no statistically signifi cant difference in alcoholic strength between the two groups of the analysed samples was observed.…”

Section: Physico-chemical Quality Parametersmentioning

confidence: 99%

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Klarić¹,

Klarić²,

Velić³

et al. 2017

Pol. J. Food Nutr. Sci.

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Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries' cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017-1.0660 g/mL, concentration of reducing sugars 13.5-177.6 g/L, alcoholic strength 9.37-14.78% vol, pH 3.11-3.56, total acidity 6.7-18.1 g/L, ash 1.59-4.11 g/L, alkalinity of ash 1.54-3.79 g/L, total nitrogen 65.50-361.15 mg/L, and total phosphorus 32.03-118.53 mg/L. No signifi cant overall differences were noticed between the conventional and organic group of samples.

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Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

Gao

Liu

et al. 2017

Food Science & Nutrition

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This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β‐carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti‐inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders.

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Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

Cited by 58 publications

References 36 publications

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

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