2016
DOI: 10.1080/19476337.2016.1219390
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Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Abstract: Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH • , ABTS •+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja's antioxidant activity exceede… Show more

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Cited by 17 publications
(19 citation statements)
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“…Similar results were reported by Curi et al (2015), with a soluble solid content of 8.40 ºBrix, acidity of 0.90 g of citric acid/100 g when evaluating two productive cycles of blackberries. The blackberries had a soluble solid content in the range found by other authors, which varied between 8.20 and 12.90 ºBrix (Soto et al, 2019;Van de Velde et al, 2016;Yang & Choi, 2017). These parameters are extremely important, as they indicate the best outcome for fruits, whether consumed in fresh or processed form.…”
Section: Physical-chemical Analysis Of Blackberriesmentioning
confidence: 79%
See 1 more Smart Citation
“…Similar results were reported by Curi et al (2015), with a soluble solid content of 8.40 ºBrix, acidity of 0.90 g of citric acid/100 g when evaluating two productive cycles of blackberries. The blackberries had a soluble solid content in the range found by other authors, which varied between 8.20 and 12.90 ºBrix (Soto et al, 2019;Van de Velde et al, 2016;Yang & Choi, 2017). These parameters are extremely important, as they indicate the best outcome for fruits, whether consumed in fresh or processed form.…”
Section: Physical-chemical Analysis Of Blackberriesmentioning
confidence: 79%
“…The blackberry fruits evaluated had a pH in the observed range, from 2.20 to 3.40 (Soto et al, 2019;Van de Velde et al, 2016;Yang & Choi, 2017). The pH value found shows that the fruit has good processing potential, especially for products that require gelation.…”
Section: Physical-chemical Analysis Of Blackberriesmentioning
confidence: 92%
“…Parámetros fisicoquímicos. El máximo valor de humedad alcanzado fue para los residuos de fresa, que fue de 88%, en fresco y refrigerado (Tabla 1), similares al contenido de humedad reportado para mora y para frambuesa (86,13±0,12% y 85,84±1,66%, respectivamente) (Yang & Choi, 2016).…”
Section: Resultados Y Discusiónunclassified
“…Las muestras secas presentaron el mayor contenido de sólidos solubles totales (Tabla 1), como es el caso de los residuos de fresa liofilizada (entre 10-12°Brix), similares a lo reportado en fresa (10,50±0,50°Brix), frambuesa roja (10,33±0,58°Brix) (de Souza et al 2014) y arándano rojo (9,93±0,05°Brix) (Yang & Choi, 2016). Los sólidos solubles en las muestras de lodo y semilla de mora liofilizada (5,4 y 6,3°Brix, respectivamente), son similares a lo obtenido por Van de Velde et al (2016), para mora fresca de variedad 'Jumbo' (5,5±1,0°Brix), 'Blacksatin' (7,0±1,0°Brix) y 'Dirksen' (6,9±0,6°Brix); no obstante, la semilla de mora liofilizada sufrió Tabla 1.…”
Section: Resultados Y Discusiónunclassified
“…Cultivadas no mundo todo e consumidas como frutas frescas ou processadas em produtos como compotas, geleias, xaropes, sucos, vinhos, cerveja e sobremesas (SCHULZ & CHIM, 2019), apresentam altos níveis de nutrientes como minerais, vitaminas e açúcares, bem como são ricas em compostos fenólicos, como ácidos fenólicos, taninos, estilbenos, flavonóides e antocianinas. (DE SOUZA et al, 2014;SKROVANKOVA et al, 2015;YANG & CHOI, 2017) Rubus rosaefolius é considerada uma fruta rica em antocianina, pelargonidina e cianidina, as quais se relacionam com suas propriedades biológicas e terapêuticas. (OLIVEIRA et al, 2016;CHAVES-SILVA et al, 2018) Muitos estudos afirmam que a ingestão alimentar, seja como frutas frescas ou como seus produtos, tem um impacto positivo à saúde, incluindo a prevenção de inflamação, doenças cardiovasculares e câncer, bem como na inibição do crescimento de alguns microrganismos patogênicos.…”
Section: Introductionunclassified