Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicoche...

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Bibliographic Details
Published in:Food research international 2019-08, Vol.122, p.627-634
Main Authors: Schulz, Mayara, Seraglio, Siluana Katia Tischer, Della Betta, Fabiana, Nehring, Priscila, Valese, Andressa Camargo, Daguer, Heitor, Gonzaga, Luciano Valdemiro, Costa, Ana Carolina Oliveira, Fett, Roseane
Format: Article
Language:English
Subjects:
Capillary electrophoresis
Carbohydrate
Fruits
LC-ESI-MS/MS
Physicochemical composition
Ripening
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Summary:The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicochemical characteristics, total monomeric anthocyanins (TMA), individual phenolics, minerals, sugars, and antioxidant properties of mature and fully mature R. ulmifolius. With the advance of maturation, changes in the physicochemical composition suggest pleasant characteristics for consumption especially in the fully mature stage. High levels of TMA and sugars (fructose and glucose) were also verified in the fully mature stage, as well as, expressive antioxidant potential, with values of 241.06 μM Fe+2 g−1 for ferric reducing antioxidant power and 28.22 mg gallic acid equivalent g−1 for Folin-Ciocalteu reducing capacity (all expressed in dry matter, DM). In contrast, minerals (potassium, calcium, sodium) and most of the studied phenolic compounds showed the highest concentrations in mature fruits. Among the phenolics investigated, 26 compounds were identified and quercetin and isoquercitrin were the predominant phenolic compounds in the fruit. The results reinforce the nutritive and antioxidant potential of Rubus ulmifolius in both maturation stages studied. [Display omitted] •Blackberry R. ulmifolius is a rich source of bioactive and nutritive compounds•22 phenolic compounds were quantified by LC-MS/MS in blackberry fruits•Quercetin and isoquercitrin were the predominant phenolics in blackberry fruit•Antioxidant capacity, anthocyanins and sugars were higher in the fully mature fruits•Most of minerals and phenolic compounds were higher in the less mature fruits
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2019.01.034