Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Acosta-Montoya Oscar, Vaillant Fabrice, Cozzano Sonia, Mertz Christian, Pérez Ana Mercedes, Castro Marco V.. 2010. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chemistry, 119 (4) : 1497-1501.

https://doi.org/10.1016/j.foodchem.2009.09.032

Article de revue ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
document_552812.pdf
Télécharger (170kB)

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Tropical highland blackberry (Rubus adenotrichus Schltdl.) is a good source of antioxidants and contains appreciable levels of phenolic compounds, mainly ellagitannins and anthocyanins. This study examined the influence of three ripening stages on phenolic contents. Major anthocyanin pigments increased from 0.20 (red fruit) to 1.34 mg g_1 fresh weight (FW) (fully ripe fruit), whereas ellagitannins and ellagic acid derivatives dropped from 3.8 to 2.2 mg ellagic acid equivalents g_1 (FW). Flavonols also dropped from 5.1 to 2.0 mg quercetin equivalents 100 g_1 (FW). Consequently, values for total phenolic compounds ranged from 5.8 to 5.2 mg gallic acid equivalents g_1 (FW), showing no specific trend. Antioxidant activity (H-ORAC) increased from 38.29 to 64.00 lmol of Trolox equivalents g_1 (FW) during ripening. When compared with other commercial cultivars, R. adenotrichus stands out for high H-ORAC value, although comparatively it possesses low anthocyanin content and average total phenolic content.

Mots-clés Agrovoc : Rubus, stade de développement végétal, maturation, propriété physicochimique, composé phénolique, anthocyane, antioxydant

Mots-clés géographiques Agrovoc : Costa Rica

Mots-clés complémentaires : Rubus adenotrichus

Classification Agris : Q04 - Composition des produits alimentaires
F62 - Physiologie végétale - Croissance et développement

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations