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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Research Unit » Research » Publications at this Location » Publication #169798
Title: INFLUENCE OF CULTIVAR, MATURITY, AND SAMPLING ON BLACKBERRY (RUBUS L. HYBRIDS) ANTHOCYANINS, POLYPHENOLICS, AND ANTIOXIDANT PROPERTIES

Author
item SIRIWOHARN, T - OREGON STATE UNIVERSITY
item WROLSTAD, R - OREGON STATE UNIVERSITY
item Finn, Chad
item PEREIRA, C - OREGON STATE UNIVERSITY

Submitted to: Journal of Agriculture and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/1/2004
Publication Date: 12/7/2004
Citation: Siriwoharn, T., Wrolstad, R.E., Finn, C.E., Pereira, C.B., 2004. Influence of cultivar, maturity, and sampling on blackberry (rubus l. hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of Agriculture and Food Chemistry. 52:8021-8030.

Interpretive Summary: Blackberries are a rich source of anthocyanins and phenolics, which are powerful antioxidants. This study examined changes in anthocyanin and phenolic content in 'Marion' blackberry during maturation from under ripe to overripe. In addition, this study characterized the anthocyanins, phenolics, and other fruit chemistry characteristics (Brix, titratable acidity, antioxident properties) for a number of advanced selections in the USDA-ARS blackberry breeding program.

Technical Abstract: A study was conducted to examine changes in anthocyanin and phenolic content in 'Marion' blackberry during maturation from under ripe to overripe. Total anthocyanin pigments increased from 74.7-317 mg/100g fw from under ripe to overripe for 'Marion' blackberries, and from 69.9-164 mg/100g fw for 'Evergreen.' Total phenolics did not show marked change with maturity; values decreased slightly from under ripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation on 'Marion' composition due to plots, sub-sampling, sample preparation, and measurement was examined in detail. Plot-to-plot and sample differences were the major contributors to variation; sample preparation was an important contributor for some parameters. Measurement variation was a relatively small component of the total variation. Total anthocyanins for 11 blackberry cultivars ranged from 131-256 mg/100g fw (mean = 198), total phenolics from 682-1056 mg GAE/100g fw (mean = 900), ORAC from 37.6-75.5 umolTE/g fw (mean = 50.2), and FRAP ranged from 63.5-91.5 umolTE/g fw (mean = 77.5).