Do optimally ripe blackberries contain the highest levels of metabolites?

Auteur(s) :
Mikulic-Petkovsek M., Veberic R., Koron D., Zorenc Z.
Date :
Jan, 2017
Source(s) :
Food chemistry. #215: p41-9
Adresse :
Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. [email protected]

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Five blackberry cultivars were selected for the study ('Chester Thornless', 'Cacanska Bestrna', 'Loch Ness', 'Smoothstem' and 'Thornfree') and harvested at three different maturity stages (under-, optimal- and over-ripe). Optimally ripe and over-ripe blackberries contained significantly higher levels of total sugars compared to under-ripe fruit. 'Loch Ness' cultivar was characterized by 2.2-2.6-fold higher levels of total sugars than other cultivars and consequently, the highest sugar/acids ratio. 'Chester Thornless' stands out as the cultivar with the highest level of vitamin C in under-ripe (125.87mgkg(-1)) and optimally mature fruit (127.66mgkg(-1)). Maturity stage significantly affected the accumulation of phenolic compounds. The content of total anthocyanins increased for 43% at optimal maturity stage and cinnamic acid derivatives for 57% compared to under-ripe fruit. Over-ripe blackberries were distinguished by the highest content of total phenolics (1251-2115mg GAE kg(-1) FW) and greatest FRAP values (25.9-43.2mM TE kg(-1) FW).

Source : Pubmed
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