Open AccessEvaluation of the Antioxidant Properties and Aromatic Profile During Maturation of The Blackberry (Rubus glaucus Benth) and The Bilberry (Vaccinium meridionale Swartz)
Author(s) -
Luisa Juana Bernal,
L.A. Melo,
Consuelo Díaz-Moreno
Publication year - 2014
Publication title -
revista facultad nacional de agronomía medellín
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 7
eISSN - 2248-7026
pISSN - 0304-2847
DOI - 10.15446/rfnam.v67n1.42649
Subject(s) - bilberry , vaccinium myrtillus , anthocyanin , caffeic acid , chemistry , antioxidant , vaccinium , ripening , chlorogenic acid , rubus , phenols , food science , botany , biology , biochemistry
The blackberry (Rubus glaucus Benth) and the bilberry (Vaccinium meridionale Swartz) are natural sources of antioxidants; they are known for their preventive role against degenerative diseases. In this study, the aromatic profile was evaluated using an electronic nose, including the antioxidant properties and the vitamin C, phenolic and anthocyanin contents during three stages of blackberry and bilberry ripening. A completely random statistical design was followed and the results presented differences in the aromatic profile: a higher anthocyanin content (1.59 mg of cyn-3-glu g-1 in the bilberry and 0.26 mg of cyn-3-glu g-1 in the blackberry) and total phenols (5.57 mg of caffeic acid g-1 bilberry and 2.68 mg caffeic acid g-1 blackberry). The behavior of the evaluated properties was independent in each of the fruits.