Bioactive Compounds Of Blackberry Fruits (rubus Spp.) Grown In Brazil [compostos Bioativos Presentes Em Amora-preta (rubus Spp.)]

dc.creatorFerreira D.S.
dc.creatorde Rosso V.V.
dc.creatorMercadante A.Z.
dc.date2010
dc.date2015-06-26T12:34:26Z
dc.date2015-11-26T15:24:47Z
dc.date2015-06-26T12:34:26Z
dc.date2015-11-26T15:24:47Z
dc.date.accessioned2018-03-28T22:33:40Z
dc.date.available2018-03-28T22:33:40Z
dc.identifier
dc.identifierRevista Brasileira De Fruticultura. , v. 32, n. 3, p. 664 - 674, 2010.
dc.identifier1002945
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-78649469122&partnerID=40&md5=447a84b64ae98918c89b1da62b3746a4
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/90808
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/90808
dc.identifier2-s2.0-78649469122
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1260773
dc.descriptionThe blackberry (Rubus spp.), a small fruit that grows in temperate climate, shows an attractive color ranging from purple red to blue, due to the high content of anthocyanins. The anthocyanins, along with carotenoids, are the major natural pigments found in several fruits. Many studies have reported the importance of these natural pigments as protectors and, or, inhibitors of degenerative disorders; however, data regarding the bioactive compounds in blackberry cultivated in Brazil are rare. Thus, the objectives of the present study were to identify the anthocyanins and carotenoids in blackberry (Rubus spp.), to determine the total contents of phenolic compounds, flavonoids, carotenoids, and total, monomeric, polymeric and co-pigmented anthocyanins, and the antioxidant capacity against the free radicals ABTS and DPPH. The total carotenoids level was low (86.5 ± 0.2 μg/100 g), with all-trans-b-carotene (39.6 %) and all-trans-lutein (28.2 %) as the major ones. The blackberries showed high antioxidant status mainly due to the high level of monomeric anthocyanins (104.1 ± 1.8 mg/100 g of fruit), presence of polymeric anthocyanins (22.9 ± 0.4 %), low percentage of co-pigmented anthocyanins (1.6 ± 0.1 %) and high contents of phenolic compounds (241.7 ± 0.8 mg Gallic acid equivalent/100 g) and total flavonoids (173.7 ± 0.7 mg catechin equivalent/100 g). Cyanidin 3-glucoside was the major anthocyanin (92.9 %). These results indicate that the blackberry cultivated in Brazil can be considered a rich natural source of antioxidants and pigments.
dc.description32
dc.description3
dc.description664
dc.description674
dc.descriptionAntunes, L.E.C., Duarte Filho, J., de Souza, C.M., Conservação pós-colheita de frutos de amoreira-preta (2003) Pesquisa Agropecuária Brasileira, 38 (3), pp. 413-419. , Brasília
dc.descriptionAntunes, L.E.C., Trevisan, R., Gonçalves, E.D., Franzon, R.C., Produção Extemporânea de Amora-preta (2006) Revista Brasileira de Fruticultura, 28 (3), pp. 430-434. , Jaboticabal
dc.descriptionBarreto, G.P.M., Benassi, M.T., Mercadante, A.Z., Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity (2009) Journal Brazilian Chemical Society, , São Paulo, In press
dc.descriptionBenvenuti, S., Pellati, F., Melegari, M., Bertelli, D., Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes, and Aronia (2004) Journal of Food Science, 69 (3), pp. 164-169. , Chicago
dc.descriptionBrand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity (1995) Lebensmittel-Wissenschaft und-Technologie, 28 (1), pp. 25-30. , Zurich
dc.descriptionBritton, G., UV/visible Spectroscopy (1995) Carotenoids: Spectroscopy, 1 B, pp. 13-62. , In: BRITTON, G.
dc.descriptionLIAAEN-JENSEN, S.
dc.descriptionPFANDER, H (Ed.). Basel: Birkhauser
dc.descriptionDe Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) Journal of Agricultural and Food Chemistry, 55 (22). , Washington, 9135-3141
dc.descriptionDe Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5062-5072. , Washington
dc.descriptiondi Mascio, P., Kaiser, S., Sies, H., Lycopene as the most efficient biological carotenoid singlet oxygen quencher (1989) Archives Biochemistry Biophysics, 274 (2), pp. 532-538. , Amsterdam
dc.descriptionFan-Chiang, H., Wrolstad, R.E., Anthocyanin pigment composition of blackberries (2005) Journal of Food Science, 70 (3), pp. 198-202. , Chicago
dc.descriptionFrancis, F.J., Analysis of anthocyanins (1982) Anthocyanins as food colors, pp. 181-206. , In: MARKAKIS, P. London: Academic Press
dc.descriptionGutiérrez, I.H., Influence of ethanol content on the extent of copigmentation in a cencibel young red wine (2003) Journal of Agricultural and Food Chemistry, 51 (14), pp. 4079-4083. , Washington
dc.descriptionHager, T., Howard, L.R., Prior, R.L., Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products (2008) Journal of Agricultural and Food Chemistry, 56 (3), pp. 689-695. , Washington
dc.descriptionHassimotto, N.M.A., Mota, R.V., Cordenunsi, B.R., Lajolo, F.M., Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil (2008) Ciência e Tecnologia de Alimentos, 28 (3), pp. 702-708. , Campinas
dc.descriptionHeinonen, M.I., Ollilainen, V., Linkola, E.K., Varo, P.T., Koivistoinen, P.E., Caretonoids in finnish foods: Vegetables, fruits, and berries (1989) Journal of Agricultural and Food Chemistry, 37 (3), pp. 655-659. , Washington
dc.descriptionJepson, R.G., Craig, J.C., (2005) The American heritage science dictionary, p. 704. , North America: Houghton Mifflin Company
dc.descriptionJurd, L., Asen, S., (1966) The formation of metal and "co-pigment" complexes of cyanidin 3-glucoside, 5 (6), pp. 1263-1271. , Phytochemistry, Oxford
dc.descriptionKim, D.O., Jeong, S.W., Lee, C.Y., Antioxidant capacity of phenolic phytochemicals from various cultivars of plums (2003) Food Chemistry, 81 (3), pp. 321-326. , Oxford
dc.descriptionLee, J., Durst, R.W., Wrolstad, R.E., Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative Study (2005) Journal of AOAC International, 88 (5), pp. 1269-1278. , Maryland
dc.descriptionLorenzi, H., Bacher, L., Lacerda, M., Sartori, S., (2006) Frutas brasileiras e exóticas cultivadas: De consumo in natura, p. 627. , Nova Odessa: Instituto Plantarum
dc.descriptionMarinova, D., Ribarova, F., HPLC determination of carotenoids in Bulgarian berries (2007) Journal of Food Composition and Analysis, 20 (5), pp. 370-374. , Roma
dc.descriptionMazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B., Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia (1999) Journal of Agricultural and Food Chemistry, 47 (10), pp. 4009-4017. , Washington
dc.descriptionMetivier, R.P., Francis, F.J., Clydesdale, F.M., Solvent extraction of anthocyanins from wine pomace (1980) Journal of Food Science, 45 (4), pp. 1099-1100. , Chicago
dc.descriptionRe, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay (1999) Free Radical Biology Medicine, 26 (9-10), pp. 1231-1237. , Amsterdam
dc.descriptionRice-Evans, C.A., Miller, N.J., Paganga, G., Structure-antioxidant activity relationships of flavonoids and phenolic acids (1996) Free Radical Biology Medicine, 20 (7), pp. 933-956. , Amsterdam
dc.descriptionSatué-Gracia, M.T., Heinonen, M., Frankel, E.N., Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems (1997) Journal of Agricultural and Food Chemistry, 45 (9), pp. 3362-3367. , Washington
dc.descriptionSellappan, S., Akoh, C.C., Krewer, G., Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries (2002) Journal of Agricultural and Food Chemistry, 50 (8), pp. 2432-2438. , Washington
dc.descriptionSingleton, V.L., Rossi Jr., J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) American Journal of Enology and Viticulture, 16 (3), pp. 144-158. , Davis
dc.descriptionWang, S.Y., Bowman, L., Ding, M., Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries (Rubus sp.) and promotes antiproliferation of human cancer cells (2008) Food Chemistry, 107 (3), pp. 1261-1269. , Oxford
dc.descriptionWang, S.Y., Lin, H.S., Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage (2000) Journal of Agricultural and Food Chemistry, 48 (2), pp. 140-146. , Washington
dc.descriptionWu, X., Prior, R., Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/ MS in common foods in the United States: Fruits and berries (2005) Journal of Agricultural and Food Chemistry, 53 (7), pp. 2589-2599. , Washington
dc.descriptionZanatta, C.F., Cuevas, E., Bobbio, F.O., Winterhalter, P., Mercadante, A.Z., Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS and NMR (2005) Journal of Agricultural and Food Chemistry, 53 (24), pp. 9531-9535. , Washington
dc.descriptionZhishen, J., Mengcheng, T., Jianming, W., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals (1999) Food Chemistry, 64 (4), pp. 555-559. , Oxford
dc.languagept
dc.publisher
dc.relationRevista Brasileira de Fruticultura
dc.rightsaberto
dc.sourceScopus
dc.titleBioactive Compounds Of Blackberry Fruits (rubus Spp.) Grown In Brazil [compostos Bioativos Presentes Em Amora-preta (rubus Spp.)]
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución