Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey

Koca İ., Karadeniz B.

SCIENTIA HORTICULTURAE, vol.121, no.4, pp.447-450, 2009 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 121 Issue: 4
  • Publication Date: 2009
  • Doi Number: 10.1016/j.scienta.2009.03.015
  • Journal Name: SCIENTIA HORTICULTURAE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.447-450
  • Keywords: Anthocyanin, Blackberry, Blueberry, FRAP, HPLC, Phenols, RADICAL ABSORBING CAPACITY, ANTHOCYANINS, PHENOLICS, VACCINIUM, RUBUS, POLYPHENOLICS, CRANBERRIES, EXTRACTION, GENOTYPES, MATURITY
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Seven wild and ten cultivated blackberries (Arapaho, Bartin, Black Satin, Bursa 1, Bursa 2, Cherokee, Chester, jumbo, Navaho, and Ness), and six lowbush (Vaccinium arctostaphylos) and four highbush (Vaccinium corymbosum) blueberries fruits (Ivanhoe, Jersey, Northland, and Rekord) were analyzed for total anthocyanins, total phenolics, and antioxidant activity as ferric reducing antioxidant power (FRAP) in this study. The respective ranges of total anthocyanin and total phenolic contents of the tested samples were: blackberries, 0.95-1.97 and 1.73-3.79 mg g(-1) and blueberries, 0.18-2.94 and 0.77-5.42 mg g(-1). FRAP values varied from 35.05 to 70.41 mu mol g(-1) for blackberries, 7.41 to 57.92 mu mol g(-1) for blueberries. Wild blackberries had the highest FRAP values while wild blueberries had the highest total phenolic and total anthocyanin contents. A linear relationship was observed between FRAP values and total phenolics for blueberries (r = 0.981). The anthocyanin pigments in samples were isolated and characterized by high-performance liquid chromatography (HPLC) with UV-visible detection. Cyn-3-glu was the predominant anthocyanin in all blackberry fruits. (c) 2009 Elsevier B.V. All rights reserved.