Have a personal or library account? Click to login
Content of sugar, titrated acids and biologically active substances in blackberries grown in the forest-steppe of Ukraine Cover

Content of sugar, titrated acids and biologically active substances in blackberries grown in the forest-steppe of Ukraine

Open Access
|May 2023

References

  1. Acosta-Montoya, Ó., Vaillant, F., Cozzano, S., Mertz, C., Pérez, A. M., & Castro, M. V. (2010). Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chemistry, 119(4), 1497–1501. https://doi.org/10.1016/J.FOODCHEM.2009.09.032
  2. Ali, L., Svensson, B., Alsanius, B. W., & Olsson, M. E. (2011). Late season harvest and storage of Rubus berries – Major antioxidant and sugar levels. Scientia Horticulturae, 129(3), 376–381. https://doi.org/10.1016/J.SCIENTA.2011.03.047
  3. Briguglio, G., Costa, C., Pollicino, M., Giambò, F., Catania, S., & Fenga, C. (2020). Polyphenols in cancer prevention: New insights (Review). International Journal of Functional Nutrition, 1(2), 1–1. https://doi.org/10.3892/IJFN.2020.9
  4. Callahan, A. M. (2003). Breeding for fruit quality. Acta Horticulturae, 622, 295–302. https://doi.org/10.17660/ACTAHORTIC.2003.622.27
  5. Caproni, C. M., Curi, P. N., Moura, P. H. A., Pio, R., Gonçalves, E. D., & Pasqual, M. (2016). Blackberry and redberry production in crop and intercrop in Pouso Alegre, southern Minas Gerais, Brazil. Ciência Rural, 46(10), 1723–1728. https://doi.org/10.1590/0103-8478CR20150623
  6. Carl, E. S. (1999). Preharvest factors affecting postharvest texture. Postharvest Biology and Technology, 15(3), 249–254. https://doi.org/10.1016/S0925-5214(98)00098-2
  7. Cechinel-Filho, V. (2012). Plant bioactives and drug discovery: principles, practice, and perspectives. John Wiley & Sons.
  8. Cháirez-Ramírez, M. H., de la Cruz-López, K. G., & García-Carrancá, A. (2021). Polyphenols as antitumor agents targeting key players in cancer-driving signaling pathways. Frontiers in Pharmacology, 12, 710304. https://doi.org/10.3389/FPHAR.2021.710304
  9. Cho, M. J., Howard, L. R., Prior, R. L., & Clark, J. R. (2005). Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry. Journal of the Science of Food and Agriculture, 85, 2149-2158. https://doi.org/10.1002/JSFA.2209
  10. Croge, C. P., Cuquel, F. L., Pintro, P. T. M., Biasi, L. A., & de Bona, C. M. (2019). Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates. HortScience, 54(12), 2209-2213. https://doi.org/10.21273/HORTSCI14377-19
  11. Garcia-Seco, D., Zhang, Y., Gutierrez-Mañero, F. J., Martin, C., & Ramos-Solano, B. (2015). Application of Pseudomonas fluorescens to Blackberry under Field Conditions Improves Fruit Quality by Modifying Flavonoid Metabolism. Plos One, 10(11), e0142639. https://doi.org/10.1371/JOURNAL.PONE.0142639
  12. Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current protocols in food analytical chemistry, (1), F1–2. https://doi.org/10.1002/0471142913.FAF0102S00
  13. Guedes, M. N. S., de Abreu, C. M. P., Maro, L. A. C., Pio, R., de Abreu, J. R., & de Oliveira, J. O. (2013). Chemical characterization and mineral levels in the fruits of blackberry cultivars grown in a tropical climate at an elevation. Acta Scientiarum Agronomy, 35(2), 191–196. https://doi.org/10.4025/actasciagron.v35i2.16630
  14. Guedes, M. N. S., Maro, L. A. C., Abreu, C. M. P., Pio, R. & Patto, L. S. (2014). Chemical composition, bioactive compounds and genetic dissimilarity among cultivars blackberry (Rubus spp.) cultivated in South Minas Gerais. Revista Brasileira de Fruticultura, 36, 206–213. https://doi.org/10.1590/0100-2945-230/13
  15. Jazić, M. R., Vulić, J. J., Kukrić, Z. Z., Topalić-Trivunović, L. N., & Savić, A. v. (2018). Chemical composition, biological potentials and antimicrobial activity of wild and cultivated blackberries. Acta Periodica Technologica, (49), 65–79. https://doi.org/10.2298/APT1849065J
  16. Kiss, A. K., & Piwowarski, J. P. (2018). Ellagitannins, Gallotannins and their Metabolites-The Contribution to the Anti-Inflammatory Effect of Food Products and Medicinal Plants. Current Medicinal Chemistry, 25(37), 4946–4967.
  17. Kolniak-Ostek, J., Kucharska, A. Z., Sokół-Łętowska, A., & Fecka, I. (2015). Characterization of Phenolic Compounds of Thorny and Thornless Blackberries. Journal of Agricultural and Food Chemistry, 63(11), 3012–3021. https://doi.org/10.1021/JF5039794
  18. Kondratenko, P. V., Shevchuk, L. M., Levchuk, L. M. (2008). Methods for assessing the quality of fruit and berry products. Kyiv: SPD Zhyteliev S.I., 79.
  19. Lykins, S., Scammon, K., Lawrence, B. T., & Melgar, J. C. (2021). Photosynthetic Light Response of Floricane Leaves of Erect Blackberry Cultivars from Fruit Development into the Postharvest Period. HortScience, 56(3), 347–351. https://doi.org/10.21273/HORTSCI15571-20
  20. Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species. Journal of Food Science, 77(10), 1064–1070. https://doi.org/10.1111/J.1750-3841.2012.02896.X
  21. Milivojević, J., Maksimović, V., Nikolić, M., Bogdanović, J., Maletić, R., & Milatović, D. (2011). Chemical and antioxidant properties of cultivated and wild fragaria and rubus berries. Journal of Food Quality, 34(1), 1–9. https://doi.org/10.1111/J.1745-4557.2010.00360.X
  22. Moyer, R. A., Hummer, K. E., Finn, C. E., Frei, B., & Wrolstad, R. E. (2002). Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry, 50(3), 519–525. https://doi.org/10.1021/JF011062R
  23. Mullen, W., McGinn, J., Lean, M. E. J., MacLean, M. R., Gardner, P., Duthie, G. G., Yokota, T., & Crozier, A. (2002). Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. Journal of Agricultural and Food Chemistry, 50(18), 5191–5196. https://doi.org/10.1021/JF020140N
  24. Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A., & Diamantidis, G. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chemistry, 102(3), 777–783. https://doi.org/10.1016/J.FOODCHEM.2006.06.021
  25. Parmenter, B. H., Croft, K. D., Hodgson, J. M., Dalgaard, F., Bondonno, C. P., Lewis, J. R., Cassidy, A., Scalbert, A., & Bondonno, N. P. (2020). An overview and update on the epidemiology of flavonoid intake and cardiovascular disease risk. Food & Function, 11(8), 6777–6806. https://doi.org/10.1039/D0FO01118E
  26. Ponder, A., Świetlikowska, K., Hallmann, E. (2017). The qualitative evaluation of the fruit of individual cultivars Rubus taking into account their usefulness to organic farming. Journal of Research and Applications in Agricultural Engineering, 62(4), 99–102.
  27. Shevchuk, L. M., Grynyk, I. v, Levchuk, L. M., Yareshcenko, O. M., Tereshcenko, Y. Y., & Babenko, S. M. (2021a). Biochemical contents of highbush blueberry fruits grown in the Western Forest-Steppe of Ukraine. Agronomy Research, 19(1), 232–249. https://doi.org/10.15159/AR.21.012
  28. Shevchuk, L., Grynyk, I., Levchuk, L., Babenko, S., Podpriatov, H., & Kondratenko, P. (2021b). Fruit Quality Indicators of Apple (Malus domestica Borkh.) Cultivars Bred in Ukraine. Journal of Horticultural Research, 29(2), 95–106. https://doi.org/10.2478/JOHR-2021-0019
  29. Souza, V. R., Pereira, P. A. P., da Silva, T. L. T., de Oliveira Lima, L. C., Pio, R., & Queiroz, F. (2014). Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, 156, 362–368. https://doi.org/10.1016/J.FOODCHEM.2014.01.125
  30. Threlfall, R. T., Hines, O. S., Clark, J. R., Howard, L. R., Brownmiller, C. R., Segantini, D. M., & Lawless, L. J. R. (2016). Physiochemical and sensory attributes of fresh blackberries grown in the southeastern United States. HortScience, 51(11), 1351–1362. https://doi.org/10.21273/HORTSCI10678-16
  31. Toshima, S., Hirano, T., & Kunitake, H. (2021). Comparison of anthocyanins, polyphenols, and antioxidant capacities among raspberry, blackberry, and Japanese wild Rubus species. Scientia Horticulturae, 285, 110204. https://doi.org/10.1016/J.SCIENTA.2021.110204
  32. Veberic, R., Stampar, F., Schmitzer, V., Cunja, V., Zupan, A., Koron, D., & Mikulic-Petkovsek, M. (2014). Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage. Journal of Agricultural and Food Chemistry, 62(29), 6926–6935. https://doi.org/10.1021/JF405143W
  33. Vergara, M. F., Vargas, J., & Acuña, J. F. (2016). Características físicoquímicas de frutos de mora de Castilla (Rubus glaucus Benth.) provenientes de cuatro zonas productoras de Cundinamarca, Colombia. Agronomia Colombiana, 34(3), 336–345. https://doi.org/10.15446/AGRON.COLOMB.V34N3.62755
  34. Vronska, L. V. (2018) Development of spectrophotometric method of flavonoids determination in bilberry shoots. Pharmaceutical Review, (4), 49–56. https://doi.org/10.11603/2312-0967.2018.4.9703
  35. Zorzi, M., Gai, F., Medana, C., Aigotti, R., Morello, S., & Peiretti, P. G. (2020). Bioactive Compounds and Antioxidant Capacity of Small Berries. Foods, 9(5), 623. https://doi.org/10.3390/FOODS9050623
  36. Žlabur, J. Š., Mikulec, N., Doždor, L., Duralija, B., Galić, A., & Voća, S. (2021). Preservation of Biologically Active Compounds and Nutritional Potential of Quick-Frozen Berry Fruits of the Genus Rubus. Processes, 9(11), 1940. https://doi.org/10.3390/PR9111940
DOI: https://doi.org/10.2478/ahr-2023-0001 | Journal eISSN: 1338-5259 | Journal ISSN: 1335-2563
Language: English
Page range: 1 - 8
Submitted on: Apr 27, 2022
Accepted on: Aug 26, 2022
Published on: May 23, 2023
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2023 Liudmyla Shevchuk, Igor Hrynyk, Liudmyla Levchuk, Svitlana Babenko, Roman Hrynyk, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.