The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties
Abstract
Total anthocyanin pigments increased from 74.7 to 317 mg/100 g fresh weight (FW) from underripe to overripe for Marion blackberries and from 69.9 to 164 mg/100 g FW for Evergreen blackberries. Total phenolics did not show a marked change with maturity with values slightly decreasing from underripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation due to plots, subsampling, sample preparation, and measurement on Marion composition was examined in detail. Plot-to-plot and sample differences were the major contributors to variation, with sample preparation being an important contributor for some parameters. Measurement variation was a relatively small component of the total variation. Total anthocyanins for 11 blackberry cultivars ranged from 131 to 256 mg/100 g FW (mean = 198), total phenolics ranged from 682 to 1056 mg GAE/100 g FW (mean = 900), oxygen radical absorbance capacity ranged from 37.6 to 75.5 micromol TE/g FW (mean = 50.2), and ferric reducing antioxidant power ranged from 63.5 to 91.5 micromol TE/g FW (mean = 77.5).
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030
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Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Estimated Dietary Flavonoid Intake and Major Food Sources of U.S. Adults ,2
Chun, O. K., Chung, S. J., & Song, W. O. (2007) · The Journal of Nutrition · doi:10.1093/jn/137.5.1244 · Cited by 619
The bioavailability and absorption of anthocyanins: Towards a better understanding
McGhie, T. K., & Walton, M. C. (2007) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200700092 · Cited by 605
Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence
De Pascual-Teresa, S., Moreno, D. A., & García-Viguera, C. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11041679 · Cited by 559
Kaume, L., Howard, L. R., & Devareddy, L. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203318p · Cited by 347
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Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars
Sariburun, E., Şahin, S., Demir, C., Türkben, C., & Uylaşer, V. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01571.x · Cited by 268
Kim, K., Vance, T. M., & Chun, O. K. (2016) · European Journal of Nutrition · doi:10.1007/s00394-015-0942-x · Cited by 125
Lakshmanan, J., Zhang, B., Wright, K., Motameni, A. T., Jaganathan, V. L., Schultz, D. J., Klinge, C. M., & Harbrecht, B. G. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2019.103637 · Cited by 31
Metadata
- Authors
- Siriwoharn, T., Wrolstad, R. E., Finn, C. E., & Pereira, C. B.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-12-01
- Volume
- 52
- Issue
- 26
- Pages
- 8021-8030
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2161090119
- Cited by
- 271
- References
- 2
- FWCI
- 2.75
- Type
- journal article
- Language
- en
- Open access
- closed
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