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Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening
Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acid...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665526/ https://www.ncbi.nlm.nih.gov/pubmed/26784460 http://dx.doi.org/10.3390/antiox2040216 |
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author | Gibson, Lara Rupasinghe, H. P. Vasantha Forney, Charles F. Eaton, Leonard |
author_facet | Gibson, Lara Rupasinghe, H. P. Vasantha Forney, Charles F. Eaton, Leonard |
author_sort | Gibson, Lara |
collection | PubMed |
description | Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acids, and antioxidant capacity were determined in fruits of four maturities: green, pink/red, blue, and over-mature. Highest concentrations of flavonols, flavan-3-ols, and phenolic acids were in green fruits: 168 ± 107, 119 ± 29 and 543 ± 91 mg/100 g dry weight (DW) respectively. Highest anthocyanin levels were found in blue and over-mature fruits (1011–1060 mg/100 DW). Chlorogenic acid was the most abundant phenolic acid and quercetin-3-O-galactoside the most abundant flavonol in all maturities. Epicatechin was the most abundant flavan-3-ol in green fruits (80 ± 20 mg/100 DW), and catechin was the most abundant in other maturity stages. Increase of glucose and fructose and decrease of organic acids were observed during fruit ripening. Among six organic acids found, quinic acid (1.7–9.5 mg/100 mg DW) was the most abundant throughout the fruit ontogeny. Soluble solids, pH, and density increased with maturity while, titratable acidity decreased. These findings can be helpful in optimizing harvest and processing operations in lowbush blueberry fruits. |
format | Online Article Text |
id | pubmed-4665526 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-46655262016-01-14 Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening Gibson, Lara Rupasinghe, H. P. Vasantha Forney, Charles F. Eaton, Leonard Antioxidants (Basel) Article Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acids, and antioxidant capacity were determined in fruits of four maturities: green, pink/red, blue, and over-mature. Highest concentrations of flavonols, flavan-3-ols, and phenolic acids were in green fruits: 168 ± 107, 119 ± 29 and 543 ± 91 mg/100 g dry weight (DW) respectively. Highest anthocyanin levels were found in blue and over-mature fruits (1011–1060 mg/100 DW). Chlorogenic acid was the most abundant phenolic acid and quercetin-3-O-galactoside the most abundant flavonol in all maturities. Epicatechin was the most abundant flavan-3-ol in green fruits (80 ± 20 mg/100 DW), and catechin was the most abundant in other maturity stages. Increase of glucose and fructose and decrease of organic acids were observed during fruit ripening. Among six organic acids found, quinic acid (1.7–9.5 mg/100 mg DW) was the most abundant throughout the fruit ontogeny. Soluble solids, pH, and density increased with maturity while, titratable acidity decreased. These findings can be helpful in optimizing harvest and processing operations in lowbush blueberry fruits. MDPI 2013-10-15 /pmc/articles/PMC4665526/ /pubmed/26784460 http://dx.doi.org/10.3390/antiox2040216 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Gibson, Lara Rupasinghe, H. P. Vasantha Forney, Charles F. Eaton, Leonard Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title | Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title_full | Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title_fullStr | Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title_full_unstemmed | Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title_short | Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening |
title_sort | characterization of changes in polyphenols, antioxidant capacity and physico-chemical parameters during lowbush blueberry fruit ripening |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665526/ https://www.ncbi.nlm.nih.gov/pubmed/26784460 http://dx.doi.org/10.3390/antiox2040216 |
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