Cargando…

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid c...

Descripción completa

Detalles Bibliográficos
Autores principales: Hwang, Hyesung, Kim, Young-Jun, Shin, Youngjae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353561/
https://www.ncbi.nlm.nih.gov/pubmed/32466569
http://dx.doi.org/10.3390/foods9060690
_version_ 1783557904927817728
author Hwang, Hyesung
Kim, Young-Jun
Shin, Youngjae
author_facet Hwang, Hyesung
Kim, Young-Jun
Shin, Youngjae
author_sort Hwang, Hyesung
collection PubMed
description Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.
format Online
Article
Text
id pubmed-7353561
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-73535612020-07-15 Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit Hwang, Hyesung Kim, Young-Jun Shin, Youngjae Foods Article Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients. MDPI 2020-05-26 /pmc/articles/PMC7353561/ /pubmed/32466569 http://dx.doi.org/10.3390/foods9060690 Text en © 2020 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 (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hwang, Hyesung
Kim, Young-Jun
Shin, Youngjae
Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title_full Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title_fullStr Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title_full_unstemmed Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title_short Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
title_sort assessment of physicochemical quality, antioxidant content and activity, and inhibition of cholinesterase between unripe and ripe blueberry fruit
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353561/
https://www.ncbi.nlm.nih.gov/pubmed/32466569
http://dx.doi.org/10.3390/foods9060690
work_keys_str_mv AT hwanghyesung assessmentofphysicochemicalqualityantioxidantcontentandactivityandinhibitionofcholinesterasebetweenunripeandripeblueberryfruit
AT kimyoungjun assessmentofphysicochemicalqualityantioxidantcontentandactivityandinhibitionofcholinesterasebetweenunripeandripeblueberryfruit
AT shinyoungjae assessmentofphysicochemicalqualityantioxidantcontentandactivityandinhibitionofcholinesterasebetweenunripeandripeblueberryfruit