Title Fenolinių junginių ir antocianinų kiekis nokstant avietėms /
Translation of Title Phenolic compounds and anthocyanins content in raspberries during ripening.
Another Title Cодержание фенольных соединений и антоцианинов в созревающих ягодах малины.
Authors Viškelis, Pranas ; Bobinaitė, Ramunė
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи.. Kaunas : KTU Maisto institutas. 2007, T. 41, Nr. 2, p. 115-120.. ISSN 1392-0227
Keywords [eng] Askorbo rūgštis ; Raspberry fruits ; Phenolics ; Anthocyanin ; Ascorbic acid ; Antioxidant
Abstract [eng] Two raspberry cultivars, red raspberry 'Willamette' (Rubus idaeus) and black raspberry 'Bristol' (Rubus occidentalis) were assayed for bioactive compounds content. Both fruit ripeness and genetic factors were assessed. The ascorbic acid content decreased almost by half during the ripening red raspberry cv. 'Willamette', while its content practically did not change during ripening black raspberry vc. 'Bristol'. The ascorbic acid content in the overripe 'Willamette' berries was about the same as that in 'Bristol' berries in the same ripening stage (14.4 and 13.6 mg/100g, respectively). The total anthocyanin content increased markedly with the maturity of the fruits. The total anthocyanins content increased from 3.2 to 63 mg/100g from unripe to overripe stages for 'Willamette' raspberries and from 58.8 to 325.5 mg/100g for 'Bristol' raspberries. The fruits of black raspberry cultivar had a higher total phenolics content. The change in total phenolics for 'Willamette' berries from unripe to overripe stages was not significant. For both cultivars, the fruit ripening stage hardly influenced DPPH* radical scavenging activity. The findings presented here suggest that the content of health-promoting compounds varies significantly in raspberries due to both fruit developmental and genetic factors.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2007