Publications (2)0 Total impact
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ABSTRACT: Major compounds (i.e. phenolic compounds and carotenoids) were analysed in the extracts of the edible part of three tropical fruits: the Andean blackberry, the naranjilla and the tree tomato. Ellagitannins and anthocyanins were predominant in blackberries and phenolic composition can be used to differentiate the two species studied. Similar phenolic composition occurred in red and yellow tree tomato except for anthocyanins which were absent in the yellow tree tomato. Phenolic acids were detected in the naranjilla pulp. Carotenoids were analysed in the fruits. The composition in carotenoids was similar in the two varieties of tree tomato and their vitamin A activity was calculated. Carotenol fatty acid esters were predominant. β-Cryptoxanthin esters and β-carotene were the major carotenoids. The carotenoid content was high compared to literature data, providing an important high vitamin A activity. In blackberries and naranjilla, this class of compounds was found only at trace level. Finally, ORAC values were estimated in different solvent extracts and results were compared with published data in common fruits.Journal of Food Composition and Analysis.
Article: Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages[show abstract] [hide abstract]
ABSTRACT: Tropical highland blackberry (Rubus adenotrichus Schltdl.) is a good source of antioxidants and contains appreciable levels of phenolic compounds, mainly ellagitannins and anthocyanins. This study examined the influence of three ripening stages on phenolic contents. Major anthocyanin pigments increased from 0.20 (red fruit) to 1.34 mg g−1 fresh weight (FW) (fully ripe fruit), whereas ellagitannins and ellagic acid derivatives dropped from 3.8 to 2.2 mg ellagic acid equivalents g−1 (FW). Flavonols also dropped from 5.1 to 2.0 mg quercetin equivalents 100 g−1 (FW). Consequently, values for total phenolic compounds ranged from 5.8 to 5.2 mg gallic acid equivalents g−1 (FW), showing no specific trend. Antioxidant activity (H-ORAC) increased from 38.29 to 64.00 μmol of Trolox equivalents g−1 (FW) during ripening. When compared with other commercial cultivars, R. adenotrichus stands out for high H-ORAC value, although comparatively it possesses low anthocyanin content and average total phenolic content.Food Chemistry.