Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.

This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of t...

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Detalles Bibliográficos
Autores: Souza, Vanessa Rios de, Pereira, Patrícia Aparecida Pimenta, Silva, Thais Lomônaco Teodoro da, Lima, Luiz Carlos de Oliveira, Pio, Rafael, Queiroz, Fabiana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:Brasil
Institución:Universidade Federal de Ouro Preto (UFOP)
Repositorio:Repositório Institucional da UFOP
Idioma:inglés
OAI Identifier:oai:repositorio.ufop.br:123456789/5585
Acceso en línea:http://www.repositorio.ufop.br/handle/123456789/5585
https://doi.org/10.3989/gya.049113
Access Level:acceso abierto
Palabra clave:Bioactive compounds
Antioxidant activity
Berry
Cherry
Descripción
Sumario:This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.