Author:
Bernal Luisa Juana,Melo Laura Angélica,Díaz Moreno Consuelo
Abstract
The blackberry (Rubus glaucus Benth) and the bilberry (Vaccinium meridionale Swartz) are natural sources of antioxidants; they are known for their preventive role against degenerative diseases. In this study, the aromatic profile was evaluated using an electronic nose, including the antioxidant properties and the vitamin C, phenolic and anthocyanin contents during three stages of blackberry and bilberry ripening. A completely random statistical design was followed and the results presented differences in the aromatic profile: a higher anthocyanin content (1.59 mg of cyn-3-glu g-1 in the bilberry and 0.26 mg of cyn-3-glu g-1 in the blackberry) and total phenols (5.57 mg of caffeic acid g-1 bilberry and 2.68 mg caffeic acid g-1 blackberry). The behavior of the evaluated properties was independent in each of the fruits.
Publisher
Universidad Nacional de Colombia
Subject
Horticulture,Agronomy and Crop Science,Animal Science and Zoology,Food Science,Forestry
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