Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

被引：36

作者：

Moraes, Debora P. ^{[1
]}

Lozano-Sanchez, Jesus ^{[2
,3
]}

Machado, Marina L. ^{[4
]}

Vizzotto, Marcia ^{[5
]}

Lazzaretti, Micheli ^{[1
]}

Leyva-Jimenez, Francisco Javier J. ^{[2
]}

da Silveira, Tassia L. ^{[4
]}

Ries, Edi F. ^{[6
]}

Barcia, Milene T. ^{[1
]}

机构：

[1] Fed Univ Santa Maria UFSM, Ctr Agr Sci, Dept Technol & Food Sci, Santa Maria, RS, Brazil

[2] Funct Food Res & Dev Ctr, Hlth Sci Technol Pk,Ave Conocimiento S-N, E-18100 Granada, Spain

[3] Univ Granada, Dept Nutr & Food Sci, Campus Cartuja, Granada 18071, Spain

[4] Fed Univ Santa Maria UFSM, Ctr Nat & Exact Sci, Dept Biochem & Mol Biol, Santa Maria, RS, Brazil

[5] Embrapa Temperate Agr, Pelotas, RS, Brazil

[6] Fed Univ Santa Maria UFSM, Ctr Hlth Sci, Dept Collect Hlth, Santa Maria, RS, Brazil

来源：

FOOD CHEMISTRY | 2020年 / 322卷

关键词：

Berries; Centesimal composition; Anthocyanins; Condensed tannins; C; elegans; Reactive oxygen species; CAENORHABDITIS-ELEGANS; OXIDATIVE STRESS; LIFE-SPAN; EXTRACTION; TANNINS; QUANTIFICATION; ANTHOCYANINS; POLYPHENOLS; VALIDATION; FLAVONOIDS;

D O I：

10.1016/j.foodchem.2020.126783

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption.

引用

页数：9

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