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Filtering by: Subject Blackberries -- Composition Remove constraint Subject: Blackberries -- Composition Contributor advisor sim Wrolstad, Ronald E. Remove constraint Contributor advisor sim: Wrolstad, Ronald E.

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  • Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

    Creator:
    Fan-Chiang, Ho-ju
    Abstract:
    The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
    Resource Type:
    Masters Thesis
    Full Text:
    ..................................................................... 70 3.5 Acid composition of commercial blackberry juice concentrates ............... 73

  • Characterization of phenolics in Marion and Evergreen blackberries

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
    Resource Type:
    Masters Thesis
    Full Text:
    reason knowledge of blackberry phenolic composition may possibly lead to an understanding of the

  • Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
    Resource Type:
    Dissertation
    Full Text:
    ) ellagitannins, (C) flavonols, (D) ellagic acid derivatives 88 3.9 Comparison of blackberry composition