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Filtering by: Subject Blackberries -- Composition Degree Level Doctoral

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