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...
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...
Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
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...
Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...