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Nutritional and chemical study of the fruits of Rubus fruticosus L. var. 'Triple Crown' as a food source with high antioxidant capacity

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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorGomes, Leonardo Corrêa
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-06T11:46:12Z
dc.date.available2023-03-06T11:46:12Z
dc.date.issued2022
dc.description.abstractBlackberries are fruits of great interest in the food, agricultural, and pharmaceutical industries due to their high content of bioactive compounds, which greatly vary according to the species. Therefore, to determine the benefits that each fruit species can bring to the consumer, its nutritional, chemical, and bioactive characterization becomes essential.1 Rubus fruticosus L., specifically the 'Triple Crown' cultivar (Figure 1), is original from and grown primarily in Central and North America.2 The fruit has a balanced taste between sweet and sour, which makes it well accepted by the consuming public, in addition to the high content of vitamins, minerals, and anthocyanins, as well as other phenolic compounds, carotenoids, glutathione, and endogenous metabolites, which contribute to its high antioxidant capacity.3 In this study, R. fruticosus fruits were evaluated for their nutritional value (AOAC methods), free sugars (HPLC-RI), organic acids (UFLC-PDA), and fatty acids (GC-FID) composition, as well as for their anthocyanin content (HPLC-DAD-ESI/MS) and antioxidant properties (TBARS and OxHLIA). The blackberry fruit revealed a balanced nutritional profile, presenting carbohydrates as the main macronutrients. Regarding the chemical composition, three free sugars were found, being glucose the one present in the highest concentration; six organic acids, with malic acid and quinic acid as the most abundant ones; and seventeen fatty acids, with a prevalence of polyunsaturated fatty acids. In addition, three anthocyanins were identified, all cyanidin derivatives (mostly cyanidin-3-O-glucoside). The fruits also revealed a high antioxidant capacity, showing potential to be used in the development of new products in the food industry, such as natural dyes, juices, jams, and jellies, among others.pt_PT
dc.description.sponsorshipThe authors are grateful to the Fundação para a Ciência e Tecnologia (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract, for the contracts of C. Pereira, M.I. Dias, and L. Barros and the doctoral scholarship of A.K. Molina (2020.06231.BD). A.K. Molina acknowledges the University of Vigo for the mobility aid of the university research staff 2021. To FEDER-Interreg España-Portugal program through the TRANSCoLAB 0612_TRANS_CO_LAB_2_P project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolina, Adriana K.; Gomes, Leonardo Corrêa; Pereira, Carla; Dias, Maria Inês; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Nutritional and chemical study of the fruits of Rubus fruticosus L. var. 'Triple Crown' as a food source with high antioxidant capacity. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27475
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlackberriespt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleNutritional and chemical study of the fruits of Rubus fruticosus L. var. 'Triple Crown' as a food source with high antioxidant capacitypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumber2020.06231.BD
oaire.awardTitleMountain Research Center
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06231.BD/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage410pt_PT
oaire.citation.startPage410pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMolina
person.familyNamePereira
person.familyNameDias
person.familyNamePrieto
person.familyNameFerreira
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier107688
person.identifier144781
person.identifier469085
person.identifier.ciencia-idC110-0167-E58D
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridG-4516-2011
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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