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BIBTEX RIS

Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus Fruticosus) fruit cv. Tupy

2014; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 34; Issue: 3 Linguagem: Inglês

10.1590/1678-457x.6243

ISSN

1678-457X

Autores

Andressa Carolina Jacques, F. C. M. Chaves, Rui Carlos Zambiazi, Márcia Campos Brasil, Elina Bastos Caramão,

Tópico(s)

Plant biochemistry and biosynthesis

Resumo

Blackberry (Rubus fruticosus, cultivar Tupy), an expanding fruit crop in southern Brazil, is greatly appreciated for its flavor and bioactive potential with limited characterization of its metabolite content. The purpose of this study was to characterize the bioactive and volatile organic compound (VOC) content of mature blackberry fruit of cultivar Tupy. Gallic acid, (-)-epicatechin, ferulic acid, and quercetin were the main phenolic compounds found in mature fruit. Among the VOCs identified in 'Tupy' blackberry were important flavor components characteristic of fruit berries, including hydrocarbons, alcohols, aldehydes, ketones, esters, and terpenoids. Some of the VOCs had not been previously found in blackberry, while others have been associated with typical blackberry flavor.

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