Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32769
Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage

Authors: Susana M. A. Soutinho, Raquel P. F. Guiné, António M. Jordão, Fernando J. Gonçalves

Abstract:

The agricultural organic farming is different from conventional farming in a way that is aimed at providing a balanced and constructive action in agricultural systems. With the increase in intensive agriculture, undesirable changes were being observed in ecosystems with irreparable damage being caused to the natural equilibrium. This is the reason for the increasing interest in organic farming as an environment friendly agricultural production method. In the present work three red fruits produced in organic farming were analyzed, namely raspberry, gooseberry and blueberry. The samples were harvested in a local farm when at plain maturation. The results obtained allowed to conclude that the blueberry contained higher amounts of phenolic compounds, total tannins and total anthocyanins than raspberry and gooseberry. Furthermore, the HPLC analysis allowed to identify monomeric anthocyanins and phenolic acids in the three fruits studied.

Keywords: Blackberry, gooseberry, organic farming, phenolic compounds, raspberry.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1087037

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1981

References:


[1] Su M-S, Chien P-J (2007) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104, 182-187.
[2] Koca I, Karadeniz B (2009) Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Journal Scientia Horticulturae 121, 447-450.
[3] Singleton, V. L., & Rossi, A. (1965). Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
[4] Ribereau-Gayon, P., & Stonestreet, E. (1966). Dosage des tanins du vin rouge et determination de leur structure. Chimie Anal, 48, 188-196.
[5] Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture, 52(2), 67-87.
[6] Sun, B., Leandro, M. C., de Freitas, V., & Spranger, M. I. (2006). Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography. Journal of Chromatography A, 1128, 27-38.
[7] Dallas, C., & Laureano, O. (1994). Effcts of pH, sulfur-dioxide, alcohol content, temperature and storage time on color composition of a young portuguese red table wine. Journal of the Science of Food and Agriculture, 65(4), 477-485.
[8] Pertuzatti PB, Jacques AC, Zambiazi RC (2007) Relação de Fitoquímicos na casca e polpa de mirtilo (Vaccinium ashei Reade). XVI Congresso de Iniciação Científica. Faculdade de Agronomia Eliseu Maciel.
[9] Obón JM, Díaz-García MC, Castellar MR (2011) Red fruit juice quality and authenticity control by HPLC. Journal of Food Composition and Analysis. 1-12.
[10] Goiffon JP, Mouly PP, Gaydou EM (1999) Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography. Analytica Chimica Acta 382, 39-50.
[11] Wu X, Prior R (2005) Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common fruits in the United States: fruits and berries. Journal of Agricultural and Food Chemistry, 53, 2589-2599.
[12] Del Rio D, Borges G, Crozier A (2010) Berry flavonoids and phenolics: bioavailability and evidence of protective effects. British Journal of Nutrition 104