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A comparison of major taste- and health-related compounds of Vaccinium berries
dc.creator | Milivojević, Jasminka M | |
dc.creator | Maksimović, Vuk | |
dc.creator | Dragišić Maksimović, Jelena | |
dc.creator | Radivojević, Dragan | |
dc.creator | Poledica, Milena M | |
dc.creator | Ercisli, Sezai | |
dc.date.accessioned | 2022-04-05T14:38:26Z | |
dc.date.available | 2022-04-05T14:38:26Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1300-0152 | |
dc.identifier.uri | http://rimsi.imsi.bg.ac.rs/handle/123456789/600 | |
dc.description.abstract | The chemical fruit composition, phenolic profile, and corresponding total antioxidant activity of bilberry (Vaccinium myrtillus) and 2 commercial blueberry cultivars (Vaccinium corymbosum) were analyzed. Results from this study showed that cultivar Berkeley yielded the highest glucose and fructose contents (70.8 and 88.8 mg/g FW, respectively), and the sweetness index expressed a similar trend, achieving the highest value for cultivar Berkeley (279.2). Citric acid was the major organic acid in the berries tested. V myrtillus yielded a total organic acids value 2-fold higher (0.35 mg/g FW) as well as the highest vitamin C content (25.8 mg/100 g FW). Among the flavonols measured, myricetin was most abundant in V myrtillus (10.7 mu g/g FW), whereas the highest amounts of kaempferol and quercetin were detected in the blueberry cultivar Bluecrop (4.75 and 9.11 mu g/g FW, respectively). Despite the challenge of characterizing phenolic acids due to the complexity and natural variation in fruit composition, this study confirms that cultivars of V corymbosum are rich sources of chlorogenic acid, particularly cultivar Bluecrop (71.2 mu g/g FW). Nevertheless, total phenolics were higher in V myrtillus than in the cultivated blueberries, and consequently the highest level of total antioxidant capacity was recorded in wild bilberry (6.16 mg asc/g FW). This semicomprehensive study characterizes the fruit quality attributes and illustrates differences in the content of taste- and health-related compounds present in these Vaccinium berries. | en |
dc.publisher | Tubitak Scientific & Technical Research Council Turkey, Ankara | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46008/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173040/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173017/RS// | |
dc.rights | restrictedAccess | |
dc.source | Turkish Journal of Biology | |
dc.subject | sugars | en |
dc.subject | phenolics | en |
dc.subject | organic acids | en |
dc.subject | highbush blueberry cultivars | en |
dc.subject | Bilberry | en |
dc.subject | antioxidant capacity | en |
dc.title | A comparison of major taste- and health-related compounds of Vaccinium berries | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 745 | |
dc.citation.issue | 6 | |
dc.citation.other | 36(6): 738-745 | |
dc.citation.rank | M23 | |
dc.citation.spage | 738 | |
dc.citation.volume | 36 | |
dc.identifier.doi | 10.3906/biy-1206-39 | |
dc.identifier.scopus | 2-s2.0-84868526539 | |
dc.identifier.wos | 000312424500016 | |
dc.type.version | publishedVersion |