成熟
花青素
抗氧化剂
类黄酮
食品科学
颜料
化学
植物
园艺
生物
生物化学
有机化学
作者
Jing Li,Chong Shi,Dongbei Shen,Tianyu Han,Wenlong Wang,Lianfei Lyu,Weilin Li
出处
期刊:Foods
[MDPI AG]
日期:2022-09-18
卷期号:11 (18): 2902-2902
被引量:8
标识
DOI:10.3390/foods11182902
摘要
The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC, NAFC, and antioxidant activities of two blackberry-Ningzhi 1 and Hull-during the following ripening stages: green-fruit stage (GFS), color-turning stage (CTS), reddening stage (RDS), and ripening stage (RPS). The results showed that NAFC decreased and AC increased gradually during the ripening stages. The NAFC of Hull blackberry was the highest during GFS (889.74 μg/g), while the AC of Ningzhi 1 blackberry was the highest during RPS (1027.08 μg/g). NAFC was the highest at the initial stage and gradually decreased with ripening. Anthocyanin accumulation mainly occurred during the later ripening stages. These results provide a reference for comparing the NAFC, AC, and antioxidant activity of Ningzhi 1 and Hull and their changes during different ripening stages.
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