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ARS Home » Research » Publications at this Location » Publication #103688
Title: ANTIOXIDANT ACTIVITY IN FRUITS AND LEAVES OF BLACKBERRY, RASPBERRY, AND STRAWBERRY IS AFFECTED BY CULTIVAR AND MATURITY

Author
item Wang, Shiow
item LIN, HSIN-SHAN - TAICHUNG, TAIWAN

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/16/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Fruits and leaves from different cultivars of thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.), and strawberry (Fragaria x ananassa D.) plants were analyzed for total antioxidant capacity (oxygen radical absorbance capacity, ORAC) and total phenolic content. In addition, fruits were analyzed for total anthocyanin content. Compared with fruits, leaves were found to have higher ORAC values. Blackberries and strawberries had the highest ORAC values during the green stages, while red raspberries had the highest ORAC activity at the ripe stage. Total anthocyanin content increased with maturity for all three species of fruits. As the leaves become older, the ORAC values and total phenolic contents decreased. The results showed a linear correlation between total phenolic content and ORAC activity for fruits and leaves. For ripe berries, a linear relationship existed between ORAC values and anthocyanin content. Of the ripe fruits tested, based on the wet weight of fruit, Jewel' black raspberry and blackberries may be the richest source for antioxidants.

Technical Abstract: Fruits and leaves from different cultivars of thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.), and strawberry (Fragaria x ananassa D.) plants were analyzed for total antioxidant capacity (oxygen radical absorbance capacity, ORAC) and total phenolic content. In addition, fruits were analyzed for total anthocyanin content. Compared with fruits, leaves were found to have higher ORAC values. Blackberries and strawberries had the highest ORAC values during the green stages, while red raspberries had the highest ORAC activity at the ripe stage. Total anthocyanin content increased with maturity for all three species of fruits. As the leaves become older, the ORAC values and total phenolic contents decreased. The results showed a linear correlation between total phenolic content and ORAC activity for fruits and leaves. For ripe berries, a linear relationship existed between ORAC values and anthocyanin content. Of the ripe fruits tested, based on the wet weight of fruit, Jewel' black raspberry and blackberries may be the richest source for antioxidants.