Studies concerning the impact of the origin region on antioxidant properties of blackberries and blueberries

Cristina-Ramona Metzner Ungureanu, Andreea Ioana Lupitu, Cristian Moisa, Diana Moigradean, Mariana-Atena Poiana

Volume 26, Issue 4;
Pages: 313-318; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This study aims to assess the influence of the origin place in climatic terms on the antioxidant properties of blackberries (Rubus fruticosus L.) and blueberries (Vaccinium myrtillus L.). For this purpose, blackberries and blueberries from spontaneous flora were collected in 2019, from the following regions of Romania, as follows: Zugau (Arad County) and Paltinis (Sibiu County) for blackberries, respectively Brad (Hunedoara County) and Paltinis (Sibiu County) for blueberries. The investigated antioxidant features were expressed by antioxidant activity evaluated using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity assay and total phenolic content evaluated by Folin-Ciocalteu assay. The antioxidant characteristics of the studied berries were determined for hydro-alcoholic extracts obtained by a maceration solvent extraction procedure. The differences recorded in the investigated characteristics of the same species coming from distinct areas were no significant. Nevertheless, a 14% decrease in the total phenolic content of blackberries from Paltinis area compared to blackberries from Zugau area, respectively 12% in blueberries from Paltinis area compared with blueberries from Brad area, was reported. The antioxidant activity varied from 229.91 to 252.43 mg GAE/100 g d.s. being lower in berries from Paltinis area. The collected data highlight that the origin region in climatic terms impacted on the antioxidant properties, a milder climate with higher temperatures and a moderate precipitations regime led to a higher value of antioxidant attributes. The results of this study are important in selecting blackberries and blueberries that show high antioxidant properties for further applications in designing new value-added food products.
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