Quantification of Quality Attributes, Functional Compounds and Antioxidant Capacity of Blackberry and Blackberry Wine
MSU Affiliation
Extension Service (MSUES); Coastal Research and Extension Center
Creation Date
2026-06-30
Abstract
This study examined selected quality and chemical properties of extracts and value-added products made from two blackberry cultivars, ‘Apache’ and ‘Ouachita’, that are commonly grown in the Midwest region of the United States. The effect of growing year was also investigated. General qualitative tests, total phenolic content (TP), total monomeric anthocyanin content (TMA), and oxygen radical absorbance capacity (ORAC) assays were conducted on blackberry extract, juice and wine samples. Between the two years, whole-berry extract from 2009 had higher concentrations of phenolic compounds, anthocyanins and higher antioxidant capacity than samples from 2008. Between the two cultivars, products from ‘Apache’ berries had higher concentrations of phenolic compounds, anthocyanins and higher antioxidant capacity than products from ‘Ouachita’ berries. The TP, TMA, and ORAC in blackberry extract showed strong interactions between year × location, and cultivar × location. This work provided the first multiyear evaluation of TP, TMA, and ORAC of two important blackberry cultivars grown in Midwest region of the Unites States.
Publication Date
7-1-2015
Publication Title
Journal of the American Pomological Society
Publisher
American Pomological Society
First Page
148
Last Page
157
Recommended Citation
Joh, Y., Stafne, E. T., & McGlynn, W. G. (2015). Quantification of Quality Attributes, Functional Compounds and Antioxidant Capacity of Blackberry and Blackberry Wine. Journal of the American Pomological Society, 69(3), 148–157.
