Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity

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dc.authoridDULF, FRANCISC VASILE/0000-0002-1669-6888
dc.authoridSocaci, Sonia/0000-0003-0594-4628
dc.authoridSocaciu, Carmen/0000-0002-7352-5057
dc.authoridDiaconeasa, Zorita/0000-0002-5325-3859
dc.authoridRUGINA, Dumitrita Olivia/0000-0003-4881-3273
dc.authoridBunea, Andrea/0000-0002-2358-485X
dc.contributor.authorDiaconeasa, Zorita
dc.contributor.authorIuhas, Cristian I.
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorRugina, Dumitrita
dc.contributor.authorStanila, Andreea
dc.contributor.authorDulf, Francisc
dc.contributor.authorBunea, Andrea
dc.date.accessioned2025-01-27T20:51:54Z
dc.date.available2025-01-27T20:51:54Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBeing delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams.
dc.description.sponsorshipMinistry of Research and Innovation through Program 1-Development of the National Research and Development System, Subprogram 1.2-Institutional Performance: Projects for Financing the Excellence in CDI [37PFE/06.11.2018]
dc.description.sponsorshipMinistry of Research and Innovation through Program 1-Development of the National Research and Development System, Subprogram 1.2-Institutional Performance: Projects for Financing the Excellence in CDI, contract no. 37PFE/06.11.2018 sustained the financial part of the experiments.
dc.identifier.doi10.3390/antiox8110540
dc.identifier.issn2076-3921
dc.identifier.issue11
dc.identifier.pmid31717652
dc.identifier.scopus2-s2.0-85074985144
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/antiox8110540
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25573
dc.identifier.volume8
dc.identifier.wosWOS:000502268400036
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofAntioxidants
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectanthocyanins
dc.subjectantioxidants
dc.subjectberry
dc.subjectjams
dc.subjectphenolics
dc.subjectvolatiles
dc.titlePhytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
dc.typeArticle

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