Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey

The paper reports the composition of some quality characteristics of five blackberry varieties (“C. Thornless”, “Bursa 2”, “Navaho”, “Jumbo” and “Loch Ness”). Main soluble sugar and acid contents of experimental varieties were separated, identified and quantified using high-performance liquid chroma...

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Bibliographic Details
Published in:Food chemistry 2006-08, Vol.97 (4), p.732-736
Main Authors: Kafkas, E., Koşar, M., Türemiş, N., Başer, K.H.C.
Format: Article
Language:English
Subjects:
ascorbic acid
Biological and medical sciences
blackberries
Blackberry
citric acid
cultivars
food analysis
Food industries
fructose
fruit composition
fruit quality
Fundamental and applied biological sciences. Psychology
genotype
HPLC
malic acid
Organic acids
Quality
Rubus plicatus
sugar content
Sugars
thornless varieties
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Summary:The paper reports the composition of some quality characteristics of five blackberry varieties (“C. Thornless”, “Bursa 2”, “Navaho”, “Jumbo” and “Loch Ness”). Main soluble sugar and acid contents of experimental varieties were separated, identified and quantified using high-performance liquid chromatography with photo diode array spectrophotometric and refractive index detection, for organic acids, ascorbic acids and soluble sugars, respectively. According to the results, malic acid was detected as the main organic acid while citric acid was not detected in blackberry fruits. Ascorbic acid content was found very low quantity and also was not detected in all the cultivars. As for the sugars, fructose was found as the most abundant sugar and highly detected in “Navaho”. However, the highest total sugar/malic acid ratio was found in cv. C. Thornless.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.09.023