Changes in Bioactive and Physicochemical Composition of Rubus During Three Developmental Stages

Area of Science:

• Food Science
• Plant Science
• Nutritional Science

Background:

• Blackberries (Rubus ulmifolius) are underexploited wild fruits with potential health benefits.
• Fruit quality is significantly influenced by maturation stages.
• Understanding these changes is crucial for optimizing harvesting and utilization.

Purpose of the Study:

• To investigate the impact of ripening on the physicochemical properties, phytochemical composition, antioxidant capacity, and mineral content of blackberries.
• To determine the optimal maturity stage of blackberries for food applications based on their quality attributes.

Main Methods:

• Analysis of blackberries at three maturity stages: unripe, half-ripe, and full ripe.
• Assessment of physicochemical parameters (TSS, moisture, acidity, sugars).
• Quantification of phytochemicals (anthocyanins, phenolics, flavonoids, specific acids, and glycosides) and antioxidant activity (DPPH, FRAP assays).

Main Results:

• Total soluble solids (TSS), moisture, vitamin C, sugars, anthocyanins, and antioxidant activity increased with ripening.
• Acidity, ash, total phenolics, and total flavonoids decreased with ripening.
• Specific compounds like cyanidin-3-glucoside and 3,4-dihydroxy benzoic acid increased, while gallic acid and quercetin decreased. Rutin and vanillic acid were detected in full-ripe berries.

Conclusions:

• Ripening significantly alters the physicochemical properties and bioactive compound profile of blackberries.
• The half-ripe stage exhibits a favorable balance of desirable physicochemical and phytochemical attributes, making it ideal for food applications.
• Further research into processing blackberries at this stage can enhance their value and marketability.