ANTUNES, A. C.

BARCIA, M. T.

CAVALHEIRO, S. da S.

LAZZARETTI, M.

MORAES, D. P. de

RIES, E. F.

SMANUELLI, T.

VIZZOTTO, M.

English

Repository Open Access to Scientific Information from Embrapa

29/03/2018 BRS XINGU CULTIVAR: A NEW BLACKBERRY CULTIVAR AS POTENTIAL BIOACTIVE COMPOUND | Galoá { Proceedingshttps://proceedings.galoa.com.br/slaca/slaca-2017/trabalhos/brs-xingu-cultivar-a-new-blackberry-cultivar-as-potential-bioactive-compound?lang=pt-brDébora Piovesan de Moraes; Sabrina da Silva Cavalheiro; LAZZARETTI, M.; Ana Carolina Antunes;Edi Franciele Ries; Tatiana Emanuelli; Márcia Vizzotto; Milene Teixeira BarciaBRS XINGU CULTIVAR: A NEW BLACKBERRY CULTIVAR AS POTENTIALBIOACTIVE COMPOUNDblackberry BRS Xingu phenolicsEixo TemáticoAlimentação e saúde (AS)Palavras chaveThe blackberry stands out among other fruit for having high levels of bioactivecompounds, which contribute to its high antioxidant capacity. Despite the presence of these bioactive in the fruit, variationsin the total content of the phenolic compounds are frequent among different cultivars of the same species. Among cultivarsof blackberries cultivated, the BRS Xingu cultivar was launched by Embrapa Clima Temperado in 2015, from the crossingbetween the Tupy and Arapaho (American) cultivars. It was developed with the purpose of prolonging the maturation time,and consequently the sugar content and increase productivity. Considering the need for individual characterization ofcultivars and the lack of studies on blackberry fruit of the cultivar BRS Xingu in the national and international literature, thisresearch aims to determine the phenolic and anthocyanin content of the fruit. In this study, blackberry (Rubus spp) fruit ofthe BRS Xingu cultivar, obtained in 2017, from Embrapa Clima Temperado (Pelotas - RS) were evaluated. The fruitwereharvested, frozen and then lyophilized. The extract of blackberry used in the analysis was obtained using water with20% acetone and 0.35% formic acid, according to the literature (Bochi et al., 2015). The content of phenolic compoundswas determined based on the methodology of Singleton, Orthofer, Lamuela-Raventos (1999), and the content ofanthocyanins was according to the differential pH methodology described by Giusti and Wrolstad (2001). From theanalysis carried out, BRS Xingu blackberry showed 429,75mg gallic acid 100g-1 fresh fruit and 130,80mg cyanidin 3-glycoside 100g-1 fresh fruit. These bioactive compound contents are similar to those of other blackberry cultivars whichhave already been studied, including by our research group. Therefore, the new cultivar BRS Xingu may be another optionof blackberry available in the market.

BRS xingu cultivar: a new blackberry cultivar as potential bioactive compound.

http://www.alice.cnptia.embrapa.br/bitstream/doc/1089969/1/BRSXINGUCULTIVARAMarciaVizzottoNEWBLACKBERRYCULTIVARASPOTENTIALBIOACTIVECOMPOUND.pdf

BRS xingu cultivar: a new blackberry cultivar as potential bioactive compound.

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