Abstract：
:The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption.
journal_name
Food Chemjournal_title
Food chemistryauthors
Moraes DP,Lozano-Sánchez J,Machado ML,Vizzotto M,Lazzaretti M,Leyva-Jimenez FJJ,da Silveira TL,Ries EF,Barcia MTdoi
10.1016/j.foodchem.2020.126783subject
Has Abstractpub_date
2020-08-30 00:00:00pages
126783eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30645-2journal_volume
322pub_type
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