Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits
Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as well as their characteristic and pleasant aroma. In this work,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/1/13 |
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| author | Ricardo I. Castro Carlos Vásquez-Rojas Mariona Gil I Cortiella Carolina Parra-Palma Patricio Ramos Luis Morales-Quintana |
| author_facet | Ricardo I. Castro Carlos Vásquez-Rojas Mariona Gil I Cortiella Carolina Parra-Palma Patricio Ramos Luis Morales-Quintana |
| author_sort | Ricardo I. Castro |
| collection | DOAJ |
| description | Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as well as their characteristic and pleasant aroma. In this work, we characterize the color development, antioxidant capacity, phenolic contents, and volatile profile of <i>Rubus ulmifolius</i> Schott fruit at different ripening stages during two seasons on the same orchard. Four stages were established based on the color parameter, which was consistent with changes in the weight and size of the fruit. In addition, total phenolic and flavonoid content showed a decrease during the fruit ripening, in contrast with the total anthocyanins content that increased at the final stages of ripening. In addition, the antioxidant capacity was evaluated through two approaches: FRAP and DPPH, which consistently displayed higher levels at the final stages in the two different seasons. Finally, the VOCs analysis showed an active synthesis of volatile compounds during the late stage of ripening, with alcohols being the most abundant compounds for each ripening stage. These results allow us to propose a classification of different ripening stages of the wild blackberry to have a better knowledge of this interesting fruit with higher healthy- and nutraceutical compounds. |
| first_indexed | 2024-03-09T12:30:58Z |
| format | Article |
| id | doaj.art-aaab532c2e2545948fb524daf09d41ac |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T12:30:58Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-aaab532c2e2545948fb524daf09d41ac2023-11-30T22:29:37ZengMDPI AGHorticulturae2311-75242022-12-01911310.3390/horticulturae9010013Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott FruitsRicardo I. Castro0Carlos Vásquez-Rojas1Mariona Gil I Cortiella2Carolina Parra-Palma3Patricio Ramos4Luis Morales-Quintana5Multidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Químicas Aplicadas, Facultad de Construcción y Medio Ambiente, Universidad Autónoma de Chile, Cinco Pte. N°1670 Cinco Pte. N°1670, Talca 3467987, ChileMultidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad Autónoma de Chile, Cinco Pte. N°1670 Cinco Pte. N°1670, Talca 3467987, ChileMultidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Av. Pedro de Valdivia 425, Santiago 7500912, ChileMultidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad Autónoma de Chile, Cinco Pte. N°1670 Cinco Pte. N°1670, Talca 3467987, ChileCentro de Investigación de Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Av San Miguel 3605, Talca 3400000, ChileMultidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad Autónoma de Chile, Cinco Pte. N°1670 Cinco Pte. N°1670, Talca 3467987, ChileNowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as well as their characteristic and pleasant aroma. In this work, we characterize the color development, antioxidant capacity, phenolic contents, and volatile profile of <i>Rubus ulmifolius</i> Schott fruit at different ripening stages during two seasons on the same orchard. Four stages were established based on the color parameter, which was consistent with changes in the weight and size of the fruit. In addition, total phenolic and flavonoid content showed a decrease during the fruit ripening, in contrast with the total anthocyanins content that increased at the final stages of ripening. In addition, the antioxidant capacity was evaluated through two approaches: FRAP and DPPH, which consistently displayed higher levels at the final stages in the two different seasons. Finally, the VOCs analysis showed an active synthesis of volatile compounds during the late stage of ripening, with alcohols being the most abundant compounds for each ripening stage. These results allow us to propose a classification of different ripening stages of the wild blackberry to have a better knowledge of this interesting fruit with higher healthy- and nutraceutical compounds.https://www.mdpi.com/2311-7524/9/1/13healthy compoundsfruit ripeningphenolsvolatile organic compoundswild blackberry |
| spellingShingle | Ricardo I. Castro Carlos Vásquez-Rojas Mariona Gil I Cortiella Carolina Parra-Palma Patricio Ramos Luis Morales-Quintana Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits Horticulturae healthy compounds fruit ripening phenols volatile organic compounds wild blackberry |
| title | Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits |
| title_full | Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits |
| title_fullStr | Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits |
| title_full_unstemmed | Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits |
| title_short | Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of <i>Rubus ulmifolius</i> Schott Fruits |
| title_sort | evolution of the volatile organic compounds phenols and antioxidant capacity during fruit ripening and development of i rubus ulmifolius i schott fruits |
| topic | healthy compounds fruit ripening phenols volatile organic compounds wild blackberry |
| url | https://www.mdpi.com/2311-7524/9/1/13 |
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