title: Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.
abstract: Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980). The major anthocyanins were cyanidin 3-rutinoside (64 ± 6%) and cyanidin 3-glucoside (19 ± 4%), followed by several minor compounds (17 ± 4%). Two of them were native blackberry anthocyanins, namely, cyanidin 3-rutinoside-5-glucoside and cyanidin 3-xylorutinoside. The remaining seven compounds were anthocyanin-related pigments generated during and after the alcoholic fermentation, identified as A-type and B-type vitisins and hydroxyphenylpyranoanthocyanins. The presence of fruit solids in contact with the liquid fraction during fermentation and the ratio of water to fruit employed in the preparation of the musts had a great impact on the content of ellagitannins, total phenolics, and the antioxidant activity of wines and a minor impact on their color and anthocyanin composition.
authors: Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra , Campus Arrosadía s/n, 31006 Pamplona, Spain.
authors: Íñigo
authors: Í
authors: Arozarena
authors: Jacqueline
authors: J
authors: Ortiz
authors: Isidro
authors: I
authors: Hermosín-Gutiérrez
authors: Inés
authors: I
authors: Urretavizcaya
authors: Sara
authors: S
authors: Salvatierra
authors: Inés
authors: I
authors: Córdova
authors: María Remedios
authors: MR
authors: Marín-Arroyo
authors: María José
authors: MJ
authors: Noriega
authors: Montserrat
authors: M
authors: Navarro
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003116:Color; D005285:Fermentation; D005638:Fruit / Q000737:chemistry; D005960:Glucosides / Q000032:analysis; D047348:Hydrolyzable Tannins / Q000032:analysis*; D010636:Phenols / Q000032:analysis; D027824:Rosaceae / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D047348:Hydrolyzable Tannins; D010636:Phenols; C462279:cyanidin-3-O-beta-glucopyranoside; C428983:cyanidin 3-rutinoside