ArticleFoods (Basel, Switzerland)2022
Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 32 citations in OpenAlex.
- Zein-Induced Enhancement of the Thermal Stability of Anthocyanins Extracted from Agricultural Residues of Red Corn (Molecules (Basel, Switzerland) · 2026Article
- TheFood chemistry. Molecular sciences · 2026Article
- Blackberry Juice Concentrated by Nanofiltration: Characterization, Stability and Application in a Fruit Juice.Membranes · 2026Article
- Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee.Food chemistry: X · 2026Review
- Morphometric, Nutritional, and Phytochemical Characterization of Eugenia (Foods (Basel, Switzerland) · 2025Article
- Trend in Detection of Anthocyanins from Fresh Fruits and the Influence of Some Factors on Their Stability Impacting Human Health: Kinetic Study Assisted by UV-Vis Spectrophotometry.Antioxidants (Basel, Switzerland) · 2025Article
- Bioengineered Anthocyanin-Enriched Tomatoes: A Novel Approach to Colorectal Cancer Prevention.Foods (Basel, Switzerland) · 2024Review
- Computational Insights into the Radical Scavenging Activity and Xanthine Oxidase Inhibition of the Five Anthocyanins Derived from Grape Skin.Antioxidants (Basel, Switzerland) · 2024Article
- Therapeutic Effects of Plant Anthocyanin against Alzheimer's Disease and Modulate Gut Health, Short-Chain Fatty Acids.Nutrients · 2024Review
- Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports.Pharmaceuticals (Basel, Switzerland) · 2024Review
- Tracking the Variations in Trace Elements, Some Nutrients, Phenolics, and Anthocyanins in Grewia asiatica L. (Phalsa) at Different Fruit Development Stages.Biological trace element research · 2024Article
- Transcriptomics and metabolomics reveal the underlying mechanism of drought treatment on anthocyanin accumulation in postharvest blood orange fruit.BMC plant biology · 2024Article
- Wild Blackberry Fruit (Foods (Basel, Switzerland) · 2024Article
- Pre-Administration of Blackberry Extracts in Induced Ischemia Reperfusion Events in Rodents.Metabolites · 2023Article
- Characterization of color variation in bamboo sheath of Chimonobambusa hejiangensis by UPLC-ESI-MS/MS and RNA sequencing.BMC plant biology · 2023Article
- Blackberries and Mulberries: Berries with Significant Health-Promoting Properties.International journal of molecular sciences · 2023Review
- Ultrasound-Assisted Extraction of Blackberry Seed Oil: Optimization and Oil Characterization.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC, NAFC, and antioxidant activities of two blackberry-Ningzhi 1 and Hull-during the following ripening stages: green-fruit stage (GFS), color-turning stage (CTS), reddening stage (RDS), and ripening stage (RPS). The results showed that NAFC decreased and AC increased gradually during the ripening stages. The NAFC of Hull blackberry was the highest during GFS (889.74 μg/g), while the AC of Ningzhi 1 blackberry was the highest during RPS (1027.08 μg/g). NAFC was the highest at the initial stage and gradually decreased with ripening. Anthocyanin accumulation mainly occurred during the later ripening stages. These results provide a reference for comparing the NAFC, AC, and antioxidant activity of Ningzhi 1 and Hull and their changes during different ripening stages.
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