ArticleFood chemistry: X2025
Compositional analysis and characterization of black huckleberry and soapberry: Two culturally significant berries for Indigenous communities of the Pacific Northwest.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
5 authors.
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Abstract
This study addresses the need to generate data on the attributes of black huckleberries and soapberries growing in the traditional territory of the Syilx/Okanagan Nation. Black huckleberry were larger, with lower pH, soluble solids and titratable acidity than soapberry. Soapberry had higher dry matter, protein, and fat, similar ash, but lower carbohydrate content. Black huckleberry had higher levels (mg/100 g) of Ca (103), Mg (54), and Mn (8.8), whereas soapberry contained more K (795), P (166), B (0.86), Zn (0.85), Fe (2.25), and Cu (0.53). Glucose (252.3, 204.17 mg/g) and fructose (281.7, 203.49 mg/g) were the predominant sugars in both species. Arabinose (5.48, 23.21 mg/g) was present, yet no sucrose was detected. Citric acid was the dominant organic acid in both species (55.79, 53.43 mg/g). Black huckleberry exhibited higher total phenolic and anthocyanin contents. Both species demonstrated α-glucosidase inhibitory activity, with black huckleberry showing greater inhibition (64-88 % vs. 20-33 %).
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