Impact of Blackberry Polyphenolics on Juice Quality
Sample selection — Twelve blackberry cultivars, selected for generic diversity and commercial importance, were obtained from the North Willamette Research Station. Marion and Evergreen blackberries at 3 maturity stages (part-red-part-black, ripe, & over-ripe) were picked at the North Willamette Research Station from 3 different plots. Milne Fruit Products, Inc provided commercial blackberry juice concentrate with a high level of sediment and haze
Extraction and isolation of blackberry polyphenolics — Berries were liquid nitrogen powdered, acetone extracted and partitioned with chloroform to give and aqueous phase. Polyphenolics and anthocyanins were purified by solid-phase extraction and separated by reverse-phase HPLC. Total anthocyanins were measured by the pH differential and total phenolics by Folin Ciocalteau
Identification of anthocyanins and polyphenolics — Polyphenolics and anthocyanin isolates were analyzed liquid chromatography with tandem mass spectrometry (LC-MS/MS).
Antioxidant assays — Oxygen Radical Absorbing Capacity (ORAC) and Ferric Reducing Antioxidant Potential (FRAP) measurements were done at the Linus Pauling Institute.
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