Phytochemical profiles of wild blackberries, black and white mulberries from southern Bulgaria

References

• Bajpai PK, Warghat AR, Sharma RK, et al. Structure and genetic diversity of natural populations of Morus alba in the Trans-Himalayan Ladakh region. Biochem Genet. 2014;52:137–152.
   PubMed Web of Science ®Google Scholar
• Feng SG, Lu JJ, Gao L, et al. Molecular phylogeny analysis and species identification of Dendrobium (Orchidaceae) in China. Biochem Genet. 2014;52:127–136.
   PubMed Web of Science ®Google Scholar
• Mlcek J, Valsikova M, Druzbikova H, et al. The antioxidant capacity and macroelement content of several onion cultivars. Turk J Agric For. 2015;39:999–1004.
   Web of Science ®Google Scholar
• Peng M, Zong X, Wang C, et al. Genetic diversity of strawberry (Fragaria ananassa Duch.) from the Motuo Country of the Tibet Plateau determined by AFLP markers. Biotechnol Biotechnol Equip. 2015;29:876–881.
   Web of Science ®Google Scholar
• Karagoz A, Artun FT, Ozcan G, et al. In vitro evaluation of antioxidant activity of some plant methanol extracts. Biotechnol Biotechnol Equip. 2015;29:1184–1189.
   Web of Science ®Google Scholar
• Natic MM, Dabic DC, Papetti A, et al. Analysis and characterization of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia. Food Chem. 2015;171:128–136.
   PubMed Web of Science ®Google Scholar
• Sanchez EM, Calin-Sanchez A, Carbonell-Barrachina AA, et al. Physicochemical characterization of eight Spanish mulberry clones: processing and fresh market aptitudes. Int J Food Sci Technol. 2014;49:477–483.
   Web of Science ®Google Scholar
• Eyduran SP, Ercisli S, Akin M, et al. Organic acids, sugars, vitamin C, antioxidant capacity, and phenolic compounds in fruits of white (Morus alba L.) and black (Morus nigra L.) mulberry genotypes. J Appl Bot Food Qual. 2015;88:134–138.
   Web of Science ®Google Scholar
• Mnaa S, Aniess W, Olwy Y, et al. Antioxidant activity of white (Morus alba L.) and black (Morus nigra L.) berries against CC14 hepatotoxic agent. Adv Tech Biol Med. 2015;3(1):1–7.
   Google Scholar
• Sanchez-Salcedo EM, Mena P, Garcia-Viguera C, et al. Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties. J Funct Foods. 2015;12:399–408.
   Web of Science ®Google Scholar
• Mikulic-Petkovsek M, Schitzer V, Slatnar A, et al. Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. J Food Sci. 2012;77:1064–1070.
   PubMed Web of Science ®Google Scholar
• Gundogdu M, Muradoglu F, Sensoy RIG, et al. Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Sci Hortic. 2011;132:37–41.
   Web of Science ®Google Scholar
• Kafkas E, Kosar M, Turemis N, et al. Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey. Food Chem. 2006;97:732–736.
   Web of Science ®Google Scholar
• Huang WY, Zhang HC, Liu WX, et al. Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Biomed Biotechnol. 2012;13(2):94–102.
   Google Scholar
• Connor AM, Finn CE, Mcghie TK, et al. Genetic and environmental variation in anthocyanins and their relationship to antioxidant activity in blackberry and hybridberry cultivars. J Am Soc Hort Sci. 2005;130(5):680–687.
   Web of Science ®Google Scholar
• Sellappan S, Akoh CC, Krewer G. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J Agric Food Chem. 2002;50:2432–2438.
   PubMed Web of Science ®Google Scholar
• Denev P, Lojek A, Ciz M, et al. Antioxidant activity and polyphenol content of Bulgarian fruits. Bulg J Agric Sci. 2013;19(1):22–27.
   Google Scholar
• Boeing JS, Barizao EO, Silva BC, et al. Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chem Cent J. 2014;8(48):1–9.
   PubMed Web of Science ®Google Scholar
• Zielinski AAF, Goltz C, Yamato MAC, et al. Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of ‘Brazos’ and ‘Tupy’ varieties grown in Brazil. Food Technol. 2015;45(4):744–749.
   Google Scholar
• Marinova D, Ribarova F. HPLC determination of carotenoids in Bulgarian berries. J Food Compost Anal. 2007;20:370–374.5
   Web of Science ®Google Scholar
• Tsanova-Savova S, Petkov V, Vodenicharov E, et al. Bulgarian traditional foods – sources of antioxidants. Acta Med Median. 2013;52(1):5–8.
   Google Scholar
• Bevilacqua AE, Califano AN. Determination of organic acids in dairy products by high performance liquid chromatography. J Food Sci. 1989;54:1076–1079.
   Web of Science ®Google Scholar
• Rodriguez-Delgado MA, Malovana S, Perez JP, et al. Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. J Chroma. 2001;912:249–257.
   PubMed Web of Science ®Google Scholar
• Melgarejo P, Salazar DM, Artes F. Organic acids and sugars composition of harvested pomegranate fruits. Eur Food Res Technol. 2000;211:185–190.
   Web of Science ®Google Scholar
• Cemeroglu B. Gıda Analizleri [Food analysis]. Ankara: Food Technology Society of Turkey; 2007. p. 34, 168–171. Turkish.
   Google Scholar
• Ozgen M, Serce S, Kaya C. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci Hortic. 2009;119:275–279.
   Web of Science ®Google Scholar
• Sensoy RIG, Gundogdu M, Sensoy S, et al. HPLC analysis of blackberry fruits for organic acid and sugar contents. Acta Hortic. 2015;1089:77–81.
   Google Scholar
• Koyuncu F. Organic acid composition of native black mulberry fruit. Chem Nat Compd. 2004;40(4):367–368.
   Web of Science ®Google Scholar
• Gecer MK, Akin M, Gundogdu M, et al. Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from eastern Anatolia. Can J Plant Sci. 2016;96(1):27–33.
   Web of Science ®Google Scholar
• Jiang Y, Nie W-J. Chemical properties in fruits of mulberry species from the Xinjiang province of China. Food Chem. 2015;174:460–466.
   PubMed Web of Science ®Google Scholar
• Hassimotto NMA, Cordenunsi BR, Mota RV, et al. Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil. Ciênc Tecnol Aliment Campinas. 2008;28(3):702–708.
   Google Scholar
• Ochmian I, Oszmianski J, Skupien K. Chemical composition, phenolics and firmness of small black fruits. J Appl Bot Food Qual. 2009;83:64–69.
   Web of Science ®Google Scholar
• Yildiz H, Sengul M, Celik F, et al. Some phytochemical and antioxidant characteristics of wild and cultivated blackberry (Rubus caucasicus) fruits. J Food Agric Environ. 2010;8:156–159.
   Web of Science ®Google Scholar
• Donno D, Cerutti AK, Prgomet I, et al. Foodomics for mulberry fruit (Morus spp.): analytical fingerprint as antioxidants' and health properties' determination tool. Food Res Int. 2015;69:179–188.
   Web of Science ®Google Scholar
• Souza VR, Pereira PAP, da Silva TLT, et al. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chem. 2014;156:362–368.
   PubMed Web of Science ®Google Scholar
• Vasco C, Ruales J, Kamal-Eldin A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chem. 2008;111:816–823.
   Web of Science ®Google Scholar
• Paulovicsová B, Turianica I, Juríková T, et al. Antioxidant properties of selected less common fruit species. Zootehnie şi Biotehnologii. 2009;42(1):608–614.
   Google Scholar
• Bernal LJ, Melo LA, Moreno CD. Evaluation of the antioxidant properties and aromatic profile during maturation of the blackberry (Rubus glaucus Benth) and the bilberry (Vaccinium meridionale Swartz). Rev Fac Nal Agr Medellín. 2014;67(1):7209–7218.
   Google Scholar
• Siriwoharn T, Wrolstad RE. Polyphenolic composition of Marion and Evergreen blackberries. J Food Chem Toxicol. 2004;69(4):233–240.
   Google Scholar
• Iqbal M, Mir K, Munir M. Physico-chemical characteristics of different mulberry cultivars grown under agro-climatic conditions of Miran Shah, North Waziristan, (Khyber Pakhtunkhwa). Pak J Agric Res. 2010;48(2):209–217.
   Google Scholar
• Lale H, Ozcagiran R. A study on pomological, phenological and fruit quality characteristics of mulberry (Morus sp.) species. Derim. 1996;13:177–182.
   Google Scholar
• Ercisli S, Tosun M, Duralija B, et al. Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. Food Technol Biotechnol. 2010;48(1):102–106.
   Web of Science ®Google Scholar
• Imran M, Khan H, Shah M, et al. Chemical composition and antioxidant activity of certain Morus species. J Ahejiang Univ Sci B. 2010;11(12):973–980.
   PubMed Web of Science ®Google Scholar
• Rutz JK, Voss GB, Zambiazi RC. Influence of the degree of maturation on the bioactive compounds in blackberry (Rubus spp.) cv. Tupy. Food Nutr Sci. 2012;3:1453–1460.
   Google Scholar
• Heinonen M. Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective. Mol Nutr Food Res. 2007;51(6):684–691.
   PubMed Web of Science ®Google Scholar
• Radojković MM, Zeković ZP, Vidović SS, et al. Free radical scavenging activity and total phenolic and flavonoid contents of mulberry (Morus spp. L., Moraceae) extracts. Hem Ind. 2012;66(4):547–552.
   Web of Science ®Google Scholar
• Arfan M, Khan R, Rybarczyk A, et al. Antioxidant activity of mulberry fruit extracts. Int J Mol Sci. 2012;13:2472–2480.
   PubMed Web of Science ®Google Scholar
• Memon AA, Memon N, Luthria DL, et al. Phenolic acids profiling and antioxidant potential of mulberry (Morus laevigata W., Morus nigra L., Morus alba L.) leaves and fruits grown in Pakistan. Polish J Food Nutr Sci. 2010;60(1):25–35.
   Google Scholar