The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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247 - ‘Influence of cultivar, maturity and sampling on blackberry (Rubus L. hybrids) anthocyanins, polyphenolics, and antioxidant properties’. Journal of Agricultural and Food Chemistry. 52, 8021-8030

Reference Number: 247

Year: 2004

Authors: Siriwoharn T. et al

Link: Link to original paper

Nutrition: Antioxidants | Polyphenols

Inclusions: Berries>Blackberries

Summary

Total anthocyanin pigments increased from 74.7 to 317 mg/100 g fresh weight (FW) from underripeto overripe for Marion blackberries and from 69.9 to 164 mg/100 g FW for Evergreen blackberries.Total phenolics did not show a marked change with maturity with values slightly decreasing fromunderripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation due to plots, subsampling, sample preparation, and measurement on Marion composition was examined in detail. Plot-to-plot and sample differences were the major contributors to variation, with sample preparation being an important contributor for some parameters. Measurement variation was a relatively small component of thetotal variation. Total anthocyanins for 11 blackberry cultivars ranged from 131 to 256 mg/100 g FW(mean)198), total phenolics ranged from 682 to 1056 mg GAE/100 g FW (mean)900), oxygen radical absorbance capacity ranged from 37.6 to 75.5?mol TE/g FW (mean)50.2), and ferric reducing antioxidant power ranged from 63.5 to 91.5?mol TE/g FW (mean)77.5).

 

What does this mean for bakers?

Blackberries are a great way to add seasonality to your baking. In addition they are rich sources of antioxidants which have been linked to many health benefits, including protection from certain cancers. This Sourdough Blackberry, Fennel & Pistachio Focaccia recipe was developed especially for The Sourdough Club by Ryan Riley from Life Kitchen.

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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