Reference Number: 247
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.