Free Access
Issue
Fruits
Volume 68, Number 3, May-June 2013
Page(s) 209 - 217
DOI https://doi.org/10.1051/fruits/2013068
Published online 05 June 2013
  1. Gonçalves E.D., Pio R., Caproni C.M., Zambon C.R., Silva L. F.O., Alvarenga A.A., Implantação, cultivo e pós-colheita de framboesa no Sul de Minas Gerais, EPAMIG, Circ. Téc., Belo Horizonte, Brazil, 2011. [Google Scholar]
  2. Wang S.Y., Lin H.S., Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage, J. Agric. Food Chem. 48 (2000) 140–146. [CrossRef] [PubMed] [Google Scholar]
  3. Nour V., Trandafir I., Ionica M.E., Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars, Fruits 66 (2011) 353–362. [CrossRef] [EDP Sciences] [Google Scholar]
  4. Anttonen M.J., Karjalainen R.O., Environmental and genetic variation of phenolic compounds in red raspberry, J. Food Compos. Anal. 18 (2005) 759–769. [CrossRef] [Google Scholar]
  5. Sønsteby A., Myrheim U., Heiberg N., Heide O.M., Production of high yielding red raspberry long canes in a Northern climate, Sci. Hortic. 121 (2009) 289–297. [CrossRef] [Google Scholar]
  6. Giusti M.M., Wrolstad R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy, in: Wrolstad R.E. (Ed.), Current protocols in food analytical chemistry, J. Wiley & Sons, N.Y., U.S.A., 2001. [Google Scholar]
  7. [7 Strohecker R., Henning H.M., Analisis de vitaminas: métodos comprobados, Paz Montalvo Madrid (Ed.), Madrid, Spain, 1967. [Google Scholar]
  8. Nagata M., Yamashita I., Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit, J. Jpn. Soc. Food Sci. Technol. 39 (1992) 925–928. [CrossRef] [Google Scholar]
  9. Anon., Official methods of analysis of AOAC International, 18th ed., Horwitz W. (Ed), AOAC, Assoc. Off. Anal. Chem.,. Md., U.S.A., 2005. [Google Scholar]
  10. Marinova D., Ribanova F., Atanassova M., Total phenolics and total flavonoids in Bulgarian fruits and vegetables, J. Univ. Chem. Technol. Metall. 40 (2005) 255–260. [Google Scholar]
  11. Ferreira D.F., Sisvar: a computer statistical analysis system, Ciênc. Agrotecnol. 35 (2011) 1039–1042. [Google Scholar]
  12. Salinas-Moreno Y., Almaguer-Vargas G., Peña-Varela G., Ríos-Sánchez R., Ácido elágico y perfil de antocianinas en frutos de frambuesa (Rubus idaeus L.) con diferente grado de maduración, Rev. Chapingo Ser. Hortic. 15 (2009) 97–101. [Google Scholar]
  13. Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis G., Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries, Food Chem. 102 (2007) 777–783. [CrossRef] [Google Scholar]
  14. Ancos B., Cano M.P., Gonzáles E.M., Differentation of raspberry varieties according to anthocyanin composition, Z. Lebensm. Unters.-Forsch. A 208 (1999) 33–38. [CrossRef] [Google Scholar]
  15. Zozio S., Pallet D., Dornier M., Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açaí (Euterpe oleracea Mart.) and black carrot (Daucus carota L.), Fruits 66 (2011) 203–2015. [CrossRef] [EDP Sciences] [Google Scholar]
  16. Jin C., Yin-Chun S., Gui-Qrn C., Wen-Dun W., Ethnobotanical studies on wild edible fruits in Southern Yunnan: folk names; nutritional value and uses, Econ. Bot. 53 (1999) 2–14. [CrossRef] [Google Scholar]
  17. Jacques A.C., Pertuzatti P.B., Barcia M.T., Zambiazi R.C., Chim J.F., Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy, Quím. Nova 33 (2010) 1720–1725. [CrossRef] [Google Scholar]
  18. Weber C.A., Perkins-Veazie P., Moore P.P., Howard L., Variability of antioxidant content in raspberry germplasm, Acta Hortic. 777 (2008) 493–498. [Google Scholar]
  19. Zhang L., Li J., Hogan S., Chung H., Welbaum G.E., Zhou K., Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition, Food Chem. 119 (2010) 592–599. [CrossRef] [Google Scholar]
  20. Ferreira D.S., Rosso V.V., Mercadante A.Z., Compostos bioativos presentes em amora-preta (Rubus spp.), Rev. Bras. Frutic. 32 (2010) 664–674. [CrossRef] [Google Scholar]
  21. Wu X., Beecher G.R., Holden J.M., Haytowttz D.B., Gebhardt S.E., Prior R.L., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, J. Agric. Food Chem. 52 (2004) 4026–4037. [CrossRef] [PubMed] [Google Scholar]
  22. Anon., Ingestão diária recomendada (IDR) para proteínas, vitaminas e minerais, Diário Oficial da República Federativa do Brasil, Portaria MS nº 33, Repub. Fed. Bras., Brasil, 1998. [Google Scholar]