Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop
Because blueberries are worldwide recognized as a
good source of beneficial components, their consumption has
increased in the past decades, and so have the scientific works about
their properties. Hence, this work was undertaken to evaluate the
effect of some production and conservation factors on the properties
of blueberries from cultivar Bluecrop. The physical and chemical
analyses were done according to established methodologies and then
all data was treated using software SPSS for assessment of the
possible differences among the factors investigated and/or the
correlations between the variables at study. The results showed that
location of production influenced some of the berries properties
(caliber, sugars, antioxidant activity, color and texture) and that the
age of the bushes was correlated with moisture, sugars and acidity, as
well as lightness. On the other hand, altitude of the farm only was
correlated to sugar content. With regards to conservation, it
influenced only anthocyanins content and DPPH antioxidant activity.
Finally, the type of extract and the order of extraction had a
pronounced influence on all the phenolic properties evaluated.
[1] Q. You, B. Wang, F. Chen, Z. Huang, X. Wang, and P. G. Luo,
“Comparison of anthocyanins and phenolics in organically and
conventionally grown blueberries in selected cultivars,” Food
Chemistry, vol. 125, no. 1, pp. 201–208, Mar. 2011.
[2] A. D. R. Castrejón, I. Eichholz, S. Rohn, L. W. Kroh, and S. Huyskens-
Keil, “Phenolic profile and antioxidant activity of highbush blueberry
(Vaccinium corymbosum L.) during fruit maturation and ripening,”
Food Chemistry, vol. 109, no. 3, pp. 564–572, Aug. 2008.
[3] C. Contessa, M. G. Mellano, G. L. Beccaro, A. Giusiano, and R. Botta,
“Total antioxidant capacity and total phenolic and anthocyanin contents
in fruit species grown in Northwest Italy,” Scientia Horticulturae, vol.
160, pp. 351–357, Aug. 2013.
[4] Q. Zhou, C. Zhang, S. Cheng, B. Wei, X. Liu, and S. Ji, “Changes in
energy metabolism accompanying pitting in blueberries stored at low
temperature,” Food Chemistry, vol. 164, pp. 493–501, Dec. 2014.
[5] K. A. Youdim, B. Shukitt-Hale, A. Martin, H. Wang, N. Denisova, P. C.
Bickford, and J. A. Joseph, “Short-Term Dietary Supplementation of
Blueberry Polyphenolics: Beneficial Effects on Aging Brain
Performance and Peripheral Tissue Function,” Nutritional
Neuroscience, vol. 3, no. 6, pp. 383–397, 2000.
[6] S. Y. Wang, M. J. Camp, and M. K. Ehlenfeldt, “Antioxidant capacity
and α-glucosidase inhibitory activity in peel and flesh of blueberry
(Vaccinium spp.) cultivars,” Food Chemistry, vol. 132, pp. 1759–1768,
Jun. 2012.
[7] G. D. Stoner, L.-S. Wang, and B. C. Casto, “Laboratory and clinical
studies of cancer chemoprevention by antioxidants in berries,”
Carcinogenesis, vol. 29, no. 9, pp. 1665–1674, Sep. 2008.
[8] R. Zadernowski, M. Naczk, and J. Nesterowicz, “Phenolic Acid Profiles
in Some Small Berries,” J. Agric. Food Chem., vol. 53, no. 6, pp. 2118–
2124, Mar. 2005.
[9] A. Howell, W. Kalt, J. C. Duy, C. F. Forney, and J. E. McDonald,
“Horticultural Factors Affecting Antioxidant Capacity of Blueberries
and other Small Fruit,” HortTechnology, vol. 11, no. 4, pp. 523–528,
Jan. 2001.
[10] G. Giovanelli and S. Buratti, “Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some cultivated
varieties,” Food Chemistry, vol. 112, pp. 903–908, Feb. 2009.
[11] W. Kalt, “Effects of Production and Processing Factors on Major Fruit
and Vegetable Antioxidants,” Journal of food science, vol. 70, no. 1,
2005.
[12] W. Kalt, J. e. McDonald, and H. Donner, “Anthocyanins, Phenolics, and
Antioxidant Capacity of Processed Lowbush Blueberry Products,”
Journal of Food Science, vol. 65, no. 3, pp. 390–393, Apr. 2000.
[13] L. Gao and G. Mazza, “Quantitation and Distribution of Simple and
Acylated Anthocyanins and Other Phenolics in Blueberries,” Journal of
Food Science, vol. 59, no. 5, pp. 1057–1059, Sep. 1994.
[14] H. Böhm, “G. Mazza und E. Miniati: Anthocyanins in Fruits,
Vegetables and Grains. 362 Seiten, zahlr. Abb. und Tab. CRC Press,
Boca Raton, Ann Arbor, London, Tokyo 1993. Preis: 144.— £,”
Nahrung, vol. 38, no. 3, pp. 343–343, Jan. 1994.
[15] M. Sousa, T. Curado, and S. Vieira, “Características físicas, químicas e
sensoriais de cultivares de mirtilo (Vaccinium sp) introduzidas em
Portugal,” Atas 5o Encontro de Química de Alimentos: Qualidade,
Segurança, Inovação, vol. 1, pp. 349–351, 2001.
[16] F. J. Gonçalves, S. M. Rocha, and M. A. Coimbra, “Study of the
retention capacity of anthocyanins by wine polymeric material,” Food
Chem, vol. 134, no. 2, pp. 957–963, Sep. 2012.
[17] R. Boulton, “The Copigmentation of Anthocyanins and Its Role in the
Color of Red Wine: A Critical Review,” Am. J. Enol. Vitic., vol. 52, no.
2, pp. 67–87, Jan. 2001.
[18] P. Ribereau-Gayon and E. Stonestreet, “Dosage des tanins du vin rouge
et determination de leur structure,” Chimie Anal, vol. 48, pp. 188–196,
1966.
[19] W. Brand-Williams, M. E. Cuvelier, and C. Berset, “Use of a free
radical method to evaluate antioxidant activity,” LWT - Food Science
and Technology, vol. 28, no. 1, pp. 25–30, 1995.
[20] N. J. Miller, C. Rice-Evans, M. J. Davies, V. Gopinathan, and A.
Milner, “A novel method for measuring antioxidant capacity and its
application to monitoring the antioxidant status in premature neonates,”
Clin. Sci., vol. 84, no. 4, pp. 407–412, Apr. 1993.
[21] I. F. Benzie and J. J. Strain, “The ferric reducing ability of plasma
(FRAP) as a measure of ‘antioxidant power’: the FRAP assay.,”
Analytical biochemistry, vol. 239, no. 1, pp. 70–6, Jul. 1996.
[22] N. Deighton, R. Brennan, C. Finn, and H. V Davies, “Antioxidant
properties of domesticated and wildRubus species,” Journal of the
Science of Food and Agriculture, vol. 80, no. January, pp. 1307–1313,
2000.
[23] J. Maroco, Análise Estatística com o SPSS Statistics, 5a Ed. Brazil:
Report number, 2012.
[24] M. H. Pestana and J. N. Gageiro, Análise de Dados para Ciências
Sociais – A complementaridade do SPSS, 6a ed. Brasil: Edições Sílabo,
2014.
[25] J. P. Stevens, Applied Multivariate Statistics for the Social Sciences,
Fifth Edition, 5 edition. New York: Routledge, 2009.
[26] G. Giovanelli and S. Buratti, “Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some cultivated
varieties,” Food Chemistry, vol. 112, no. 4, pp. 903–908, Feb. 2009.
[27] K. Gündüz, S. Serçe, and J. F. Hancock, “Variation among highbush
and rabbiteye cultivars of blueberry for fruit quality and phytochemical
characteristics,” Journal of Food Composition and Analysis, vol. 38, pp.
69–79, Mar. 2015.
[1] Q. You, B. Wang, F. Chen, Z. Huang, X. Wang, and P. G. Luo,
“Comparison of anthocyanins and phenolics in organically and
conventionally grown blueberries in selected cultivars,” Food
Chemistry, vol. 125, no. 1, pp. 201–208, Mar. 2011.
[2] A. D. R. Castrejón, I. Eichholz, S. Rohn, L. W. Kroh, and S. Huyskens-
Keil, “Phenolic profile and antioxidant activity of highbush blueberry
(Vaccinium corymbosum L.) during fruit maturation and ripening,”
Food Chemistry, vol. 109, no. 3, pp. 564–572, Aug. 2008.
[3] C. Contessa, M. G. Mellano, G. L. Beccaro, A. Giusiano, and R. Botta,
“Total antioxidant capacity and total phenolic and anthocyanin contents
in fruit species grown in Northwest Italy,” Scientia Horticulturae, vol.
160, pp. 351–357, Aug. 2013.
[4] Q. Zhou, C. Zhang, S. Cheng, B. Wei, X. Liu, and S. Ji, “Changes in
energy metabolism accompanying pitting in blueberries stored at low
temperature,” Food Chemistry, vol. 164, pp. 493–501, Dec. 2014.
[5] K. A. Youdim, B. Shukitt-Hale, A. Martin, H. Wang, N. Denisova, P. C.
Bickford, and J. A. Joseph, “Short-Term Dietary Supplementation of
Blueberry Polyphenolics: Beneficial Effects on Aging Brain
Performance and Peripheral Tissue Function,” Nutritional
Neuroscience, vol. 3, no. 6, pp. 383–397, 2000.
[6] S. Y. Wang, M. J. Camp, and M. K. Ehlenfeldt, “Antioxidant capacity
and α-glucosidase inhibitory activity in peel and flesh of blueberry
(Vaccinium spp.) cultivars,” Food Chemistry, vol. 132, pp. 1759–1768,
Jun. 2012.
[7] G. D. Stoner, L.-S. Wang, and B. C. Casto, “Laboratory and clinical
studies of cancer chemoprevention by antioxidants in berries,”
Carcinogenesis, vol. 29, no. 9, pp. 1665–1674, Sep. 2008.
[8] R. Zadernowski, M. Naczk, and J. Nesterowicz, “Phenolic Acid Profiles
in Some Small Berries,” J. Agric. Food Chem., vol. 53, no. 6, pp. 2118–
2124, Mar. 2005.
[9] A. Howell, W. Kalt, J. C. Duy, C. F. Forney, and J. E. McDonald,
“Horticultural Factors Affecting Antioxidant Capacity of Blueberries
and other Small Fruit,” HortTechnology, vol. 11, no. 4, pp. 523–528,
Jan. 2001.
[10] G. Giovanelli and S. Buratti, “Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some cultivated
varieties,” Food Chemistry, vol. 112, pp. 903–908, Feb. 2009.
[11] W. Kalt, “Effects of Production and Processing Factors on Major Fruit
and Vegetable Antioxidants,” Journal of food science, vol. 70, no. 1,
2005.
[12] W. Kalt, J. e. McDonald, and H. Donner, “Anthocyanins, Phenolics, and
Antioxidant Capacity of Processed Lowbush Blueberry Products,”
Journal of Food Science, vol. 65, no. 3, pp. 390–393, Apr. 2000.
[13] L. Gao and G. Mazza, “Quantitation and Distribution of Simple and
Acylated Anthocyanins and Other Phenolics in Blueberries,” Journal of
Food Science, vol. 59, no. 5, pp. 1057–1059, Sep. 1994.
[14] H. Böhm, “G. Mazza und E. Miniati: Anthocyanins in Fruits,
Vegetables and Grains. 362 Seiten, zahlr. Abb. und Tab. CRC Press,
Boca Raton, Ann Arbor, London, Tokyo 1993. Preis: 144.— £,”
Nahrung, vol. 38, no. 3, pp. 343–343, Jan. 1994.
[15] M. Sousa, T. Curado, and S. Vieira, “Características físicas, químicas e
sensoriais de cultivares de mirtilo (Vaccinium sp) introduzidas em
Portugal,” Atas 5o Encontro de Química de Alimentos: Qualidade,
Segurança, Inovação, vol. 1, pp. 349–351, 2001.
[16] F. J. Gonçalves, S. M. Rocha, and M. A. Coimbra, “Study of the
retention capacity of anthocyanins by wine polymeric material,” Food
Chem, vol. 134, no. 2, pp. 957–963, Sep. 2012.
[17] R. Boulton, “The Copigmentation of Anthocyanins and Its Role in the
Color of Red Wine: A Critical Review,” Am. J. Enol. Vitic., vol. 52, no.
2, pp. 67–87, Jan. 2001.
[18] P. Ribereau-Gayon and E. Stonestreet, “Dosage des tanins du vin rouge
et determination de leur structure,” Chimie Anal, vol. 48, pp. 188–196,
1966.
[19] W. Brand-Williams, M. E. Cuvelier, and C. Berset, “Use of a free
radical method to evaluate antioxidant activity,” LWT - Food Science
and Technology, vol. 28, no. 1, pp. 25–30, 1995.
[20] N. J. Miller, C. Rice-Evans, M. J. Davies, V. Gopinathan, and A.
Milner, “A novel method for measuring antioxidant capacity and its
application to monitoring the antioxidant status in premature neonates,”
Clin. Sci., vol. 84, no. 4, pp. 407–412, Apr. 1993.
[21] I. F. Benzie and J. J. Strain, “The ferric reducing ability of plasma
(FRAP) as a measure of ‘antioxidant power’: the FRAP assay.,”
Analytical biochemistry, vol. 239, no. 1, pp. 70–6, Jul. 1996.
[22] N. Deighton, R. Brennan, C. Finn, and H. V Davies, “Antioxidant
properties of domesticated and wildRubus species,” Journal of the
Science of Food and Agriculture, vol. 80, no. January, pp. 1307–1313,
2000.
[23] J. Maroco, Análise Estatística com o SPSS Statistics, 5a Ed. Brazil:
Report number, 2012.
[24] M. H. Pestana and J. N. Gageiro, Análise de Dados para Ciências
Sociais – A complementaridade do SPSS, 6a ed. Brasil: Edições Sílabo,
2014.
[25] J. P. Stevens, Applied Multivariate Statistics for the Social Sciences,
Fifth Edition, 5 edition. New York: Routledge, 2009.
[26] G. Giovanelli and S. Buratti, “Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some cultivated
varieties,” Food Chemistry, vol. 112, no. 4, pp. 903–908, Feb. 2009.
[27] K. Gündüz, S. Serçe, and J. F. Hancock, “Variation among highbush
and rabbiteye cultivars of blueberry for fruit quality and phytochemical
characteristics,” Journal of Food Composition and Analysis, vol. 38, pp.
69–79, Mar. 2015.
@article{"International Journal of Biological, Life and Agricultural Sciences:70193", author = "Raquel P. F. Guiné and Susana R. Matos and Daniela V. T. A. Costa and Fernando J. Gonçalves", title = "Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop", abstract = "Because blueberries are worldwide recognized as a
good source of beneficial components, their consumption has
increased in the past decades, and so have the scientific works about
their properties. Hence, this work was undertaken to evaluate the
effect of some production and conservation factors on the properties
of blueberries from cultivar Bluecrop. The physical and chemical
analyses were done according to established methodologies and then
all data was treated using software SPSS for assessment of the
possible differences among the factors investigated and/or the
correlations between the variables at study. The results showed that
location of production influenced some of the berries properties
(caliber, sugars, antioxidant activity, color and texture) and that the
age of the bushes was correlated with moisture, sugars and acidity, as
well as lightness. On the other hand, altitude of the farm only was
correlated to sugar content. With regards to conservation, it
influenced only anthocyanins content and DPPH antioxidant activity.
Finally, the type of extract and the order of extraction had a
pronounced influence on all the phenolic properties evaluated.", keywords = "Antioxidant activity, blueberry, conservation,
geographical origin, phenolic compounds, statistical analysis.", volume = "9", number = "10", pages = "1064-6", }
