Anthocyanins Content and Chemical Composition of the Essential Oil of Three Blackberry Cultivars from Southern Brazil

作者：Andrade Juliana M M^*; Apel Miriam A; Ramirez Maria Rosana; Raseira Maria do Carmo B; Pereira Jose Francisco M; Henriques Amelia T

来源：Latin American Journal of Pharmacy, 2010, 29(4): 622-625.

• Anthocyanins
• Blackberry
• Essential Oil
• Rosaceae
• Rubus sp.

In this work, fruits of three cultivars, Caingangue, Cherokee and Guarani, originated from collections from Embrapa, Pelotas, Rio Grande do Sul, were analyzed concerning the anthocyanin content and the essential oils composition. The anthocyanin content were determined by spectrophotometry, resulting in 0.606 +/- 0.018 g/ 100 g, 0.728 +/- 0.020 g/100 g and 0.854 +/- 0.065 g/ 100 g expressed as cyanidin-3-glucoside, for the three cultivars, respectively. The essential oils were obtained by hydrodistillation in a Clevenger apparatus and the chemical characterization was performed by GC-FID and GCMS. The oil composition of Caingangue cultivar presented predominance of monoterpenes, especially piperitone (50.5%) and camphor (15.5%). The oil fractions of Cherokee and Guarani cvs. were characterized by sesquiterpenes. Cherokee fruits presented high amount of beta-caryophyllene (29.6%) followed by the hexadecanoic acid (11.7%), whereas in Guarani fruits spathulenol (22.4%), globulol (16.9%), epi-globulol (113%), delta-cadinene (10.0%) and alpha-cadinene (10.0%) were the main constituents.

• 出版日期2010-6