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41 .   Preliminary research on the proximate composition of blackberry fruits (Rubus fructicosus)

Authors: Ariana B.Velciov, A-I. Birtea, Sofia G. Popescu, A. Nicolae, Simelda E. Zippenfening, Monica Gabriela Dinu, Nicoleta G. Hădărugă

Volume 25, Issue 4;
Pages: 248-251; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

This study aims to determine the proximal composition of local blackberries variety (Rubus fruticosus), marketed in different agri-food markets in Timisoara (Romania) and highly appreciated due to its flavor and taste, but also for the outstanding nutritional and curative qualities.These fruits are consumed by the local population either as a fresh fruit or in the form of jams, syrups or pastry, etc. The high content of antioxidants, minerals, vitamins, carbohydrates (especially simple sugars) suggests that these fruits could be considered as functional foods. The blackberry fruits have been analyzed for their proximal composition: fruit weight, dry matter, total mineral content (ash), total soluble substances (TSS), and titratable acidity through recommended standard procedures. The preliminary results show that the analyzed fruits had weight (6.01 g – 7.23 g), dry matter (11.24 - 12.63%), total minerals (0.34 – 0.44%), total soluble solids (11.6-12.7 °Brix), pH (3.1–3.5), total treatable acidity (0.9– 1.2 % citric acid) and TSS/TTA Ratio (9.66 – 14.11).

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