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Table 1 Chemical characteristics of fresh blackberries

From: Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Component (Units)

Values

TP (mg gallic acid·100-1 g fw)

521.8 ± 12.8

TMA (mg·100-1 g fw)

190.1 ± 8.1

FRAP (mM Fe2+·100-1 g fw)

4.4 ± 0.3

TSS (°Brix)

14.0 ± 0.6

CD

9.9 ± 0.7

PC (%)

6.0 ± 0.4

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BMC Chemistry

ISSN: 2661-801X

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