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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