Queen of Berries Oregon's MARIONBERRY |
[follow the Wikipedia links]
What is the most delicious berry you've ever experienced? One many would call a special delicacy is the hybrid blackberry developed in Marion County, Oregon called the Marionberry. Some say it "adorns Heaven".
The Marionberry was developed by cultivation methods as a cross between the Chehalem and Olallie cultivars of blackberries, capturing the best attributes of both. It has an aromatic bouquet and rich blackberry fruit flavor impressing even the most discerning tasters who speak of it as though the berry were a rare wine -- "earthy cabernet", "rich exotic aroma" and "sweet with lingering tastes of fruit sorbet", earning the Marionberry a reputation worldwide as one of Nature's special gourmet fruits.
Marionberry (Rubus ursinus hybrid, courtesy of the Oregon Raspberry and Blackberry Commission With some 30 million pounds produced annually, Marionberries have become an industry icon all of their own. Visit the Marionberry website (click) for more information and to see where they can be bought online or in foodstores across the United States. Did you know? Blackberries and raspberries grow on long vines sometimes called "canes" or "brambles". Consequently, these two types of Rubus berries are often grouped as "caneberries" or "brambleberries". You'll see these names sometimes on consumer products in the United States and Canada.
Marionberry and other blackberry research As a blackberry species, Marionberries are a member of the Rubus berry genus famous for richness of phenolic pigments that place Rubus berries high on the charts of antioxidant foods. Here are 3 recent studies from nutritional and food science to show research trends for further identifying properties of Marionberries
A study of antioxidant qualities in foods using a method different than ORAC (see link for explanantion of measuring antioxidant strength), this analysis ranked blackberries highest among fruits for antioxidant strength.
Seed oils from Marionberries and other Rubus berries contain high levels of carotenoids and vitamin E, indicating rich sources of antioxidants not always found in the pulp or skin of these berries.
This valuable study of antioxidant phytochemicals (phenolic pigments, click) in Marionberries showed that variation in pigmentation (and measured amount of phenolics) exists from field-to-field and is caused just by small differences in preparation of samples, highlighting challenges in comparing antioxidant strength among different berries. Phenolic amounts did not change appreciably during maturity of the Marionberries. Total phenolics -- an index of antioxidant strength -- were as high as 1 gram per 100 grams of sample.
NEXT! We get back to our 4-part series on how pigments give berries both protection and visual appeal, assuring regeneration of the species, and why consuming pigment-rich berries is good for consumers
Reading
* Simon PW. Plant Pigments for Color and Nutrition, US Department of Agriculture and University of Wisconsin. Archives (click!)
Share this information! Refer a friend to http://berrydoctor.com for sign-up Dr. Paul |
