plants Article Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (Rubus glaucus Benth) from Ecuador Iván Samaniego 1, Beatriz Brito 1 , William Viera 1 , Ana Cabrera 2 , Wilma Llerena 3, Tissa Kannangara 4, Rubén Vilcacundo 5, Ignacio Angós 6 and Wilman Carrillo 5,* 1 Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejía 170516, Ecuador;
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[email protected] (W.V.) 2 Facultad de Ciencia Químicas, Universidad Central del Ecuador (UCE), Av. Universitaria, Av. Pichincha, Quito 170129, Ecuador;
[email protected] 3 Facultad de Ciencias Pecuarias, Ingeniería en Alimentos, Universidad Técnica Estatal de Quevedo, Km 7 1/2 vía Quevedo-El Empalme, Los Ríos 120313, Ecuador;
[email protected] 4 Canadian Executive Service Organization (CESO), Toronto, ON M5G 1Z6, Canada;
[email protected] 5 Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180103, Ecuador;
[email protected] 6 Departamento de Agronomía, Biotecnología y Alimentación, Universidad Pública de Navarra (UPNA), Edificio Los Olivos, Campus Arrosadia, 31006 Pamplona, Spain;
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[email protected]; Tel.: +593-980288016 Received: 12 July 2020; Accepted: 4 August 2020; Published: 13 August 2020 Abstract: Andean blackberries (Rubus glaucus Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of four blackberry varieties at three maturity stages (E1-25%, E2-50%, and E3-100%) were measured.