Format

Send to

Choose Destination
J Food Sci. 2009 Sep;74(7):C575-9. doi: 10.1111/j.1750-3841.2009.01297.x.

Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties.

Author information

1
Dept of Food Science, Oltu Vocational School, Ataturk Univ, 25800 Oltu-Erzurum, Turkey.

Abstract

The worldwide tendency for growing more small fruits, including raspberries, shows permanent increase because this group of fruits has a relatively higher content of bioactive nutrients. To study the health benefits of red raspberry fruits, 11 preselected wild-grown and 1 well-known cultivar, Heritage, were evaluated for some of their physicochemical properties such as fruit weight, total antioxidant capacity (measured by beta-carotene bleaching and FRAP assays), total phenolics, ascorbic acid, soluble solid content (SSC), and acidity. Fruit weight, SSC, and ascorbic acid contents were between 1.47 and 2.32 g, 10.87% and 13.60%, and 21 and 36 mg/100 g, respectively. Antioxidant activity and total phenolic content varied among genotypes and the ERZ5 genotype had the highest antioxidant capacity as ascertained by both methods. This genotype also had the highest total phenolic (2031 microg GAE/g FW) content. There are linear relationships between antioxidant capacities and total phenols. The present study demonstrates the potential of certain wild genotypes, notably ERZ5, for improving the nutritional value through germplasm enhancement programs.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center