Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.)

Çekiç, Çetin; Özgen, Murat

doi:10.1016/j.jfca.2009.07.002

Cited by 86 publications

(40 citation statements)

References 22 publications

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“…According to this classification, blackberries and red raspberries are good sources of antioxidants and the other fruits (strawberry, cherry and blueberry) have intermediate antioxidant activity. The red raspberry and the cherry antioxidant activity (TEAC and DPPH) is in agreement with the range found in the literature (Çekiç & Ozgen, 2010;Jin et al, 2012).…”

Section: Tablesupporting

confidence: 91%

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

et al. 2014

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This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.

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Section: Tablesupporting

confidence: 91%

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

et al. 2014

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“…According to Weber and co-workers [40], the FRAP values ranged from 15 (red-coloured raspberries) to 50 µmol TE g -1 fw (the case of black raspberries 'Bristol'). Çekiç and co-workers [44] examined fruits of red raspberry 'Heritage' and black raspberry 'Tulameen' grown at high altitude in Turkey and received the following FRAP values: 18.1 and 14.4 µmol TE g -1 fw, respectively, which are slightly higher than the ones obtained in our study. In the paper of Pantelidis et al [28] the FRAP values, expressed as ascorbic acid equivalents per gram of dry weight, ranged from 77.7 to 169.7 µmol and reached 169.0 µmol in the case of blackberry extracts.…”

Section: Frap and Cuprac Measurementscontrasting

confidence: 63%

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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Fruits of several, mainly Polish cultivars of floricane-and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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“…For consumers, flavor and nutrition properties of jujube represent the major parameters in determining the quality of jujube. Therefore, screening of natural biodiversity as a source of novel alleles to improve the productivity, adaptation, quality, and nutritional value of crops is of great importance (Fernie and others 2006). To facilitate selection of cultivars that are locally acceptable and provide optimum benefits as functional foods, the main objectives of this study were (a) to determine total phenolics (TPs), flavonoids, sugar, organic acid, and phenoilc profiles of jujube fruits; (b) to compare antioxidative activities of fruit extracts; and (c) to make correlations of 4 sets of data (textural, chemical properties, antioxidant activity, and profiles).…”

Section: Introductionmentioning

confidence: 99%

Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

Gao¹,

Wu²,

Yu³

et al. 2012

Journal of Food Science

151

111

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Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.)

Cited by 86 publications

References 22 publications

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

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