Phytochemical properties and antioxidant capacities of commercial raspberry varieties

Liang, Chen; Xin, Xiu‐Lan; Zhang, Hucheng; Yuan, Qipeng

doi:10.1016/j.jff.2012.10.009

Cited by 77 publications

(61 citation statements)

References 30 publications

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“…Several studies in different regions of the world and over the years, have made known to the population the health benefits of nut consumption, due to the antioxidant compounds they contain (Chen et al, 2013). Antioxidant capacity of the varieties Western and Wichita was evaluated using the free radical DPPH, with significant differences (p>0.05) in all the varieties evaluated (Fig.…”

Section: Antioxidant Capacitymentioning

confidence: 98%

Phytochemical composition and antioxidant capacity in Mexican pecan nut

Flores-Córdova

Muñoz-Márquez

Barrios

et al. 2017

Emir. J. Food Agric

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Section: Antioxidant Capacitymentioning

confidence: 98%

Phytochemical composition and antioxidant capacity in Mexican pecan nut

Flores-Córdova

Muñoz-Márquez

Barrios

et al. 2017

Emir. J. Food Agric

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“…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. In 2013 Chen and co-workers [29] reported FRAP values as 922.88-2874.44 mg ascorbic acid eq. 100 g -1 fw.…”

Section: Frap and Cuprac Measurementsmentioning

confidence: 99%

“…'Pokusa') to 714.7 mg 100 g -1 fw ('Bristol'). Chen and coworkers [29] showed the TPC values of raspberries grown in northern China, in extracts prepared of 0.1% (v/v) methanol, as ranging from 215.54 to 619.35 mg 100 g -1 fw.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

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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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“…Red raspberry is grown in all temperate regions of Europe, Asia and North America (Jin et al 2012). Many biologically active compounds have been isolated from red raspberry such as phenolics, vitamins, organic acids and minerals (Chen et al 2013). Numerous studies showed that Rubus species had been used for the treatment of different disease such as diabetes and inflammatory diseases (Rocabado et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages

Ozarda¹,

Demirkoz²,

Özdemir

2015

J Food Sci Technol

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Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2±2°C and 40±2°C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from°Brix measurements during storage was evaluated statistically. Room temperature and 40±2°C were detected to affect sensory characteristics of beverages. Highest variations were observed at 40± 2°C. Beverages stored at 2± 2°C displayed most acceptable appearance in organoleptic evaluation and insignificant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2±2°C.

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Phytochemical properties and antioxidant capacities of commercial raspberry varieties

Cited by 77 publications

References 30 publications

Phytochemical composition and antioxidant capacity in Mexican pecan nut

Phytochemical composition and antioxidant capacity in Mexican pecan nut

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

Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages

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