Articles
Bioactive compounds and antioxidant capacity of raspberry and blackberry releases from Niwa Berry Breeding Ltd., Poland
Article number
1388_18
Pages
127 – 130
Language
English
Abstract
This study aimed to characterize the bioactive compounds from five red primocane raspberries (Delniwa, Husaria, Enrosadira, Polka, NR1849002, NR1616002), three primocane golden raspberries (Promyk, R1981802, R1979002), primocane and floricane black raspberry releases R1711902, R1815101, R1755301, R1825501 in comparison to Niwot and Jewel cultivars, two primocane blackberry clones NR1716009, NR1728801 and two floricane blackberry cultivars Glorniwa and Loch Ness were evaluated.
The content of free ellagic acid, antioxidant activity (FRAP and DPPH) and the content of total polyphenols were assessed.
The highest content of free ellagic acid was measured in blackberries and black raspberries (very similar values). These values were about 5 times higher than for red and yellow raspberries.
The blackberry was characterized by the highest antioxidant activity measured as the reduction of the DPPH radical.
The black raspberry was slightly smaller.
Red and yellow raspberries had values about 30% lower than in blackberries.
In the case of FRAP, the highest value was observed for black raspberry, followed by blackberry, then red and yellow raspberry.
Also in the case of the total content of polyphenols, black raspberry is characterized by the highest content, followed by blackberry, red and yellow raspberry comparably.
Black raspberry is characterized by a high content of bioactive ingredients beneficial to health.
The content of free ellagic acid, antioxidant activity (FRAP and DPPH) and the content of total polyphenols were assessed.
The highest content of free ellagic acid was measured in blackberries and black raspberries (very similar values). These values were about 5 times higher than for red and yellow raspberries.
The blackberry was characterized by the highest antioxidant activity measured as the reduction of the DPPH radical.
The black raspberry was slightly smaller.
Red and yellow raspberries had values about 30% lower than in blackberries.
In the case of FRAP, the highest value was observed for black raspberry, followed by blackberry, then red and yellow raspberry.
Also in the case of the total content of polyphenols, black raspberry is characterized by the highest content, followed by blackberry, red and yellow raspberry comparably.
Black raspberry is characterized by a high content of bioactive ingredients beneficial to health.
Publication
Authors
A. Orzeł, J. Jagła, J. Frączek, M. Piotrowski, M. Krośniak, K. Król-Dyrek
Keywords
bioactive compounds, raspberry, blackberry, breeding, elagic acid, FRAP, DPPH, total polyphenols
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