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Título

Differentiation of raspberry varieties according to anthocyanin composition

AutorAncos, Begoña de ; González, Eva M.; Cano, M. Pilar
Palabras claveAnthocyanins
Color
Organic acids
Raspberry
Vitamin C
Fecha de publicación1999
EditorSpringer
CitaciónEuropean Food Research and Technology 208: 33- 38 (1999)
ResumenFour Spanish raspberry (Rubus idaeus L.) cultivars, Autumn Bliss, Heritage, Rubi, and Ceva, were studied in order to determine, qualitatively and quantitatively, both anthocyanins and vitamin C composition, owing to their significance as dietary compounds with antioxidant activity and also to the relation with color quality. Raspberry anthocyanin composition, determined by HPLC and GC-MS, was characteristic to each cultivar. The higher anthocyanin content expressed as cyanidin-3-glucoside was found in the late cultivars, Rubi (96.08 mg/100 g f.w.) and Ceva (122.88 mg/100 g f.w.). Three cultivars showed cyanidin-3-sophoroside (63.86-21.91 mg/100 g f.w.) and cyanidin-3-glucoside (25.12-14.00 mg/100 g f.w.) as the major pigments, while Autumn Bliss had a similar relative amount of cyanidin derivatives, cyanidin-3-rutinoside being the pigment in major concentration (10.53 mg/ 100 g f.w.). The vitamin C contents were determined by HPLC. The Rubi cultivar showed the highest amount of vitamin C (31.14 mg/100 g f.w.). The organic acids were determined by HPLC as fruit constituents related to color quality. Citric acid was the main non-volatile organic acid (90%) in all raspberry cultivars and the Rubi cultivar showed the highest total non-volatile organic acids content (2003 mg/100 g f.w.). Hunter color CIE values were also determined, showing that Rubi was the reddest raspberry cultivar. © Springer-Verlag 1999.
URIhttp://hdl.handle.net/10261/89178
Identificadoresissn: 1438-2377
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