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http://hdl.handle.net/10261/89178
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dc.contributor.author | Ancos, Begoña de | - |
dc.contributor.author | González, Eva M. | - |
dc.contributor.author | Cano, M. Pilar | - |
dc.date.accessioned | 2014-01-09T12:06:48Z | - |
dc.date.available | 2014-01-09T12:06:48Z | - |
dc.date.issued | 1999 | - |
dc.identifier | issn: 1438-2377 | - |
dc.identifier.citation | European Food Research and Technology 208: 33- 38 (1999) | - |
dc.identifier.uri | http://hdl.handle.net/10261/89178 | - |
dc.description.abstract | Four 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. | - |
dc.language.iso | eng | - |
dc.publisher | Springer Nature | - |
dc.rights | closedAccess | - |
dc.subject | Anthocyanins | - |
dc.subject | Color | - |
dc.subject | Organic acids | - |
dc.subject | Raspberry | - |
dc.subject | Vitamin C | - |
dc.title | Differentiation of raspberry varieties according to anthocyanin composition | - |
dc.type | artículo | - |
dc.date.updated | 2014-01-09T12:06:48Z | - |
dc.description.version | Peer Reviewed | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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