Welcome to International Network for Natural Sciences | INNSpub

Environmental and genetic variation of phenolic compounds and antioxidant capacity in raspberry

Research Paper | October 1, 2013

| Download 6

Aezam Rezaee Kivi, Nasrin Sartipnia

Key Words:

Int. J. Biosci.3( 10), 153-159, October 2013

DOI: http://dx.doi.org/10.12692/ijb/3.10.153-159


IJB 2013 [Generate Certificate]


Raspberry (Rubus idaeus L.) is an economically important berry crop that contains numerous phenolic compounds with potential health benefits. It is known that the content of phenolics is affected by processing factors, but limited information is available on the influence of cultural factors or genotype. To carify this issue, phenolic compounds were analysed from a diverse range of raspberry species grown in North and Northwest of Iran. The content of phenolic compounds varied widely and significantly between species. The content of the total phenolics ranged in the raspberries collected in Heiran from 519.5 in R. caesius to 916.5 mg GAE/100gFW in R.hyrcanus. In the raspberries collected in Arasbaran, the R. caesius species had the lowest content and R. hyrcanus, 195.25 and 307.25 mg Q/100g FW. In the species collected in Heiran, the amount of antioxidant capacity was higher than Arasbaran. In addition, environment had a significant effect on the contents of phenolics, flavonoid and antioxidant capacity. Thus, breeding material should be evaluated for their potential health benefits over several regions in northern raspberry breeding.


Copyright © 2013
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Environmental and genetic variation of phenolic compounds and antioxidant capacity in raspberry

Benvenuti S, Pellati F, Melegari M, Bertelli D. 2004. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes and Aronia. Journal of Food Science 69(3), 164-169.

Chiou A, Karathanose VT, Mylona A, Salta FN, Preventi F, Andriopoulos NK. 2007. Currants (Vitis vinifera L.) content of simple phenolics and antioxidant  activity.  Food  Chemistry  102(2), 516-522. http://dx.doi.org/10.1016/j.foodchem.2006.06.009

Cordenunsi BR, Nascimento JRO, Lajolo FM. 2003. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool storage. Food Chemistry 83(2), 167-173. http://dx.doi.org/10.1016/so308-8146(03)00059-1

De Ancose B, Gonzales E, Cano MP. 1999. Differentiation of raspberry varieties according to anthocyanin composition. European Food Reasearch and Technology 208, 33-38.

De Ancose B, Gonzales E, Cano MP. 2000. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry 48, 4565-4570.

Erika K, Helmut D, Evelin S, Sabine R, Petra K. 2011. Cultivar, storage conditions and ripening effects on physical and chemical qualities of red raspberry fruit. Postharvest Biology and Technology 60(1), 31-37. http://dx.doi.org/10.1016/j.postharbio.2010.12.001

Hakkinen SH, Karenlampi SO, Mykkanen HM, Torronen AR. 2000. Influence of domestic processing and storage on flavonol contents in berries. Journal of Agricultural and Food Chemistry 48, 2960-2965.

Hulya-Orak H. 2007. Total antioxidant activities, phenolics, anthocyanins and polyphenoloxidase activities of selected red grape cultivars and their correlation. Scientia Horticulturae 111(3), 235-241. http://dx.doi.org/10.1016/j.scienta.2006.10.019

Jeyaramraja PR, Pius PK, Raj Kumar R, Jayakumar D. 2003. Soil moisture stress-induced alterations in bioconstituents determining tea quality. Journal of the Science of Food and Agriculture 83, 1187-1191.

Kadir UY, Sezai E, Yasar Z, Memmmune S, Ebru  YK.  2009.  Preliminary  characterization  of cornelian cherry (Conus mas L.) genotypes for their physic-chemical properties. Food Chemistry 114(2), 408-412. http://dx.doi.org/10.1016/j.foodchem.2008.09.055

Kalt W, Forney CF, Martin A, Prior RL. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry 47, 4638-4644.

Keinanen M, Julkunen-Titto R, Mutikainen P, Walls M, Ovaska J, Vapaavuori E. 1999. Trade-offs in phenolic metabolism of silver birch: effects of fertilization, defoliation, and genotype. Ecology 80, 1970-1986.

Liaqat A, Birgitta S, BeatrixW, Alsanius M. 2011. Late season harvest and storage of Rubus berries-Major antioxidant and sugar levels. Scientia Horticulturae 129(3), 376-381.http://dx.doi.org/10.1016/j.scienta.2011.03.047

Liu M, Li XQ, Weber C, Lee CY, Brown J, Liu RH. 2002. Antioxidant and antiproliferative activities of raspberries. Journal of Agricultural and Food Chemistry 50, 2926-2930.

Mazza G, Kay CD, Cottrell T, Holub BJ. 2002. Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects. Journal of Agricultural and Food Chemistry 50, 7731-7737.

Mikkonen TP, Maatta KR, Hukkanen AT, Kokko HI, Torronen AR, Karenlampi SO, Karjalainen R. 2001. Flavonol content varies among black currant cultivars. Journal of Agricultural and Food Chemistry 49, 3274-3277.

Mullen W, Stewart AJ, Lean ME J, Gardner P, Duthie GG, Crozier A. 2002. Effect of freezing and storage on the on the phenolics, ellagitanins, flavonoids, and antioxidant capacity of red raspberries. Journal of Agriculture and Food Chemistry 50(18), 5197-5201.10.1021/jfo20141f.

Rissanen TH, Voutilainen S, Virtanen JK, Venho B, Vanharanta M, Mursu J, Salonen JT. 2003. Low intake of fruits, berries and vegetables is associated with excess mortality in men: the Kupio ischaemic heart disease risk factor (KIHD) study. Journal of Nutrition 133, 199-204

Rommel A, Wrolstad RE. 1993. Composition of flavonols in red raspberry juice as influenced by cultivar, processing and environmental factors. Journal of Agriculture and Food Chemistry 41, 1941-1950.

Sara T, Burno M, Franco C, Stefano B, Jules B, Chris D, Ezra C, Arnauda B, MaurizioB. 2008. Antioxidant phenol compounds, and nutritional quality of different strawberry genotypes. Journal of Agriculture and Food Chemistry 56(3), 696-704. http://dx.doi.org/10.1021/jfo719959

Stoner GD, Morse MA. 1997. Isothiocyanates and plant polyphenols as inhibitors of lung and esophageal cancer. Cancer Letters 114, 113-119.

Wang SY, Lin HS. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agriculture and Food Chemistry 48, 140-146.

Wang sy, Zheng W. 2001. Effect of plant growth temperature on antioxidant capacity in strawberry. Journal of Agriculture and Food Chemistry 49, 4977-4982.

Wang SY, Bunce JA, Maas JL. 2003. Elevated carbon dioxide increase contents of antioxidant compounds in field-grown strawberries. Journal of Agriculture and Food Chemistry 51, 4315-4320.

Slinkard K, Singleton VL. 1977. Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture 28(1), 49-55.

Yanping Z, Yannua A, Dongzhi W. 2004. Antioxidant activity of a flavonoid rich extract of Hypericum perforatum L. in vitro. Journal of Agriculture and Food Chemistry 52(16), 5032-5039. 10.1021/jfo49571r.

Zafrilla P, Ferreres F, Tomas-Barberan FA. 2001. Effect of processing and storage on the antioxidant ellagic acid derivartives and flavonoids of red raspberry (Rubus idaeus L.) jams. Journal of Agriculture and Food Chemistry 49, 3651-3655.