Location: Location not imported yet.Title: Variation of anthocyanins and total phenolics in black raspberry populations) Author
Submitted to: Journal of Functional Foods
Publication Type: Peer reviewed journal
Publication Acceptance Date: 10/27/2010
Publication Date: 11/29/2010
Citation: Dossett, M., Lee, J., Finn, C.E. 2010. Variation of anthocyanins and total phenolics in black raspberry populations. Journal of Functional Foods. 2:292-297. Interpretive Summary: Black raspberries are naturally packed with vivid pigments. We examined a large number of black raspberry genotypes, from two growing seasons, for their pigment (anthocyanin) and total phenolic content. These findings will be useful for developers of nutraceutical products, researchers studying potential health benefits of black raspberry consumption, and for breeders creating improved cultivars of black raspberry.
Technical Abstract: Black raspberry (Rubus occidentalis L.) has long been recognized as a rich source of anthocyanins. Despite renewed interest in this crop for its potential health benefits, the range of variation in anthocyanin content and other phenolic compounds has not been well examined. Here we present anthocyanin concentration and profiles, as well as total phenolics in the fruit of 26 black raspberry seedling populations (190 samples over two growing seasons) derived from cultivated and wild parents. There was more than a two-fold difference in total anthocyanin concentration between the lowest and highest pigmented populations (ranging from 244.8 - 541.3 mg·100 mL-1). The relative amounts of the two major anthocyanins (cyanidin-3-rutinoside and cyanidin-3-xylosylrutinoside) in black raspberry fruit were significantly different. The range of total phenolics found was much lower (206.7 - 330.4 mg·100 mL-1). This information will provide a valuable baseline for researchers interested in studying the health effects of these compounds, product developers in the nutraceutical market, and breeders interested in developing new cultivars with improved fruit chemistry traits.