Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties.
作者： Murat Tosun , S Ercisli , HÜSEYİN Karlidag , M Sengul , None
DOI: 10.1111/J.1750-3841.2009.01297.X
关键词: Antioxidant 、 Rubus 、 Botany 、 Ascorbic acid 、 Titratable acid 、 Food science 、 Polyphenol 、 Anthocyanin 、 Blowing a raspberry 、 Cultivar 、 Chemistry
摘要: The worldwide tendency for growing more small fruits, including raspberries, shows permanent increase because this group of fruits has a relatively higher content bioactive nutrients. To study the health benefits red raspberry 11 preselected wild-grown and 1 well-known cultivar, Heritage, were evaluated some their physicochemical properties such as fruit weight, total antioxidant capacity (measured by beta-carotene bleaching FRAP assays), phenolics, ascorbic acid, soluble solid (SSC), acidity. Fruit SSC, acid contents between 1.47 2.32 g, 10.87% 13.60%, 21 36 mg/100 respectively. Antioxidant activity phenolic varied among genotypes ERZ5 genotype had highest ascertained both methods. This also (2031 microg GAE/g FW) content. There are linear relationships capacities phenols. present demonstrates potential certain wild genotypes, notably ERZ5, improving nutritional value through germplasm enhancement programs.
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