Characterisation of wild red raspberry ecotypes in Northern Anatolia: Insights into sensory, biochemical and antioxidant properties

Autor: Eyduran Sadiye Peral, Ercisli Sezai, Ilhan Gulce, Ersoy Nilda, Ozkan Gursel, Bozhuyuk Mehmet Ramazan, Gecer Mustafa Kenan, Hasanbegovic Jasna, Assouguem Amine, Lahlali Rachid, Farah Abdellah, Ullah Riaz, Iqbal Zafar
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Folia Horticulturae, Vol 36, Iss 2, Pp 323-335 (2024)
Druh dokumentu: article
ISSN: 2083-5965
2024-0023
DOI: 10.2478/fhort-2024-0023
Popis: Red raspberries are among the most significant wild edible fruits (WEFs) in Türkiye, thriving in cold to warm temperate regions across the country. This study focuses on 11 wild red raspberry ecotypes sampled from the Northern Anatolia region, examining their sensory, biochemical and antioxidant properties. Sensory analysis was used to compare ecotypes based on aroma, taste and juiciness. Biochemical assessments included soluble solid content (SSC), vitamin C amount, organic acids, total anthocyanins (TA), total phenolic content (TPC), total flavonoid content and total antioxidant capacity. The Ferric Reducing Antioxidant Power (FRAP) assay measured antioxidant capacity. Despite similar growing conditions, significant variations were observed among ecotypes and across years. In the first year, fruit weights ranged from 1.04 g to 1.33 g, and in the second year, they ranged from 0.97 g to 1.27 g. Fruit chroma values ranged between 26.11 and 33.70 in 2021, and 23.17 and 30.19 in 2022. Vitamin C exhibited considerable variability, ranging from 29.3 mg · 100 g−1 to 44.4 mg · 100 g−1 across ecotypes and years. TPC, total anthocyanin content (TAC) and total flavonoid content ranged from 164 mg to 390 mg gallic acid equivalent (GAE) · 100 g−1, 17.3 mg to 33.2 mg cyanidin-3-glucoside equivalent · 100 g−1 and 10.3 mg to 17.6 mg quercetin equivalent (QE) · 100 g−1, respectively, in both years. Citric acid emerged as the dominant organic acid across all ecotypes. Notably, the ecotypes V-4, V-8, V-3 and V-10 showcased larger, more appealing fruits suitable for fresh consumption, whereas V-3 and V-5 presented sweeter fruits ideal for processing. Additionally, the ecotypes V-6, V-7 and V-11 displayed higher levels of health-promoting compounds, such as TPC and antioxidant capacity, suggesting their potential as functional foods and valuable sources of natural antioxidants in the future.
Databáze: Directory of Open Access Journals
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