Phytochemical properties and antioxidant capacities of commercial raspberry varieties

Abstract

The antioxidant capacities of 15 commercial raspberry varieties grown in North China were evaluated and their anthocyanin profiles determined by LC–ESI-MS. Total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant capacities (AOC) of the 15 raspberries were measured, respectively and the results showed that the TPC, TFC and TAC contents of raspberries correlated well with their antioxidant capacities. Raspberries with higher contents of phytochemicals showed higher antioxidant capacity. The results indicated that the 15 raspberry varieties may be divided into three groups according to their anthocyanin component analysis. The first group was made up of Triple Crown, Shawnee, and Navaho varieties with identical anthocyanin profiles and dark red color. The second group included Canby, Bristol and Mac black varieties, which possessed higher TAC/TPC ratio and contribute more to antioxidant capacity and the rest of the varieties were in the third group with lower antioxidant capacities. The higher phytochemical contents and antioxidant activities of raspberry varieties in the second group indicated that their consumption would be more beneficial to health.

Keywords

• Raspberry
• Anthocyanin
• Flavonoid
• Polyphenol
• Antioxidant capacity