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Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing

The optimization of innovation and food technological processes not only increases the profits of companies but also allows them to achieve the set goals of the green trajectory. This research aimed to collect data on the biochemical composition of different parts of the raspberry variety ‘Polka’, i...

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Autores principales: Ispiryan, Audronė, Viškelis, Jonas, Viškelis, Pranas, Urbonavičienė, Dalia, Raudonė, Lina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346148/
https://www.ncbi.nlm.nih.gov/pubmed/37446985
http://dx.doi.org/10.3390/plants12132424
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author Ispiryan, Audronė
Viškelis, Jonas
Viškelis, Pranas
Urbonavičienė, Dalia
Raudonė, Lina
author_facet Ispiryan, Audronė
Viškelis, Jonas
Viškelis, Pranas
Urbonavičienė, Dalia
Raudonė, Lina
author_sort Ispiryan, Audronė
collection PubMed
description The optimization of innovation and food technological processes not only increases the profits of companies but also allows them to achieve the set goals of the green trajectory. This research aimed to collect data on the biochemical composition of different parts of the raspberry variety ‘Polka’, including the various morphological parts, to present the importance of differentiating plant parts in food processing, and to show the potential of usage for primary processing in different fields of the food industry. Fruits, stems (cane), leaves, flowers, seeds, and roots were evaluated according to their chemical composition and mineral (Ca, Mg, B, Zn, Cu, Fe, and Mn) contents, phenolic compounds, and antioxidant activity. In our study, the contents of inverted sugar, saccharose, and total sugar varied from 51.8 ± 2.46 %, 18.9 ± 0.31 %, and 69.7 ± 4,36 % in raspberry puree to 5.9 ± %, 1.51 ± %, 7.39 ± % in the seeds, respectively. The results regarding the mineral composition of various raspberry parts (mg/kg) indicated significant differences (p < 0.05). The contents of manganese and iron (57.6 ± 0.50; 36.9 ± 0.59) were the highest in all the parts in the plant. Manganese varied from 246 ± 10.32 in inflorescence to 40.1 ± 0.87 in the seeds. Iron fluctuated from 1553 ± 44.03 in the roots to 35.5 ± 0.15 in the seeds. The highest statistically significant boron content (p < 0.05) was found in the leaves (41.8 ± 0.33), while the lowest was in the seeds (7.17 ± 0.19). The total phenol content of the raspberry’s distinct parts ranged from 6500 mg GAE/100 g DW to 1700 mg GAE/100 g DW. The inflorescence had the considerably highest total phenol content. Our study found that the highest amount of epicatechin is found in the roots (9162.1 ± 647.86 mg), while the fruits contain only 657.5 ± 92.99, and the lowest value is in the stems (130.3 ± 9.22). High levels of procyanidin B2 were found in the raspberry roots (7268.7 ± 513.98), while the stems had the lowest value–368.4 ± 26.05. The DPPH of the raspberry morphological parts ranged from 145.1 to 653.6 µmol TE/g FW, ABTS—from 1091.8 to 243.4 µmol TE/g FW, and the FRAP—from 720.0 to 127.0 µmol TE/g FW. The study revealed the importance of differentiating plant parts in production for the quality of the final product. Studies showed that raspberry plant parts represent a potential source of natural food ingredients, and can be a potential raw material for products rich in phenolic compounds or dietary fiber, which can provide healthy properties to food when used as an additive that may be economically attractive for consumers.
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spelling pubmed-103461482023-07-15 Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing Ispiryan, Audronė Viškelis, Jonas Viškelis, Pranas Urbonavičienė, Dalia Raudonė, Lina Plants (Basel) Article The optimization of innovation and food technological processes not only increases the profits of companies but also allows them to achieve the set goals of the green trajectory. This research aimed to collect data on the biochemical composition of different parts of the raspberry variety ‘Polka’, including the various morphological parts, to present the importance of differentiating plant parts in food processing, and to show the potential of usage for primary processing in different fields of the food industry. Fruits, stems (cane), leaves, flowers, seeds, and roots were evaluated according to their chemical composition and mineral (Ca, Mg, B, Zn, Cu, Fe, and Mn) contents, phenolic compounds, and antioxidant activity. In our study, the contents of inverted sugar, saccharose, and total sugar varied from 51.8 ± 2.46 %, 18.9 ± 0.31 %, and 69.7 ± 4,36 % in raspberry puree to 5.9 ± %, 1.51 ± %, 7.39 ± % in the seeds, respectively. The results regarding the mineral composition of various raspberry parts (mg/kg) indicated significant differences (p < 0.05). The contents of manganese and iron (57.6 ± 0.50; 36.9 ± 0.59) were the highest in all the parts in the plant. Manganese varied from 246 ± 10.32 in inflorescence to 40.1 ± 0.87 in the seeds. Iron fluctuated from 1553 ± 44.03 in the roots to 35.5 ± 0.15 in the seeds. The highest statistically significant boron content (p < 0.05) was found in the leaves (41.8 ± 0.33), while the lowest was in the seeds (7.17 ± 0.19). The total phenol content of the raspberry’s distinct parts ranged from 6500 mg GAE/100 g DW to 1700 mg GAE/100 g DW. The inflorescence had the considerably highest total phenol content. Our study found that the highest amount of epicatechin is found in the roots (9162.1 ± 647.86 mg), while the fruits contain only 657.5 ± 92.99, and the lowest value is in the stems (130.3 ± 9.22). High levels of procyanidin B2 were found in the raspberry roots (7268.7 ± 513.98), while the stems had the lowest value–368.4 ± 26.05. The DPPH of the raspberry morphological parts ranged from 145.1 to 653.6 µmol TE/g FW, ABTS—from 1091.8 to 243.4 µmol TE/g FW, and the FRAP—from 720.0 to 127.0 µmol TE/g FW. The study revealed the importance of differentiating plant parts in production for the quality of the final product. Studies showed that raspberry plant parts represent a potential source of natural food ingredients, and can be a potential raw material for products rich in phenolic compounds or dietary fiber, which can provide healthy properties to food when used as an additive that may be economically attractive for consumers. MDPI 2023-06-23 /pmc/articles/PMC10346148/ /pubmed/37446985 http://dx.doi.org/10.3390/plants12132424 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ispiryan, Audronė
Viškelis, Jonas
Viškelis, Pranas
Urbonavičienė, Dalia
Raudonė, Lina
Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title_full Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title_fullStr Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title_full_unstemmed Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title_short Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing
title_sort biochemical and antioxidant profiling of raspberry plant parts for sustainable processing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346148/
https://www.ncbi.nlm.nih.gov/pubmed/37446985
http://dx.doi.org/10.3390/plants12132424
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