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Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities

Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, “Kweli” is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition...

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Autores principales: Vara, Ana Luísa, Pinela, José, Dias, Maria Inês, Petrović, Jovana, Nogueira, António, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690723/
https://www.ncbi.nlm.nih.gov/pubmed/33114030
http://dx.doi.org/10.3390/foods9111522
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author Vara, Ana Luísa
Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António
Soković, Marina
Ferreira, Isabel C. F. R.
Barros, Lillian
author_facet Vara, Ana Luísa
Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António
Soković, Marina
Ferreira, Isabel C. F. R.
Barros, Lillian
author_sort Vara, Ana Luísa
collection PubMed
description Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, “Kweli” is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of “Kweli” red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC(50) of 122 µg/mL), oxidative hemolysis (IC(50) of 298 µg/mL), and β-carotene bleaching (EC(50) of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of “Kweli” red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.
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spelling pubmed-76907232020-11-27 Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities Vara, Ana Luísa Pinela, José Dias, Maria Inês Petrović, Jovana Nogueira, António Soković, Marina Ferreira, Isabel C. F. R. Barros, Lillian Foods Article Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, “Kweli” is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of “Kweli” red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC(50) of 122 µg/mL), oxidative hemolysis (IC(50) of 298 µg/mL), and β-carotene bleaching (EC(50) of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of “Kweli” red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits. MDPI 2020-10-23 /pmc/articles/PMC7690723/ /pubmed/33114030 http://dx.doi.org/10.3390/foods9111522 Text en © 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vara, Ana Luísa
Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António
Soković, Marina
Ferreira, Isabel C. F. R.
Barros, Lillian
Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title_full Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title_fullStr Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title_full_unstemmed Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title_short Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
title_sort compositional features of the “kweli” red raspberry and its antioxidant and antimicrobial activities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690723/
https://www.ncbi.nlm.nih.gov/pubmed/33114030
http://dx.doi.org/10.3390/foods9111522
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