Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activities

Detalhes bibliográficos
Autor(a) principal: Vara, Ana Luísa
Data de Publicação: 2018
Outros Autores: Pinela, José, Dias, Maria Inês, Petrović, Jovana, Nogueira, António José M., Soković, Marina, Ferreira, Isabel C.F.R., Barros, Lillian
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/23366
Resumo: 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 (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 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 Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activitiesAnthocyaninsAntimicrobial activityAntioxidant activityNutritional compositionRubus idaeus LVitaminsRed 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 (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). This research was funded by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®; and also by the Ministry of Education, Science, and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). National funding by FCT, P.I., through the institutional scientific employment program-contract for J. Pinela, M.I. Dias, and L. Barros contracts.Biblioteca Digital do IPBVara, Ana LuísaPinela, JoséDias, Maria InêsPetrović, JovanaNogueira, António José M.Soković, MarinaFerreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23366engVara, Ana Luísa; Pinela, José; Dias, Maria Inês; Petrović, Jovana; Nogueira, António; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activities. Foods. ISSN 2304-8158. 9:11, p. 1-1510.3390/foods9111522info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:52:14Zoai:bibliotecadigital.ipb.pt:10198/23366Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:22.425848Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv 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
spellingShingle Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activities
Vara, Ana Luísa
Anthocyanins
Antimicrobial activity
Antioxidant activity
Nutritional composition
Rubus idaeus L
Vitamins
title_short 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_sort Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activities
author Vara, Ana Luísa
author_facet Vara, Ana Luísa
Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António José M.
Soković, Marina
Ferreira, Isabel C.F.R.
Barros, Lillian
author_role author
author2 Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António José M.
Soković, Marina
Ferreira, Isabel C.F.R.
Barros, Lillian
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Vara, Ana Luísa
Pinela, José
Dias, Maria Inês
Petrović, Jovana
Nogueira, António José M.
Soković, Marina
Ferreira, Isabel C.F.R.
Barros, Lillian
dc.subject.por.fl_str_mv Anthocyanins
Antimicrobial activity
Antioxidant activity
Nutritional composition
Rubus idaeus L
Vitamins
topic Anthocyanins
Antimicrobial activity
Antioxidant activity
Nutritional composition
Rubus idaeus L
Vitamins
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 (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/23366
url http://hdl.handle.net/10198/23366
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Vara, Ana Luísa; Pinela, José; Dias, Maria Inês; Petrović, Jovana; Nogueira, António; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Compositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activities. Foods. ISSN 2304-8158. 9:11, p. 1-15
10.3390/foods9111522
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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