Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico

Figures & data

Table 1. Precipitation and minimum and maximum temperatures recorded during the 2017 study year

Phenological stage of raspberry cultivation	Months	Minimum temperature (°C)	Maximum temperature (°C)	Precipitation (mm)	Daylight average (hours)	Solar radiation (kw/m^Citation2)
Sprouting	March	4.02	23.05	0.60	11.7	180.34
Vegetative growth	April	6.30	25.61	1.90	12.5	236.62
Vegetative growth	May	7.67	27.36	4.50	12.8	265.19
Flowering period	June	12.49	31.04	11.10	14.1	275.03
Flowering and production	Julio	13.58	25.63	288.0	13.8	191.76
Flowering and production	August	13.24	24.51	184.80	13.2	181.76

Note: The production during the month of August was considered in this study.

Table 2. Chemical fertilizers applied (kg ha⁻¹) during each production season

Fertilizers (commercial name)	Active ingredient	Fertilizer dose applied (total)	Mineral dose applied
Ammonium nitrate	35% nitrogen	315 kg ha^−Citation1	110 kg ha^−Citation1 N
Triple 17	17% nitrogen, phosphorus and potassium	240 kg ha^−Citation1	40 kg ha^−Citation1 N 40 kg ha^−Citation1 P 40 kg ha^−Citation1 K
Potassium sulfate	53% potassium	284 kg ha^−Citation1	150 kg ha^−Citation1 K

Table 3. Physicochemical compositions and cumulative yield of five raspberry varieties

			Cultivars
Physicochemical variable	Heritage	Summit	Harvest	Red Autumn Bliss	Yellow Autumn Bliss
Weight (g)	3.01 ± 0.19 b	3.04 ± 0.34 b	4.08 ± 0.47 a	3.02 ± 0.20 b	2.98 ± 0.07 b
Humidity (%)	90.2 ± 1.17 a	89.9 ± 1.96 a	90.3 ± 2.01 a	90.1 ± 2.61 a	89.8 ± 1.22 a
Color (hue°)	26.4 ± 0.75 b	26.1 ± 0.91 b	27.4 ± 0.86 b	26.6 ± 0.71 b	79.1 ± 1.7 a
Firmness (g of force)	65.9 ± 1.25 b	68.6 ± 3.81 b	92.3 ± 1.06 a	66.1 ± 2.36 b	63.6 ± 2.61 b
Soluble solids (°Brix)	11.0 ± 0.13 a	10.8 ± 0.11 a	7.0 ± 0.09 b	11.0 ± 0.10 a	10.5 ± 0.18 a
Titratable acidity (% citric acid)	2.0 ± 0.26 a	1.91 ± 0.33 a	1.82 ± 0.29 a	1.98 ± 0.48 a	1.94 ± 0.56 a
pH	3.08 ± 0.47 a	3.01 ± 0.22 a	3.00 ± 0.41 a	3.04 ± 0.26 a	2.85 ± 0.19 a
Cumulative yield (t ha^−Citation1)	15.2 ± 0.30a	10.3 ± 0.60 c	7.6 ± 1.10 d	13.8 ± 0.40 b	13.1 ± 0.80 b

Mean values in rows with the same letters are not significantly different according to the Mann-Whitney test (α ≤ 0.05)

Table 4. Total phenolics, flavonoid and anthocyanin concentrations in five raspberry varieties

			Cultivars
Total bioactive compounds	Heritage	Summit	Harvest	Red Autumn Bliss	Yellow Autumn Bliss
Total phenolics (mg of GAE/100 g of fresh weight)	196.55 ± 14.9 d	254.22 ± 22.1 b	179.41 ± 27.3 d	219.93 ± 9.6 c	391.15 ± 33.4 a
Total flavonoids (mg of QE/100 g of fresh weight)	16.60 ± 1.2 a	13.39 ± 1.1 c	9.12 ± 1.3 d	18.30 ± 1.2 a	15.31 ± 1.7 b
Total anthocyanins (mg of C3G/100 g of fresh weight)	15.07 ± 1.9 c	11.34 ± 0.9 d	21.46 ± 0.3 b	23.53 ± 0.7 a	4.07 ± 1.0 e

Mean values in rows with equal letters are not significantly different according to the Mann-Whitney test (α ≤ 0.05). GAE = gallic acid equivalents; QE = quercetin equivalents; and C3G = cyanidin-3-glucoside.

Table 5. Polyphenolic profiles of five raspberry varieties

			Cultivars
Polyphenolic compounds	Heritage mg/100 g of fresh weight	Summit mg/100 g of fresh weight	Harvest mg/100 g of fresh weight	Red Autumn Bliss mg/100 g of fresh weight	Yellow Autumn Bliss mg/100 g of fresh weight
Catechin	17.2	15.8	16.9	18.6	17.7
Gallic acid	149.5	159.8	171.1	119.6	147.2
Protocatechuic acid	8.4	12.6	8.5	10.5	4.0
Quercetin-3-glucuronide	7.7	11.8	8.3	12.8	13.3
Hydroxybenzoic acid	7.2	9.0	6.9	10.5	9.9
Chlorogenic acid	66.1	83.1	60.5	93.6	79.3
P-coumaric acid	24.5	23.3	17.1	22.4	58.4
Caffeic acid	36.6	48.5	48.5	42.4	58.8
Ellagic acid	209.5	214.9	202.8	251.9	311.8
Rutin	12.7	14.1	12.6	14.4	– – –
Quercetin-3-β-D-glucoside	11.0	19.8	15.3	17.6	23.4
Summation	550.7 d	612.9 b	568.9 c	614.4 b	724.0 a

Values presented in each column with the same letter indicate statistical equality between varieties in the polyphenolic compound contents with a confidence level of 95% according to the X² test for sample homogeneity.

Figure 1. Ascorbic acid concentrations in five varieties of raspberry. The results are presented as the means ± standard errors. Different letters between varieties indicate statistically significant differences (p ≤ 0.05). Note: R.A.B. corresponds to the red Autumn Bliss cultivar and Y.A.B. to yellow Autumn Bliss.

Figure 2. DPPH free radical uptake capacity of five raspberry varieties. The results are presented as the means ± standard errors. Different letters between varieties indicate statistically significant differences (p ≤ 0.05). Note: R.A.B. corresponds to the red Autumn Bliss cultivar and Y.A.B. to yellow Autumn Bliss.

Bobinaitė, R.; Viškelis, P.; Venskutonis, P. R. Variation of Total Phenolics, Anthocyanins, Ellagic Acid and Radical Scavenging Capacity in Various Raspberry (Rubus Spp.). cultivars. Food Chemistry. 2012, 132(3), 1495–1501. DOI: https://doi.org/10.1016/j.foodchem.2011.11.137.

 PubMed Web of Science ®Google Scholar

Nile, S. H.; Park, S. W. Edible Berries: Bioactive Components and Their Effect on Human Health. Nutrition. 2014, 30(2), 134–144. DOI: https://doi.org/10.1016/j.nut.2013.04.007.

 PubMed Web of Science ®Google Scholar