Content uploaded by Mustafa Özgen
Author content
All content in this area was uploaded by Mustafa Özgen on Jan 17, 2018
Content may be subject to copyright.
This article appeared in a journal published by Elsevier. The attached
copy is furnished to the author for internal non-commercial research
and education use, including for instruction at the authors institution
and sharing with colleagues.
Other uses, including reproduction and distribution, or selling or
licensing copies, or posting to personal, institutional or third party
websites are prohibited.
In most cases authors are permitted to post their version of the
article (e.g. in Word or Tex form) to their personal website or
institutional repository. Authors requiring further information
regarding Elsevier’s archiving and manuscript policies are
encouraged to visit:
http://www.elsevier.com/copyright
Author's personal copy
Original Article
Comparison of antioxidant capacity and phytochemical properties of wild and
cultivated red raspberries (Rubus idaeus L.)
C¸etin C¸ekic¸
1,
*, Mustafa O
¨zgen
1,
*
Department of Horticulture, Faculty of Agriculture, University of Gaziosmanpas¸a, 60240 Tokat, Turkey
1. Introduction
Several studies have demonstrated the correlation between
consumption of fresh fruits and vegetables with the prevention,
delay or onset of chronic degenerative diseases including cancer
(Kaur and Kapoor, 2001; Steinmetz and Potter, 1996). As with
other fruits, berries may have additional health benefits, as they
are rich sources of micronutrients and phytochemicals such as
anthocyanins, phenolics and ascorbic acids (Beattie et al., 2005).
In vitro studies indicate that anthocyanins and other polyphenols
in berries have a range of potential anti-cancer and heart disease
properties including antioxidant, anti-inflammatory and cell
regulatory effects (Juranic and Zizak, 2005; Zafra-Stone et al.,
2007).
Red raspberries (Rubus idaeus L.), in particular, are known to
demonstrate strong antioxidant capacity, mainly as a result of
their high levels of anthocyanins and other phenolic compounds
(Kafkas et al., 2008; Ka
¨hko
¨nen et al., 2001). However, phenolic
compounds and antioxidant capacities can be influenced, mainly
by genetics and environment (Anttonen and Karjalainen, 2005;
Connor et al., 2005a,b; McGhie et al., 2002; O
¨zgen et al., 2008).
Furthermore, Connor et al. (2005a) indicated that having high
bioactive compounds variability among the accessions is impor-
tant to obtain superior cultivars, and selection programs are the
important resources.
As an important commercial fruit crop, red raspberries are
widely grown in all temperate regions of the world and are
consumed by local people. Many of the most important modern
commercial red raspberry cultivars derive from hybrids or
selections from the wild. Northern Turkey is one of the important
germplasm centers of this species (Davis, 1982). They grow
naturally in high elevations (above 1000 m) and require moist, rich
soils. In some cases, the wild forms of plants may demonstrate
different phytonutrient profiles and flavors from the cultivated
ones. Several researchers have stated that most of the wild species
preserve higher antioxidant capacity, richer flavor, and more
attractive color, fragrance and aromatic compounds (Halvorsen
et al., 2002; O
¨zgen et al., 2007).
In this study, we investigated the variation of antioxidant
capacity of wild red raspberry accessions in comparison with
representatives of the cultivated raspberries. We also aimed to
identify wild red raspberry accessions with high antioxidant
capacity for potential use in cultivar development.
Journal of Food Composition and Analysis 23 (2010) 540–544
ARTICLE INFO
Article history:
Received 19 January 2009
Received in revised form 29 June 2009
Accepted 5 July 2009
Keywords:
Red raspberry
Rubus idaeus L.
Cultivar difference
Anthocyanin
FRAP
Organic acid
Phenolic
TEAC
Biodiversity
Food analysis
Food composition
ABSTRACT
We investigated some of the chemical properties and antioxidant capacities of 14 wild red raspberry
accessions selected from northern Turkey. In addition, the cultivars Heritage and Tulameen were
included in the study to determine the variation between wild and cultivated raspberries. Total
phenolics (TP), total monomeric anthocyanins (TMA), soluble solids (TSS), individual organic acids and
sugars in the fruit were examined. Antioxidant capacity of fruits was determined by both ferric
reducing ability of plasma (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays. The fruit
color and weight were determined as well. The result of this study indicated that some of the wild
accessions of red raspberries have higher antioxidant capacit yan d phytonutrient content than existing
domesticated cultivars. Moreover, significant variability was found for antioxidant capacity, TP, TMA,
organic acids and sugars of wild raspberries. Principle component analysis showed that the accessions
were divided into three groups: A2, A9, A12, A14 formed the first group with high phytonutrient
properties; the cultivars Heritage and Tulameen grouped together with high phytonutrients but low
color values; and the rest of the accessions formed the final group. The antioxidant capacity among
samples averaged 14.6 and 14.1
m
mol TE/gfw using FRAP and TEAC methods, respectively.
ß2009 Elsevier Inc. All rights reserved.
* Corresponding authors. Tel.: +90 356 2521616x2110; fax: +90 356 2521488.
E-mail addresses: ccekic@gop.edu.tr (C¸.C¸ekic¸), mozgen@gop.edu.tr (M. O
¨zgen).
1
Both the authors have equal contribution.
Contents lists available at ScienceDirect
Journal of Food Composition and Analysis
journal homepage: www.elsevier.com/locate/jfca
0889-1575/$ – see front matter ß2009 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2009.07.002
Author's personal copy
2. Materials and methods
2.1. Plant material and extraction
As result of a national bramble selection program in Turkey, 14
superior wild red raspberry (R. idaeus L.) accesions were selected
from northern Turkey where they grow naturally in the mountain
area between 1120 and 1810 m elevations (Table 1). Commercially
grown Heritage and Tulameen red raspberry cultivars were also
included in the experiment to compare and contrast antioxidant
properties of wild and cultivated red raspberries. Three indepen-
dent samples of fully mature fruits (each weighing about 200 g)
were harvested by hand in three separate plastic containers and
transferred to the laboratory for physical and phytochemical
analysis. The fruit color was measured using a Minolta portable
chromameter (Minolta, Model CR-400) which provided CIE L
*
,a
*
and b
*
values. Then, fruit samples were frozen and stored at 30 8C
for chemical analysis. At the time of analysis, three replicates of
fruit samples were thawed at room temperature and homogenized
in a standard food blender; excess fruits (more than 50 individual
fruits) were used to minimize naturally occurring fruit-to-fruit
variation. Slurries were used to determine total soluble solid (TSS)
content by refractometery (Atago, Pal-1).
2.2. Total phenolic (TP) determination
For the extraction and determination of TP content, a single
extraction procedure was designed to assay phenols (Singleton and
Rossi, 1965).For each replicate, a 3 galiquot of slurry was transferred
to polypropylene tubes and extracted with 20 mL of extraction
buffer containingacetone, water, and acetic acid (70:29.5:0.5, v/v/v)
for 2 h. After filtration, acetone was removed by rotary evaporation,
after which the concentrated samples were brought to a final
volume of 20 mL with deionised water. Next, Folin–Ciocalteu’s
phenol reagent and water wereincubated for 8 min, followed by the
addition of 7% sodium carbonate. After 2 h, the absorbance was
measured by an automated UV–vis spectrophotometer at 750 nm.
Gallic acid was used as standard. The results were expressed as mg
gallic acid equivalent (GAE) in gram fresh weight (fw) basis.
2.3. Total monomeric anthocyanins (TMA)
TMA were estimated by a pH differential method (Giusti and
Wrolstad, 2005) using a UV–vis spectrophotometer (model T60U,
PG Instruments). Absorbance was measured at 533 nm and
700 nm in buffers at pH 1.0 and 4.5 using A=(A
533
A
700
)
pH
1.0
(A
533
A
700
)
pH 4.5
with a molar extinction coefficient of
30,900. Results were expressed as mg of cyanidin-3-sophoroside
equivalent in gram fw basis.
2.4. Determination of total antioxidant activity
Total antioxidant activity was estimated by two standard
procedures: ferric reducing ability of plasma (FRAP) and trolox
equivalent antioxidant capacity (TEAC) assays. The FRAP assay
(Benzie and Strain, 1996) was conducted using three aqueous stock
solutions containing 0.1 mol/L acetate buffer (pH 3.6), 10 mmol/L
TPTZ [2,4,6-tris(2-pyridyl)-1,3,5-triazine] acidified with concen-
trated hydrochloric acid, and 20 mmol/L ferric chloride. These
solutions were prepared and stored in the dark under refrigeration.
Stock solutions were combined (10:1:1, v/v/v) to form the FRAP
reagent just prior to analysis. For each assay laboratory duplicate,
2.97 mL of FRAP reagent and 30
m
L of sample extract were mixed.
After 10 min, the absorbance of the reaction mixture was
determined at 593 nm on a spectrophotometer.
For the standard TEAC assay, ABTS was dissolved in acetate
buffer and prepared with potassium persulfate as described in
Rice-Evans et al. (1995) and O
¨zgen et al. (2006). The mixture was
diluted in an acidic medium of 20 mM sodium acetate buffer (pH
4.5) to an absorbance of 0.700
0.01 at 734 nm for longer stability
(O
¨zgen et al., 2006). For the spectrophotometric assay, 3 mL of the
ABTS
+
solution and 10 mL of fruit extract were mixed and incubated
for 10 min and the absorbance was determined at 734 nm. Trolox was
used as a standard for both assays. The results were expressed as
mmol trolox equivalent (TE) in gram fw basis.
2.5. Extraction of individual sugars and organic acids
For the extractions of individual sugars and organic acids, fruit
slurries (5 g) were diluted with purified water or meta-phosphoric
acid (2.5%) solution for individual sugar and organic acid analysis,
respectively. The homogenate was centrifuged at 6000 rpm for
5 min. Supernatants were filtered through a 0.45-
m
m membrane
filter (Iwaki Glass) before HPLC analysis, and the mobile phase
solvents were degassed before use. All the samples and standards
were injected three times each and mean values were used.
The HPLC analyses were carried out using a PerkinElmer HPLC
system with Totalchrom navigator 6.2.1 software, a pump and UV
detector (PerkinElmer, Series-200) (Waltham, MA, USA). The
method for separation and determination of organic acids was
modified from Shui and Leong (2002). The separation was carried
out on an SGE wakosil C18RS 5
m
m column (250 mm 4.6 mm
i.d.). Optimum efficiency of separation was obtained using pH 2.5
sulfuric acid solution (solvent A), and methanol (solvent B). Other
parameters adopted were as follows: injection volume, 20
m
L;
column temperature, 30 8C; and detection wavelength, 215 nm.
Analysis of sugars was performed using a refractive index (RI)
detector (PerkinElmer) (Bartolome et al., 1995). The separation was
carried out on an SGE SS Exsil amino column (250 mm 4.6 mm
i.d.). The elution solvent used was 80% acetonitril and 20% deionised
water. The column was operated at 30 8C with 0.9 mL/min flow rate.
Sample injection volume was 20
m
L.
2.6. Statistical analysis
Data were analyzed using SAS procedures and software (SAS,
2006). Analysis of variance was constructed using the PROC GLM
procedure. The means were separated using the least significant
difference (LSD) method at 0.01 significance level. PC was
performed using PRINCOMP procedure and the accessions were
plotted on the first three PCs using G3G procedure.
3. Results and discussion
Fruit pomological characteristics of selected red raspberries are
presented in Table 2. On average, the fruit weight was 1.3 g. As
Table 1
The altitude, latitude and longitude where the genotypes were collected.
Genotypes Province Altitude (m) Latitude Longitude
A1 Trabzon 1505 40850
0
99
00
39825
0
96
00
A2 Trabzon 1506 40851
0
01
00
39826
0
27
00
A5 Trabzon 1732 40839
0
41
00
39840
0
91
00
A8 Trabzon 1718 40839
0
47
00
39840
0
73
00
A9 Trabzon 1123 40836
0
47
00
40823
0
79
00
A10 Rize 1486 40856
0
49
00
41808
0
03
00
A11 Rize 1584 40856
0
14
00
41808
0
25
00
A12 Giresun 1381 40834
0
72
00
38826
0
41
00
A13 Ordu 1495 40841
0
81
00
37855
0
44
00
A14 Ordu 1480 40840
0
58
00
37855
0
76
00
A15 Ordu 1730 40839
0
93
00
37856
0
34
00
A17 Giresun 1813 40841
0
39
00
38815
0
06
00
A20 Giresun 1681 40841
0
33
00
38818
0
77
00
A22 Trabzon 1775 40851
0
35
00
39809
0
08
00
C¸.C¸ekic¸,M.O
¨zgen / Journal of Food Composition and Analysis 23 (2010) 540–544
541
Author's personal copy
expected, the weight of cultivated berries was much larger than
wild accessions. A2 had the biggest berries among the wild
accessions, with 1.7 g compared to 2.5 and 2.8 g for Heritage and
Tulameen, respectively. Fruit dry matter content ranged from 16.6
to 23.3%. The average TSS content of berries was 11.7%. In terms of
fruit color, the variation in b
*
was higher than those of L
*
and a
*
.In
the chromaticity coordinates, where high b
*
indicates toward
yellow direction and high a
*
indicates toward red direction, wild
accessions looked darker red and towards to yellowish color. On
the other hand, the appearance of cultivated red raspberries was a
blue-based lighter red color. The average a
*
and b
*
values were 38.2
and 19.3, respectively. L
*
values represent lightness and wild
accessions had higher L
*
values.
There were significant differences among the accessions for TP,
TMA and antioxidant capacity (Table 3). TP ranged from 1486 (A20)
to 3479 (A2), with an average of 2046
m
g GAE/g fw. We compared
TP values, and except for A2, the other accessions and cultivars
displayed similar results (Khanizadeh et al., 2009). The result for
A2 seems to indicate a rich source of phenolics. The average TMA
content was 204.9
m
g cy-3-soph/g fw, and A9 had the highest
anthocyanin content with 296.2
m
g cy-3-soph/g fw. A2 displayed
the highest antioxidant capacity for FRAP and TEAC methods,
resulting in 19.8 and 21.5
m
mol TE/g fw, respectively. Among all
the raspberries tested, A20 had the lowest TP and TMA content
with the lowest antioxidant capacity determined by TEAC.
Previous studies (e.g. Connor et al., 2005a,b; O
¨zgen et al., 2008)
reported strong relationships among measures of TP content,
anthocyanin levels, and antioxidant capacity of Rubus species.
From our data we calculated high correlation coefficients (r)
between the TP values of red raspberry samples and their
respective antioxidant capacities. Correlation coefficients between
TEAC and TP, TMA, FRAP was r= 0.74, 0.73 and 0.81, respectively.
When PC analysis was considered, the first three PC explained
30, 25 and 16% of the variation, making a total of 71% (Table 4).
Among the variables tested, the phytonutrient-related parameters
(TP, TMA, FRAP and TEAC) were highly correlated with PC1. The
highly correlated variables with PCs were color measurements (L
*
,
a
*
,b
*
) and fruit weight and dry matter content. Interestingly, while
dry weight was positively correlated with PC2, fruit weight was
negatively correlated. The highest correlation with PC3 was
calculated from TSS content.
Based on the PC analysis, the genotypes tested can be divided
into three groups, as follows: A2, A9, A12, A14 formed the first
group with high antioxidant capacity, TP, TMA content and darker
red color (Fig. 1).
The cultivars Heritage and Tulameen grouped together and had
high phytonutrient content, lighter red color but larger fruit size.
Table 2
Several pomological characteristics of red raspberry accessions sampled from Turkey along with two cultivars.
Accession and cultivar Fruit weight (g) Dry matter (%) Brix (%) L
*
a
*
b
*
A1 0.9 d18.2 h10.4 gh 43.4 de 35.8 c–e17.0 e–g
A2 1.7 c23.3 a12.7 d49.6 a40.2 a–c18.8 c–g
A5 1.2 cd 17.6 i10.5 gh 41.6 de 40.3 a–c20.4 a–f
A8 1.1 cd 19.4 f12.9 cd 43.3 de 42.8 a21.0 a–e
A9 1.1 d19.7 f11.4 f45.0 b–d41.5 ab 23.7 ab
A10 1.2 cd 20.6 e10.1 hi 47.8 ab 38.0 a–d17.3 d–g
A11 0.9 d19.4 f10.2 hi 48.2 ab 34.5 de 15.7 f–g
A12 1.2 cd 23.1 a13.4 b43.3 de 36.4 b–e17.5 c–g
A13 1.1 d18.8 g9.6 ij 44.2 c–e32.2 e15.7 g
A14 0.7 d21.4 d12.2 e42.2 de 41.3 ab 24.1 a
A15 1.2 cd 21.9 c13.1 bc 47.0 a–c40.9 a–c22.0 a–c
A17 1.1 d22.9 a10.8 g40.5 ef 38.2 a–d19.4 b–g
A20 1.0 d22.3 b10.0 ij 42.5 de 40.2 a–c21.8 a–d
A22 1.2 cd 20.8 e13.3 bc 41.7 de 40.7 a–c21.0 a–e
Heritage 2.5 b16.6 j11.8 ef 36.1 g34.4 de 16.9 e–g
Tulameen 2.8 a20.9 e14.7 a37.9 fg 33.4 de 16.5 e–g
LSD
0.01
0.43 0.68 0.73 3.37 4.48 4.03
LSD
0.01
: Least significant differences at 0.01 level.
Table 3
Variation of total phenolics (TP), total monomeric anthocyanin (TMA), antioxidant
capacity (FRAP and TEAC) of red raspberry accessions sampled from Turkey along
with two cultivars.
Accession and cultivar TP
a
TMA
b
FRAP
c
TEAC
d
A1 2040 de 258.0 b13.9 de 13.5 d
A2 3479 a199.1 de 19.8 a21.5 a
A5 1933 d–f216.1 cd 11.5 fg 13.3 de
A8 2120 cd 214.0 cd 11.7 fg 11.6 d–f
A9 2447 b296.2 a17.9 b17.0 c
A10 1664 gh 137.5 f11.2 g11.3 d–f
A11 2125 cd 179.1 e 12.0 fg 12.9 d–f
A12 2084 cd 237.0 bc 15.2 cd 17.5 bc
A13 1947 de 214.6 cd 16.0 c16.2 c
A14 2386 b239.5 bc 19.7 a19.3 b
A15 1684 f–h197.6 de 13.2 ef 10.6 fg
A17 1625 gh 188.8 de 13.2 ef 11.1 e–g
A20 1486 gh 65.6 g14.4 c–e8.9 g
A22 1586 gh 200.6 de 11.4 fg 11.1 e–g
Heritage 1795 e–g239.5 bc 18.1 ab 17.5 bc
Tulameen 2342 bc 195.9 de 14.4 c–e12.9 d–f
LSD
0.01
243.17 27.41 1.69 2.11
LSD
0.01
: Least significant differences at 0.01 level.
a
TP contents were estimated by the Folin–Ciocalteu assay of Singleton and Rossi
(1965). Values are expressed as
m
g GAE/g fw.
b
TMA were determined by the pH-differential method of Giusti and Wrolstad
(2005). Values are expressed as
m
g cy-3-soph/g fw.
c
FRAP values were determined by the method of Benzie and Strain (1996).
Values are expressed as
m
mol of TE/g fw.
d
TEAC values were determined by the method of O
¨zgen et al. (2006). Values are
expressed as
m
mol TE/g fw.
Table 4
First three principle component (PC) scores of the variables used to evaluate
raspberry accessions sampled from Turkey along with two cultivars.
Variable PC1 PC2 PC3
Fruit weight 0.22 0.40 0.39
Dry weight 0.03 0.36 0.16
Brix 0.26 0.03 0.59
L0.02 0.35 0.49
a0.03 0.55 0.24
b0.02 0.51 0.30
Total phenolics 0.48 0.14 0.17
Total anthocyanin 0.37 0.06 0.02
FRAP 0.48 0.07 0.08
TEAC 0.53 0.01 0.22
Eigenvalue 3.03 2.51 1.60
Proportion 0.30 0.25 0.16
C¸.C¸ekic¸,M.O
¨zgen / Journal of Food Composition and Analysis 23 (2010) 540–544
542
Author's personal copy
The rest of the accessions were in group III. The phytonutrient
properties of these accessions were lower than either of the
previous groups.
The amounts of fructose, glucose and sucrose in the raspberries
are given in Table 5. Fructose and glucose were found to be the
predominant sugars in all samples analyzed. The fructose, glucose
and sucrose concentrations averaged 32.2, 24.3 and 9.1 g/kg fw,
respectively. The organic acid distribution of red raspberry was
dominated by citric acid (mean value, 13.1 g/kg fw) (Table 5). Small
amounts of malic and ascorbic acids (data not shown) were also
detected. The citric acid content in raspberry fruit is about 10–12
times higher than malic acid. Cultivated raspberries were found to
have less acidic characteristics.
When the wild and cultivated raspberries were compared with
pomologically, the most apparent difference appeared to be in fruit
weight and color. Cultivated red raspberries were relatively lighter
red in color and with larger fruits. Based on our findings, some of
the wild accessions with high antioxidant capacity and better
pomological characteristics such as A2, A9, A12 and A14 may be
used in future breeding programs.
4. Conclusions
Consumer interest in the relationship between diet and health
has increased the demand for consumption of antioxidant-rich
fruits, particularly berries. The result of our study indicates that
some of the wild accessions of red raspberries have higher
antioxidant capacity and phytonutrient content than existing
domesticated cultivars. Moreover, significant variability was found
for the antioxidant capacity, TP, TMA, organic acids and sugars of
wild raspberries. These findings may help and guide fruit breeders
to develop new cultivars with high antioxidant capacity using wild
types as a resource to help meet recent consumer trends.
Acknowledgements
This study was supported by the Scientific and Technological
Research Council of Turkey (TUBITAK) (Project No. TOVAG-
107O209); we greatly acknowledge the financial support. We
would also like to thank all the project personnel for guiding us and
collecting these valuable materials.
References
Anttonen, M.J., Karjalainen, R.O., 2005. Environmental and genetic variation of
phenolic compounds in red raspberry. Food Composition and Analysis 18,
759–769.
Bartolome, A., Ruperez, P., Fuster, C., 1995. Pineapple fruit: morphological-char-
acteristics, chemical composition and sensory analysis of red spanish and
smooth cayenne cultivars. Food Chemistry 53, 75–79.
Beattie, J., Crozier, A., Duthie, G.G., 2005. Potential health benefits of berries. Current
Nutrition Food Science 1, 77–86.
Benzie, I.F.F., Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a
measure of ‘‘antioxidant power’’: the FRAP assay. Annals of Biochemistry 239,
70–76.
Connor, A.M., McGhie, T.K., Stephens, M.J., Hall, H.K., Alspach, P.A., 2005a. Variation
and heritability estimates of anthocyanins and their relationship to antioxidant
activity in a red raspberry factorial mating design. Journal of the American
Society for Horticultural Science 130, 534–542.
Connor, A.M., Stephens, M.J., Hall, H.K., Alspach, P.A., 2005b. Variation and herit-
abilities of antioxidant activity and total phenolic content estimated from a red
raspberry factorial experiment. Journal of the American Society for Horticul-
tural Science 130, 403–411.
Davis, P.H., 1982. Flora of Turkey. University Press, Edinburgh.
Giusti, M.M., Wrolstad, R.E., 2005. Characterization and measurement of antho-
cyanins by UV–visible spectroscopy. Unit F1.2. In: Wrolstad, R.E., Schwartz, S.J.
(Eds.), Handbook of Food Analytical Chemistry. Wiley, New York, pp. 19–31.
Halvorsen, B.L., Holte, K., Myhrstad, M.C.W., Barikmo, I., Hvattum, E., Remberg, S.F.,
Wold, A., Haffner, K., Baugerød, H., Andersen, L.F., Moskhaug, J.Ø., Jacobs Jr., D.R.,
Blomhoff, R., 2002. A systematic screening of total antioxidants in dietary
plants. The Journal of Nutrition 132, 461–471.
Juranic, Z., Zizak, Z., 2005. Biological activities of berries: from antioxidant capacity
to anti-cancer effects. Biofactors 23, 207–211.
Kafkas, E., O
¨zgen, M., O
¨zog
˘ul, Y., Tu
¨remis¸ , N., 2008. Phytochemical and fatty acid
profile of selected red raspberry cultivars: a comparative study. Journal of Food
Quality 31, 67–74.
Ka
¨hko
¨nen, M.P., Hopia, A.I., Heinonen, M., 2001. Berry phenolics and their antioxi-
dant activity. Journal of Agriculture and Food Chemistry 49, 4076–4082.
Kaur, C., Kapoor, H.C., 2001. Antioxidants in fruits and vegetables ‘‘the millen-
nium’s health’’. International Journal of Food Science and Technology 36,
703–725.
Khanizadeh, S., Rekika, D., Ehsani-Moghaddam, B., Tsao, R., Yang, R., Charles, M.T.,
Sullivan, J.A., Gauthier, L., Gosselin, A., Potel, A.-M., Reynaud, G., Thomas, E
´.,
2009. Horticultural characteristics and chemical composition of advanced
raspberry lines from Quebec and Ontario. LWT—Food Science and Technology
42, 893–898.
McGhie, T.K., Hall, H.K., Ainge, G.D., Mowat, A.D., 2002. Breeding Rubus cultivars for
high anthocyanin content and high antioxidant capacity. Acta Horticulturae
585, 495–500.
O
¨zgen, M., Reese, R.N., Tulio, A.Z., Miller, A.R., Scheerens, J.C., 2006. Modified 2,2-
azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure
antioxidant capacity of selected small fruits and comparison to ferric reducing
antioxidant power (FRAP) and 2,2
0
-diphenyl-1-picrylhydrazyl (DPPH) methods.
Journal of Agriculture and Food Chemistry 54, 1151–1157.
O
¨zgen, M., Serce, S., Gunduz, K., Yen, F., Kafkas, E., Paydas, S., 2007. Determining total
phenolics and antioxidant capacities of selected Fragaria genotype. Asian
Journal of Chemistry 19, 5573–5581.
O
¨zgen, M., Wyzgoski, F.J., Tulio, A.Z., Gazula, A., Miller, A.R., Scheerens, J.C., Reese,
R.N., Wright, S.R., 2008. Antioxidant capacity and phenolic antioxidants of
midwestern black raspberries grown for direct markets are influenced by
production site. Hortscience 43, 2039–2047.
Rice-Evans, C.A., Miller, N.J., Bolweel, P.G., Bramley, P.M., Pridham, J.B., 1995. The
relative antioxidant activities of plant-derived polyphenolic flavonoids. Free
Radical Research 22, 375–383.
SAS, 2006. SAS Users Guide; SAS/STAT, Version 6. SAS Inst. Inc., Cary, NC.
[(Fig._1)TD$FIG]
Fig. 1. Plot of red raspberry accessions sampled from Turkey along with two
cultivars on the first three principle components (PC).
Table 5
Variation of individual sugars and organic acids of red raspberry accessions and
cultivars.
Accession/
cultivar
Sugars g/kg fresh wt Organic acids
g/kg fresh wt
Fructose Glucose Sucrose Citric Malic
A2 30.9 e25.1 bc 9.0 c18.2 a0.81 d
A9 27.3 f22.5 cd 8.0 d15.8 b0.63 e
A10 30.8 e22.3 d7.9 d13.6 c1.14 b
A12 32.0 de 25.7 b10.0 b12.4 d0.73 e
A14 33.9 bc 23.8 b–d9.2 c11.4 e1.15 ab
A17 31.4 e24.4 b–d7.5 de 13.9 c0.71 e
A20 30.4 e22.1 d6.7 e13.7 c0.73 e
A22 33.3 cd 24.4 b–d10.6 b12.3 d0.51 f
Heritage 35.1 b24.3 b–d10.2 b10.5 f1.16 a
Tulameen 36.8 a28.3 a12.2 a9.6 g0.91 c
LSD
0.01
2.25 3.60 1.11 0.77 0.10
LSD
0.01
: Least significant differences at 0.01 level.
C¸.C¸ekic¸,M.O
¨zgen / Journal of Food Composition and Analysis 23 (2010) 540–544
543
Author's personal copy
Shui, G., Leong, L.P., 2002. Separation and determination of organic acids and
phenolic compounds in fruit juices and drinks by high-performance liquid
chromatography. Journal of Chromatography A 977, 89–96.
Singleton, V.L., Rossi, J.L., 1965. Colorimetry of total phenolics with phosphomo-
lybdic-phosphotungstic acid reagents. American Journal of Enology and Viti-
culture 16, 144–158.
Steinmetz, K.A., Potter, J.D., 1996. Vegetable, fruit and cancer epidemiology. Cancer
Causes Control 2, 325–351.
Zafra-Stone, S., Yasmin, T., Bagchi, M., Chatterjee, A., Vinson, J.A., Bagchi, D., 2007.
Berry anthocyanins as novel antioxidants in human health and disease preven-
tion. Molecular Nutrition Food Research 51, 675–683.
C¸.C¸ekic¸,M.O
¨zgen / Journal of Food Composition and Analysis 23 (2010) 540–544
544
