Rambaran Theresa F, Bowen-Forbes Camille S
Department of Chemistry, Faculty of Science and Technology, The University of the West Indies, Mona Campus, Kingston 7, Jamaica.
Institute of Applied Sciences, Faculty of Science, Technology and Environment, University of the South Pacific, Suva, Fiji.
Int J Food Sci. 2020 Jun 13;2020:6879460. doi: 10.1155/2020/6879460. eCollection 2020.
Raspberries are economically important fruits, being highly valued for their taste and medicinal properties. Prior to our recent finding, the occurrence of different varieties of growing in Jamaica had not been previously reported. Upon close observation of the plants, differences in various physical features pointed to the existence of two distinct plant morphotypes, which were described as Red "" and Wine Red "." With an aim to determine which variety may be more favourable for value-added food production, we undertook their physicochemical and sensory analysis. This characterisation led to the rationalisation of the differences in the perceived sensory properties of these biologically active fruits. Total phenolic content was determined using the Folin-Ciocalteu reagent assay, and the identification and quantification of anthocyanins were done via HPLC-MS and HPLC-UV, respectively. Proximate and physicochemical analyses were also carried out. The findings of the analyses were associated with those of a consumer sensory analysis. The fruits had a greater quantity of the deep red anthocyanin, cyanidin-3-glucoside (66.2 mg/100 g FW), and a significantly lower lightness value. They also received a significantly higher sweetness score, which is associated with their higher total sugar content (4.8 g/100 g) and maturity index (6.7). The fruits had a higher quantity of the orange-coloured pelargonidin-3-rutinoside (17.2 mg/100 g FW) and significantly higher titratable acidity (1.3 g citric acid/100 mL), the latter being associated with its significantly more sour taste. The high total phenolic contents suggest a health-functional value of these berry fruits. Our findings, which revealed that the variety was the preferred choice among consumers, may be used to guide future product-development endeavours of these commercially valuable fruits.
树莓是具有重要经济价值的水果，因其口味和药用特性而备受重视。在我们最近的发现之前，牙买加种植的不同品种树莓的出现情况此前尚未有报道。在对这些植株进行仔细观察时，各种物理特征上的差异表明存在两种不同的植物形态类型，分别被描述为“红色”和“酒红色”。为了确定哪种品种可能更有利于增值食品生产，我们对它们进行了理化和感官分析。这种特性描述使得这些具有生物活性的水果在感知到的感官特性方面的差异得以合理化。总酚含量采用福林 - 西奥尔特试剂法测定，花青素的鉴定和定量分别通过高效液相色谱 - 质谱联用仪（HPLC - MS）和高效液相色谱 - 紫外检测器（HPLC - UV）完成。还进行了近似分析和理化分析。分析结果与消费者感官分析结果相关联。“红色”果实含有更大量的深红色花青素矢车菊素 - 3 - 葡萄糖苷（66.2毫克/100克鲜重），并且明度值显著更低。它们还获得了显著更高的甜度评分，这与其更高的总糖含量（4.8克/100克）和成熟指数（6.7）相关。“酒红色”果实含有更高量的橙色天竺葵素 - 3 - 芸香糖苷（17.2毫克/100克鲜重）和显著更高的可滴定酸度（1.3克柠檬酸/100毫升），后者与其显著更酸的味道相关。高总酚含量表明这些树莓果实具有健康功能价值。我们的研究结果表明“红色”品种是消费者的首选，这可用于指导这些具有商业价值水果未来的产品开发工作。
