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

2020Artigo científico Acesso aberto
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dc.contributor.authorVara, Ana Luísa
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPetrović, Jovana
dc.contributor.authorNogueira, António José M.
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:11:40Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:11:40Z
dc.date.issued2020
dc.description.abstractRed 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.en_EN
dc.description.sponsorshipThe 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationVara, 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. 1-15en_EN
dc.identifier.doi10.3390/foods9111522en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23366
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAnthocyaninsen_EN
dc.subjectAntimicrobial activityen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectNutritional compositionen_EN
dc.subjectRubus idaeus Len_EN
dc.subjectVitaminsen_EN
dc.titleCompositional features of the “Kweli” red raspberry and its antioxidant and antimicrobial activitiesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePinela
person.familyNameDias
person.familyNameNogueira
person.familyNameFerreira
person.familyNameBarros
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameAntónio José M.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id8A11-794E-36BD
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-8912-7355
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55865568268
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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