Repository logo
 
Publication

Nutritional and bioactive traits of Kweli® red raspberry cultivated in Portugal

2022Conference object Open access
Simple item page
dc.contributor.authorRodrigues, Matilde
dc.contributor.authorVara, Ana Luísa
dc.contributor.authorPetrović, Jovana
dc.contributor.authorDias, Maria Inês
dc.contributor.authorNogueira, António José M.
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-10T16:55:09Z
dc.date.available2023-03-10T16:55:09Z
dc.date.issued2022
dc.description.abstractRed raspberry (Rubus idaeus L.) is an increasingly popular food in contemporary diets due to its freshness, organoleptic features, nutritional value, and health claims. From the nutritional point of view, red raspberry has been described as containing vitamins, minerals, soluble fiber, reducing sugars, citric acid, and phenolic compounds.1 Anthocyanins are of particular interest in this fruit, since these pigments provide the characteristic red-purple color, as well as bioactive properties.1,2 The demand for raspberries has risen sharply in Europe and North America and, among the existing cultivars, Kweli® is one of the most productive and suitable for growing in moderate and Mediterranean climates. High levels of ellagitannins, anthocyanins, and vitamin C have been described in this cultivar and its phytochemical content has been correlated with antioxidant properties.1,2 Still, little else is known about the nutritional composition of Kweli®. Therefore, this work was performed to characterize the nutritional and chemical composition of this red raspberry cultivar gown in northern Portugal and assess its in vitro antioxidant and antimicrobial activities. Fresh fruits at commercial maturity were harvested and immediately lyophilized. Its proximate composition was determined by official method of food analysis and the concentrations of free sugars, organic acids, tocopherols, and fatty acids were evaluated by different chromatographic techniques.3 Anthocyanins were identified in an hydroethanolic extract prepared by solid-liquid extraction, which was also used to evaluate bioactive properties.3 The antioxidant activity was evaluated via inhibition of β-carotene bleaching, formation of thiobarbituric acid reactive substances (TBARS), and oxidative hemolysis.3 The antimicrobial activity was tested against foodborne bacterial and fungal strains by microdilution methods.3 Moisture (approximately 83%) and carbohydrates (16.12%), of which fructose (2.42%) and glucose (2.13%), were major constituents of Kweli® red raspberry, followed by ash (0.66%) and protein (0.18%). The fat content was quite low and consisted mainly by unsaturated fatty acids (58%), with a prevalence of oleic acid. High levels of citric (2.7%) and ascorbic (17 mg/100 g) acids and tocopherols (1.92 mg/100 g) were also detected. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the hydroethanolic extract, which was able to inhibit in some extent the formation of TBARS, oxidative hemolysis, and β-carotene bleaching. In turn, the extract was more effective than the food additive E224 against Bacillus cereus. Overall, these results highlighted the nutritional quality of Kweli® red raspberry and may be useful to complete food composition databases. Therefore, the inclusion of this berry in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.pt_PT
dc.description.sponsorshipWe would like to thank the Foundation for Science and Technology (Fundação para a Ciência e a Tecnologia, FCT) for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES; to FCT for the contracts of J. Pinela (CEECIND/01011/2018), M.I. Dias (CEECINS) and L. Barros (CEECINS). M. Rodrigues thanks her research grant within the scope of the Project IntegraValor (POCI-01-0247-FEDER-072241) and the financial support from the University of Vigo. To the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/2021-14/200007). To the company “Ponto Agrícola Unipessoal, Lda” for having supplied the plant material. Funding: This work was financially supported by the Project "IntegraValor - Integrated strategy for the valorization of agrifood by-products", operation POCI-01-0247-FEDER-072241, co-financed by the European Regional Development Fund (FEDER), through the Operational Program for Competitiveness and Internationalization (POCI) of Portugal2020, and by the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®, co-financed by FEDER through the Regional Operational Program North 2020pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Matilde; Vara, Ana Luísa; Petrović, Jonava; Dias, Maria Inês; Nogueira, António José M.; Soković, Marina; Ferreira, Isabel C.F.R.; Pinela, José; Barros, Lillian (2022). Nutritional and bioactive traits of Kweli® red raspberry cultivated in Portugal. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27652
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRed raspberrypt_PT
dc.subjectRubus idaeus L.pt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleNutritional and bioactive traits of Kweli® red raspberry cultivated in Portugalpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage227pt_PT
oaire.citation.startPage227pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameRodrigues
person.familyNameDias
person.familyNameNogueira
person.familyNameFerreira
person.familyNamePinela
person.familyNameBarros
person.givenNameMatilde
person.givenNameMaria Inês
person.givenNameAntónio José M.
person.givenNameIsabel C.F.R.
person.givenNameJosé
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id1215-EAA5-3012
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id8A11-794E-36BD
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-4011-7807
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-8912-7355
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55865568268
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication1e998f95-af10-4cfc-a510-3e9cdd6ecfdc
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublication648209a2-eec9-4bec-975a-32673e41b95c
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublicationec142c57-5163-4512-9a14-7319866da393
relation.isProjectOfPublication.latestForDiscoveryec142c57-5163-4512-9a14-7319866da393

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
133.pdf
Size:
1.01 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus