Rodrigues, MatildeVara, Ana LuísaPetrović, JovanaDias, Maria InêsNogueira, António José M.Soković, MarinaFerreira, Isabel C.F.R.Pinela, JoséBarros, Lillian2023-03-102023-03-102022Rodrigues, 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 Branco978-989-8124-36-4http://hdl.handle.net/10198/27652Red 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.engRed raspberryRubus idaeus L.Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyconference object