Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Standards
2.2. Plant Material
2.3. Compositional Analysis
2.3.1. Proximate Composition and Energy
2.3.2. Free Sugars
2.3.3. Organic Acids
2.3.4. Fatty Acids
2.3.5. Tocopherols
2.4. Extract Preparation
2.5. Analysis of Anthocyanins
2.6. Evaluation of Bioactive Properties
2.6.1. Antioxidant Activity
2.6.2. Antimicrobial Activity
2.7. Statistical Analysis
3. Results and Discussion
3.1. Nutritional Composition
3.2. Anthocyanins Composition
3.3. Bioactive Properties
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Constituent | Content (fw) | Content (dw) |
---|---|---|
Moisture (g/100 g) 1 | 83.1 ± 0.2 | - |
Proteins (g/100 g) | 0.18 ± 0.01 | 6.8 ± 0.4 |
Ash (g/100 g) | 0.66 ± 0.02 | 3.90 ± 0.09 |
Fat (g/100 g) | 0.132 ± 0.005 | 0.78 ± 0.03 |
Total carbohydrates (g/100 g) | 16.12 ± 0.01 | 88.5 ± 0.3 |
Energy (kcal/100 g) | 66.40 ± 0.04 | 388 ± 1 |
Fructose (g/100 g) | 2.42 ± 0.03 | 14.3 ± 0.2 |
Glucose (g/100 g) | 2.13 ± 0.09 | 12.6 ± 0.5 |
Sucrose (g/100 g) | 1.41 ± 0.02 | 8.3 ± 0.1 |
Trehalose (g/100 g) | 0.020 ± 0.001 | 0.140 ± 0.008 |
Raffinose (g/100 g) | 0.040 ± 0.001 | 0.260 ± 0.002 |
Total sugars (g/100 g) | 6.0 ± 0.1 | 35.7 ± 0.8 |
Ascorbic acid (mg/100 g) | 17 ± 1 | 100 ± 7 |
Citric acid (mg/100 g) | 2718 ± 134 | 16066 ± 790 |
Fumaric acid (mg/100 g) | 1.5 ± 0.1 | 8.9 ± 0.6 |
Total organic acids (mg/100 g) | 2765 ± 136 | 16175 ± 798 |
α-Tocopherol (mg/100 g) | 0.050 ± 0.001 | 0.29 ± 0.01 |
γ-Tocopherol (mg/100 g) | 0.52 ± 0.02 | 3.1 ± 0.01 |
δ-Tocopherol (mg/100 g) | 1.36 ± 0.03 | 8.0 ± 0.2 |
Total tocopherols (mg/100 g) | 1.92 ± 0.05 | 11.4 ± 0.3 |
Peak | Rt (min) | λmax (nm) | [M − H]+ (m/z) | MS2 Fragments (m/z) | Tentative Identification | Content (mg/g Extract) |
---|---|---|---|---|---|---|
1 | 11.48 | 515 | 611 | 287 (100) | Cyanidin-O-sophoroside | 2.82 ± 0.03 |
2 | 14.26 | 512 | 449 | 287 (100) | Cyanidin-O-hexoside | 1.69 ± 0.02 |
Total anthocyanins | 4.51 ± 0.04 |
Bioactivity | Red Raspberry Extract | Positive Controls | ||||
---|---|---|---|---|---|---|
Antioxidant activity | Trolox | |||||
TBARS assay (EC50, µg/mL) | 122 ± 2 | 5.4 ± 0.3 | ||||
OxHLIA assay (IC50, µg/mL) | 298 ± 17 | 19 ± 1 | ||||
β-CBI assay (EC50, µg/mL) | 18.7 ± 0.2 | 0.20 ± 0.02 | ||||
E211 | E224 | |||||
Antibacterial activity | MIC | MBC | MIC | MBC | MIC | MBC |
Bacillus cereus | 0.78 | 1.56 | 0.5 | 0.5 | 2 | 4 |
Listeria monocytogenes | 3.12 | 6.24 | 1 | 2 | 0.5 | 1 |
Escherichia coli | 3.12 | 6.24 | 1 | 2 | 0.5 | 1 |
Salmonella typhimurium | 3.12 | 6.24 | 1 | 2 | 1 | 1 |
Antifungal activity | MIC | MFC | MIC | MFC | MIC | MFC |
Aspergillus fumigatus | >6.24 | >6.24 | 1 | 2 | 1 | 1 |
Aspergillus niger | 3.12 | 6.24 | 1 | 2 | 1 | 1 |
Penicillium verrucosum var. cyclopium | >6.24 | >6.24 | 2 | 4 | 1 | 1 |
Trichoderma viride | 1.56 | 3.12 | 1 | 2 | 0.5 | 0.5 |
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Vara, A.L.; Pinela, J.; Dias, M.I.; Petrović, J.; Nogueira, A.; Soković, M.; Ferreira, I.C.F.R.; Barros, L. Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities. Foods 2020, 9, 1522. https://doi.org/10.3390/foods9111522
Vara AL, Pinela J, Dias MI, Petrović J, Nogueira A, Soković M, Ferreira ICFR, Barros L. Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities. Foods. 2020; 9(11):1522. https://doi.org/10.3390/foods9111522
Chicago/Turabian StyleVara, Ana Luísa, José Pinela, Maria Inês Dias, Jovana Petrović, António Nogueira, Marina Soković, Isabel C. F. R. Ferreira, and Lillian Barros. 2020. "Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities" Foods 9, no. 11: 1522. https://doi.org/10.3390/foods9111522
APA StyleVara, A. L., Pinela, J., Dias, M. I., Petrović, J., Nogueira, A., Soković, M., Ferreira, I. C. F. R., & Barros, L. (2020). Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities. Foods, 9(11), 1522. https://doi.org/10.3390/foods9111522