Evaluation of Wild Raspberry (<em>Rubus idaeus </em>L.) Ecotypes from Northeastern Türkiye

Abstract

Located between Asia and Europe, Türkiye is very rich in terms of wild edible fruit diversity. One of the most important wild edible fruits in Türkiye is red raspberries and they widely found in cold to warm temperate regions in the country. The wild raspberries in general have red fruit color but yellow fruited genotypes are evident. A total of 11 wild grown red raspberry genotypes sampled in Northern Anatolia region was used in this study and their sensory, biochemical and antioxidant characteristics were determined. For sensory analysis aroma, taste and juiciness were used as the main criteria to compare ecotypes each other. Biochemical and antioxidant characteristics of ecotypes included SSC (Soluble Solid Content), vitamin C, organic acids, total anthocyanins (TA), total phenolic content, total flavonoid content and total antioxidant capacity. FRAP (Ferric Reducing Antioxidant Power) assay was used to determine antioxidant capacity. There were significant differences among ecotypes for most of the searched parameters even they found similar growing condition. The ecotypes had fruit weight between 1.04 g and 1.33 g, and fruit Chroma value between 26.11 and 33.70. Vitamin C content of ecotypes were quite variable and ranged from 29.3 mg/100 g to 41.4 mg/100 g. The total phenolic content, total anthocyanin content, total flavonoid content was between 164-362 mg gallic acid equivalent/100 g; 17.3-33.3 mg cyanidin-3-glucoside equivalent/100 g and 10.3-17.2 mg quercetin equivalent/100 g, respectively. Citric acid was the dominant organic acid for all genotypes and ranged from 10.3-14.6 g/100 g fresh weight base. According to the results V-4, V-8, V-3 and V-10 had attractive bigger fruits indicate their suitability for fresh consumption. V-3 and V-5 had sweeter fruits indicated their suitability for processing and V-6, V-7 and V-11 had richer for human health promoting compounds (higher total phenolic content and antioxidant capacity), making them suitable for future use as functional foods and as promising sources of natural antioxidants.