Ripening-induced Changes in Characteristic Active Compounds of Different Raspberry (Rubus idaeus) Cultivars Sourced from Central China
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Abstract:
The total phenolic content, total anthocyanin content, and superoxide dismutase activity of four different cultivars of raspberry from Central China at different stages of ripening were detected by spectrophotometry. Phenolic compounds were identified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and their absolute contents were determined by high-performance liquid chromatography (HPLC). The total phenolic contents of all four types of raspberry were found to decrease during ripening, whereas their total anthocyanin contents increased. Mei 22raspberrieswere found to have the highest total phenolic and anthocyanin contents (31.94 mg/g FW and 1.31 mg/g FW, respectively) among the investigated fruit samples. In addition, a total of nine phenolic compounds were identified in the four raspberry samples, including five anthocyanin phenolic compounds and four non-anthocyanin phenolic compounds. Cyanidin 3-O-sophoroside and cyanidin 3-O-glucoside were found to be the dominant anthocyanin phenolic compounds, with lambertianin C and sanguiin H-6 being present as the major non-anthocyanin phenolic compounds. Additionally, the superoxide dismutase activities of the raspberries were observed to reduce during ripening, with the Tianmen No.3 sample exhibiting the largest decrease (37%) among the investigated samples. This study provides basic data for the development and utilization of raspberries from central China.
