Anthocyanins in processed red raspberries on the US market 1,2

Abstract

BACKGROUND:

Red raspberries contain high concentrations of anthocyanins (ACNs). Consumption of red raspberries has steadily increased in the US because of their potential health effects. Processed red raspberry products are widely used in commercial applications, but their ACN contents are largely unknown.

OBJECTIVE:

Types of ACNs and their contents in common processed red raspberries (frozen, juice concentrate and puree) on the US market were investigated.

METHOD:

ACN were analyzed and quantified in thirty-four nationally representative processed red raspberry samples by HPLC-MS.

RESULTS:

Seven cyanidin or pelargonidin glycosides were detected and quantified. Each individual samples contained 4 to 5 of them. Cyanidin-3-O-sophoroside and cyanidin-3-O-glucoside were found to be the major ACNs in all samples, while the minor ACNs varied among different samples. Total ACN contents ranged from 13.88±1.21 to 38.43±2.75 mg/100 g for frozen red raspberries, 30.96±5.34 to 65.29±3.37 mg/100 g for red raspberry juice concentrates, and 10.89±0.94 to 27.11±1.15 mg/100 g for red raspberry puree samples.

CONCLUSION:

The types of ACNs varied slightly but the contents varied considerably between different samples. The sources (national brand vs. store brand, domestic or imported) and processing method (seeded or seedless) did not appear to be major influential factors when multiple samples were included in the comparison.