Polyphenolic composition of raspberry fruits

Over recent decades, global raspberry production has seen considerable growth. The popularity of raspberry stems not only from the excellent flavor but also from the rich biochemical composition of the berries, which exhibit antioxidant properties. Many breeding programs globally have identified the improvement of fruit quality traits as a separate strategic direction. This study aims to provide a concise review of the polyphenolic composition of raspberry fruits from modern cultivars of both Russian and foreign breeding, to identify sources of high polyphenolic accumulation, and to propose a contemporary cultivar model suitable for the conditions of central Russia. The paper reports biochemical data on total phenolic compounds, flavonoids (ellagitannin and anthocyanin), total phenolic acids and their individual components (ellagic, gallic, chlorogenic, caffeic, p-coumaric, syringic, ferulic, protocatechuic, and carbonic acids), as well as ascorbic acid. Analysis of published studies revealed a wide range of variability for all these parameters. Depending on the cultivation region and genotype, mean total phenolic content varies from 47 to 3664 mg/100 g, expressed as gallic acid equivalents. High levels were recorded in Gusar, Poklon Kazakovu, Balzam, Polana, and Bristol cultivars. For flavonoid content, maximum values were found in the Silvan raspberry-blackberry hybrid and the 1-45-2 selection line. High ellagitannin content was observed in Glen Moy and Bristol; high anthocyanin content was found in Skromnitsa, Polana, Glen Moy, Tulameen, Bristol, and Cumberland; and high vitamin C levels were recorded in Perseya, Garmoniya, Skromnitsa, and No. 9/15 line. Considering the environmental and geographic factors of central Russia, the results of the present analysis suggest that new raspberry cultivars should combine the following content levels: total phenolic compounds exceeding 500 mg/100 g, total phenolic acids exceeding 40 mg/100 g, flavonoids exceeding 200 mg/100 g, ellagitannins and anthocyanins exceeding 100 mg/100 g, and ascorbic acid exceeding 50 mg/100 g.

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