Abstract

SALINAS-MORENO, Y.; ALMAGUER-VARGAS, G.; PENA-VARELA, G.  and  RIOS-SANCHEZ, R.. Ellagic acid and anthocyanin profiles in fruits of raspberry (Rubus idaeus L.) in different ripening stages. Rev. Chapingo Ser.Hortic [online]. 2009, vol.15, n.1, pp.97-101. ISSN 2007-4034.

The content of free ellagic acid (FEA) and the anthocyanin profile were determined in "Autumn Bliss" variety red raspberry fruits (Rubus idaeus L) in different ripening stages and grown in two locations. The FEA and anthocyanins were analyzed by reverse phase High Performance Liquid Chromatography (RP-HPLC). Rripening stage and growth location affected FEA. The fruits with deep red color (degree 3 ripening) from San Mateo Acatitlán, Mexico, had the highest FEA content, with a value of 5.38 mg·kg^-1 of fresh fruit. the anthocyanin profile was more complex as fruits advanced in maturity. In the inmature fruits only four anthocyanins were observed, while in the completely mature fruits there were eight. In the completely mature fruits the anthocyanins with the highest relative percentages were: cianidin 3- soforoside (46.2%) and cianidin 3-(2-glucosyl rutinoside) (25.9%). The maximum levels of FEA and the highest number of anthocyanins were present in the completely mature raspberry fruits, this stage is characterized by the deep red color of the fruits, and is when its consumption is recommended

Keywords : berries; ellagitanines; ripening stage; antioxidant activity.