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American Society for Horticultural Science
Antioxidants in Midwestern black raspberries influenced by production site
Study finds nutritional level in fruit depends on growing location
WOOSTER, OH—Black raspberries have been studied for decades by
scientists and medical researchers interested in the fruits' apparent
ability to limit the onset or severity of degenerative diseases,
including cancer.
The fruit of many popular berries, including
blackberries, blueberries, strawberries, elderberries, grapes, and
plums, are known to have strong antioxidant capacity, mainly as a
result of high levels of anthocyanins—chemicals that give plants their
vibrant colors—and other phenolic compounds. The darker the fruit, the
more anthocyanins are present. Anthocyanins appear to work by
inhibiting compounds that weaken the immune system and stimulate tissue
inflammation. They can also destroy harmful free-radical molecules that
attack cells and cause aging, heart disease, and cancer.
The
prospective health benefits of black raspberries and other
antioxidant-rich produce has led to increased consumer awareness and
demand for fresh, locally produced fruit.
A research study presented in the journal
HortScience
was designed to determine whether where black raspberries are grown
influences the antioxidant level in the berries. The research group,
headed by Mustafa Ozgen from the Department of Horticulture at
Gaziosmanpa University, Tokat, Turkey, included Faith J. Wyzgoski, The
Ohio State University at Mansfield, Artemio Z. Tulio, Jr., Aparna
Gazula, A. Raymond Miller, and Joseph C. Scheerens from the Ohio
Agricultural Research and Development Center, R. Neil Reese from South
Dakota State University, and Shawn R. Wright of The Ohio State
University South Centers.
To estimate variability in
phytonutritional quality of black raspberries, the researchers studied
19 samples representing four common Midwestern black raspberry
cultivars harvested from eight production sites. Samples were frozen
within 24 h of harvest in on-farm, conventional freezers. These
materials were transported in their frozen state to the Ohio
Agricultural Research and Development Center and stored in 100-g
batches at 29 °C until analyzed. The team then evaluated each of the
cultivars to determine antioxidant levels.
According to the
researchers; "Inverse relationships among black raspberry samples
suggested that site differences may be partially attributable to fruit
ripeness at harvest. Relationships among these parameters versus
regional differences in soil temperatures were also significant, but
weak."
Variation in fruit phytonutrient contents related to
growing location may prove important in future health-related studies
or clinical applications, as well as affecting nutritional benefits to
consumers.
The study also contains recommendations for black
raspberry growers and marketers, indicating that phytonutrient levels
may be affected by genetic, cultural, and/or environmental factors.
"Black raspberry producers wishing to optimize antioxidant levels of
their fruit products must consider how greatly antioxidant levels might
vary among locally grown cultivars from harvest site to harvest site
and, as a consequence, of how they are handled and marketed." remarked
Ozgen.
Based on this preliminary research, the team continues
to explore the effects of culture, ripening, posthavest practices,
heat, light, water, and other environmental stresses on the production
of antioxidants in black raspberry and other berry fruits.
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The complete study and abstract are available on the ASHS
HortSciencehttp://hortsci.ashspublications.org/cgi/content/abstract/43/7/2039 electronic journal web site:
Founded
in 1903, the American Society for Horticultural Science (ASHS) is the
largest organization dedicated to advancing all facets of horticultural
research, education, and application. More information at ashs.org