Differentiation of raspberry varieties according to anthocyanin composition

Four Spanish raspberry (Rubus idaeus L.) cultivars, Autumn Bliss, Heritage, Rubi, and Ceva, were studied in order to determine, qualitatively and quan titatively, both anthocyanins and vitamin C composition, owing to their sig nificance as dietary compounds with antioxidant activity and also to the re lation with color quality. Raspberry anthocyanin composition, determined by HPLC and CC-MS, was characteristic to each cultivar. The higher anthocyani n content expressed as cyanidin-3-glucoside was found in the late cultivars , Rubi (96.08 mg/100 g f.w.) and Ceva (122.88 mg/100 g f.w.). Three cultiva rs showed cyanidin-3-sophoroside (63.86-21.91 mg/100 g f.w.) and cyanidin-3 -glucoside (25.12-14.00 mg/100 g f.w.) as the major pigments, while Autumn Bliss had a similar relative amount of cyanidin derivatives, cyanidin-3-rut inoside being the pigment in major concentration (10.53 mg/100 g f.w.). The vitamin C contents were determined by HPLC. The Rubi cultivar showed the h ighest amount of vitamin C (31.14 mg/100 g f.w.). The organic acids were de termined by HPLC as fruit constituents related to color quality. Citric aci d was the main non-volatile organic acid (90%) in all raspberry cultivars a nd the Rubi cultivar showed the highest total non-volatile organic acids co ntent (2003 mg/100 g f.w.). Hunter color CIE values were also determined, s howing that Rubi was the reddest raspberry cultivar.