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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #358988
Title: Characterization of the nutrient profile of processed raspberries

Author
item BURTON-FREEMAN, BRITT - University Of California
item ZHANG, XUHUIQUN - Illinois Institute Of Technology
item Ahuja, Jaspreet

Submitted to: Nutrition and Healthy Aging
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/15/2019
Publication Date: 12/19/2019
Citation: Burton-Freeman, B.M., Zhang, X., Ahuja, J.K. 2019. Characterization of the nutrient profile of processed raspberries. Nutrition and Healthy Aging. 5: 225–236. https://doi.org/10.3233/NHA-190072.
DOI: https://doi.org/10.3233/NHA-190072

Interpretive Summary: Red raspberries (Rubus idaeus L.) contain varied nutrients and phytochemicals. They are increasingly appreciated for their culinary versatility and product application use. The main dietary sources of red raspberries are fresh, individually quick frozen (IQF), juice concentrates and purée: the latter three being processed product. These products are available in different forms: IQF (sweetened or unsweetened), juice concentrates (single or concentrated strengths) and purée (seeded or seedless). The nutrient profiles of these commonly consumed processed raspberry products have only recently become available through this research. The present research describes market sampling and nutrient analysis of processed raspberry products in the USA for updating older information and including new product information in the USDA food composition database. Analyses indicated that IQF and purée with seeds are excellent sources of dietary fiber, IQF and purée with or without seeds are good sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and puréed red raspberries may also be considered a valued fruit source of lutein/zeaxanthin. Processed raspberries deliver high nutrient quality and a comprehensive analysis of these nutrients is now available in the USDA nutrient database. Red raspberries provide consumers and the food industry with cost-effective options to increase their intake of a variety of nutrients of public health concern and bioactive compounds including lutein/zeaxanthin with few calories. Data available through this research will be useful for consumers, food industry, dietitians and nutritionists.

Technical Abstract: Red raspberries (Rubus idaeus L.) are unique berries containing varied nutrients and phytochemicals. The main dietary sources of red raspberries are fresh, individually quick frozen (IQF), juice concentrates and purée: the latter three being processed product. These products are available in different forms: IQF (sweetened or unsweetened), juice concentrates (single or concentrated strengths) and purée (seeded or seedless). The nutrient profiles of these commonly consumed processed raspberry products have only recently become available through this research. The present report describes market sampling and chemical analysis of processed raspberry products in the USA for updating older nutrient information and including new product information in the USDA food composition database. Processed raspberry product samples were obtained in 2017 from retail outlets and processing plants and distributors, from and outside USA. Samples were chemically analyzed by pre-qualified laboratories using pre-approved AOAC methods to develop a full nutrient profile comprising proximates, minerals, vitamins, fatty acids, and amino acids. The results indicated that IQF and purée with seeds are excellent sources of dietary fiber, IQF and purée with or without seeds are good sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and puréed red raspberries may also be considered a valued fruit source of lutein/zeaxanthin. Processing methods influence nutrient content; however, analyses also indicated some variance within product forms suggesting fruit variety, growing regions and farming practices, and harvesting time could be factors influencing nutrient content. Overall, processed red raspberries deliver economical nutrition providing various forms of red raspberries that can be consumed as whole fruit or as ingredients in products.