Variation in anthocyanins and total phenolics of black raspberry populations

Black raspberry (Rubus occidentalis L) has long been recognized as a rich source of anthocyanins Despite renewed interest in this crop for its potential health benefits, the range of variation in anthocyanin content and other phenolic compounds has not been well examined Here we present anthocyanin concentration and profiles as well as total phenolics in the fruit of 26 black raspberry seedling populations (190 samples over two growing seasons) derived from cultivated and wild parents There was more than a twofold difference in total anthocyanin concentration between the lowest and highest pigmented populations (ranging from 244 8 to 541 3 mg 100 mL(-1)) The relative amounts of the two major anthocyanins (cyanidin 3 rutinoside and cyanidin 3 xylosylrutinoside) in black raspberry fruit were significantly different The range of total phenolics found was much lower (206 7-330 4 mg 100 mL(-1)) This information will provide a valuable baseline for researchers Interested in studying the health effects of these compounds product developers in the nutraceutical market and breeders interested in developing new cultivars with improved fruit chemistry traits Published by Elsevier Ltd