Nutritional Qualities of Different Commercial Raspberries Consumed in Morocco

Abstract

The dietary habits of the Moroccan population often involve low consumption of fruits and vegetables, coupled with a high intake of fats  and sugars, posing a potential risk of diseases such as obesity, diabetes, and cardiovascular diseases. However, red and black raspberries  present a healthy and nutritious alternative for Moroccan consumers. This research focuses on the evaluation of the  nutritional properties of extracts from seven samples of red and black raspberries commonly consumed in Morocco. Minerals  (magnesium, calcium, chloride, phosphorus), glucose, total polyphenols content (TPC), and total flavonoids content (TFC) were  determined using spectrophotometric method. Sucrose and fructose contents were determined by a digital refractometer. The results  showed variable concentrations of magnesium, calcium, chloride, and phosphorus in the different raspberry samples. The values ranged  from 13.40 to 35.50 mg/100g, 52.20 to 98.20 mg/100g, 19 to 33.80 mg/100g, and 27.60 to 37.28 mg/l00g for Mg, Ca, Cl, and P, respectively.  The levels of Glucose, Sucrose, and Fructose were between 0.70 to 2.49 g/100g, 0.70 to 1.20 g/100g, and 0.80 to 2.70 g/100g, respectively.  TPC, and TFC were between 202 to 301 mg gallic acid equivalents (GAE) per 100g, and 37 to 268 mg Quercetin equivalents (QE) per 100g, respectively. Polyphenol and flavonoid levels were higher in the black raspberry samples than in the red raspberry samples. The results  obtained provide adequate data for the classification of different raspberry samples based on their nutritional qualities and provide  consumers with an informed choice.