Fruit & Vegetable Magazine

Features Production Research
Even processed, raspberries are excellent antioxidant source


March 17, 2008
By Fruit & Vegetable

Topics

A recent study from Plant Research
International in Wageningen, the Netherlands, shows that despite
storage and processing, raspberries can provide up to 10 times more
antioxidants than tomatoes or broccoli.

A recent study from Plant Research International in Wageningen, the Netherlands, shows that despite storage and processing, raspberries can provide up to 10 times more antioxidants than tomatoes or broccoli. The research looked at the effect of storage and processing on the antioxidant content of the fruit. While flash freezing in liquid nitrogen and storage at –20ÞC destroys much of the fruit’s vitamin C content, the antioxidant capacity remains. The also found that while processing into jams may alter some of the antioxidants, most of the valuable compounds remain. There was also some evidence found that certain raspberry cultivars have higher antioxidant capacity than others. While researchers stated that selective plant breeding could produce “extra health” raspberries, most consumers are drawn to more flavourful and economical raspberry varieties.

Advertisment