Lipid and Fatty Acid Composition of Wild and Cultivated Red Raspberry Fruits (Rubus Idaeus L.)

Abstract

Red raspberry (Rubus idaeus L.) is an economically important berry crop which contains a high number of bioactive compounds with potential health benefits. Wild raspberries are traditionally a part of the Turkish diet, since it's very abundant in the northern parts of Turkey. In the present study, the lipid and fatty acid composition of wild grown and cultivated red raspberry fruits was analyzed. The yield of lipid ratio was between 0.40% (ERZ9) and 0.63% ( Heritage) indicating cultivated raspberry had higher lipid ratio than all wild materials. Fatty acid analysis has shown that the eleven red raspberry genotypes and one cultivar studied contained 10 major compounds, and statistically important differences (p < 0.05) was observed among genotypes on C16:0, C18:1, C18:2 and C18:3. Linoleic acid (42.18 - 52.61%) and linolenic acid (17.83 - 24.10%) was the main fatty acids for all genotypes used in the present study.