Nutritional Qualities of Different Commercial Raspberries Consumed in Morocco
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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.
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