Nutritional Qualities of Different Commercial Raspberries Consumed in Morocco


  • Hasnaa Sadik Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Chadia Ouazzani Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Abdellah Moustaghfir Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Samira El Ghammarti Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Azzedine Er-Ramly Department of Fundamental Sciences, Laboratory of Research Odontological, Biomaterials and Nanotechnology, Faculty of Dental Medicine, Mohammed V University in Rabat, Morocco
  • Asmae Touzani Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Issam Essebbahi Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Rayan Arrahmouni Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Abdellah Dami Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
  • Lhousaine Balouch Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.



Raspberries, Polyphenols, Flavonoids, Minerals, Nutrition


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.

Author Biography

Abdellah Moustaghfir, Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.

Department of Fundamental Sciences, Laboratory of Research Odontological, Biomaterials and Nanotechnology, Faculty of Dental Medicine, Mohammed V University in Rabat, Morocco


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How to Cite

Sadik, H., Ouazzani, C., Moustaghfir, A., Ghammarti, S. E., Er-Ramly, A., Touzani, A., … Balouch, L. (2024). Nutritional Qualities of Different Commercial Raspberries Consumed in Morocco. Tropical Journal of Natural Product Research (TJNPR), 8(4), 6868–6876.