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Title:   Author  item
                                            Lee, Jungminitem
                                            DOSSETT, MICHAEL - Agriculture And Agri-Food Canadaitem
                                            Finn, Chad
  Submitted to: Botanical Society of America Abstracts
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 7/30/2014
                                    Publication  Date: 7/30/2014
                                    Citation: Lee, J., Dossett, M., Finn, C.E. 2014. What’s really in our black raspberry products? – chemotaxonomy by anthocyanin. Botanical Society of America Abstracts. Abstract 1245.Interpretive Summary:
                                Technical Abstract: This presentation will focus on the phytochemical portion of our research into breeding commercial black raspberry (Rubus occidentalis L.; blackcap) cultivars with better fruit quality. A North American native, it was traditionally used as a food and a natural colorant, but renewed US consumer interest has brought an upsurge in the number of commercial black raspberry products available (from desserts to dietary supplements). This rising interest can partially be explained by an increased awareness of the potential health benefits high-pigmented fruit might provide, but their distinct flavor, unlike blackberries or red raspberries, may also increase demand. An unfortunate side effect of intensified consumer demand has been the occurrence of product adulteration. Adulteration likely arose from the limited availability of black raspberries, which due to their unique growing requirements make Oregon the only US state with significant acreage. Over the last eight years, we have analyzed the fruit from over 1,000 black raspberry genotypes, and found the anthocyanin content to range from 39 to 996 mg of cyanidin-glucoside/100 mL (a 25-fold range). The presentation will also include how (1) the identity of the major black raspberry anthocyanin was previously mischaracterized; (2) characterizing genetic variability in anthocyanins aids plant breeding to develop new cultivars; (3) a wild black raspberry genotype with unique anthocyanin was first discovered by our group; (4) differences (plants, fruits, and anthocyanins) in anthocyanin chemistry between Rubus coreanus Miquel and R. occidentalis were characterized; and (5) anthocyanin profiles can be used to detect possible authenticity issues in Korean black raspberry products and US dietary supplements. This work was partially funded by a Specialty Crop Research Initiative (SCRI) grant number 2011-51181-30676 from USDA-National Institute of Food and Agriculture (NIFA).


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