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Title:   Author  item
                                            Lee, Jungmin
  Submitted to: American Chemical Society Abstracts
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 5/12/2015
                                    Publication  Date: 8/18/2015
                                    Citation: Lee, J. 2015. Adulteration and its detection of black raspberry products. American Chemical Society Abstracts. Boston, MA. AGFD 175.Interpretive Summary:
                                Technical Abstract: We have continually researched improvements for commercially available cultivars of black raspberry (Rubus occidentalis L.; blackcap). During the past decade, we have analyzed fruit from over 1,000 black raspberry genotypes and cultivars, and found that the anthocyanin content to ranged from 39 to 996 mg of cyanidin-glucoside/100 mL (a 25-fold range). We documented ‘ORUS4143-rep 1,’ which has a rare anthocyanin profile deviation from the industry-standard ‘Munger’. Our records on black raspberry fruit and plants allowed our creation of an anthocyanin profile database that can be used for verifying authenticity of black raspberry products. Available black raspberry products in the US marketplace were each assessed for anthocyanin profile and concentration for quality evaluations. The results were alarming and indicate there are authenticity issues in US sourced black raspberry dietary supplements, and in Korean originated black raspberry products as well. Seven out of 19 black raspberry products (sold as dietary supplements) contained no fruit anthocyanins. Korean black raspberry products, many labeled to contain Rubus coreanus, actually comprised of R. occidentalis (American black raspberry), black carrot anthocyanins, or were too low in pigment concentration to classify. We are hopeful this research will aid in future black raspberry ingredient authenticity standards. 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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