Comparison of the nutritional proprieties of commercial strawberries, red and black raspberry consumed in Morocco

Abstract

The current study aimed to examine the organoleptic, physicochemical, and antioxidant characteristics of three samples of red berries, including strawberries, red, and black raspberries, which were widely consumed in Morocco. The current study also aimed to encourage new dietary habits by incorporating these fruits into meals, with the aim of improving the nutritional quality of the population.The levels of Mg, Ca, and Cl exhibited variations, ranging from 27.46 to 34.20 mg/100 g, 34.94 to 86.65 mg/100 g, and 21.30 to 1530.28 mg/100 g, respectively. Glucose and sucrose levels were recorded between 1.38 to 2.53 g/100 g and 0.85 to 1.10 g/100 g, while polyphenol and flavonoid levels ranged from 100 to 305.90 mg (GAE)/100 g and 75 to 253.85 mg (QE)/100 g, respectively.The nutritional and antioxidant characteristics study results of strawberries and different raspberry samples highlighted significant differences in nutrient composition. Specifically, the current study revealed that black raspberries had higher levels of magnesium, calcium, glucose, polyphenols, and flavonoids than the strawberries and red raspberries studied.The results of the nutritional and antioxidant characteristics study comparing strawberries and various raspberry samples revealed significant differences in nutrient composition. Specifically, this investigation found that black raspberries exhibited higher levels of magnesium, calcium, glucose, polyphenols, and flavonoids compared to the strawberries and red raspberries studied.