Environmental and genetic variation of phenolic compounds in red raspberry

Red raspberry (Rubus idaeus L.) is an economically important berry crop that contains numerous phenolic compounds with potential health benefits. It is known that the content of phenolics is affected by processing factors, but limited information is available on the influence of cultural factors or genotype. To clarify this issue, phenolic compounds were analysed from a diverse range of raspberry cultivars grown under northern European conditions, in Finland.The content of phenolic compounds varied widely and significantly between cultivars. The quercetin content ranged from 0.32 (yellow cultivar) to 1.55 mg/100 g fresh weight (fw) (cv. Balder). The ellagic acid content varied from 38 (cv. Gatineau and cv. Nova) to 118 mg/100 g fw (cv. Ville). The total anthocyanin content varied from close to 0 (yellow cultivars) to 51 mg/100 g fw (cv. Gatineau). The content of total phenolics varied from 192 (cv. Gatineau) to 359 mg/100 g fw (cv. Ville). In addition, environment had a significant effect on the content of quercetin. Thus, breeding material should be evaluated for their potential health benefits over several regions in northern raspberry breeding.