Carotenoids and tocopherols in yellow and red raspberries

The composition of carotenoids, chlorophyll derivatives and tocopherols in raspberries of different varieties, including yellow and red types, over different ripening stages has been studied. The profile of pigments in ripening raspberries changes drastically, with a dramatic decrease of beta-carotene and chlorophyll derivatives, the xanthophyll lutein is also decreased but not to the same extent. In contrast lutein esters increased and are present in ripe raspberries esterified with saturated fatty acids with C8 to C16 chains. Ripe raspberries contain considerable amounts of lutein, lutein esters, and tocopherols (up to 20, 49 and 366 mg/kg dry weight, respectively). The different samples analysed show different contents of carotenoids and tocopherols. Whether the differences arise from the variety or other factors such as the environmental conditions needs to be ascertained but finally we conclude that isoprenoids should not be neglected when considering raspberry antioxidant and nutraceutical composition