Chemical composition of raspberries (Rubus idaeus L.) and their role in human diet

Maline vsebujejo različne kemične spojine, kot so ogljikovi hidrati, organske kisline, vitamini, minerali, fenolne spojine, aromatične spojine, beljakovine in lipidi. Sladkorji pripomorejo k boljšim senzoričnim lastnostim plodov. Od sladkorjev je bilo v malinah največ glukoze, fruktoze in saharoze. Fruktoza je najslajši sladkor. Maline imajo veliko vlaknin v primerjavi z drugim sadjem. Okoli 70 % vlaknin je netopnih, 30 % pa topnih. Vsebnost organskih kislin se z zorenjem in skladiščenjem zmanjšuje. Razmerje med sladkorji in kislinami vpliva na okus plodov. Vitamin C je antioksidant in telo varuje pred oksidativnim stresom. V konvencionalno pridelanih malinah je vsebnost vitamina C večja kot v ekološko pridelanih. Maline vsebujejo od 8 do 37,7 mg vitamina C/100 g svežih plodov. V divjih malinah je vsebnost vitamina C večja kot v gojenih. Poleg vitamina C antioksidativno delujejo tudi fenolne spojine. V malinah je od teh največ elagitaninov in antocianinov. Od aromatičnih snovi je največ aldehidov, sledijo ketoni in alkoholi. Vsebnost hlapnih snovi je odvisna od razvojnega stadija ploda. Glavni maščobni kislini v malinah sta linolna in linolenska kislina. Maline vsebujejo od 7,1 do 11,2 mg železa/g suhega vzorca, kar jih uvršča v vrh jagodičastih sadnih vrst iz rodu Rubus. Nekatere snovi s katerimi so maline bogate pripomorejo k zaviranju nastanka diabetesa, Alzheimerjeve bolezni in raka.Raspberries contain various chemical compounds such as carbohydrates, organic acids, vitamins, minerals, phenolic compounds, aromatic compounds, proteins and lipids. Sugars contribute to better sensory properties of fruit. Among the sugars, raspberries contained glucose, fructose and sucrose. Fructose is the sweetest sugar. Raspberries are rich in dietary fiber compared to other fruits. About 70% of the dietary fiber is insoluble and 30% is soluble. Organic acid content decreases with ripening and storage. The ratio of sugars to acids affects the taste of the fruit. Vitamin C is an antioxidant and protects the body from oxidative stress. Conventionally grown raspberries have a higher vitamin C content than organically grown raspberries. Raspberries contain 8 to 37.7 mg of vitamin C/100 g of fresh fruit. Wild raspberries have a higher vitamin C content than cultivated raspberries. In addition to vitamin C, phenolic compounds also have antioxidant effects. In raspberries elagitannins and anthocyanins are major phenolic groups. Among the aromatic compounds, aldehydes are the most abundant, followed by ketones and alcohols. The content of volatiles depends on the developmental stage of the fruit. The most important fatty acids in raspberries are linoleic and linolenic acid. Raspberries contain between 7.1 and 11.2 mg iron/g of dry weight, which makes them one of the best berry fruits of the genus Rubus. Some substances raspberries are rich in help inhibit the development of diabetes, Alzheimer\u27s disease and cancer