What qualities of black raspberries appeal to consumers?
The intense pigmentation qualities mentioned above derive from a rich concentration and diversity of phenolic acid antioxidants in blackcaps. Phenolics give black raspberries several distinctive taste and chemical qualities, including high acidity (pH of about 3. 5), semi-sweet taste (brix of about 10 in IQF fruit, 17 in puree) and a special tangy full-bodied taste that appeals to most people, including children. Blackcaps are very versatile regular in dessert recipes. Over the past few years, research primarily at Ohio State University by Dr. Gary Stoner and colleagues has shown exciting — even astonishing — results of black raspberry phenolic extracts and whole berries themselves on colon and esophageal cancers in experimental animals. The focus has been on the antioxidant qualities particularly of ellagic and ferulic acids (both phenolic antioxidants) from blackcaps. Black raspberries are one of the world’s most promising tools from plant foods in the fight against cancer.
