Measurement and comparison of quality characteristics, bioactivity of marmalades produced with wild Rosa and Berberis fruit species

In this study, the physicochemical, color, bioactive and sensory properties of marmalades wild red rosehip (Rosa canina L.), black rosehip (Rosa pimpinellifolia L.), red barberry (Berberis vulgaris L.) and purple barberry (Berberis crataegina DC.) fruits were investigated. The differences among the samples in terms of pH, titration acidity, dry matter, ash, protein, reducing sugar contents, sucrose, total sugars, calories, L*, a*, b*, H°, C*, BI and ∆E were found to be statistically significant (p < 0.01). Marmalade samples have a characteristic color and taste. The highest protein content was detected in the marmalade samples produced from barberry fruits (2.44–3.28%). The total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanin (TMA) content and total antioxidant capacity (DPPH•, CUPRAC and FRAP) of the marmalades ranged from 12.07 to 28.95 mg GAE/g, 12.01–38.51 mg QE/g, 7.43-331.97 mg Cyn-3-glu/100 g, 7.36–17.85 mg TE/g, 33.56–85.40 mg TE/g and 9.96–25.87 mg TE/g, respectively (p < 0.01). Among the fruit species examined, the marmalade samples prepared from black rosehip and purple barberry were richer in bioactive compounds and exhibited high antioxidant capacity. All samples scored between 6.0 and 8.2 for sensory parameters (p < 0.01). The order of general acceptability of the marmalades was red rosehip > black rosehip > red barberry > purple barberry. Overall, the results highlighted the potential of using these wild fruits as a potentially rich source of bioactive compounds for marmalade manufacturing.