Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry <i>Ribes magellanicum</i>

The Patagonian wild berry <i>Ribes magellanicum</i> has promising applications in food and nutrition due to its flavor and the presence of health-promoting bioactive compounds. Relevant chemical, physicochemical, and structural characteristics of the fruit for its utilization as food were investigated. The average moisture content was 79.3% while protein, lipids, sugars, and crude fiber amounted to 7.4, 5.8, 64.3, and 14.5 g/100 g dry fruit, respectively. Average values of fruit diameter, number of seeds, juice yield, soluble solids, and pH were determined as 5 mm, 17, 59.2%, 15.5 °Brix, and 4.3, respectively. Total phenolic compounds amounted to 2543 mg/100 g dry weight, anthocyanins to 561 mg C3G/100 g dry weight, and carotenoids to 43.3 mg/100 g oil. ORAC and DPPH values were 36.0 and 15.8 mmol TE/100 g dry weight, respectively. Linoleic acid predominated in a lipid profile that exhibited a good ω-6/ω-3 ratio (1.37). The structure of the berry consisted of a skin (exocarp) and a pulp (mesocarp) that contained many seeds representing 54% of the weight of the berry. These characteristics of <i>R. magellanicum</i> are similar to other wild Patagonian berries that have found applications as foods due to their convenience and the presence of abundant bioactive compounds.