MATEC Web Conf.
Volume 333, 2021The 18th Asian Pacific Confederation of Chemical Engineering Congress (APCChE 2019)
|Number of page(s)||6|
|Published online||08 January 2021|
Changes in Polyphenol Content in Raspberry by Cultivation Environment
Advanced Science & Engineering, Graduate School of Engineering, Osaka Electro-Communication University (OECU), 18-8 Hatsu-cho, Neyagawa-shi, Osaka 572-8530, Japan
2 Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto 611-0011, Japan
* Corresponding author: email@example.com
It is known that red raspberry (Rubus idaeus) contains various polyphenol compounds at high concentration and its functionality is expected to have health maintenance and disease prevention effect. Not only the fruits, but also the leaves of raspberry plants, are highly esteemed for tea making around the world and are largely used for food. Cultivation of raspberry in a plant factory unit and analysis of leaf extract under different cultivation conditions such as light intensity, wavelength and temperature showed that flavan-3-ol derivatives increase under blue light confirmed.
© The Authors, published by EDP Sciences, 2021
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