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‘Sapinit’ (wild raspberry)

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Sapinit is a shrub that has prickly stem, thereby identifying it with  the rose family and making it a raspberry rather than a strawberry.

It  reaches to a height of six feet and grows in a higher elevation of 1,000 to  2,000 feet above sea level that can be mostly found in Mt. Banahaw in Quezon and  in Laguna. Its fruit has bright red-orange color that accounts for its  phytochemical richness. It has sweet-sour-bitter taste that makes for its  uniqueness. Sapinit was initially discovered by a Filipino OFW in Australia,  Dionisio Pullan.

Sapinit: Philippine Wild Raspberry agribusiness Sapinit  or the Philippine wild raspberry has many health benefits. According to a  phytochemical analysis of Sapinit done by the Industrial Technology Development  Institute and the University of the Philippines Los Banos-Biotech funded by BAR program, sapinit is rich in anti-cancer  phytochemicals including leucoanthocyanins, anthraquinones, saponins,  deoxysugars, free fatty acids, hydrolysable tannins (inhibitors of HIV  duplication), unsaturated steroids, and benzopyrone nucleus.

An important function of anthraquinones is it inhibits formation of Tau  aggregates and dissolve paired helical filaments thought to be critical to the  development of Alzheimer’s disease.

With anthraquinones, Sapinit also gets an industrial use potential.  Anthraquinones is a precursor to synthetic dyes, an additive in paper pulp  making, and is a material for hydrogen peroxide.

Leucoanthocyanin is a flavonoid found in many plants including berries which  are potential modifiers of carcinogens. Moreover, some saponins have been shown  to very significantly augment the cytotoxicity of immunotoxins and other  targeted toxins directed against human cancer cells.

Sapinit is considered a plant useful for environmental sustainability as it  does not need continuous cultivation, and it can live for many years. This way,  it retains soil fertility. Sapinit is propagated both through suckers and  cuttings.

The Philippine wild raspberry “Sapinit” can be processed into juice,  jam, and wine. Sapinit is also processed into vinaigrette for salad dressing, tea from its leaves and as food flavoring.  One kilo of raw Sapinit may be turned into four bottles of jam or four bottles  of juice. The same one kilo may also be processed into five 350 ml wine. Sapinit  has a bright potential as a specialty product as its price in the market is  high. However, shelf life of fresh fruits is only three-four days.

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Author: qdfriends

QDfriends bonded together for the purpose of helping others, and respecting themselves, their culture and the environment.

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