+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.)



Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.)



Antioxidants and Redox Signaling 3(6): 981-993



Multiple health benefits associated with phenolic compounds have raised the interest in the contents of these plant metabolites in foods. Several phenolic compounds were quantified from berries of Ribes nigrum (black and green currants) and Ribes x pallidum (red and white currants), by using sequential extraction with ethyl acetate and methanol and an optimized reversed-phase HPLC method with diode array detection. The highest contents of anthocyanins (3,011 mg/kg fresh weight, expressed as the aglycon) and flavonol glycosides (100 mg/kg) were found in black currant. The lack of anthocyanins in the colorless (green, white) berries was associated with increased levels of phenolic acids, especially p-coumaric acid (80 mg/kg in green currant vs. 45 mg/kg in black currant) and 4-hydroxybenzoic acid (18 mg/kg in white currant vs. 3 mg/kg in red currant). Previously, proanthocyanidins have not been quantified from berries. This study showed that the contents of extractable (22-41 mg/kg) and nonextractable proanthocyanidins (32-108 mg/kg) are comparable to those of other phenolics, with the exception of anthocyanins in black currant. Our results suggest that anthocyanins dominate in black and red currants, whereas proanthocyanidins and phenolic acids are the predominant phenolic compounds in green and white currants.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 046973283

Download citation: RISBibTeXText

PMID: 11813993

DOI: 10.1089/152308601317203521


Related references

Estimation of the chilling requirements for breaking dormancy in buds of black currant (Ribes nigrum) and red and white currants (Ribes sp.). Annales de l' Amelioration des Plantes 27(4): 435-450, 1977

Phenolic compounds in the berries of some species of Ribes. Nauchno Tekhnicheskii Byulleten' Vsesoyuznogo Ordena Lenina i Ordena Druzhby Narodov Nauchno Issledovatel' skogo Instituta Rastenievodstva Imeni N I Vavilova (180): 63-67, 1988

Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation. International Journal of Food Science and Technology 48(4): 715-726, 2013

The phenolic contents of fruit. VI. The phenolic contents of currants, gooseberries and blueberries. Changes in the phenolic acids and catechins during growth and ripening of black currants. Zeitschrift fur Lebensmittel Untersuchung und Forschung 159(1): 31-37, 1975

Chilling requirements of buds in black currant (Ribes nigrum L.) and certain other currants (Ribes spp.). Annales de l' Amelioration des Plantes 23(1): 27-44, 1973

Structural annotation and elucidation of conjugated phenolic compounds in black, green, and white tea extracts. Journal of Agricultural and Food Chemistry 60(36): 8841-8850, 2012

High-performance liquid chromatography analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric detection Ribes species. Journal of Agricultural & Food Chemistry 51(23): 6736-6744, 2003

High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: ribes species. Journal of Agricultural and Food Chemistry 51(23): 6736-6744, 2003

Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC-DAD-ESI-MSn. Journal of Agricultural and Food Chemistry 59(8): 4009-4018, 2011

Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae 222: 69-75, 2017

Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensisL. Kuntze). Journal of Food Science and Technology 52(11): 6966-6977, 2015

Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. Journal of Agricultural and Food Chemistry 58(7): 3901-3909, 2010

An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant ( Ribes nigrum L.). Journal of Agricultural and Food Chemistry 60(42): 10501-10510, 2012

Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season. Food Chemistry 160: 180-189, 2014

Major phenolic compounds in black currant (Ribes nigrum L.) buds: Variation due to genotype, ontogenetic stage and location. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 63(2): 1274-1280, 2015