The total phenol and anthocyanin contents of black currant pomace and black currant press residue (BPR) extracts, extracted with formic acid in methanol or with methanol/water/acetic acid, were ...studied. Anthocyanins and other phenols were identified by means of reversed phase HPLC, and differences between the two plant materials were monitored. In all BPR extracts, phenol levels, determined by the Folin−Ciocalteu method, were 8−9 times higher than in the pomace extracts. Acid hydrolysis liberated a much higher concentration of phenols from the pomace than from the black currant press residue. HPLC analysis revealed that delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside were the major anthocyanins and constituted the main phenol class (≈90%) in both types of black currant tissues tested. However, anthocyanins were present in considerably lower amounts in the pomace than in the BPR. In accordance with the total phenol content, the antioxidant activity determined by scavenging of 2,2‘-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, the ABTS•+ assay, showed that BPR extracts prepared by solvent extraction exhibited significantly higher (7−10 times) radical scavenging activity than the pomace extracts, and BPR anthocyanins contributed significantly (74 and 77%) to the observed high radical scavenging capacity of the corresponding extracts. Keywords: Black currant; Ribes nigrum L.; pomace; anthocyanins; HPLC; radical scavenging capacity; polyphenols
▶ Black currants are a rich source of polyphenol compounds ▶ Black currant polyphenols shows good stability during 9 month of freezer storage ▶ Maltodextrin and inulin creates stable microcapsules ...with black currant polyphenols ▶ Spray drying is an effective technique of polyphenols microencapsulation
Interest in the consumption of fresh fruits is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. There is a growing demand for delivery of antioxidants through functional foods with the related challenge of protecting their bioactivity during food processing and subsequent passage through the gastrointestinal tract. This study focuses on the evaluation of concentration of bioactive compounds in black currant berries (
Ribes nigrum L.) and retention of black currant polyphenol compounds and their antioxidant activity after microencapsulation by spray-drying. The polyphenol contents and antioxidant activities were assessed for 5 black currant cultivars grown in Canada in fresh and stored fruits at −20
°C for 9 months. The Ben Alder cultivar was the richest in anthocyanins and flavonols content with high antioxidant potential measured with ABTS and DPPH radicals (4.5 and 2.4
mM/100
g). Black currant polyphenols were stable during 9 month of storage at −20
°C. The results of this study indicated that in black currants storage did not affect negatively the antioxidant capacity. The good stability of bioactive compounds of black currants during freezer storage allows prolonging the storage time of these berries. Maltodextrins with different DE (dextrose equivalent): DE11, DE18, DE21 and inulin were selected as wall material. The stability of encapsulated polyphenols during 12 months storage at 8
°C and 25
°C was evaluated. Compared to maltodextrins DE18 and DE21, maltodextrin DE11 had not only higher drying yield but also offered better protection for phenolics during storage. Radical scavenging activity studies demonstrated significant antioxidant activity of microencapsulated powders before and after storage. The black currant polyphenol microcapsules described in this study represent a promising food additive for incorporation into functional foods due to antioxidant content.
By-products obtained after red fruit processing still contain large amounts of polyphenols, especially anthocyanins which act as antioxidants. The effect of solvent and extraction time on the yield ...of extracted antioxidants from grape, black and red currant by-products (marc) was investigated. Ethanol and methanol extracts of red and black currant contain twice more anthocyanins and polyphenols than water extracts, extracts made from grape marc had seven times higher values than water extracts. In water extracts the yields of polyphenols decreased, while in methanol and ethanol extracts their content increased with the time of extraction. The highest antioxidant activity was in extracts made from black currant marc, the lowest was in extracts made from red currant marc. Grape extracts had high antioxidant activity due to its high content of polyphenols.
Anthocyanins and proanthocyanidins were characterized by HPLC-ESI-MS/MS coupled with a diode array and/or fluorescent detector in seven cultivars of Ribes nigrum (black currant) and Ribes rubrum (red ...currant, Red Lake), six cultivars of Ribes grossularia (gooseberries), Aronia melanocarpa (chokeberry), and Sambucus nigra (elderberry). Thirty-one different anthocyanins were detected in these berries, but not every anthocyanin was observed in each berry. A number of minor anthocyanins were identified from these berries for the first time. The concentrations of individual anthocyanins in all of the berries were quantified using relevant anthocyanidin 3-glucoside standards. Among the berries studied in this paper and in berries in general, chokeberry has the highest total anthocyanin concentrations 1480 mg/100 g of fresh weight (FW), whereas the lowest total anthocyanin concentration in the berries studied was found in the gooseberry cv. Careless, which contained only 0.07 mg/100 g of FW. Two cultivars of gooseberries (Marigold and Leveller) did not contain any anthocyanins. Total proanthocyanidin concentrations in the berries studied ranged from 23 to 664 mg/100 g of FW in elderberry and chokeberry, respectively. Procyanidin or prodelphinidin polymers were the predominant components (>65% w/w) in most of the berries. The lipophilic and hydrophilic antioxidant capacities were measured by the oxygen radical absorbance capacity (ORACFL) procedure. The total antioxidant capacity varied from 21 μmol of TE/g of FW in Careless gooseberry to 161 μmol of TE/g of FW in chokeberry. Total phenolics in the berries in general paralleled hydrophilic antioxidant capacity. Keywords: Anthocyanin; proanthocyanidin; antioxidant; ORAC; phenolics; black currant; gooseberry; chokeberry; elderberry; red currant
Display omitted
•Investigation of impact of soil management systems on black currant chemical profile.•Polyphenolic profile of extracts obtained using spectrophotometric and HPLC ...methods.•Determination of total anthocyanins and anthocyanin glucosides contents in extracts.•Determination of flavonols and flavan-3-ols contents in extracts.•Antimicrobial activity was investigated against 8 species of microorganisms.
Polyphenols compounds have been found in berries and leaves of black currant (Ribes nigrum L.) are known as agents acting preventively and therapeutically on the human organism. The effect of three soil management system (bare fallow, sawdust mulch and black plastic mulch) on the content of total anthocyanins, anthocyanin glycoside (delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and cyanidin 3-rutinoside), flavonols (quercetin, myricetin and kaempferol), flavan-3-ols (catechin and epicatechin) and antimicrobial activity of seven black currant cultivars (‘Ben Lomond’, ‘Ben Sarek’, ‘Titania’, ‘Čačanska Crna’, ‘Tisel’, ‘Tiben’ and ‘Tsema’) was investigated.
Total anthocyanins content was determined using the single pH and pH differential method. High performance liquid chromatography (HPLC) was employed for the identification of the most abundant metabolites presented in berries and leaves extracts. Microbial properties of extracts were examined using eight selected indicator strains. Soil management systems and cultivars showed highly significant differences in the tested parameters. Berries showed a higher content in anthocyanins, flavonols and flavan-3-ols than leaves. Quercetin was the most abundant flavonol in berries and leaves, and epicatechin the most abundant flavan-3-ol. Comparative research on black currant cultivars and soil management systems suggests an important relationship between cultivars and soil management systems. Soil management systems had an effect on the contents anthocyanins and anthocyanin glycoside in extract leaves, but not in extract berries of black currant cultivars. On the other hand, soil management systems have a significant positive effect on the synthesis and accumulation of flavonols and flavan-3-ols in both berries and leaves. Furthermore, all extracts showed strong antimicrobial activity. These results suggest that berries and leaves of black currant cultivars which growing on different soil management systems may be used as a source of beneficial compounds in food and pharmaceutical industries.
Fractionation of black currant (Ribes nigrum) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied. Phenolic compounds, sugars, and acids ...of the fractions were analyzed by high-performance liquid chromatography and gas chromatography. Sensory properties of the fractions were studied using generic descriptive analysis. Most of the sugars and acids were located in the juice, whereas the majority of the phenolic compounds were in the press residue. Ethanol extracted nearly all of the phenolic compounds from the press residue, leaving only fibers and seeds. The juice was dominant in most of the sensory attributes, whereas the extracts were perceived as most astringent. Three flavonol glycosides kaempferol-3-O-(6′′-malonyl)glucoside, myricetin-3-O-galactoside, and an unknown kaempferol glycoside were discovered to be the compounds especially contributing to astringency. Ethanol extraction appeared to be an efficient and simple way to isolate phenolic compounds from black currant juice press residue.
•BCP-1 was purified by macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 column chromatography.•BCP-1 was characterized by HPLC, GC, FT-IR, NMR, SEM and Congo red test.•BCP-1 ...exhibited strong antiglycation activity.
A novel polysaccharide fraction (BCP-1) was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050Da. The preliminary structure features of BCP-1 were investigated by FT-IR and NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like structure, but no triple helix structure. BCP-1 exhibited significant inhibitory abilities on protein glycation. Especially, BCP-1 showed obvious inhibitory effects on the formation of dicarbonyl compounds and AGEs (% inhibition of 66.95±0.33% and 67.15±0.40% respectively), but weaker inhibition Amadori compound production (max. 37.15±0.36% inhibition). This suggested that the inhibitory action of BCP-1 on protein glycation was more effective on the later phases of dicarbonyl compounds and AGEs formation.
The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, ...and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94 % of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0 %). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins.
•98 volatile compounds were identified from black currant juice and beverages.•51 compounds were significant in GC-O, ethyl esters important after fermentations.•Non-Saccharomyces yeasts resulted in ...significantly different volatile profiles.•S. bayanus fermentation increase fatty acids, alcohols, and musty odour.•All fermented black currant beverages tasted intensely sour.
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher ‘black currant odour’. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.
Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both ...procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5–14-fold), PD-% (12–65%), and mDP (1.8–6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.
PDF