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Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration.
Food Chem. 2013 Nov 15; 141(2):961-6.FC

Abstract

Ethanolic extracts prepared from the fruits of three cultivars of black currant ('Record', 'Blackdown' and 'Ronix') macerated in three concentrations (40%, 60% and 96%) of aqueous ethanol were investigated for their anthocyanins profile, total phenolics and antioxidant activity. Nine individual anthocyanins were detected and quantified by using HPLC-MS in ethanolic extracts of black currants, i.e. delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, petunidin 3-rutinoside, pelargonidin 3-rutinoside, peonidin 3-rutinoside, petunidin 3-(6-coumaroyl)-glucoside and cyanidin 3-(6-coumaroyl)-glucoside. The antioxidant activity of the alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method while the total phenolic content was determined by using the Folin-Ciocalteu assay. The highest anthocyanins content was found in the extracts made in 60% ethanol while total phenolics content was highest at 96% ethanol concentration. The extraction yield of individual anthocyanins was differently influenced by the rise of the ethanolic concentration. Maximum extraction yield of most individual anthocyanins was reached at 60% ethanol concentration except the 3-(6-coumaroyl)-glucoside of cyanidin and petunidin whose maximum extraction occurred at 96% ethanol concentration.

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Authors+Show Affiliations

Nour V
Department of Horticulture & Food Science, Faculty of Agriculture and Horticulture, University of Craiova, A.I. Cuza 13, 200585 Craiova, Romania. vionor@yahoo.com
Stampar F
No affiliation info available
Veberic R
No affiliation info available
Jakopic J
No affiliation info available

MeSH

AnthocyaninsAntioxidantsEthanolFruitGenotypePhenolsRibes

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23790874

Citation

Nour, Violeta, et al. "Anthocyanins Profile, Total Phenolics and Antioxidant Activity of Black Currant Ethanolic Extracts as Influenced By Genotype and Ethanol Concentration." Food Chemistry, vol. 141, no. 2, 2013, pp. 961-6.
Nour V, Stampar F, Veberic R, et al. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food Chem. 2013;141(2):961-6.
Nour, V., Stampar, F., Veberic, R., & Jakopic, J. (2013). Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food Chemistry, 141(2), 961-6. https://doi.org/10.1016/j.foodchem.2013.03.105
Nour V, et al. Anthocyanins Profile, Total Phenolics and Antioxidant Activity of Black Currant Ethanolic Extracts as Influenced By Genotype and Ethanol Concentration. Food Chem. 2013 Nov 15;141(2):961-6. PubMed PMID: 23790874.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. AU - Nour,Violeta, AU - Stampar,Franci, AU - Veberic,Robert, AU - Jakopic,Jerneja, Y1 - 2013/04/13/ PY - 2012/10/18/received PY - 2013/03/18/revised PY - 2013/03/20/accepted PY - 2013/6/25/entrez PY - 2013/6/26/pubmed PY - 2014/1/5/medline SP - 961 EP - 6 JF - Food chemistry JO - Food Chem VL - 141 IS - 2 N2 - Ethanolic extracts prepared from the fruits of three cultivars of black currant ('Record', 'Blackdown' and 'Ronix') macerated in three concentrations (40%, 60% and 96%) of aqueous ethanol were investigated for their anthocyanins profile, total phenolics and antioxidant activity. Nine individual anthocyanins were detected and quantified by using HPLC-MS in ethanolic extracts of black currants, i.e. delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, petunidin 3-rutinoside, pelargonidin 3-rutinoside, peonidin 3-rutinoside, petunidin 3-(6-coumaroyl)-glucoside and cyanidin 3-(6-coumaroyl)-glucoside. The antioxidant activity of the alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method while the total phenolic content was determined by using the Folin-Ciocalteu assay. The highest anthocyanins content was found in the extracts made in 60% ethanol while total phenolics content was highest at 96% ethanol concentration. The extraction yield of individual anthocyanins was differently influenced by the rise of the ethanolic concentration. Maximum extraction yield of most individual anthocyanins was reached at 60% ethanol concentration except the 3-(6-coumaroyl)-glucoside of cyanidin and petunidin whose maximum extraction occurred at 96% ethanol concentration. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23790874/Anthocyanins_profile_total_phenolics_and_antioxidant_activity_of_black_currant_ethanolic_extracts_as_influenced_by_genotype_and_ethanol_concentration_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00451-2 DB - PRIME DP - Unbound Medicine ER -