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Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.).
J Food Sci. 2014 Mar; 79(3):C301-9.JF

Abstract

The aim of this article was to determine the chemical composition (anthocyanin and ascorbic acid contents, total phenols, and tannins), and the antioxidative, and antimicrobial activities of the juices and methanol extracts of 4 varieties-Tenah, Triton, Ben Sarek, and Ometa. The juices were made during 2008, 2009, and 2010 from the berries grown on the same location. Statistically significant differences were found in all the tested parameters of each variety for every year. Ometa variety exhibited the best antioxidative activity. The highest ascorbic acid value had Tenah juice from 2010 (211 mg/100 g) and Ben Sarek methanol extract (656 mg/100 g). Delphinidin-3-ruthenoside was the dominant anthocyanin in Triton, Tenah, and Ben Sarek variety during all 3 y and Ometa in 2010 where Ometa in 2008 and 2009 had slightly higher content of cyanidin-3-ruthenoside. The minimum inhibitory and microbicidal concentrations ranged from MIC/MBC(MFC) = 62.5 to 500 mg/mL for juices and 0.4 to 500 mg/mL for extracts. There was no significant difference in the effect of the juices against Gram(+) and Gram(-) bacteria. All the extracts acted in lower concentrations than juices.

PRACTICAL APPLICATION

Data contained in this article provide an insight into the effects the weather condition has on the content of the bioactive compounds in genetically different types of black currants, during the 3-y observation period. This article is relevant to the commercial application of black currants-based dietary supplements.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Miladinović B
Faculty of Medicine, Dept. of Pharmacy, Univ. of Niš, Blvd Dr Zoran Đinđić 81, 18000, Niš, Serbia.
Kostić M
No affiliation info available
Šavikin K
No affiliation info available
Đorđević B
No affiliation info available
Mihajilov-Krstev T
No affiliation info available
Živanović S
No affiliation info available
Kitić D
No affiliation info available

MeSH

AnthocyaninsAnti-Infective AgentsAntioxidantsAscorbic AcidBacteriaBeveragesDietFruitHumansMicrobial Sensitivity TestsPhenolsPlant ExtractsRibesSpecies Specificity

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24506271

Citation

Miladinović, Bojana, et al. "Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes Nigrum L.)." Journal of Food Science, vol. 79, no. 3, 2014, pp. C301-9.
Miladinović B, Kostić M, Šavikin K, et al. Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.). J Food Sci. 2014;79(3):C301-9.
Miladinović, B., Kostić, M., Šavikin, K., Đorđević, B., Mihajilov-Krstev, T., Živanović, S., & Kitić, D. (2014). Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.). Journal of Food Science, 79(3), C301-9. https://doi.org/10.1111/1750-3841.12364
Miladinović B, et al. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes Nigrum L.). J Food Sci. 2014;79(3):C301-9. PubMed PMID: 24506271.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.). AU - Miladinović,Bojana, AU - Kostić,Milica, AU - Šavikin,Katarina, AU - Đorđević,Boban, AU - Mihajilov-Krstev,Tatjana, AU - Živanović,Slavoljub, AU - Kitić,Dušanka, Y1 - 2014/02/07/ PY - 2013/09/10/received PY - 2013/12/25/accepted PY - 2014/2/11/entrez PY - 2014/2/11/pubmed PY - 2015/5/12/medline KW - anthocyanins KW - antimicrobial activity KW - antioxidative activity KW - ascorbic acid KW - black currant SP - C301 EP - 9 JF - Journal of food science JO - J Food Sci VL - 79 IS - 3 N2 - UNLABELLED: The aim of this article was to determine the chemical composition (anthocyanin and ascorbic acid contents, total phenols, and tannins), and the antioxidative, and antimicrobial activities of the juices and methanol extracts of 4 varieties-Tenah, Triton, Ben Sarek, and Ometa. The juices were made during 2008, 2009, and 2010 from the berries grown on the same location. Statistically significant differences were found in all the tested parameters of each variety for every year. Ometa variety exhibited the best antioxidative activity. The highest ascorbic acid value had Tenah juice from 2010 (211 mg/100 g) and Ben Sarek methanol extract (656 mg/100 g). Delphinidin-3-ruthenoside was the dominant anthocyanin in Triton, Tenah, and Ben Sarek variety during all 3 y and Ometa in 2010 where Ometa in 2008 and 2009 had slightly higher content of cyanidin-3-ruthenoside. The minimum inhibitory and microbicidal concentrations ranged from MIC/MBC(MFC) = 62.5 to 500 mg/mL for juices and 0.4 to 500 mg/mL for extracts. There was no significant difference in the effect of the juices against Gram(+) and Gram(-) bacteria. All the extracts acted in lower concentrations than juices. PRACTICAL APPLICATION: Data contained in this article provide an insight into the effects the weather condition has on the content of the bioactive compounds in genetically different types of black currants, during the 3-y observation period. This article is relevant to the commercial application of black currants-based dietary supplements. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24506271/Chemical_profile_and_antioxidative_and_antimicrobial_activity_of_juices_and_extracts_of_4_black_currants_varieties__Ribes_nigrum_L___ DB - PRIME DP - Unbound Medicine ER -