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
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.
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.