![]() Anthocyanins and other phenols were identified by means of reversed phase HPLC, and differences between the two plant materials were monitored. 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. Kapasakalidis, Petros G Rastall, Robert A Gordon, Michael H From cinnamic acid derivatives neochlorogenic acid was present in black currants in the highest amount (356.33 μg/g).Įxtraction of polyphenols from processed black currant (Ribes nigrum L.) residues. Quercetin 3-O-glucoside was identified in each sample. In black currant cyanidin-3-glucoside was the major compound. In case of gooseberries, water extract presented the highest antioxidant activity (41.84 μmol AAE/g). In the PCL test black currants methanol 50% extract was over 6 times more powerful as the ones from red currants. In case of gooseberry by the DPPH test the water extract proved to be the most active (IC 50 = 5.9 mg/ml). For red currants extracts with methanol 50% showed stronger antioxidant activity (IC 50 = 5.71 mg/ml for DPPH, IC 50 = 1.17 mg/ml for ABTS) than those with methanol or water. For black currants the methanol and methanol 50% extract presented the highest antioxidant activity. In case of red currants and gooseberry there was no significant difference in flavonoids and anthocyanins extraction rate by the different extraction solvents. From each fruit, best extraction of polyphenols was obtained with methanol 50%. Identification and quantification of individual phenolic compounds was performed by means of high performance liquid chromatograph coupled with diode array detector (HPLC-DAD) analyses. The antioxidant activity of extracts was evaluated by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity and by the photo-chemiluminescence (PCL) method. For each extract total polyphenol content, total flavonoid content and total anthocyanin content was assessed. In this study, we analyzed extracts of Ribes ( black currant, red currant and gooseberry) fruits obtained with methanol, methanol 50% and water. Laczkó-Zöld, Eszter Komlósi, Andrea Ãœlkei, Timea Fogarasi, Erzsébet Croitoru, Mircea Fülöp, Ibolya Domokos, Erzsébet Åžtefănescu, Ruxandra Varga, Erzsébet Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity.
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