Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries

Abstract

Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5-O-caffeoylquinic acid, 4-O-coumaroylglucose, (E)-coumaroyloxymethylene-glucopyranosyloxy-(Z)-butenenitrile, and 1-O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3-O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3-O-glycosides, 4-O-caffeoylglucose, 1-O-coumaroylglucose, and 4-O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.

Higher flavonoid intake is associated with a lower progression risk of non-alcoholic fatty liver disease in adults: a prospective study

“…For example, we did not include flavonoids in tea because it was difficult to estimate daily tea consumption relatively accurately. Moreover, flavonoid intake was calculated from a database developed using the USDA databases, and flavonoid content of foods could be different depending on the climate, growth factors, soil, harvesting conditions, storage and preparation conditions of plants leading to measurement error (46,47) . The different metabolism and bioavailability of dietary flavonoids in individuals might also attenuate the association.…”

The Effect of Organic and Conventional Cultivations on Antioxidants Content in Blackcurrant (Ribes nigrum L.) Species

“…Cyanidin and delphinidin glycosides (3-O-glucoside and 3-O-rutinoside) make up 97% of all anthocyanins in blackcurrant fruit [22]. The mean total anthocyanin content (Table 4) in organic currants is 167.96 mg/100 g f.w., which is much higher than those from the conventional system at 146.72 mg/100 g f.w.…”

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

“…Blackcurrant fruits are rich in health-promoting bioactive substances such as fibre, vitamin C, and polyphenols (e.g., anthocyanins, phenolic acids, flavanols, flavonols, and proanthocyanidins) [ 1 ]. However, the qualitative and quantitative composition of blackcurrant bioactive compounds has been revealed to vary among cultivars and growing years [ 2 , 3 ]. Furthermore, the processing operations significantly affect the final composition profile of blackcurrant products, e.g., juices [ 4 , 5 ].…”