High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties

Mattila, Pirjo; Hellström, Jarkko; Karhu, Saila; Pihlava, Juha‐Matti; Veteläinen, Merja

doi:10.1016/j.foodchem.2016.02.056

Cited by 53 publications

(49 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, black and red currants generally contain anthocyanin in which undetectable in white currant and contains higher flavonoids compared to the white currant. These compounds have been known to have antimicrobial activity, therefore, may affect the starter culture activity resulting in the lower alcohol content in the wine (Mattila, Hellström, Karhu, Pihlava, & Veteläinen, 2016). Total sulfur dioxide present in wine has to be limited to a certain amount in order to comply with the legislation (< 150-200 mg/L) and not to provide undesirable tastes and aromas to the wine and adverse health effect to the human health.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Punbusayakul¹

2018

J Proc Ener Agri

View full text Add to dashboard Cite

This work was aimed to investigate the bioactive compounds and antioxidant activity of wines from different currant cultivars. Currant fruits, black currant (Ribesnigrum Moravia CV.), red currant (R. rubrumLosan CV.) and white currant (R. rubrum Primus CV.), were collected from a fruit nursery in Modrice, Czech Republic in the year July 2015 and frozen at-18 o C until used for further experiment.Black currant was crushed and the whole fruit was directly used for wine making, whereas only the juice of the red and white currents was used for wine making. Total soluble solid (TSS), titratable acidity (TA), and pH of the juice were determined. The TSS was adjusted to 20°Brix, and the TA of the juice was adjusted to 7.5 g/L. Then, the juice was transferred to fermentation bottles. After 12 days-fermentation, chemical composition (TSS, TA, pH, total SO 2 , bioactive compounds (total phenolic compounds (TPC) and total monomeric anthocyanin (TMA)) and antioxidant activity (DPPH and FRAP assays) were determined. The results showed that the black currant wine had the higher total soluble solid (15.80 Brix) followed by white currant wine (12.03°Brix) and red currant wine (8.40 °Brix), respectively.The white currant wine exhibited the highest titratable acidity (9.32 g anhydrous citric acid/ mL), whereas there was no significant difference in pH found for all currant wines (P>0.05). The optimum TSS and TA of white currant contributed to the highest alcohol content in white wine (11.6 %). However, the black currant wine provided the highest TPC, TMA and antioxidant activity (DPPH and FRAY assays). The wine with the higher TPC exhibited the higher antioxidant activity, indicating that the TPC is responsible for the antioxidant activity of the wine.

show abstract

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Punbusayakul¹

2018

J Proc Ener Agri

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of these natural antioxidants may be related to the presence of phenolic compounds. Flavonoids, a kind of phenolic antioxidant (Mattila, Hellström, Karhu, Pihlava, & Veteläinen, ), can scavenge free radicals (Jia et al, ). In this study, according to the results of GC‐MS, the main flavonoid of VTE was dihydromyricetin.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea ( Ampelopsis grossedentata ) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC 50 was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group ( p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds ( p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group ( p < 0.05), while the amount of sulfhydryl groups significantly decreased ( p < 0.05). The color of VTE itself made the mixed pork patties darker ( p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy ( SEM ) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

show abstract

“…In commercial berry production varieties originating from breeding programs are used. Many old blackcurrant varieties and local strains are no longer in cultivation, but they can be valuable sources for plant breeding (Mattila et al 2016). Cryopreservation of blackcurrants is generally done using in vitro cultures as source material (Benson et al 1996;Reed et al 2001;2004bSherlock et al 2005;Johnston et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Cryopreservation of Ribes nigrum (L.) dormant buds: recovery via in vitro culture to the field

Rantala

Kaseva

Karhu

et al. 2019

Plant Cell Tiss Organ Cult

Self Cite

View full text Add to dashboard Cite

Cryopreservation of dormant buds can be a feasible method for long term preservation of clonally propagated woody plants.In the present study, dormant buds of blackcurrant (Ribes nigrum L) cultivar Mortti were cryopreserved. Twig segments from greenhouse and field grown plants were cooled at their natural moisture content at the rate of 0.17 °C min −1 from zero to −38 °C, immersed in liquid nitrogen and stored in liquid nitrogen vapor. The post-cryopreservation regrowth of buds was evaluated in vitro and viability of recovered plants was tested in vivo. The estimated recovery rate for buds thawed after 1-6 days in cryostorage was 86% and 66% for outdoor and greenhouse grown buds, respectively. Microplants adequate in size and quality grew successfully in vivo and plants produced berries in field. After 4 years in cryostorage, the estimated recovery rate for outdoor buds was 58%. According to results from 1 to 6 days cryostorage, the tested dormant bud protocol turned to be applicable for cryopreservation of the blackcurrant cultivar Mortti. However, concerning the long-term preservation the decline of recovery is important to consider in the future experiments. Key messageThe cryopreservation of dormant buds combined with in vitro recovery provides a feasible tool for conservation of plant genetic resources of blackcurrant.

show abstract

High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties

Cited by 53 publications

References 33 publications

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Cryopreservation of Ribes nigrum (L.) dormant buds: recovery via in vitro culture to the field

Contact Info

Product

Resources

About