Phenolic Compounds in Berries of Black, Red, Green, and White Currants (Ribes sp.)

Abstract

Multiple health benefits associated with phenolic compounds have raised the interest in the contents of these plant metabolites in foods. Several phenolic compounds were quantified from berries of Ribes nigrum (black and green currants) and Ribes x pallidum (red and white currants), by using sequential extraction with ethyl acetate and methanol and an optimized reversed-phase HPLC method with diode array detection. The highest contents of anthocyanins (3,011 mg/kg fresh weight, expressed as the aglycon) and flavonol glycosides (100 mg/kg) were found in black currant. The lack of anthocyanins in the colorless (green, white) berries was associated with increased levels of phenolic acids, especially p-coumaric acid (80 mg/kg in green currant vs. 45 mg/kg in black currant) and 4-hydroxybenzoic acid (18 mg/kg in white currant vs. 3 mg/kg in red currant). Previously, proanthocyanidins have not been quantified from berries. This study showed that the contents of extractable (22-41 mg/kg) and nonextractable proanthocyanidins (32-108 mg/kg) are comparable to those of other phenolics, with the exception of anthocyanins in black currant. Our results suggest that anthocyanins dominate in black and red currants, whereas proanthocyanidins and phenolic acids are the predominant phenolic compounds in green and white currants.

Expression of Genes Involved in Anthocyanin Biosynthesis in Relation to Anthocyanin, Proanthocyanidin, and Flavonol Levels during Bilberry Fruit Development

“…We previously made a similar observation in the study of phenolic compounds in berries of black and red currants (Ribes sp.) and their unpigmented green and white variants, respectively (Määttä et al, 2001). The composition of flavonol glycosides was the same, but the contents were lower in unpigmented variants compared with black and red currants.…”

“…Upon heating in acidic methanol, flavonol glycosides and anthocyanins were deconjugated to aglycons, and proanthocyanidins were converted to anthocyanidins. The refluxing time of 2 h was previously found to be optimal for the highest possible yield of flavonol aglycons (Häkkinen et al, 1999), as well as of anthocyanidins released from proanthocyanidins (Määttä et al, 2001). The samples were filtered through a 0.45-m Regen cellulose syringe filter (TITAN, Gloucester, UK) prior to analysis.…”

“…The chromatographic conditions (column and gradient systems) were as used previously by Määttä et al (2001). Anthocyanins were further identified by HPLC with ESI-MS interface.…”

BacHBerry: BACterial Hosts for production of Bioactive phenolics from bERRY fruits

“…High flavonol contents are observed in cranberry, lingonberry and blackcurrant (Häkkinen et al 1999), anthocyanins are the most abundant polyphenol pigments (2-5 g kg -1 fresh weight) in berries (Määttä et al 2001), and many simple phenolic acids are abundant in a wide range of berry species (Herrmann and Nagel 1989). Additionally, berries constitute one the most important dietary sources of ellagitannins, such as sanguiin H6 and lambertianin C (Törrönen 2009;Landete 2011), as well as condensed tannins, such as the proanthocyanidins (Rasmussen et al 2005;Hellström et al 2009).…”

Production, nutritional and anti-oxidative properties of currant cultivars (Ribes cv.)

“…* * * Сорте црвене и беле рибизле у својим плодовима имају мањи садржај фенола у односу на сорте црне рибизле. Määttä et al (2001) проучавајући садржај фенолних једињења црне, црвене и беле рибизле, установили су да у плодовима црне и црвене рибизле доминирају антоцијани, док код сорти беле рибизле, у плодовима нема антоцијана али има далеко више фенолних киселина. На садржај фенолних материја у плодовима, осим разлике у генотипу, битно утичу и еколошки фактори попут: температуре, светлости, влажности ваздуха и количине падавина.…”