Phytochemical Screening and Biological Activity of Extract Berries of Black Currant (Ribes nigrum L.)

Paunović, S.A.; Nikolić, Miloš; Miletić, R.; Mašković, Pavle; Milinković, Mira; Karaklajić-Stajić, Ž.

doi:10.1007/s10341-018-0389-3

Cited by 4 publications

(6 citation statements)

References 39 publications

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“…High contents of ascorbic acid for blackcurrant cultivars are also reported in other researches: 160 mg/100 g fw to 192 mg /100 g fw [22]; 147.84 mg/100g fw -241.12 mg/100g fw [18]; 126.51 mg/100 g [3]; 147.8 -202.3 mg/100 g [24], even values over 350 mg/100 mL juice in some breeding lines [25]. From the point of view of the ascorbic acid content, currant fruits belong to the group rich in this vitamin.…”

Section: Resultssupporting

confidence: 71%

“…The same variation is observed for the glucose content with values between 2.64 % (Abundant) and 4.56 (Blanka). The reducing sugars present in currants are glucose and fructose [3,5]. Ersoy et all., 2018 reports for the glucose and fructose content values between 17.21 and 34.23 g/kg, respectively 8.53 and 16.23 g/kg [3].…”

Section: Resultsmentioning

confidence: 99%

“…The reducing sugars present in currants are glucose and fructose [3,5]. Ersoy et all., 2018 reports for the glucose and fructose content values between 17.21 and 34.23 g/kg, respectively 8.53 and 16.23 g/kg [3]. Ascorbic acid content varies between 23.18 mg/100 g fw (Blanka) and 148.3 mg/100 g fw (Abanos) in the order of Blanka <Abundent <Rovada <Abanos (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Many studies report relationships between currant fruit consumption and protection against many diseases: chronic disorders, cancer, and cardiac diseases [1,2]. This benefic effect is explained by the high content of antioxidant substances, dietary fibers, vitamins (especially A and C), minerals and bioactive compounds with antimicrobial, anticarcinogenic, antiteratogenic, antiinflammatory and antiallergenic properties [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional quality and antioxidant activity of currant fruits (Ribes spp.)

Babeanu¹

2022

AUC Chem

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The purpose of this study was to comparatively evaluate the content of bioactive compounds and the antioxidant activity in four currant cultivars (white, two red and one black). The contents of sugar, glucose, total phenolic compounds and flavonoids were determined by colorimetric methods, ascorbic acid by iodometric method and the antioxidant activity was evaluated by DPPH and ABTS radical scavenging assay. The results showed that the studied chemical indices varied depending on the analyzed cultivar. Currants fruits are a rich source of phytochemicals with an important role in human health, especially compounds with considerable antioxidant activity. Blackcurrant fruits have the highest content of phenolic compounds, flavonoids and ascorbic acid and the highest antioxidant activity, demonstrating their health potential.

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Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional quality and antioxidant activity of currant fruits (Ribes spp.)

Babeanu¹

2022

AUC Chem

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“…Ribes nigrum buds (RNB) were used as case study due to their common use in herbal medicine for their potential health properties. The most important industrial products of R. nigrum are its berries, which contain very high amounts of bioactive compounds, particularly flavonoids, phenolic compounds, and anthocyanins [7,8,9]. However, R. nigrum bud derivatives also contain high amounts of polyphenols, representing more than 60% of the bud phytocomplex [7], and they are widely used for inflammatory, circulatory, respiratory, and cutaneous disorders [10].…”

Section: Introductionmentioning

confidence: 99%

Pulsed Ultrasound-Assisted Extraction as an Alternative Method to Conventional Maceration for the Extraction of the Polyphenolic Fraction of Ribes nigrum Buds: A New Category of Food Supplements Proposed by The FINNOVER Project

Turrini

Donno

Beccaro

et al. 2019

Foods

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In this research, for the first time, an alternative method to produce Ribes nigrum bud derivatives is presented. Pulsed ultrasound-assisted extraction (PUAE), using a food-grade solvent according to green chemistry principles, has been employed and compared to the conventional extraction method. Traditionally, bud derivatives, a category of botanicals marketed as plant food supplements in the European Community, are produced by macerating meristematic tissues of trees and plants mainly spontaneously collected. Buds are a challenging raw material for the UAE, since meristematic tissues are much softer and fragile than their corresponding adult phenological stage. It is therefore important to assess whether the polyphenolic fraction, very susceptible to degradation, is conserved after UAE. Untargeted polyphenolic fingerprints (UV-Visible and fluorescence) coupled with chemometrics are employed to quickly screen the best extraction conditions, evaluated by the design of experiment (DoE) method. The polyphenolic fraction of the optimized PUAE extract was quantified by targeted HPLC fingerprint and its antiradical activity was determined. PUAE on a lab pilot reactor was proven to be the most practical approach for a rapid (20 min vs. 21 days maceration) and efficient extraction of bioactive polyphenolics from Ribes nigrum buds, encouraging the scale up to an industrial plan.

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