Accessibility navigation


Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues

Kapasakalidis, P.G., Rastall, R.A. and Gordon, M.H. (2006) Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. Journal of Agricultural and Food Chemistry, 54 (11). pp. 4016-4021. ISSN 0021-8561

Full text not archived in this repository.

To link to this item DOI: 10.1021/jf052999l

Abstract/Summary

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. Anthocyanins and other phenols were identified by means of reversed phase HPLC, and differences between the two plant materials were monitored. In all BPR extracts, phenol levels, determined by the Folin-Ciocalteu method, were 8-9 times higher than in the pomace extracts. Acid hydrolysis liberated a much higher concentration of phenols from the pomace than from the black currant press residue. HPLC analysis revealed that delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside were the major anthocyanins and constituted the main phenol class (approximate to 90%) in both types of black currant tissues tested. However, anthocyanins were present in considerably lower amounts in the pomace than in the BPR. In accordance with the total phenol content, the antioxidant activity determined by scavenging of 2,2'-azinobis(3-ethylbenzothiazoline-6- sulfonic acid) radical cation, the ABTS(center dot+) assay, showed that BPR extracts prepared by solvent extraction exhibited significantly higher (7-10 times) radical scavenging activity than the pomace extracts, and BPR anthocyanins contributed significantly (74 and 77%) to the observed high radical scavenging capacity of the corresponding extracts.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13267
Uncontrolled Keywords:black currant, Ribes nigrum L., pomace, anthocyanins, HPLC, radical, scavenging capacity, polyphenols, PERFORMANCE LIQUID-CHROMATOGRAPHY, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, BERRY PHENOLICS, ANTHOCYANINS, FLAVONOIDS, FRUITS, VEGETABLES, STABILITY, OXIDATION

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation