Preferences help
enabled [disable] Abstract
Number of results
2013 | 60 | 4 | 767-772
Article title

Phenolics, antioxidative activity and characterization of anthocyanins in berries of blackcurrant interspecific hybrids

Title variants
Languages of publication
The interest in phenols and anthocyanins has increased due to their antioxidant properties and to their potential usage as dietary antioxidants in human nutrition. Total phenols and anthocyanin content, composition and stability in berry extracts of blackcurrant interspecific hybrids, and antioxidative activity of extracts was evaluated. Berries of interspecific hybrids accumulated 530 to 614 mg 100 g-1 FW of total phenolic compounds, while 621 mg 100 g-1 FW of phenolics was established in berries of control Ribes nigrum cultivar 'Ben Tirran'. 'Ben Tirran' berries accumulated 444 mg 100 g-1 FW of anthocyanins and higher amount was identified in berries of interspecific hybrids No. 11-13 (R. nigrum × R. petraeum) and No. 57 (R. nigrum × R. aureum), 522 and 498 mg100 g-1 FW respectively. Berry extracts of hybrid No. 11-13 distinguished by the highest antioxidative activity (80%) and it was higher than antioxidant activity of 'Ben Tirran' (70%). Antioxidative activity of all tested berry extracts (70-80%) was twice higher compared to synthetic antioxidant BHT (39%). However correlation between phenolics or total anthocyanin content and antioxidative activity degree was not established. Amount of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside in berries of hybrids No. 57, No. 11-13 and No. 8 ((R. nigrum × R. americanum) × (R. nigrum × R. americanum)) was higher than in berries of 'Ben Tirran'. It was established that cyanidins are more stable anthocyanins in all studied temperature and irradiation conditions. Therefore interspecific hybrids No. 57 and No. 11-13 were the most agronomically valuable hybrids.
Physical description
  • Laboratory of Plant Physiology, Institute of Botany of Nature Research Centre, Vilnius, Lithuania
  • Laboratory of Plant Physiology, Institute of Botany of Nature Research Centre, Vilnius, Lithuania
  • Laboratory of Plant Physiology, Institute of Botany of Nature Research Centre, Vilnius, Lithuania
  • Department of Orchard Plant Genetics and Biotechnology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Kaunas distr., Lithuania
  • Department of Orchard Plant Genetics and Biotechnology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Kaunas distr., Lithuania
  • Department of Orchard Plant Genetics and Biotechnology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Kaunas distr., Lithuania
  • Anisimovienė N, Rubinskienė M, Viškelis P, Stackevičienė E, Stanys V, Šikšnianas T, Jankovska E, Sasnauskas A (2009) Anthocyanins in currants, cherries, blueberries, and antioxidative activity of berry extracts. Zemdirbyste-Agriculture 96: 158-167.
  • Arnnok P, Ruangviriyachai C, Malachai R, Techawongstien S, Chanthai S (2012) Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (Capsinum annuum L.). Intern. Food Research Journal 19: 235-243.
  • Blando F, Gerardi C, Nicoletti I (2004) Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional food. J Biomed Biotechnol 2004(5): 253-258.
  • Borges G, Degeneve A, Mullen W, Crozier A (2010) Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. J Agric Food Chemistry 58: 3901-3909.
  • Bunea A, Rugina DO, Pintea AM, Sconta Z, Bunea CI, Socaciu C (2011) Comparative polyphenolic content and antioxidative activities of some wild and cultivated blueberries from Romania. Not Bot Horti Agrobot Cluj Napoca 39: 70-76.
  • Denev PN, Kratchanov CG, Ciz M, Lojek A, Kratchanova MG (2012) Bioavilability and antioxidant activity of black chokeberry (Aronia melonocarpa) polyphenols: in vitro and in vivo evidences and possible mechanism of action: A review. Compr Rev Food Sci Food Saf 11: 471-489.
  • Djordjević B, Savikin K, Zdunić G, Janković T, Vulić T, Oparnica C, Radivojević D (2010) Biochemical properties of red currant varieties in relation to storage. Plant Foods Hum Nutr 65: 326-332.
  • Durst RW, Wrolstad R (2001) Separation and characterization of anthocyanins by HPLC. Current Protocols in Food Analytical Chemistry F1.3.1-F1.3.13.
  • Guerrero J, Ciampi LP, Castila AC, Medel FS, Schalchli HS, Hormazabal EU, Bensch ET, Alberdi ML (2010) Antioxidant capacity, anthocyanins, and total phenols of wild and cultivated berries in Chile. Chilean J Agricultural Res 74: 537-544.
  • Hassanpour H, Hamidoghli Y, Hajilo J, Adlipour M (2011) Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Sci Hortic (Amsterdam) 129: 459-463.
  • He J, Giusti MM (2010) Anthocyanins: natural colorants with health-promoting properties. Annu Rev Food Sci Technol 1: 163-87.
  • Heinonen M (2007) Antioxidant activity and antimicrobial effect of berry phenolics - a Finnish perspective. Mol Nutr Food Res 51: 684-691.
  • Hellström J, Hietaranta T, Kartu S, Mattila P, Tiirkka T, Vetelainen M (2010) High variability in anthocyanin contents between different blackcurrant varieties. NJF Report 6: 116-118.
  • Hellstrom J, Mattila P, Karjalainen R (2013) Stability of anthocyanins in berry juices stored at different temperatures. J Food Comp Anal 31: 12-19.
  • Horbowicz M, Kosson R, Grzesiuk A, Dębski H (2008) Anthocyanins in fruit and vegetables - their occurrence, analysis and role in human nutrition. Vegetable Crops Res Bull 68: 5-22.
  • Javanmardi J, Stushnoff C, Locke E, Vivanco JM (2003) Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem 83: 547-550.
  • Liegiūtė S, Majienė D, Trumbeckaitė S, Liobikas J, Bendokas V, Stanys V, Kopustinskienė D M, Šikšnianas T, Anisimovienė N (2009) Anthocyanin composition and antimicrobial activity of sour cherry (Prunus cerasus L.) fruit extracts. Zemdirbyste-Agriculture 96: 141-148.
  • Liobikas J, Trumbeckaitė S, Bendokas V, Baniulis D, Majienė D, Kopustinskienė DM, Šikšnianas T, Anisimovienė N (2009) Pro-apoptotic effect of black currant berry extracts on rat heart mitochondria. Zemdirbyste-Agriculture 96: 149-157.
  • Lugasi A, Hovari J, Kadar G, Denes F (2011) Phenolics in raspberry and currant cultivars grown in Hungary. Acta Alimentaria 40: 52-64.
  • Maatta K, Kamal-Eldin A, Törrönen R (2001) Phenolics compounds in berries of black, red, green and white currants (Ribes sp.). Antioxid Redox Signal 3: 981-993.
  • Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE (2002) Anthocyanins, phenolic, and antioxidant capacity in diverse small fruits: Vaccinium, Rubrus and Ribes. J Agric Food Chem 50: 519-525.
  • Nour V, Trandafir I, Ionica ME (2011) Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currants. Fruits 66: 353-362.
  • Oancea S, Oprean L (2011) Anthocyanins, from biosynthesis in plants to human health benefits. Acta Uninversitatis Cibiniensis. Series E: Food Technology 15: 3-15.
  • Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis G (2007) Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102: 777-783.
  • Pascual-Teresa S, Sanchez-Ballesta MT (2008) Anthocyanins: from plant to health. Biochemistry Reviews 7: 281-299.
  • Pinto MDS, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K (2010) Evolution of red currants (Ribes rubrum L.), black currants (Ribes nigrum L.), red and green gooseberries (Ribes uva-crispa) for potential management of type 2 diabetes and hypertension using in vitro models. J Food Biochem 34: 639-660.
  • Pourmorad F, Hosseinimehr S, Shahabimajd JN (2006) Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. Afr J Biotechnol 5: 1142-1145.
  • Rubinskiene M, Jasutiene I, Venskutonis PR, Viskelis P (2005) HPLC determination of the composition and stability of blackcurrant anthocyanins. J Chromatogr Sci 43: 478-482.
  • Sánchez-Moreno C (2002) Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int 8: 121-137.
  • Shipp J, Abdel-Aal El-SM (2010) Food application and physiological effects of anthocyanins as functional food ingredients. The Open Food Science Journal 4: 7-22.
  • Slimestad R, Solheim H (2002) Anthocyanins from black currants (Ribes nigrum L.). J Agric Food Chem 50: 3228-3231.
  • Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28: 49-55.
  • Tsuda T (2012) Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies. Mol Nutr Food Res 56: 159-170.
  • Viskelis P, Anisimovienė N, Rubinskienė M, Jankovska E, Sasnauskas A (2010) Physical properties, anthocyanins and antioxidant activity of blackcurrant berries of different maturities. J Food Agric Environment 8: 159-162.
  • Wrolstad RE, Durst RW, Lee J (2005) Tracking colour and pigment changes in anthocyanin products. Trends Food Sci Technol 16: 423-428.
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.