Abstract
In this study, we analyzed extracts of Ribes (black currant, red currant and gooseberry) fruits obtained with methanol, methanol 50% and water. For each extract total polyphenol content, total favonoid content and total anthocyanin content was assessed. The antioxidant activity of extracts was evaluated by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity and by the photo-chemiluminescence (PCL) method. Identifcation and quantifcation of individual phenolic compounds was performed by means of high performance liquid chromatograph coupled with diode array detector (HPLC-DAD) analyses. From each fruit, best extraction of polyphenols was obtained with methanol 50%. In case of red currants and gooseberry there was no signifcant difference in favonoids and anthocyanins extraction rate by the different extraction solvents. For black currants the methanol and methanol 50% extract presented the highest antioxidant activity. For red currants extracts with methanol 50% showed stronger antioxidant activity (IC50 = 5.71 mg/ml for DPPH, IC50 = 1.17 mg/ml for ABTS) than those with methanol or water. In case of gooseberry by the DPPH test the water extract proved to be the most active (IC50 = 5.9 mg/ml). In the PCL test black currants methanol 50% extract was over 6 times more powerful as the ones from red currants. In case of gooseberries, water extract presented the highest antioxidant activity (41.84 μmol AAE/g). In black currant cyanidin-3-glucoside was the major compound. Quercetin 3-O-glucoside was identifed in each sample. From cinnamic acid derivatives neochlorogenic acid was present in black currants in the highest amount (356.33 μg/g).
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Acknowledgement
We thank the Hungarian Academy of Sciences and Studium Prospero Foundation (0350/26.02.2016) for the financial support.
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Laczkó-Zöld, E., Komlósi, A., Ülkei, T. et al. Extractability of Polyphenols from Black Currant, Red Currant and Gooseberry and Their Antioxidant Activity. BIOLOGIA FUTURA 69, 156–169 (2018). https://doi.org/10.1556/018.69.2018.2.5
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DOI: https://doi.org/10.1556/018.69.2018.2.5