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Food Chem. 2016 Aug 1;204:14-20. doi: 10.1016/j.foodchem.2016.02.056. Epub 2016 Feb 10.

High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.

Author information

1
Natural Resources Institute Finland (Luke), Bio-Based Business and Industry, Myllytie 1, FI-31600 Jokioinen, Finland. Electronic address: pirjo.mattila@luke.fi.
2
Natural Resources Institute Finland (Luke), Bio-Based Business and Industry, Myllytie 1, FI-31600 Jokioinen, Finland.
3
Natural Resources Institute Finland (Luke), Natural Resources and Bioproduction, Toivonlinnantie 518, FI-21500 Piikkiö, Finland.
4
Boreal Plant Breeding Ltd., Myllytie 10, FI-31600 Jokioinen, Finland.

Abstract

This study provides information on the variation of anthocyanin and flavonol contents and composition in 32 black and 12 redcurrant varieties, as well as flavonol contents and composition in two green-fruited blackcurrant (green currant) and one white currant varieties conserved in a national ex situ germplasm field collection in Finland, North Europe. Flavonols were analysed as aglycones and anthocyanins as authentic compounds using HPLC methods. In blackcurrants, total anthocyanin content varied 1260-2878mg/100g dry weight and total flavonol content 43.6-89.9mg/100g dry weight. In redcurrants, the content of anthocyanins and flavonols varied 138-462mg/100g dry weight and from not detectable to 17.7mg/100g dry weight, respectively. The green currants contained flavonols 26.1 and 15.4mg/100g dry weight, while in the white variety no flavonols were detected. A positive correlation was found between the total content of anthocyanins and flavonols in both black and redcurrants. Berry size was negatively related to the flavonoid content in redcurrants but not in blackcurrants. The results revealed that some old varieties may be of particular interest when high contents or special composition of flavonoids are desired.

KEYWORDS:

Anthocyanins; Currant; Flavonoids; Flavonols; Ribes spp; Variety

PMID:
26988470
DOI:
10.1016/j.foodchem.2016.02.056
[Indexed for MEDLINE]

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