title: Antioxidant capacity of black currant varies with organ, season, and cultivar.
abstract: Small berries such as black currant constitute one of the important sources of potential health-promoting phytochemicals because these fruits are rich sources of compounds with high antioxidant properties. In this work, antioxidant capacities of different parts (buds, leaves, fruits) of various black currant cultivars were compared throughout the growing season with the aim to prepare extracts with high antioxidant capacity. Buds (opened, at the end of March) and leaves (in June) had a higher content in phenolics and antioxidants than fully ripened berries (in July) and the best yield (per branch) was obtained with the leaves collected in June due to their higher biomass. The differences observed among the eight cultivars tested were small. Concerning flavonols, quercetin was dominant in all organs and cultivars, myricetin varied widely among the cultivars, and kampferol was very low.
authors.affiliation: Plant Molecular Biology and Biotechnology Unit, B22, University of Liège, Sart Tilman, B-4000 Liège, Belgium.
authors.forename: Jessica
authors.initials: J
authors.lastname: Tabart
authors.forename: Claire
authors.initials: C
authors.lastname: Kevers
authors.forename: Joël
authors.initials: J
authors.lastname: Pincemail
authors.forename: Jean-Olivier
authors.initials: JO
authors.lastname: Defraigne
authors.forename: Jacques
authors.initials: J
authors.lastname: Dommes
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D035264:Flowers / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry*; D031965:Ribes / Q000737:chemistry* / Q000254:growth & development; D012621:Seasons; D013045:Species Specificity
chemical_list: D000975:Antioxidants; D044948:Flavonols; D010636:Phenols