title: Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration.
abstract: Ethanolic extracts prepared from the fruits of three cultivars of black currant ('Record', 'Blackdown' and 'Ronix') macerated in three concentrations (40%, 60% and 96%) of aqueous ethanol were investigated for their anthocyanins profile, total phenolics and antioxidant activity. Nine individual anthocyanins were detected and quantified by using HPLC-MS in ethanolic extracts of black currants, i.e. delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, petunidin 3-rutinoside, pelargonidin 3-rutinoside, peonidin 3-rutinoside, petunidin 3-(6-coumaroyl)-glucoside and cyanidin 3-(6-coumaroyl)-glucoside. The antioxidant activity of the alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method while the total phenolic content was determined by using the Folin-Ciocalteu assay. The highest anthocyanins content was found in the extracts made in 60% ethanol while total phenolics content was highest at 96% ethanol concentration. The extraction yield of individual anthocyanins was differently influenced by the rise of the ethanolic concentration. Maximum extraction yield of most individual anthocyanins was reached at 60% ethanol concentration except the 3-(6-coumaroyl)-glucoside of cyanidin and petunidin whose maximum extraction occurred at 96% ethanol concentration.
authors.affiliation: Department of Horticulture & Food Science, Faculty of Agriculture and Horticulture, University of Craiova, A.I. Cuza 13, 200585 Craiova, Romania. vionor@yahoo.com
authors.forename: Violeta
authors.initials: V
authors.lastname: Nour
authors.forename: Franci
authors.initials: F
authors.lastname: Stampar
authors.forename: Robert
authors.initials: R
authors.lastname: Veberic
authors.forename: Jerneja
authors.initials: J
authors.lastname: Jakopic
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D000431:Ethanol / Q000032:analysis*; D005638:Fruit / Q000737:chemistry / Q000145:classification / Q000235:genetics; D005838:Genotype; D010636:Phenols / Q000032:analysis*; D031965:Ribes / Q000737:chemistry* / Q000145:classification / Q000235:genetics
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D000431:Ethanol