Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-26T05:17:12.031Z Has data issue: false hasContentIssue false
  • English
  • Français

Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

Published online by Cambridge University Press:  22 September 2011

Violeta Nour ,
Ion Trandafir  and
Mira Elena Ionica
Violeta Nour*
Affiliation:
Univ. Craiova, Fac. Hortic., 13 A. I. Cuza Street, Craiova, Dolj, Romania
Ion Trandafir
Affiliation:
Univ. Craiova, Fac. Chem., 107 Calea Bucuresti Street, Craiova, Dolj, Romania
Mira Elena Ionica
Affiliation:
Univ. Craiova, Fac. Hortic., 13 A. I. Cuza Street, Craiova, Dolj, Romania
*
∗ Correspondence and reprints
Get access

Abstract

Introduction. Red and black currants are a valuable component of a healthy diet because they are an excellent source of ascorbic acid, anthocyanins and minerals. Materials and methods. Three red currant cultivars and eight black currant cultivars were evaluated in terms of fruit quality. Some selected physicochemical characteristics such as berry weight, dry matter, soluble solids, total sugars, titratable acidity and total anthocyanins were investigated. Total anthocyanin content was measured with the pH differential absorbance method while citric, malic, tartaric and ascorbic acid were quantified by a reversed-phase HPLC method. Sodium, calcium, magnesium, iron, manganese, chromium and zinc were determined by ICP-MS following a microwave digestion, while potassium content was determined by FAAS. Results. Significant differences in the physicochemical and mineral content were detected among the cultivars. The range of total anthocyanins of the tested samples was 12.14–22.06 mg·100 g-1 (red currants) and 116.17–287.78 mg·100 g-1 (black currants). Ascorbic acid content varied between 23.23–44.62 mg·100 g-1 (red currants) and 161.58–284.46 mg·100 g-1 (black currants). Citric acid was predominant in all studied black and red currant cultivars, followed by malic and tartaric acids. Black and red currants have rich mineral composition, especially potassium, calcium and magnesium. Black currant fruits were superior to red currants with regard to calcium and magnesium content.

Keywords

RomaniaRibes rubrumRibes nigrumsoft fruitsred currantsblack currantsproximate compositionanthocyaninsorganic acidsmineral contentRoumanieRibes rubrumRibes nigrumpetits fruitsgroseille rougecassiscomposition globaleanthocyaneacide organiqueteneur en éléments minérauxRumaniaRibes rubrumRibes nigrumbayasgrosella rojagrosella negracomposición aproximadaantocianinasácidos orgánicoscontenido mineral
Type
Original article
Information
Fruits , Volume 66 , Issue 5 , September 2011 , pp. 353 - 362
Copyright
© 2011 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Beattie, J., Crozier, A., Duthie, G.G., Potential health benefits of berries, Curr. Nutr. Food Sci. 1 (2005) 71–86. CrossRefGoogle Scholar
Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes, J. Agric. Food Chem. 50 (2002) 519–525. CrossRefGoogle Scholar
De Pascual-Teresa, S., Moreno, D.A., García-Viguera, C., Flavanols and anthocyanins in cardiovascular health: A review of current evidence, Int. J. Mol. Sci. 11 (2010) 1679–1703. CrossRefGoogle ScholarPubMed
De Rosso, V.V., Mercadante, A.Z., Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system, Innovat. Food Sci. Emerg. Tech. 8 (2007) 347–352. CrossRefGoogle Scholar
Ghosh, D., Konishi, T., Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function, Asia Pac. J. Clin. Nutr. 16 (2007) 200–208. Google ScholarPubMed
Spormann, T.M., Albert, F.W., Rath, T., Dietrich, H., Will, F., Stockis, J.-P., Eisenbrand, G., Janzowski, C., Anthocyanin/polyphenolic–rich fruit juice reduces oxidative cell damage in an intervention study with patients on hemodialysis, Cancer Epidemiol. Biomark. Prev. 17 (2008) 3372–3380. CrossRefGoogle Scholar
Kazimierczak R., Hallmann E., Rusaczonek A., Rembiałkowska E., Antioxidant content in black currants from organic and conventional cultivation, Electron. J. Pol. Agric. Univ. 11 (2008) p. 28.
Benvenuti, S., Paellati, F., Melegari, M., Bertelli, D., Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia, J. Food Sci. 69 (2004) 164–169. Google Scholar
Anttonen, M.J., Karjalainen, R.O., High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically, J. Agric. Food Chem. 54 (2006) 7530–7538. CrossRefGoogle ScholarPubMed
Tabart, J., Kevers, C., Pincemail, J., Defraigne, J.O., Dommes, J., Antioxidant capacity of black currant varies with organ, season, and cultivar, J. Agric. Food Chem. 54 (2006) 6271–6276. CrossRefGoogle ScholarPubMed
Oszmiaski, J., Wojdyło, A., Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices, Czech J. Food Sci. 27 (2009) 338–351. Google Scholar
Iversen, C.K., Black currant nectar: effect of processing and storage on anthocyanin and ascorbic acid content, J. Food Sci. 64 (1999) 37–41. CrossRefGoogle Scholar
Brennan, R., Hunter, E., Muir, D., Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice, Food Res. Int. 36 (2003) 1015–1020. CrossRefGoogle Scholar
Sasnauskas, A., Trajkovski, V., Strautina, S., Tikhonova, O., Šikšnianas, T., Rubinskiené, M., Viškelis, P., Lanauskas, J., Valiuškait, A., Rugienius, R., Bobinas ., Evaluation of blackcurrant cultivars and perspective hybrids in Lithuania, Agron. Res. 7 (Spec. issue II) (2009) 737–743. Google Scholar
Currie A., Langford G., Mcghie T., Apiolaza L.A., Snelling C., Braithewaite B., Vather R., Inheritance of antioxidants in a New Zealand blackcurrant (Ribes nigrum L.) population, Proc. 13th Australas. Plant Breed. Conf., Christch., N. Z., 2006, pp. 218–225.
Šikšnianas, T., Stanys, V., Sasnauskas, A., Viškelis, P., Rubinskiené, M., Fruit quality and processing potential in five new blackcurrant cultivars, J. Fruit Ornam. Plant Res. 14 (Suppl. 2) (2006) 265–271. Google Scholar
Milivojevi, J., Maksimovi, V., Nikoli, M., Sugar and organic acids profile in the fruits of black and red currant cultivars, J. Agric. Sci. 54 (2009) 105–117. Google Scholar
Horbowicz, M., Kosson, R., Grzesiuk, A., Debski, H., Anthocyanins of fruits and vegetables – Their occurrence, analysis and role in human nutrition, Veg. Crop. Res. Bull. 68 (2008) 5–22. Google Scholar
Kampuse, S., Volkova, I., Effects of packaging and preparation method on the quality of freeze-dried blackcurrant products, Chem. Technol. 3 (52) (2009) 37–42. Google Scholar
Timoracká, M., Melicháová, S., éry, J., Determination of antioxidants in small fruit – Comparison of methods, Acta fytotech. Zootech. (Spec. issue Slovaca Univ. Agric. Nitriae) 1 (2009) 652–660. Google Scholar
Matsumoto, H., Hanamura, S., Kawakami, T., Sato, Y., Hirayama, M., Preparative-scale isolation of four anthocyanin components of blackcurrant (Ribes nigrum L.) fruits, J. Agric. Food Chem. 49 (2001) 1541–1545. CrossRefGoogle ScholarPubMed
Rubinskiené, M., Viškelis, P., Jasutiené, I., Duchovskis, P., Bobinas ., Change of biologically active constituents in black currants during ripening, J. Fruit Ornam. Plant Res. 14 (2006) 237–246. Google Scholar
Froytlog, C., Slimestad, R., Andersen, O.M., Combination of chromatographic techniques for the preparative isolation of anthocyanins – Applied on blackcurrant (Ribes nigrum) fruits, J. Chromatogr. A 825 (1998) 89–95. CrossRefGoogle Scholar
Hakkinen, S.H., Auriola, S., High performance liquid chromatography with electrospray ionisation mass spectrometry and diode array detection in the identification of flavonol aglycones and glycosides in berries, J. Chromatogr. A 829 (1998) 91–100. CrossRefGoogle Scholar
Goiffon, J.-P., Mouly, P.P., Gaydou, E.M., Anthocyanin pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography, Anal. Chim. Acta 382 (1999) 39–50. CrossRefGoogle Scholar
Bermudez-Soto, M.J., Tomas-Barberan, F.A., Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices, Eur. Food Res. Tech. 219 (2004) 133–141. CrossRefGoogle Scholar
Plessi, M., Bertelli, D., Albasini, A., Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams, Food Chem. 100 (2007) 419–427. CrossRefGoogle Scholar
Viola, R., Brennan, R., Davies, H., Sommerville, L., L-ascorbic acid accumulation in berries of Ribes nigrum L, J. Hortic. Sci. Biotech. 75 (2000) 409–412. CrossRefGoogle Scholar
Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis, Gr., Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries, Food Chem. 102 (2007) 777–783. CrossRefGoogle Scholar
Rubinskiené, M., Viškelis, P., Stanys, V., Šikšnianas, T., Sasnauskas, A., Quality changes in black currant berries during ripening, Sci. Works Lith. Inst. Hortic. Lith. Univ. Agric. 27 (2008) 235–243. Google Scholar
Walker, P.G., Viola, R., Woodhead, M., Jorgensen, L., Gordon, S., Brennan, R., Hancock, R., Ascorbic acid content of blackcurrant fruit is influenced by both genetic and environmental factors, Func. Plant Sci. Biotech. 4 (spec. issue 1) (2010) 40–52. Google Scholar
Cheng, G.W., Breen, P.J., Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit, J. Am. Soc. Hortic. Sci. 116 (1991) 865–869. Google Scholar
Laugale, V., Evaluation of black currant collection in Pure Horticultural Research Station, Latvia, Sci. Works Lith. Inst. Hortic. Lith. Univ. Agric. 26 (2007) 93–101. Google Scholar
Libek, A., Kikas, A., Evaluation of blackcurrant cultivars in Estonia, Acta Hortic. 585 (2002) 209–213. CrossRefGoogle Scholar
Kampuss, K., Strautina, S., Evaluation of blackcurrant genetic resources for sustainable production, J. Fruit Ornam. Plant Res. 12 (2004) 147–158. Google Scholar