Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F21%3AN0000165" target="_blank" >RIV/25271121:_____/21:N0000165 - isvavai.cz</a>

Alternative codes found

RIV/00216208:11160/21:10434583

Result on the web

<a href="https://www.mdpi.com/2304-8158/10/8/1745" target="_blank" >https://www.mdpi.com/2304-8158/10/8/1745</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10081745" target="_blank" >10.3390/foods10081745</a>

Result language

angličtina

Original language name

Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method

Original language description

Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxi-dant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms. These four anthocyanins usually represent about 97–98% of total anthocyanins in blackcurrant fruits. In this study, we developed and validated a new HPLC-DAD method for rapid anthocyanin separation and determination in fifteen perspective blackcurrant cultivars (‘Ruben’, ‘Ben Lomond’, ‘Ben Conan’, ‘Ceres’, ‘Moravia’, ‘Ometa’, ‘Lota’, ‘Fokus’, ‘Tenah’, ‘Sejanec’, ‘Consort’, ‘Triton’, ‘Ben Hope’, ‘Ben Gairn’, and one gooseberry hybrid ‘Josta’). Eight of them were monitored throughout the three-year experiment. The most represented anthocyanins in all monitored blackcurrant cultivars were delphinidin-3-rutinoside (36.7–63.6%), cyanidin-3-rutinoside (26.4–40.6%), delphinidin-3-glucoside (6.1–17.9%), and cyanidin-3-glucoside (1.3–9.9%). The individual anthocyanin proportion (%) in each cultivar was specific, and a similar profile was verified in a three-year period for eight available cultivars. Total anthocyanin content expressed as a sum of four major anthocyanins present in blackcurrants was compared with values expressed as the equivalent of cyanidin-3-glucoside, as many authors do. We revealed an underestimation of about 20% with the latter method. Cultivars with the highest average total anthocyanin content were ‘Ben Gairn’ (294.38 mg/100 g), ‘Ceres’ (281.31 mg/100 g), and ‘Ometa’ (269.09 mg/100 g).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

10

Issue of the periodical within the volume

8

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

1745

UT code for WoS article

000689173600001

EID of the result in the Scopus database

2-s2.0-85111971955