Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523412" target="_blank" >RIV/70883521:28110/19:63523412 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/19:63523412

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0308814619301402" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814619301402</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2019.01.072" target="_blank" >10.1016/j.foodchem.2019.01.072</a>

Result language

angličtina

Original language name

Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Original language description

Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52-30.77 g GA.kg(-1), 2.83-17.35 g RE.kg(-1) and 0.03-186.12 mg COG.100 g(-1), respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0-3726.5 mg.kg(-1). Ascorbic acid and vitamin E were established in the amounts of 6.2-14.04 g.kg(-1) and 0.43-12.85 mg.kg(-1), respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars.

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

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Volume of the periodical

284

Issue of the periodical within the volume

Neuveden

Country of publishing house

GB - UNITED KINGDOM

Number of pages

11

Pages from-to

323-333

UT code for WoS article

000458119700041

EID of the result in the Scopus database

2-s2.0-85061043864