Phytochemical Screening and Biological Activity of Extract Berries of Black Currant (Ribes nigrum L.); [Phytochemisches Screening und biologische Aktivität in Fruchtextrakten von Schwarzen Johannisbeeren (Ribes nigrum L.)]

被引：0

作者：

Paunović S.M. ^{[1
]}

Nikolić M. ^{[2
]}

Miletić R. ^{[1
]}

Mašković P. ^{[3
]}

Milinković M. ^{[1
]}

Karaklajić-Stajić Ž. ^{[1
]}

机构：

[1] Department of Fruit Growing Technology, Fruit Research Institute Čačak, Kralja Petra I 9, Čačak

[2] Faculty of Agriculture, Department of Fruit Science, University of Belgrade, Nemanjina 6, Belgrade

[3] Faculty of Agronomy, Department of Chemistry and Chemical Engineering, University of Kragujevac, Cara Dušana 34, Čačak

来源：

Erwerbs-Obstbau | 2019年 / 61卷 / 1期

关键词：

Antimicrobial activity; Antioxidant activity; Black currant; Phenolic compounds;

D O I：

10.1007/s10341-018-0389-3

中图分类号：

学科分类号：

摘要：

The objective of this study was to identify and quantify phenolic compounds, antioxidant and antimicrobial activity in extract of berries of seven black currant cultivars (‘Ben Lomond’, ‘Ben Sarek’, ‘Titania’, ‘Čačanska Crna’, ‘Tisel’, ‘Tiben’ and ‘Tsema’). High performance liquid chromatography-diode array detector (HPLC-DAD) technique was used to establish the profile of phenolic compounds. Antioxidant properties were evaluated using different methods, including total antioxidant capacity, DPPH and hydroxyl radicals scavenging activities, as well as inhibition of lipid peroxidation. The highest amounts of phenolics (15.0 mg GAE/g), flavonoids (5.25 mg RU/g) and antioxidant capacity (12.4 mg AA/g) were found in the cultivar ‘Čačanska Crna’, whereas the other cultivars exhibited variability in the studied parameters. The fruits of black currant contained high concentrations of flavonols and phenolic acids. The main phenolic compounds were quercetin and caffeic acid. All explored extracts exhibited strong scavenging activity against DPPH radicals, which ranges from 56.19 μg/mL (‘Titania’) to 61.17 μg/mL (‘Tisel’). The antimicrobial activity was tested using broth dilution procedure for determination of the minimum inhibitory concentration (MIC). The MICs were determined for 8 selected strains. All extracts showed strong antimicrobial activity, in the range between 50.65 μg/mL and 166.38 μg/mL. Black currant fruit extract, rich in phenolic compounds and with strong antioxidant activity can be used as natural antioxidant in food and pharmaceutical industries. © 2018, Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature.

引用

页码：71 / 78

页数：7

共 44 条

[1]

Anttonen M.J., Karjalainen R.J., High-performance liquid chromatography analyses of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically, J Agric Food Chem, 54, pp. 7530-7538, (2006)

[2]

Benvenuti S., Pellati F., Melegari M.A., Bertelli D., Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia, J Food Sci, 69, pp. 164-169, (2004)

[3]

Cavanagh H.M.A., Hipwell M., Wilkinson J.M., Antibacterial activity of berry fruits used for culinary purposes, J Med Food, 6, pp. 57-61, (2003)

[4]

Chirumbolo S., The role of quercetin, flavonols and flavones in modulating inflammatory cell function, Inflamm. Allergy. Drug. Targets, 9, pp. 263-285, (2010)

[5]

Hakkinen S., Heinonen M., Karenlampi S., Mykkanen H., Ruuskanen J., Torroonen R., Screening of selected Flavonoids and phenolic acids in 19 berries, Food Res Intern, 32, pp. 345-353, (1999)

[6]

Hakkinen S.H., Karenlampi S.O., Heinonen M., Mykkanen H.M., Torronen A.R., HPLC method for screening of flavonoids and phenolics in berries, J Agric Food Chem, 77, pp. 543-551, (1998)

[7]

Han C.H., Ding H., Casto B., Stoner G., D'Ambrosio S., Inhibition of the growth of premalignant and malignant human oral cell lines by extracts and components of black raspberry, Nutr Cancer, 51, pp. 207-217, (2005)

[8]

Hinneburg I., Dorman H.J.D., Hiltunen R., Antioxidant activities of extracts from selected culinary herbs and spices, Food Chem, 97, pp. 122-129, (2006)

[9]

Hsu C.K., Chiang B.H., Chen Y.S., Yang J.H., Liu C.L., Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water, Food Chem, 108, pp. 633-641, (2008)

[10]

Huang N.E., Wu Z., Long S.R., Arnold K.C., Chen X., Blank K., On instantaneous frequency, Adv Adapt Data Anal, 1, pp. 177-229, (2009)

← 1 2 3 4 5 →