An Optimized Method for Analysis of Phenolic Compounds in Buds, Leaves, and Fruits of Black Currant (Ribes nigrum L.)

Vagiri, Michael; Ekholm, Anders; Andersson, Staffan; Johansson, Eva; Rumpunen, Kimmo

doi:10.1021/jf303398z

Cited by 86 publications

(77 citation statements)

References 41 publications

(102 reference statements)

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“…All these compounds have been previously reported in the leaves of black currant (Oszmiański et al 2011;Vagiri et al 2012). The results here agree with previous findings of black currant leaves being a rich source of bioactive phenolic compounds, particularly hydroxycinnamic acids, and flavonols as well as procyanidins (Tabart et al 2006;Ehrhardt et al 2013;Vagiri et al 2015;Yang et al 2015).…”

Section: Discussionsupporting

confidence: 93%

Phenolic compounds in black currant leaves – an interaction between the plant and foliar diseases?

Vagiri

Johansson

Rumpunen

2017

Journal of Plant Interactions

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Interactions between phenolic compounds in black currant leaves and foliar diseases may be important in breeding for resistant genotypes with a nutritional high profile for human applications. For increased understanding of such interactions, we evaluated the presence of major fungal diseases by visual inspection, and content of phenolic compounds by HPLC in leaves of five segregating black currant breeding populations. Eight individual flavonols (e.g. quercetin-3-Oglucoside, quercetin-3-O-rutinoside and kaempferol-malonylgucoside), three flavan-3-ols (epigallocatechin, catechin and epicatechin) and two chlorogenic acids (neochlorogenic acid and chlorogenic acid) were significantly correlated to the leaf diseases. Rib-0701 was the population possessing the highest content for several of the compounds, while genotype differences existed for content of various phenolic compounds and resistance to the diseases. The high variability of content of phenolic compounds opens up for opportunities to breed resistant genotypes with improved health properties of the leaves for functional food products. ARTICLE HISTORY

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Section: Discussionsupporting

confidence: 93%

Phenolic compounds in black currant leaves – an interaction between the plant and foliar diseases?

Vagiri

Johansson

Rumpunen

2017

Journal of Plant Interactions

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“…The [23], Cistus ladanifer [24] and Cornus mas and Crataegus monogyna [25]. Literature survey has revealed that plant metabolites like phenolic compounds (simple phenols, phenolic acids, flavonoids, catechins etc.,) play an important role in many of the activities like wound healing, analgesic, anti-inflammatory, anti-oxidant, insecticidal and antimicrobial activity [26,27].…”

Section: Discussionmentioning

confidence: 99%

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Hasana¹,

Desalegn²

2017

Herb Med

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Agarista salicifolia is the wild tree and has been used as important medicinal plants in South Ethiopia since a long time ago. The aim of this work was to carry out a chemical analysis focusing on secondary metabolites, particularly phenolic compounds, which have several roles in the plant physiological processes and have demonstrated significant capacity in the prevention of human health diseases. Phenolic acids, flavonols, flavan-3-ols, and dihydrochalcones were characterized and quantified using ultra high-performance liquid chromatography coupled with diode array and electrospray ionization mass spectrometric detection (LC-MS), FTIR, and UV-Visible spectroscopy techniques. After extraction with ethanol, compounds were characterized and quantified based on retention time, molecular ions, and the comparison with reference compounds. Six flavan-3-ols, four phenolic acids, five flavonols, and two dihydrochalcones were identified and quantified in the extract. Chlorogenic (279.23 ± 28.75 µg/g of dried leaf) acid, Quercetin-3-O-rhaminoside (97.24 ± 4.07 µg/g of dried leaf), and epicatechin (304. 57 ± 20.88 µg/g of dried leaf), were the most abundant phenolic acid, flavonol, and flavanols, respectively. This is the first study on the phenolic composition of A. salicifolia, highlighting the importance of these natural products as a source of medicinal applications in pharmaceutical industries by herbal drug manufacturers.

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“…In the last years, this new method has been strongly implemented in academies in basic research, pharmaceutical and agro-chemical industries to study physical, chemical and biological properties of a great diversity of compounds, as well, and quality control of drugs, foods and natural products. In Table 4 are presented some recent works [139][140][141][142][143][144][145] in which HPLC-MS was efectively used for polyphenol characterization of plants and food with very accurate results.…”

Section: The Use Of Hplc-dad/uv-vis and Hplc-msmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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An Optimized Method for Analysis of Phenolic Compounds in Buds, Leaves, and Fruits of Black Currant (Ribes nigrum L.)

Cited by 86 publications

References 41 publications

Phenolic compounds in black currant leaves – an interaction between the plant and foliar diseases?

Phenolic compounds in black currant leaves – an interaction between the plant and foliar diseases?

Characterization and Quantification of Phenolic Compounds from Leaf of Agarista salicifolia

Phenolics in Foods: Extraction, Analysis and Measurements

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