Black ( Ribes nigrum L.) and Red Currant ( Ribes rubrum L.) Cultivars

Zdunić, Gordana; Šavikin, Katarina; Pljevljakušić, Dejan; Djordjević, Brižita

doi:10.1016/b978-0-12-408117-8.00005-2

Cited by 31 publications

(25 citation statements)

References 62 publications

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“…They possess positive effects in dietary management of various diseases (hypertension, osteoporosis, inflammation, cancer and cardiovascular disease). The proposed health benefits are usually connected with phenolics as the main biologically active compounds of currants [31].…”

Section: Introductionmentioning

confidence: 99%

Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity

Laczkó-Zöld

Komlósi

Ülkei

et al. 2018

Acta Biologica Hungarica

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In this study, we analyzed extracts of Ribes (black currant, red currant and gooseberry) fruits obtained with methanol, methanol 50% and water. For each extract total polyphenol content, total flavonoid content and total anthocyanin content was assessed. The antioxidant activity of extracts was evaluated by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity and by the photo-chemiluminescence (PCL) method. Identification and quantification of individual phenolic compounds was performed by means of high performance liquid chromatograph coupled with diode array detector (HPLC-DAD) analyses. From each fruit, best extraction of polyphenols was obtained with methanol 50%. In case of red currants and gooseberry there was no significant difference in flavonoids and anthocyanins extraction rate by the different extraction solvents. For black currants the methanol and methanol 50% extract presented the highest antioxidant activity. For red currants extracts with methanol 50% showed stronger antioxidant activity (IC = 5.71 mg/ml for DPPH, IC = 1.17 mg/ml for ABTS) than those with methanol or water. In case of gooseberry by the DPPH test the water extract proved to be the most active (IC = 5.9 mg/ml). In the PCL test black currants methanol 50% extract was over 6 times more powerful as the ones from red currants. In case of gooseberries, water extract presented the highest antioxidant activity (41.84 μmol AAE/g). In black currant cyanidin-3-glucoside was the major compound. Quercetin 3-O-glucoside was identified in each sample. From cinnamic acid derivatives neochlorogenic acid was present in black currants in the highest amount (356.33 μg/g).

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Section: Introductionmentioning

confidence: 99%

Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity

Laczkó-Zöld

Komlósi

Ülkei

et al. 2018

Acta Biologica Hungarica

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“…(Konić-Ristić et al, 2011;Lipińska, Klewicka, & Sójka, 2014). The main bioactive compounds in red and black currants are anthocyanins, flavonols, procyanidins, phenolic acids, ascorbic acid and flavonoids (Bakowska-Barczak & Kolodziejczyk, 2011;Zdunić, Šavikin, Pljevljakušić, & Djordjević, 2016), whereas proanthocyanidins, hydroxybenzoic acid, quercetin and hydroxycinnamic acid derivatives such as caffeic acid and ferulic acid and phenolic acids are the main bioactive compounds in white currant (Määttä, Kamal-Eldin, & Törrönen, 2004;Rajakangas, Misikangas, Pa¨iva¨rinta, & M., 2008;Tian et al, 2017;Vuorinen, Määttä, & Törrönen, 2000).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Punbusayakul¹

2018

J Proc Ener Agri

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This work was aimed to investigate the bioactive compounds and antioxidant activity of wines from different currant cultivars. Currant fruits, black currant (Ribesnigrum Moravia CV.), red currant (R. rubrumLosan CV.) and white currant (R. rubrum Primus CV.), were collected from a fruit nursery in Modrice, Czech Republic in the year July 2015 and frozen at-18 o C until used for further experiment.Black currant was crushed and the whole fruit was directly used for wine making, whereas only the juice of the red and white currents was used for wine making. Total soluble solid (TSS), titratable acidity (TA), and pH of the juice were determined. The TSS was adjusted to 20°Brix, and the TA of the juice was adjusted to 7.5 g/L. Then, the juice was transferred to fermentation bottles. After 12 days-fermentation, chemical composition (TSS, TA, pH, total SO 2 , bioactive compounds (total phenolic compounds (TPC) and total monomeric anthocyanin (TMA)) and antioxidant activity (DPPH and FRAP assays) were determined. The results showed that the black currant wine had the higher total soluble solid (15.80 Brix) followed by white currant wine (12.03°Brix) and red currant wine (8.40 °Brix), respectively.The white currant wine exhibited the highest titratable acidity (9.32 g anhydrous citric acid/ mL), whereas there was no significant difference in pH found for all currant wines (P>0.05). The optimum TSS and TA of white currant contributed to the highest alcohol content in white wine (11.6 %). However, the black currant wine provided the highest TPC, TMA and antioxidant activity (DPPH and FRAY assays). The wine with the higher TPC exhibited the higher antioxidant activity, indicating that the TPC is responsible for the antioxidant activity of the wine.

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“…As a natural compound, it does not have a harmful effect of chemical preservatives such as nitrite. Furthermore, RE reduces the incidence of several diseases such as cardiovascular diseases, osteoporosis, cancer, and inflammatory diseases (Zdunić, Šavikin, Pljevljakušić, & Djordjević, ). RE could be good dietary sources with potential antidiabetes and antihypertension functionality to compliment overall dietary management of early stages of type 2 diabetes (Pinto et al, ).…”

Section: Introductionmentioning

confidence: 99%

Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study

Alghooneh

Behrouzian

Yazdi

et al. 2019

Journal of Food Safety

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Concerns over the safety of nitrite and its role in the formation of nitrosamines have aroused considerable interest in developing alternative antimicrobial agents to replace nitrite. Plant‐derived antimicrobial agents could serve against food spoilage and pathogens. For the first time in this study, three semiempirical kinetic models, that is, exponential, homographic, and n‐order kinetic models were established to describe the microbiological population pattern and dynamic behavior. The Escherichia coli and Salmonella enteritidis population dynamics were investigated in Frankfurter sausage as a complex food system, contained four different antimicrobial redcurrant extract (RE) concentrations (0, 0.1, 0.2, and 0.4% wt/wt) at two temperatures (4 and 25°C) during 17 days storage. Furthermore, the results were compared with a neuro‐fuzzy system. Although, all three kinetic models showed a reasonable prediction accuracy, homographic kinetic model was the best for predicting antibacterial effects of RE against E. coli (R2 = 0.94–1, Radj2 = 0.93–0.99, Q‐squared = 0.80–0.89, and RMSE = 0.21–0.68) and the n‐order kinetic model did the best in describing the kinetic pattern of S. enteritidis (R2 = 0.97–0.99, Radj2 = 0.94–0.99, Q‐squared = 0.85–0.93, RMSE = 0.06–0.74). The increase in the RE concentration and temperature resulted in the increase of kinetic parameters of microbial population decline rate and extent for both bacteria, significantly. Furthermore, all the homographic model parameters (except of equilibrium population, p∞) and all the kinetic model parameters with n order (except of reaction order) the synergistic effect of temperature and concentration was clear. RE at 0.4% concentration induced 0.12 log colony forming unit (CFU)/g E. coli and 0.45 log CFU/g S. enteritidis equilibrium population ( p∞) at 17th day of storage at 25°C. Compared to S. enteritidis, E. coli was more sensitive to RE concentration at both temperatures. Practical applications Most formulations of the meat products contain nitrite as a main ingredient to prohibit the pathogenic bacteria growth. The results of the present study showed that all the three studied kinetic models (exponential, homographic, and n‐order kinetic models) appropriately modeled the S. enteritidis and E. coli population dynamics. Regarding the statistical parameters, n‐order and homographic kinetic models were found to be the best models for predicting antibacterial effects of RE against S. enteritidis and E. coli, respectively. Furthermore, E. coli was more sensitive against RE than S. enteritidis in Frankfurter sausage samples at 4 and 25°C during 17 days storage. With the increase in the RE concentration at the constant temperature and with the increase in temperature at the constant extract concentration, the decline rate of E. coli population increased significantly (p < .05), while the needed time for 50% reduction decreased; besides, S. enteritidis population dynamics showed the increase in the rate and extent of decline, and a decrease in the equ...

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Black ( Ribes nigrum L.) and Red Currant ( Ribes rubrum L.) Cultivars

Cited by 31 publications

References 62 publications

Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity

Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity

Bioactive compounds and antioxidant activity of wines from different currant cultivars

Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study

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