Phenolic Compounds in Fractionated Blackcurrant Leaf Extracts in Relation to the Biological Activity of the Extracts

Abstract

The aim of this study was to determine the relationship between antioxidant and anticancer properties of extracts from blackcurrant (Ribes nigrum L.) leaves and their fractions and chemical contents. Dried ethanolic extract was divided into three fractions using solid phase extraction: aqueous (F1), 40% MeOH (F2), and 70% MeOH (F3). Both the extract and the fractions were analyzed in terms of antiradical activity (DPPH• and ABTS+•), total phenolic compounds, and total flavonoids. The antitumor potential of the fractions was evaluated in vitro on human colorectal (HCT 116) and prostate (PC-3) cancer cells. Phenolics were identified using HPLC-QTOF-MS, and twelve compounds were quantified by HPLC-DAD. Finally, principal component analysis was carried out to assess the relationship between the tested factors. The results confirmed that blackcurrant leaves are a rich source of phenolics with high antioxidant activity and anticancer properties. It was demonstrated that the F2 fraction had the highest content of phenolics and the highest antiradical activity. Additionally, only this fraction showed cytotoxic activity against HCT 116 cells. It was confirmed that both the blackcurrant leaf extract and its fractions are a promising source of condensed active compounds and can be used as natural functional food additives.

Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts

“…This aligns with the core tenets of the circular economy, advocating for the efficient utilisation of resources and the adoption of contemporary processing methodologies. Byproducts encompass not only pomace resulting from juice or oil extraction but also various other plant morphological components, such as leaves (e.g., black currant), husks, stems, peels, and seeds, as specified by Staszowska-Karkut et al [ 44 ], Blejan et al [ 39 ], and Wójciak et al [ 45 ], which exhibit substantial polyphenol and fibre content. Leveraging such byproducts represents a reservoir of valuable nutrients, recognised as a cost-effective resource offering manifold health benefits for both consumers and producers, fostering an environmentally sustainable and economically viable food chain [ 46 ].…”

Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation

“…The fruits are consumed in fresh form or as juices, jams, jellies, and syrups. The leaves and pomace are valuable raw materials with phenolic concentrations and profiles different from the fruit's [4]. Some studies found no correlation between polyphenol profiles in different morphological plant parts.…”