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Phenolic Profiles of Currant (Ribes spp.) Cultivars

Year 2017, Volume: 27 Issue: 2, 192 - 196, 30.06.2017
https://doi.org/10.29133/yyutbd.277902

Abstract



The present work aimed the
study of
rutin, protocatechuic,
catechin, p- hydroxy benzoic,
chlorogenic, caffeic, kuersetin, luteolin, kamferol,
p-coumaric, vanilin and ferulic acids composition in different currant
varieties in Turkey. Red and black currant varieties (Goliath, Red Lake,
Rovada, Rosenthal, and Booskop Giant) were analyzed for phenolic acids by using
reversed-phase high performance liquid chromatography (HPLC).
Results showed that p-coumaric
acid (1.66-0.04 μg g-1) was the predominant phenolic acid extracted
from currant varieties. In addition, other acids, namely rutin (35.41-7.23 μg g-1),
Protocatechuic (3.28-2.84 μg g-1), Chlorogenic (65.49-2.38 μg g-1),
and kuersetin acids (2.29-1.50 μg g-1) were obtained in extracts
from currant fruit.

References

  • Benvenuti S, Pellati F, Melegari MA and Bertelli D (2004). Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 69(3): 164-169.
  • Brennan RM (1996). Currants and gooseberries. In: Janick J & Moore JN (Eds.) Fruit Breeding, Vol. II: Vine and Small Fruits Crops. John Wiley and Sons, Inc. New York: 191-295.
  • Caponio F, Alloggio V, Gomes T (1999). Phenolic compounds of virgin olive oil: influence of paste preperation techniques. Food Chem. 64: 203-209.
  • Häkkinen S, Heinonen M, Kärenlampi S, Mykkänen H, Ruuskanen J, Törrönen R (1999). Screening of selected flavonoids and phenolic acids in 19 berries. Food Res. Inte. 32(5): 345-353.
  • Jakobek L, Šeruga M, Novak I, Medvidović-Kosanović M (2007). Flavonols, phenolic acids and antioxidant activity of some red fruits. Deutsche Lebensmittel-Rundsc. 103(8): 369-378.
  • Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Etherton TD (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American J. Medi. 113(9): 71-88.
  • Lin LZ, Harnly JM (2007). A screening method for the identification of glycosylated flavonoids and other phenolic compounds using a standard analytical approach for all plant materials.J. Agricultural and Food Chem. 55(4): 1084-1096.
  • Lin LZ, Harnly JM (2008). Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). J. Agricultural and Food Chem. 56(19): 9094-9101.
  • Lin LZ, Harnly JM, Pastor-Corrales MS, Luthria DL (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chem. 107(1): 399-410.
  • Luthria DL (2008). Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor. Food Chem. 107(2): 745-752.
  • Madhujith T, Shahidi F (2009). Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics. Food Chem. 117(4): 615-620.
  • Miguel MG, Neves MA, Antunes MD (2010). Pomegranate (Punica granatum L.): a medicinal plant with myriad biological properties. A short review. J Med Plant Res 4:2836–2847.
  • Mitchell C, Brennan RM, Cross JV, Johnson SN (2011). Arthropod pests of currant and gooseberry crops in the U.K.: their biology, management and future prospects. J. Agri . Forest. Ent. 13: 221-237.
  • Naczk M, Shahidi F (2004). Extraction and analysis of phenolics in food. J. Chromat. A. 1054(1): 95-111.
  • Robbins RJ (2003). Phenolic acids in foods: an overview of analytical methodology. J. Agri. and Food Chem. 51(10): 2866-2887.
  • Søltoft F, Hammer M, Kragh N (2009). The association of body mass index and health-related quality of life in the general population: data from the 2003 Health Survey of England. Quality of Life Rese. 18(10), 1293-1299.
  • Viuda-Martos M, Fernández-López JA, Pérez-Álvarez J (2010). Pomegranate and its many functional components as related to human health: a review. Compr Rev Food Sci Food Saf. 9:635–654.

Frenküzümü (Ribes spp.) Çeşitlerinin Fenolik İçerikleri

Year 2017, Volume: 27 Issue: 2, 192 - 196, 30.06.2017
https://doi.org/10.29133/yyutbd.277902

Abstract

Bu çalışmanın amacı
Türkiye'de yetiştirilen farklı frenküzümü çeşitlerinin rutin, protocatechuic,
catechin, p- hydroxy benzoic, chlorogenic, caffeic, kuersetin, luteolin,
kamferol, p-coumaric, vanilin ve ferulic asit içeriklerinin belirlenmesidir. Kırmızı
ve siyah frenküzümü çeşitleri (Goliath, Red Lake, Rovada, Rosenthal, and Booskop
Giant) ters fazlı yüksek performanslı sıvı kromatografisi kullanılarak fenolik
asit içeriklerini belirlemek için analizleri yapılmıştır. Sonuçlar p-coumaric asitin
(1.66-0.04 μg g-1) frenküzümü çeşitlerinde baskın fenolik asit olduğunu
göstermiştir. Ayrıca frenküzümü meyvelerinden elde edilen ekstraktlardan elde
edilen diğer sınuçlarda rutin (35.41-7.23 μg g-1), protocatechuic (3.28-2.84 μg
g-1), chlorogenic (65.49-2.38 μg g-1), ve kuersetin asit (2.29-1.50 μg g-1)
fenolikleri gözlemlenmiştir.

References

  • Benvenuti S, Pellati F, Melegari MA and Bertelli D (2004). Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 69(3): 164-169.
  • Brennan RM (1996). Currants and gooseberries. In: Janick J & Moore JN (Eds.) Fruit Breeding, Vol. II: Vine and Small Fruits Crops. John Wiley and Sons, Inc. New York: 191-295.
  • Caponio F, Alloggio V, Gomes T (1999). Phenolic compounds of virgin olive oil: influence of paste preperation techniques. Food Chem. 64: 203-209.
  • Häkkinen S, Heinonen M, Kärenlampi S, Mykkänen H, Ruuskanen J, Törrönen R (1999). Screening of selected flavonoids and phenolic acids in 19 berries. Food Res. Inte. 32(5): 345-353.
  • Jakobek L, Šeruga M, Novak I, Medvidović-Kosanović M (2007). Flavonols, phenolic acids and antioxidant activity of some red fruits. Deutsche Lebensmittel-Rundsc. 103(8): 369-378.
  • Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Etherton TD (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American J. Medi. 113(9): 71-88.
  • Lin LZ, Harnly JM (2007). A screening method for the identification of glycosylated flavonoids and other phenolic compounds using a standard analytical approach for all plant materials.J. Agricultural and Food Chem. 55(4): 1084-1096.
  • Lin LZ, Harnly JM (2008). Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). J. Agricultural and Food Chem. 56(19): 9094-9101.
  • Lin LZ, Harnly JM, Pastor-Corrales MS, Luthria DL (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chem. 107(1): 399-410.
  • Luthria DL (2008). Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor. Food Chem. 107(2): 745-752.
  • Madhujith T, Shahidi F (2009). Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics. Food Chem. 117(4): 615-620.
  • Miguel MG, Neves MA, Antunes MD (2010). Pomegranate (Punica granatum L.): a medicinal plant with myriad biological properties. A short review. J Med Plant Res 4:2836–2847.
  • Mitchell C, Brennan RM, Cross JV, Johnson SN (2011). Arthropod pests of currant and gooseberry crops in the U.K.: their biology, management and future prospects. J. Agri . Forest. Ent. 13: 221-237.
  • Naczk M, Shahidi F (2004). Extraction and analysis of phenolics in food. J. Chromat. A. 1054(1): 95-111.
  • Robbins RJ (2003). Phenolic acids in foods: an overview of analytical methodology. J. Agri. and Food Chem. 51(10): 2866-2887.
  • Søltoft F, Hammer M, Kragh N (2009). The association of body mass index and health-related quality of life in the general population: data from the 2003 Health Survey of England. Quality of Life Rese. 18(10), 1293-1299.
  • Viuda-Martos M, Fernández-López JA, Pérez-Álvarez J (2010). Pomegranate and its many functional components as related to human health: a review. Compr Rev Food Sci Food Saf. 9:635–654.
There are 17 citations in total.

Details

Journal Section Articles
Authors

Volkan Okatan

Muttalip Gündoğdu

Sultan Filiz Güçlü

Ayşegül Çelikay Özaydın

Ayşen Melda Çolak

Nazan Korkmaz

Mehmet Polat

Ferit Çelik

Mehmet Atilla Aşkın This is me

Publication Date June 30, 2017
Acceptance Date May 27, 2017
Published in Issue Year 2017 Volume: 27 Issue: 2

Cite

APA Okatan, V., Gündoğdu, M., Güçlü, S. F., Çelikay Özaydın, A., et al. (2017). Phenolic Profiles of Currant (Ribes spp.) Cultivars. Yuzuncu Yıl University Journal of Agricultural Sciences, 27(2), 192-196. https://doi.org/10.29133/yyutbd.277902
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Yuzuncu Yil University Journal of Agricultural Sciences by Van Yuzuncu Yil University Faculty of Agriculture is licensed under a Creative Commons Attribution 4.0 International License.