[en] Small berries such as black currant constitute one of the important sources of potential health-promoting phytochemicals because these fruits are rich sources of compounds with high antioxidant properties. In this work, antioxidant capacities of different parts (buds, leaves, fruits) of various black currant cultivars were compared throughout the growing season with the aim to prepare extracts with high antioxidant capacity. Buds (opened, at the end of March) and leaves (in June) had a higher content in phenolics and antioxidants than fully ripened berries (in July) and the best yield (per branch) was obtained with the leaves collected in June due to their higher biomass. The differences observed among the eight cultivars tested were small. Concerning flavonols, quercetin was dominant in all organs and cultivars, myricetin varied widely among the cultivars, and kampferol was very low.
Disciplines :
Food science Biotechnology Agriculture & agronomy
Author, co-author :
Tabart, Jessica ; Université de Liège - ULg > Sciences de la vie > Biologie moléculaire et biotechnologie végétales
Kevers, Claire ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Pincemail, Joël ; Centre Hospitalier Universitaire de Liège - CHU > Chirurgie cardio-vasculaire
Defraigne, Jean-Olivier ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Biochimie générale
Dommes, Jacques ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Language :
English
Title :
Antioxidant capacity of black currant varies with organ, season, and cultivar
Publication date :
23 August 2006
Journal title :
Journal of Agricultural and Food Chemistry
ISSN :
0021-8561
eISSN :
1520-5118
Publisher :
Amer Chemical Soc, Washington, United States - Washington
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