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Comparison of the content of phenolic compounds and antioxidant activity of white, red and black currants (Ribes sp.) extracts
Abstract
The aim of this study was to compare the content of antioxidant compounds and the antioxidant activity of extracts from white, red and black currants (Ribes sp.). The chemical properties verified included determinations of anthocyanins and other phenols by HPLC-DAD-MS, total antioxidant activity by standard spectrophotometric tests (ABTS, DPPH and FCR), and profiles of antioxidants by TLC with visualization reagents (ABTS, DPPH, FC) and post- column derivatization with ABTS reagent. The results obtained showed that the studied varieties of Ribes sp. differed mostly in the content of anthocyanins and hence in antioxidant activity. The highest content of phenolic compounds, as well as the highest antioxidant activity exhibited black currant extract, followed by red currant extract and white variety.
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- Category:
- Articles
- Type:
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Published in:
-
Camera Separatoria
no. 6,
pages 5 - 10,
ISSN: 2083-6392 - Language:
- English
- Publication year:
- 2014
- Bibliographic description:
- Koss-Mikołajczyk I., Kusznierewicz B., Bartoszek-Pączkowska A.: Comparison of the content of phenolic compounds and antioxidant activity of white, red and black currants (Ribes sp.) extracts// Camera Separatoria. -Vol. 6., nr. 1 (2014), s.5-10
- Verified by:
- Gdańsk University of Technology
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