Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity

doi:10.7506/spkx1002-6630-20220429-381

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (8): 219-227.doi: 10.7506/spkx1002-6630-20220429-381

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Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity

HUO Junwei, GUO Wenrong, QIAO Jinli, QIN Dong, LIU Honglei, YAO Yueying, ZHANG Yan

(1. College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; 2. National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Harbin 150030, China; 3. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China;4. Heilongjiang Green Food Science Research Institute, Harbin 150030, China)

Online:2023-04-25 Published:2023-05-06

Abstract

Abstract: Crude polyphenols were extracted from white currant fruit from the small berry resource garden in Northeast Agricultural University and purified by solid phase extraction (SPE) into polysaccharide, anthocyanin and non-anthocyanin fractions. The chemical composition as well as the contents of total phenols and total anthocyanins in each fraction was determined. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, and ferric ion reducing antioxidant power (FRAP) were used to evaluate the antioxidant capacity of each fraction. The results showed that white currant fruit contained 78 non-anthocyanin polyphenols and only one anthocyanin polyphenol, corninin-3-glucoside, which can be used as a potential raw material for anthocyanin extraction. The contents of total phenols and total anthocyanins in the crude extract from white currant fruit were (34.93 ± 0.47) and (2.99 ± 0.98) mg/g, respectively. It had strong antioxidant capacity.

Key words: white currant; polyphenol characterization; antioxidant activity

CLC Number:

S663.9

HUO Junwei, GUO Wenrong, QIAO Jinli, QIN Dong, LIU Honglei, YAO Yueying, ZHANG Yan. Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity[J]. FOOD SCIENCE, 2023, 44(8): 219-227.

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Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity

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