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Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

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dc.title Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits en
dc.contributor.author Orsavová, Jana
dc.contributor.author Hlaváčová, Irena
dc.contributor.author Mlček, Jiří
dc.contributor.author Snopek, Lukáš
dc.contributor.author Mišurcová, Ladislava
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 284
dc.citation.spage 323
dc.citation.epage 333
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2019.01.072
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814619301402
dc.subject Antioxidant activity en
dc.subject Ascorbic acid en
dc.subject Ascorbic acid (PubChem CID: 54670067) en
dc.subject Chlorogenic acid (PubChem CID: 1794427) en
dc.subject Currant en
dc.subject Cyanidin-3-O-glucoside (PubChem CID: 12303203) en
dc.subject DPPH (PubChem CID: 2735032) en
dc.subject Epigallocatechin (PubChem CID: 72277) en
dc.subject Gallic acid (PubChem CID: 370) en
dc.subject Gooseberry en
dc.subject HPLC en
dc.subject Pearson correlation coefficient en
dc.subject Phenolic compounds en
dc.subject Protocatechuic (3,4-Dihydroxybenzoic) acid (PubChem CID: 72) en
dc.subject Quercetin (PubChem CID: 5280343) en
dc.subject Rutin (PubChem CID: 5280805) en
dc.subject Trolox (PubChem CID: 40634) en
dc.subject Vitamin E en
dc.description.abstract Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52–30.77 g GA.kg −1 , 2.83–17.35 g RE.kg −1 and 0.03–186.12 mg COG.100 g −1 , respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0–3726.5 mg.kg −1 . Ascorbic acid and vitamin E were established in the amounts of 6.2–14.04 g.kg −1 and 0.43–12.85 mg.kg −1 , respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars. © 2019 Elsevier Ltd en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008505
utb.identifier.obdid 43880401
utb.identifier.scopus 2-s2.0-85061043864
utb.identifier.wok 000458119700041
utb.identifier.pubmed 30744864
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2019-07-08T11:59:52Z
dc.date.available 2019-07-08T11:59:52Z
dc.description.sponsorship Tomas Bata University in Zlin [IGA/FT/2019/004]
utb.contributor.internalauthor Orsavová, Jana
utb.contributor.internalauthor Hlaváčová, Irena
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Mišurcová, Ladislava
utb.fulltext.affiliation Jana Orsavová a*, Irena Hlaváčová b, Jiří Mlček b, Lukáš Snopek b, Ladislava Mišurcová b a Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic b Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic * Corresponding author. E-mail address: orsavova@fhs.utb.cz (J. Orsavová).
utb.fulltext.dates Received 20 September 2018 Received in revised form 9 January 2019 Accepted 11 January 2019 Available online 20 January 2019
utb.scopus.affiliation Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, Zlín, 760 01, Czech Republic; Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, Zlín, 760 01, Czech Republic
utb.fulltext.ou Language Centre
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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