Reference : Optimisation of extraction of phenolics and antioxidants from black currant leaves and b...
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
Engineering, computing & technology : Chemical engineering
http://hdl.handle.net/2268/4111
Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage
English
Tabart, Jessica mailto [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Kevers, Claire mailto [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Sipel, Arnaud [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Pincemail, Joël mailto [Centre Hospitalier Universitaire de Liège - CHU > > Chirurgie cardio-vasculaire >]
Defraigne, Jean-Olivier mailto [Université de Liège - ULg > Département des sciences biomédicales et précliniques > Biochimie générale]
Dommes, Jacques mailto [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
2007
Food Chemistry
Elsevier Sci Ltd
105
3
1268-1275
Yes (verified by ORBi)
International
0308-8146
Oxford
[en] antioxidant ; black currant ; extraction ; phenolics ; stability
[en] Health benefits of a diet rich in fruits and vegetables are attributed in part to their contents of phenolics and other antioxidant compounds. In this research, the extraction of phenolics and antioxidant compounds from black currant was optimised for different plant organs. The extraction solvent affected yield: aqueous acetone was better than methanol and acetate or glycine buffer. In aqueous buffer, maximum yields of total phenolics and antioxidant activities were obtained at pH 3. Extraction from lyophilised materials yielded extracts with higher phenolic contents and antioxidant activities. Stability of extracts made with acetate or glycine buffer was limited while the use of a mixture of acetone/acetic acid/water for extraction allowed a high phenolic content and antioxidant capacity in dry extract to be maintained for several months. This type of extract could be incorporated in functional food, beverage or dietary supplement. (c) 2007 Elsevier Ltd. All rights reserved.
Researchers ; Professionals
http://hdl.handle.net/2268/4111
10.1016/j.foodchem.2007.03.005

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