Reference : Antioxidant capacity of black currant varies with organ, season, and cultivar
Scientific journals : Article
Life sciences : Food science
Life sciences : Biotechnology
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/4314
Antioxidant capacity of black currant varies with organ, season, and cultivar
English
Tabart, Jessica [Université de Liège - ULg> > 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 >]
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 >]
23-Aug-2006
Journal of Agricultural and Food Chemistry
Amer Chemical Soc
54
17
6271-6276
Yes (verified by ORBi)
International
0021-8561
Washington
[en] antioxidant ; black currant ; flavonols ; phenolics
[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.
Researchers ; Professionals
http://hdl.handle.net/2268/4314
10.1021/jf061112y

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