High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties

卷:204

Mattila, Pirjo H. ; Hellstrom, Jarkko ; Karhu, Saila ; Pihlava, Juha-Matti ; Vetelainen, Merja

Nat Resources Inst Finland Luke

关键词: Currant;    Ribes spp;    Variety;    Flavonoids;    Anthocyanins;    Flavonols;   

DOI  :  10.1016/j.foodchem.2016.02.056

学科分类：食品科学和技术

【 摘 要 】

This study provides information on the variation of anthocyanin and flavonol contents and composition in 32 black and 12 redcurrant varieties, as well as flavonol contents and composition in two green-fruited blackcurrant (green currant) and one white currant varieties conserved in a national ex situ germplasm field collection in Finland, North Europe. Flavonols were analysed as aglycones and anthocyanins as authentic compounds using HPLC methods. In blackcurrants, total anthocyanin content varied 12602878 mg/100 g dry weight and total flavonol content 43.6-89.9 mg/100 g dry weight. In redcurrants, the content of anthocyanins and flavonols varied 138-462 mg/100 g dry weight and from not detectable to 17.7 mg/100 g dry weight, respectively. The green currants contained flavonols 26.1 and 15.4 mg/100 g dry weight, while in the white variety no flavonols were detected. A positive correlation was found between the total content of anthocyanins and flavonols in both black and redcurrants. Berry size was negatively related to the flavonoid content in redcurrants but not in blackcurrants. The results revealed that some old varieties may be of particular interest when high contents or special composition of flavonoids are desired. (C) 2016 Elsevier Ltd. All rights reserved.