High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. (1st August 2016)

• Record Type: Journal Article
• Authors: Mattila, Pirjo H.; Hellström, Jarkko; Karhu, Saila; Pihlava, Juha-Matti; Veteläinen, Merja
• Is Part Of: Food chemistry. Volume 204(2016)
• Page Start: 14
• Page End: 20
• Publication Date: 2016-08-01
• Subjects: Currant -- Ribes spp -- Variety -- Flavonoids -- Anthocyanins -- Flavonols; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.056
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Anthocyanin and flavonol contents in 47 currant varieties were studied. Remarkable variation was found in the favonoid contents between the varieties. Berry size was not related to the flavonoid content in blackcurrants. A positive correlation between the contents of anthocyanins and flavonols was found. This study provide valuable information for applications and plant breeding. Abstract: 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 1260–2878 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.