Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits
In black and red currant fruits the phenolic content and antioxidant capacity were determined. Two solvent systems (methanol and ethanol) at different concentrations and two methods of extraction were used. The study was conducted using fruits of black currant and red currant for determinations. The...
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| Format: | Article |
| Language: | English |
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Julius Kühn-Institut
2014-08-01
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| Series: | Journal of Applied Botany and Food Quality |
| Subjects: | |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/3018 |
| _version_ | 1811190244762976256 |
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| author | Sina Cosmulescu Ion Trandafir Violeta Nour |
| author_facet | Sina Cosmulescu Ion Trandafir Violeta Nour |
| author_sort | Sina Cosmulescu |
| collection | DOAJ |
| description | In black and red currant fruits the phenolic content and antioxidant capacity were determined. Two solvent systems (methanol and ethanol) at different concentrations and two methods of extraction were used. The study was conducted using fruits of black currant and red currant for determinations. The total phenolics content of each extract was measured according to the Folin-Ciocalteu method. The anti-oxidant capacity of the fruit extracts was evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. It was found that the efficiency of the solvents used for the extraction of polyphenols varied substantially. The total phenolic content was 0.88 to 4.6 gallic acid equivalents in milligrams per gram of fresh weight (mg GAE /g FW). The content of phenolics was highly correlated with the anti-oxidant capacity (r = 0.97 - 0.98) and extracts obtained using ethanol solvents were more effective radical scavenging activities than the ones obtained using methanol solvents. Fruits of red and black currant represent an abundant source of phenolics, and prove to have good anti-oxidant capacity. |
| first_indexed | 2024-04-11T14:47:57Z |
| format | Article |
| id | doaj.art-4703c990bbcd4a6a854f2b365890e533 |
| institution | Directory Open Access Journal |
| issn | 1613-9216 1439-040X |
| language | English |
| last_indexed | 2024-04-11T14:47:57Z |
| publishDate | 2014-08-01 |
| publisher | Julius Kühn-Institut |
| record_format | Article |
| series | Journal of Applied Botany and Food Quality |
| spelling | doaj.art-4703c990bbcd4a6a854f2b365890e5332022-12-22T04:17:34ZengJulius Kühn-InstitutJournal of Applied Botany and Food Quality1613-92161439-040X2014-08-018710.5073/JABFQ.2014.087.293018Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruitsSina Cosmulescu0Ion Trandafir1Violeta Nour2Department of Horticulture & Food Science, Agriculture & Horticulture Faculty, University of Craiova, A.I.Cuza Street, 13, 200585, Craiova, RomaniaDepartment of Chemistry, Sciences Faculty, University of Craiova, Calea Bucuresti Street, 107, 200529, Craiova, RomaniaDepartment of Horticulture & Food Science, Agriculture & Horticulture Faculty, University of Craiova, A.I.Cuza Street, 13, 200585, Craiova, RomaniaIn black and red currant fruits the phenolic content and antioxidant capacity were determined. Two solvent systems (methanol and ethanol) at different concentrations and two methods of extraction were used. The study was conducted using fruits of black currant and red currant for determinations. The total phenolics content of each extract was measured according to the Folin-Ciocalteu method. The anti-oxidant capacity of the fruit extracts was evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. It was found that the efficiency of the solvents used for the extraction of polyphenols varied substantially. The total phenolic content was 0.88 to 4.6 gallic acid equivalents in milligrams per gram of fresh weight (mg GAE /g FW). The content of phenolics was highly correlated with the anti-oxidant capacity (r = 0.97 - 0.98) and extracts obtained using ethanol solvents were more effective radical scavenging activities than the ones obtained using methanol solvents. Fruits of red and black currant represent an abundant source of phenolics, and prove to have good anti-oxidant capacity.https://ojs.openagrar.de/index.php/JABFQ/article/view/3018curranttotal phenolicsantioxidant capacity |
| spellingShingle | Sina Cosmulescu Ion Trandafir Violeta Nour Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits Journal of Applied Botany and Food Quality currant total phenolics antioxidant capacity |
| title | Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| title_full | Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| title_fullStr | Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| title_full_unstemmed | Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| title_short | Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| title_sort | influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits |
| topic | currant total phenolics antioxidant capacity |
| url | https://ojs.openagrar.de/index.php/JABFQ/article/view/3018 |
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