Phenolic profile and antioxidant capacities of dried red currant from Serbia, extracted with different solvent
2011
Mitic, Milan N., University of Nis, Visegradska, Nis, Serbia | Obradovic, Mirjana V., University of Nis, Visegradska, Nis, Serbia | Kostic, Danijela A., University of Nis, Visegradska, Nis, Serbia | Micic, Ruzica J., University of Nis, Visegradska, Nis, Serbia | Paunovic, Dusan D., University of Nis, Visegradska, Nis, Serbia
The antioxidant capacity and the phenolic content of 3 dried red currant samples from different geographical regions were studied. Three solvent systems were used (methanol, ethanol, and acetone) at the same concentrations (70%) and with 100% deionized water in presence 0.1% HCl. The antioxidant capacity of the dried fruit extracts was evaluated using DPPH radical scavenging assays. The efficiency of the solvents used to extract phenols from the 3 dried red currant samples varied considerably. The polyphenol content of the dried red currant samples was 3.26 to 12.68 mg gallic acid equivalent/g dried fruit. The high phenolic content was significantly correlated with the high antioxidant capacity. The following compounds were identified and quantified using HPLC with photodiode-array detection: 3 anthocyanins, 2 flavonols, 2 flavan-3-ols, and 3 hydroxycinnamic acids in all samples. Generally, red currant fruits are a rich source of phenolics, which shows an evident antioxidant capacity.
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