Detection of the polyphenolic components in Ribes nigrum L.
More details
Hide details
Chemistry and Vegetal Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine ”Regele Mihai I al Romaniei”, Timisoara, Romania
Corresponding author
Monica Butnariu   

Chemistry and Vegetal Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine ”Regele Mihai I al Romaniei” from Timisoara, Calea Aradului no. 119, 300645, Romania
Ann Agric Environ Med. 2014;21(1):11-14
The blackcurrant (Ribes nigrum L.) is a species of native currant which contains a lot of polyphenolic antioxidants which is used medicinally and has a fundamental role in the maintenance health.

Materials, methods and objective:
Ultraviolet–visible spectrophotometry and ultraviolet range high performance liquid chromatography (HPLC) were used to characterize the polyphenolic content of common Ribes nigrum collected in the western part of the Banat Region in Romania.

UV–visible spectrophotometry was a reliable tool for identifying the phenolic compounds class. Polyphenols calibration curves from the methanolic extracts showed a good linearity (r2>0.984) within test ranges and generated a well–designed absorption band with a local maximum at 273.2 nm band, which can be attributed to thr electronic transition of the n–π* type. Chromatographic separation and analysis of the methanol extract was useful for the structural epigallocatechin (EGC) and epigallocatechin–3–gallate (EGCG) characterization of primary antioxidant compounds.

The new, slightly modified, chromatographic system can serve for the development of a quantitative assessment methodology of epigallocatechin and epigallocatechin–3–gallate compounds, as well as for the comparative characterisation mand standardisation of the dominant polyphenolic components in Ribes nigrum using EGC and EGCG standards.

Callemiena D, Collina S. Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer. Food Rev Int. 2010; 26: 81–84.
Zheng J, Yang B, Tuomasjukka S, Ou S, Kallio H. Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrum L.) juice. J Agric Food Chem. 2009; 57: 2977–2987.
Sandell M, Laaksonen O, Järvinen R, Rostiala N, Pohjanheimo T, Tiitinen K, Kallio H. Orosensory profiles and chemical composition of black currant (Ribes nigrum) juice and fractions of press residue. J Agric Food Chem. 2009; 57: 3718–3728.
Eldahshan OA: Isolation and Structure Elucidation of Phenolic Compounds of Carob Leaves Grown in Egypt. Cur Res J Biol Sci. 2011; 3: 52–55.
Ferrer–Gallego R, García–Marino M, Hernández–Hierro JM, Rivas–Gonzalo JC, Escribano–Bailón MT. Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening. Anal Chim Acta. 2010; 660: 22–28.
Kapasakalidis PG, Rastall RA, Gordon MH. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. J Agric Food Chem. 2006; 54: 4016–21.
Bazinet L, Labbé D, Tremblay A. Production of green tea EGC–and EGCG–nriched fractions by a two–step extraction procedure. Sep Purif Technol. 2007; 56: 53–56.
Jia N, Kong B, Liu Q, Diao X, Xia X. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Sci. 2012; 91: 533–539.
Beekwilder J, Jonker H, Meesters P, Hall van der RD, Meer IM, Ric de Vos CH. Antioxidants in raspberry: online analysis links antioxidant activity to a diversity of individual metabolites. J Agric Food Chem. 2005; 53: 3313–3320.
Dvaranauskaite A, Venskutonis PR, Raynaud C, Talou T, Viskelis P, Dambrauskiene E. Characterization of steam volatiles in the essential oil of black currant buds and the antioxidant properties of different bud extracts. J Agric Food Chem. 2008; 56: 3279–3286.
Do-Young Y, Dong-Shik K: Molecular design of anti-biofouling materials from natural phenolic compounds. Kor J Chem Eng. 2009; 26: 433–437.
Kolouchova-Hanzlikova I, Melzoch K, Filip V, Smidrkal J. Rapid method for Resveratrol determination by HPLC with electrochemical and UV detections in wine. Food Chem. 2004; 87: 151–158.
Komes D, Belščak–Cvitanović A, Horžić D, Rusak G, Likić S, Berendika M. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis. Phytochem Anal. 2011; 22: 172–180.
Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem. 2006; 54: 9329–9339.
Oprea E, Radulescu V, Balotescu C, Lazar V, Bucur M, Mladin P, Farcasanu IC. Chemical and biological studies of Ribes nigrum L. buds essential oil. Biofactors 2008; 34: 3–12.
Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri–industrial by–products: Antioxidant activity, occurrence, and potential uses. Food Chem. 2006; 99: 191–203.
Alonso González E, Torrado Agrasar A, Pastrana Castro LM, Orriols Fernández I, Pérez Guerra N. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.). J Agric Food Chem. 2010; 58: 2529–2535.
Aguié-Béghin V, Sausse P, Meudec E, Cheynier V, Douillard R. Polyphenol–beta–casein complexes at the air/water interface and in solution: effects of polyphenol structure. J Agric Food Chem. 2008; 56: 9600–9611.
Tabart J, Kevers C, Evers D, Dommes J. Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum. J Agric Food Chem. 2011; 59: 4763–4770.
Oszmiański J, Wojdyło A, Gorzelany J, Kapusta I. Identification and characterization of low molecular weight polyphenols in berry leaf extracts by HPLC-DAD and LC-ESI/MS. J Agric Food Chem. 2011; 59: 12830–12835.
Coutinho D, Coelho RG, Kataoka VMF, Honda NK, Silva JRM, Vilegas W, Cardoso CAL. Determination of phenolic compounds and evaluation of antioxidant capacity of Campomanesia adamantium leaves. Eclet Quím. 2008; 33: 53–60.
Callemiena D, Collina S. Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer. Food Rev Int. 2010; 26: 81–8.
Ding XP, Wang XT, Chen LL, Guo Q, Wang H, Qi J, Yu BY. On–line high–performance liquid chromatography-diode array detection-electrospray ionization-mass spectrometry-chemiluminescence assay of radical scavengers in Epimedium. J Chromatogr A. 2011; 1218: 1227–1235.
Farmacopeea Romana (Romanian Pharmacopoeia), X th ed. Editura Medicala, Bucuresti, Romania 2004. 483–484.
Labbé D, Têtu B, Trudel D, Bazinet L. Catechin stability of EGC– and EGCG–enriched tea drinks produced by a two–step extraction procedure. Food Chem. 2008; 111: 139–143.
Journals System - logo
Scroll to top