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Leon A Terry - One of the best experts on this subject based on the ideXlab platform.
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biochemical profiling and chemometric analysis of seventeen uk grown Black Currant cultivars
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jordi Gine Bordonaba, Leon A TerryAbstract:Black Currant fruits are recognized as being an important dietary source of health-related compounds, such as anthocyanins and ascorbic acid. In the present study, the biochemical composition (viz....
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biochemical profiling and chemometric analysis of seventeen uk grown Black Currant cultivars
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jordi Gine Bordonaba, Leon A TerryAbstract:Black Currant fruits are recognized as being an important dietary source of health-related compounds, such as anthocyanins and ascorbic acid. In the present study, the biochemical composition (viz., nonstructural carbohydrates, individual anthocyanins, total anthocyanins, total phenolics, and organic acids, including ascorbic acid) from 17 UK-grown Black Currant cultivars was analyzed. Berry composition was significantly affected by genotype. Nonstructural carbohydrates ranged from 85.09 to 179.92 mg g−1 on a fresh weight (FW) basis, while concentration for organic acids ranged from 36.56 to 73.35 mg g−1 FW. Relative concentrations of cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin 3-glucoside and delphinidin 3-rutinoside were 3.1−7.9%, 35.4−47.0%, 7.6−12.5% and 36.9−50.9%, respectively. Differences in the biochemical profile among cultivars were emphasized by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA was able to discriminate between cultivars, especially on ...
Heikki Kallio - One of the best experts on this subject based on the ideXlab platform.
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stability of hydroxycinnamic acid derivatives flavonol glycosides and anthocyanins in Black Currant juice
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Leenamaija Makila, Oskar Laaksonen, Heikki Kallio, Ainoliisa Alanne, Maaria Kortesniemi, Baoru YangAbstract:The stability of phenolic compounds was followed in Black Currant juice at ambient temperatures (in light and in dark conditions) and at +4 °C for a year. Analyses were based on high-performance liquid chromatography–diode-array detection–electrospray ionization–mass spectrometry (or tandem mass spectrometry) and high-performance liquid chromatography–diode-array detection–electrospray ionization–quadrupole time-of-flight mass spectrometry methods supported by nuclear magnetic resonance after selective high-performance liquid chromatography isolation. Altogether, 43 metabolites were identified, of which 2-(Z)-p-coumaroyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 2-(E)-caffeoyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 1-O-(Z)-p-coumaroyl-β-d-glucopyranose, (Z)-p-coumaric acid 4-O-β-d-glucopyranoside, and (Z)-p-coumaric acid were novel findings in Black Currant juice. Hydroxycinnamic acid derivatives degraded 20–40% at room temperature during one year of storage, releasing fre...
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proanthocyanidins and their contribution to sensory attributes of Black Currant juices
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Oskar Laaksonen, Heikki Kallio, Leenamaija Makila, Juhapekka Salminen, Baoru YangAbstract:Black Currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5–14-fold), PD-% (12–65%), and mDP (1.8–6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in Black Currants in addition to PA.
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flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of Black Currant ribes nigrum l and changes during growing season
Food Chemistry, 2014Co-Authors: Pengzhan Liu, Heikki Kallio, Baoru YangAbstract:Phenolic compounds in buds and leaves of three varieties of Black Currant in Finland were identified by HPLC-DAD-ESI-MS/MS. Forty-three phenolic compounds of flavonol glycosides, proanthocyanidins and phenolic acids were found in variety "Mikael" whereas only thirty-five in "Mortti" and "Jaloste n:o 15". Glycosides of quercetin and kaempferol were the major phenolics. Rutin, hyperoside, isoquercitrin, kaempferol-3-O-rutinoise, kaempferol-3-O-glucoside, quercetin-3-O-(6″-malonyl)-glucoside and a kaempferol-malonylhexoside were the most abundant flavonol glycosides. The contents of flavonol glycosides ranged from 1 to 7 mg/g fresh weight in leaves showing typically an increasing trend from July to August, reaching the highest values in early October in "Mikael" and the end of August in "Mortti" and "Jaloste n:o 15". This is the first systematic report of the composition and content of phenolic compounds in buds and leaves of Black Currant.
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Black Currant seed oil supplementation of mothers enhances ifn γ and suppresses il 4 production in breast milk
Pediatric Allergy and Immunology, 2013Co-Authors: Pia Linnamaa, Heikki Kallio, Baoru Yang, Raija Tahvonen, Kaisa Nieminen, Leena Koulu, Saska Tuomasjukka, J SavolainenAbstract:Background The first year of infancy is crucial for the development of atopic immune response. Inadequate early Th1 and Treg responses and increased production of Th2 cytokines are associated with atopy. Breast milk contains several immunomodulatory cytokines and other factors that might influence the maturation of the infant's immune system. We assessed the cytokines in breast milk of mother of newborn infants and their associations with Black Currant seed oil (BCSO) supplementation during pregnancy, mother's atopic status and the development of infant's atopic dermatitis. Methods Mothers and infants from an intervention study by Black Currant seed oil (n = 31) or olive oil as placebo (n = 30) were included in the study. Breast milk samples were collected during the first 3 months of breastfeeding. Breast milk levels of IL-4, IL-5, IL-10, IL-12, IFN-γ and TNF were measured by Luminex technology. Results BCSO intervention group had decreased level of IL-4 (p = 0.044) and elevated level of IFN-γ (p = 0.014) in breast milk as compared to olive oil group. No significant differences were observed in IL-5, IL-10, IL-12 and TNF levels between the BCSO and olive oil groups. Mothers who had atopic dermatitis had significantly decreased levels of IL-10 (p = 0.044) in breast milk. Breast milk of the mothers of the children who developed atopic dermatitis had lower levels of IFN-γ (p = 0.039) as compared to the breast milk of the mothers of the children without dermatitis. Conclusion Dietary intervention with BCSO had immunomodulatory effects on breast milk cytokine production towards Th2 to Th1 immunodeviation.
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orosensory profiles and chemical composition of Black Currant ribes nigrum juice and fractions of press residue
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Mari Sandell, Oskar Laaksonen, Riikka Jarvinen, Nina Rostiala, Terhi Pohjanheimo, Katja Tiitinen, Heikki KallioAbstract:Fractionation of Black Currant ( Ribes nigrum ) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied. Phenolic compounds, sugars, and acids of the fractions were analyzed by high-performance liquid chromatography and gas chromatography. Sensory properties of the fractions were studied using generic descriptive analysis. Most of the sugars and acids were located in the juice, whereas the majority of the phenolic compounds were in the press residue. Ethanol extracted nearly all of the phenolic compounds from the press residue, leaving only fibers and seeds. The juice was dominant in most of the sensory attributes, whereas the extracts were perceived as most astringent. Three flavonol glycosides [kaempferol-3-O-(6''-malonyl)glucoside, myricetin-3-O-galactoside, and an unknown kaempferol glycoside] were discovered to be the compounds especially contributing to astringency. Ethanol extraction appeared to be an efficient and simple way to isolate phenolic compounds from Black Currant juice press residue.
Reijo Karjalainen - One of the best experts on this subject based on the ideXlab platform.
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lipophilic components in Black Currant seed and pomace extracts
European Journal of Lipid Science and Technology, 2012Co-Authors: Gary Dobson, Reijo Karjalainen, Gordon J Mcdougall, Marie Shrestha, Hauke Hilz, Derek StewartAbstract:The nature of the fatty acids and other lipophilic components in extracts from Black Currant seed and pomace (containing seed) were investigated, with a view to highlighting any potential uses. The same non-hydroxylated fatty acids were the major components in both types of extract, but total levels were less in pomace (75 582 mg 100 g−1 oil) than in seed alone (90 972 mg 100 g−1 oil) and there were less unsaturated fatty acids, including GLA (8653 and 12 625 mg 100 g−1 oil, respectively), but long chain n-20:0 – n-30:0 fatty acids (4080 and 437 mg 100 g−1 oil, respectively) were greatly increased in pomace. Phytosterols (mainly β-sitosterol), saturated n-20:0 – n-30:0 policosanols, ω-hydroxy fatty acids (mainly 16-hydroxy 16:0) and 2-hydroxy fatty acids (mainly 2-hydroxy 24:0) were present at much greater levels in pomace (2496, 2097, 958 and 46 mg 100 g−1 oil, respectively) than in seed (553, 108, 161, and 1 mg 100 g−1 oil, respectively). The pomace extract is a useful source of fatty acids, phytosterols and policosanols with potential functional properties. Practical applications: The study investigated the lipophilic components in isohexane extracts from Black Currant seed and pomace (containing seed). Only pomace extracts had substantial amounts of phytosterols and policosanols that have potential as cholesterol-lowering agents, whereas fatty acids such as GLA, that has anti-inflammatory properties, are mainly in the seed.
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high performance liquid chromatography analysis of Black Currant ribes nigrum l fruit phenolics grown either conventionally or organically
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Mikko J Anttonen, Reijo KarjalainenAbstract:Black Currants (Ribes nigrum L.) contain a diverse range of phenolics and possess a high antioxidant activity, which makes them an interesting target for the functional food industry. In this study, phenolic profiles of organically and conventionally grown Black Currant fruits, collected from commercial farms within a climatically similar area, were compared. Compounds were identified using UV/vis and mass spectroscopy techniques and quantified with high-performance liquid chromatography equipped with UV/vis detection. Several different conjugates of hydroxycinnamic acids, flavonols, and anthocyanins were quantified. Statistically significant differences between farms were found for almost all compounds. Differences between the highest and the lowest measured values of major phenolic compounds of different phenolic classes ranged from 24 to 77%. Principal component analysis quite effectively separated farms from each other but did not cluster them according to cultivation technique. Thus, it was concluded that the biochemical quality of organically grown Black Currant fruits does not differ from those grown conventionally.
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flavonol content varies among Black Currant cultivars
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Tiina P Mikkonen, Kaisu Maatta, Anne Hukkanen, Harri Kokko, Riitta A Torronen, Sirpa Karenlampi, Reijo KarjalainenAbstract:Flavonoids and related plant compounds in fruits and vegetables are of particular importance as they have been found to possess antioxidant and free radical scavenging activity. The HPLC-based quantitative procedure, with improved extraction and hydrolysis, was used to analyze the content of the flavonols quercetin, myricetin, and kaempferol in 10 Black Currant cultivars from organic farms and in 5 cultivars from conventional farms. Myricetin was the most abundant flavonol, and its amount varied significantly among cultivars, from 8.9 to 24.5 mg 100 g-1 (fresh weight). The quercetin levels in Black Currant also varied widely among the cultivars, from 5.2 to 12.2 mg 100 g-1. The kaempferol levels in Black Currant cultivars were low, ranging from 0.9 to 2.3 mg 100 g-1. The sum of these major flavonols varied widely among Black Currant cultivars. No consistent differences in the contents of flavonols were found between the same Black Currant cultivars grown in organic and conventional ways. The high variabil...
Jordi Gine Bordonaba - One of the best experts on this subject based on the ideXlab platform.
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biochemical profiling and chemometric analysis of seventeen uk grown Black Currant cultivars
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jordi Gine Bordonaba, Leon A TerryAbstract:Black Currant fruits are recognized as being an important dietary source of health-related compounds, such as anthocyanins and ascorbic acid. In the present study, the biochemical composition (viz....
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biochemical profiling and chemometric analysis of seventeen uk grown Black Currant cultivars
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jordi Gine Bordonaba, Leon A TerryAbstract:Black Currant fruits are recognized as being an important dietary source of health-related compounds, such as anthocyanins and ascorbic acid. In the present study, the biochemical composition (viz., nonstructural carbohydrates, individual anthocyanins, total anthocyanins, total phenolics, and organic acids, including ascorbic acid) from 17 UK-grown Black Currant cultivars was analyzed. Berry composition was significantly affected by genotype. Nonstructural carbohydrates ranged from 85.09 to 179.92 mg g−1 on a fresh weight (FW) basis, while concentration for organic acids ranged from 36.56 to 73.35 mg g−1 FW. Relative concentrations of cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin 3-glucoside and delphinidin 3-rutinoside were 3.1−7.9%, 35.4−47.0%, 7.6−12.5% and 36.9−50.9%, respectively. Differences in the biochemical profile among cultivars were emphasized by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA was able to discriminate between cultivars, especially on ...
L Poll - One of the best experts on this subject based on the ideXlab platform.
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influence of thermal treatment on Black Currant ribes nigrum l juice aroma
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Camilla Varming, Mogens L Andersen, L PollAbstract:The influence of thermal treatment on Black Currant juice aroma was investigated in temperature and time ranges relevant for Black Currant juice concentration processes, namely, 45, 60, 75, and 90 °C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters slightly decreased. Higher temperatures and longer exposure times had larger effects on the aroma compounds. Odor triangle tests showed no sensory difference between pasteurized juice and juice heated at 60 °C, whereas juice heated at 90 °C differed significantly from pasteurized juice. It is concluded that a 90 °C thermal treatment of Black Currant juice, which is in the temperature range used for conventional evaporation of Black Currant juice, has an effect on the aroma and sensory properties. Keywords: Aroma; Black Currant juice; thermal treatment; dynamic headspace collection
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decomposition and transformation of aroma compounds and anthocyanins during Black Currant ribes nigrum l juice processin
Journal of Food Science, 2002Co-Authors: B B Mikkelsen, L PollAbstract:ABSTRACT: Processing of Black Currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during Black Currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well.