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Heikki Kallio - One of the best experts on this subject based on the ideXlab platform.

  • compositional differences of phenolic compounds between Black currant ribes nigrum l cultivars and their response to latitude and weather conditions
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Jie Zheng, Baoru Yang, Ville Ruusunen, Oskar Laaksonen, R Tahvonen, Jorma Hellsten, Heikki Kallio
    Abstract:

    Phenolic compounds in Black Currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of ...

  • effects of latitude and weather conditions on contents of sugars fruit acids and ascorbic acid in Black currant ribes nigrum l juice
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: Jie Zheng, Saska Tuomasjukka, Baoru Yang, Shiyi Ou, Heikki Kallio
    Abstract:

    The genetic background determined the composition of Black Currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and sugar/acid ratio and lower contents of fructose, citric acid, quinic acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to Black Currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic acid, quinic acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.

Baoru Yang - One of the best experts on this subject based on the ideXlab platform.

  • Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts.
    Journal of Agricultural and Food Chemistry, 2020
    Co-Authors: Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
    Abstract:

    Alcoholic beverages with low ethanol contents were produced by fermenting Black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the Black Currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84-4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of Black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.

  • compositional differences of phenolic compounds between Black currant ribes nigrum l cultivars and their response to latitude and weather conditions
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Jie Zheng, Baoru Yang, Ville Ruusunen, Oskar Laaksonen, R Tahvonen, Jorma Hellsten, Heikki Kallio
    Abstract:

    Phenolic compounds in Black Currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of ...

  • effects of latitude and weather conditions on contents of sugars fruit acids and ascorbic acid in Black currant ribes nigrum l juice
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: Jie Zheng, Saska Tuomasjukka, Baoru Yang, Shiyi Ou, Heikki Kallio
    Abstract:

    The genetic background determined the composition of Black Currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and sugar/acid ratio and lower contents of fructose, citric acid, quinic acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to Black Currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic acid, quinic acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.

Jie Zheng - One of the best experts on this subject based on the ideXlab platform.

  • compositional differences of phenolic compounds between Black currant ribes nigrum l cultivars and their response to latitude and weather conditions
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Jie Zheng, Baoru Yang, Ville Ruusunen, Oskar Laaksonen, R Tahvonen, Jorma Hellsten, Heikki Kallio
    Abstract:

    Phenolic compounds in Black Currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of ...

  • effects of latitude and weather conditions on contents of sugars fruit acids and ascorbic acid in Black currant ribes nigrum l juice
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: Jie Zheng, Saska Tuomasjukka, Baoru Yang, Shiyi Ou, Heikki Kallio
    Abstract:

    The genetic background determined the composition of Black Currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and sugar/acid ratio and lower contents of fructose, citric acid, quinic acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to Black Currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic acid, quinic acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.

Oskar Laaksonen - One of the best experts on this subject based on the ideXlab platform.

  • Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts.
    Journal of Agricultural and Food Chemistry, 2020
    Co-Authors: Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
    Abstract:

    Alcoholic beverages with low ethanol contents were produced by fermenting Black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the Black Currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84-4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of Black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.

  • compositional differences of phenolic compounds between Black currant ribes nigrum l cultivars and their response to latitude and weather conditions
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Jie Zheng, Baoru Yang, Ville Ruusunen, Oskar Laaksonen, R Tahvonen, Jorma Hellsten, Heikki Kallio
    Abstract:

    Phenolic compounds in Black Currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of ...

Giuseppe Mazza - One of the best experts on this subject based on the ideXlab platform.

  • optimization of extraction of anthocyanins from Black Currants with aqueous ethanol
    Journal of Food Science, 2003
    Co-Authors: J E Cacace, Giuseppe Mazza
    Abstract:

    ABSTRACT: Extraction of anthocyanins from Black Currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity.

  • extraction of anthocyanins and other phenolics from Black Currants with sulfured water
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: J E Cacace, Giuseppe Mazza
    Abstract:

    Health benefits of fruits, vegetables, and red wine are attributed to anthocyanins and other phytochemicals. In this research, the extraction of phenolics from Black Currants was optimized using different SO2 concentrations (28, 300, 700, 1100, and 1372 ppm), temperatures (6, 20, 40, 60, and 74 °C), and solvent to solid ratios (S/S) (6, 20, 40, 60, and 74 mL/g). Surface response methodology was used to optimize yields of anthocyanins and total phenolics, as well as their antiradical and antioxidant activities. The extraction of phenolics varied with the SO2 concentration, S/S, and temperature. Maximum yields of total phenolics and anthocyanins were obtained at an SO2 concentration of 1000−1200 ppm and 19 L of solvent/kg of milled frozen berries. The increase of extraction temperature increased the rate of extraction and, thus, times to reach equilibrium for the extraction of total phenolics and anthocyanins were reduced. However, for the extraction of anthocyanins it is recommended that temperatures of 30...