The Experts below are selected from a list of 2025 Experts worldwide ranked by ideXlab platform
Baoru Yang - One of the best experts on this subject based on the ideXlab platform.
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red green currant and sea buckthorn berry press residues as potential sources of antioxidants for food use
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Anna Puganen, Heikki Kallio, Karen M Schaich, Jukkapekka Suomela, Baoru YangAbstract:The potential for using extracts of press residues from black, green, red, and white Currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F–C reactive concentrations. Levels of total F–C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results sugg...
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Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use
2018Co-Authors: Anna Puganen, Karen M Schaich, Jukkapekka Suomela, Heikki P. Kallio, Baoru YangAbstract:The potential for using extracts of press residues from black, green, red, and white Currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F–C reactive concentrations. Levels of total F–C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results suggest that berry press residues offer attractive value-added products that can provide antioxidants for use in stabilizing and fortifying foods
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Effects of Latitude and Weather Conditions on Phenolic Compounds in Currant (Ribes spp.) Cultivars
2016Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar ‘Red Dutch’, white currant ‘White Dutch’, and green currant ‘Vertti’ were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in ‘Vertti’ were higher than those in ‘White Dutch’ by 8 and 5 times, respectively, and by 50 and 3 times than those in ‘Red Dutch’, respectively. The total content of phenolic compounds was 10–19% higher in the north than in the south (p < 0.05). In ‘Red Dutch’, anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in ‘Vertti’ and ‘White Dutch’ from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants
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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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effects of latitude and weather conditions on phenolic compounds in currant ribes spp cultivars
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar 'Red Dutch', white currant 'White Dutch', and green currant 'Vertti' were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in 'Vertti' were higher than those in 'White Dutch' by 8 and 5 times, respectively, and by 50 and 3 times than those in 'Red Dutch', respectively. The total content of phenolic compounds was 10-19% higher in the north than in the south (p < 0.05). In 'Red Dutch', anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in 'Vertti' and 'White Dutch' from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants.
Heikki Kallio - One of the best experts on this subject based on the ideXlab platform.
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red green currant and sea buckthorn berry press residues as potential sources of antioxidants for food use
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Anna Puganen, Heikki Kallio, Karen M Schaich, Jukkapekka Suomela, Baoru YangAbstract:The potential for using extracts of press residues from black, green, red, and white Currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F–C reactive concentrations. Levels of total F–C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results sugg...
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Effects of Latitude and Weather Conditions on Phenolic Compounds in Currant (Ribes spp.) Cultivars
2016Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar ‘Red Dutch’, white currant ‘White Dutch’, and green currant ‘Vertti’ were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in ‘Vertti’ were higher than those in ‘White Dutch’ by 8 and 5 times, respectively, and by 50 and 3 times than those in ‘Red Dutch’, respectively. The total content of phenolic compounds was 10–19% higher in the north than in the south (p < 0.05). In ‘Red Dutch’, anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in ‘Vertti’ and ‘White Dutch’ from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants
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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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effects of latitude and weather conditions on phenolic compounds in currant ribes spp cultivars
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar 'Red Dutch', white currant 'White Dutch', and green currant 'Vertti' were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in 'Vertti' were higher than those in 'White Dutch' by 8 and 5 times, respectively, and by 50 and 3 times than those in 'Red Dutch', respectively. The total content of phenolic compounds was 10-19% higher in the north than in the south (p < 0.05). In 'Red Dutch', anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in 'Vertti' and 'White Dutch' from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants.
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effects of latitude and weather conditions on sugars fruit acids and ascorbic acid in currant ribes sp cultivars
Journal of the Science of Food and Agriculture, 2009Co-Authors: Jie Zheng, Heikki Kallio, Baoru YangAbstract:BACKGROUND: Sugars, acids and vitamin C are essential components influencing the sensory and nutritional properties of Currants (Ribes sp.). In this study the effects of growth latitude and weather conditions on these components in red, white and green currant cultivars were systematically investigated for the first time. RESULTS: Red Dutch (a red Ribes rubrum cultivar) contained more malic acid but fewer sugars and had a lower sugar/acid ratio than Vertti (a green Ribes nigrum cultivar) and White Dutch (a white R. rubrum cultivar). Fructose (27–56 g L−1 juice) and glucose (21–54 g L−1) were the major sugars in all currant samples, but sucrose (7–20 g L−1) was present only in Vertti. Vertti contained the most ascorbic acid. Sugars, malic acid and the sugar/acid ratio in Red Dutch were 11–28% higher in southern Finland than in northern Finland. The corresponding values in Vertti were 6–16% lower in the south than in the north, but no differences were found in White Dutch. As the relative humidity decreased, the amounts of citric acid and total acid increased in all cultivars, while the amount of sugars increased in Vertti but decreased in White Dutch and Red Dutch. In Red Dutch, high temperature and radiation levels increased the sugar content. CONCLUSION: The influence of latitude and weather conditions on qualitative parameters of Currants varies with the cultivar. This study provides important guidance for currant cultivation and for further physiological and enzymological studies. Copyright © 2009 Society of Chemical Industry
Kaisu Maatta - One of the best experts on this subject based on the ideXlab platform.
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high performance liquid chromatography hplc analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric ms detection ribes species
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Kaisu Maatta, And Afaf Kamaleldin, Riitta A TorronenAbstract:High-performance liquid chromatography combined with diode array and electrospray ionization mass spectrometric (MS) detection was used to study phenolic compounds in berries of black, green, red, and white Currants (Ribes spp.). UV-visible spectrometry was a valuable tool for the identification of the class of the phenolic compound, whereas MS and MS-MS fragmentation data were useful for further structural characterization. Distinct similarities were found in the relative distribution of conjugated forms of phenolic compounds among the four Currants. Phenolic acids were found mainly as hexose esters. Flavonol glycosides and anthocyanin pigments were mainly found as 3-O-rutinosides and second as 3-O-glucosides. However, cyanidin 3-O-sambubioside and quercetin hexoside-malonate were notable phenolic compounds in red currant. Flavonol hexoside-malonates were identified and quantified in the berries of Currants for the first time.
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phenolic compounds in berries of black red green and white Currants ribes sp
Antioxidants & Redox Signaling, 2001Co-Authors: Kaisu Maatta, And Afaf Kamaleldin, Riitta TorronenAbstract:Multiple health benefits associated with phenolic compounds have raised the interest in the contents of these plant metabolites in foods. Several phenolic compounds were quantified from berries of Ribes nigrum (black and green Currants) and Ribes x pallidum (red and white Currants), by using sequential extraction with ethyl acetate and methanol and an optimized reversed-phase HPLC method with diode array detection. The highest contents of anthocyanins (3,011 mg/kg fresh weight, expressed as the aglycon) and flavonol glycosides (100 mg/kg) were found in black currant. The lack of anthocyanins in the colorless (green, white) berries was associated with increased levels of phenolic acids, especially p-coumaric acid (80 mg/kg in green currant vs. 45 mg/kg in black currant) and 4-hydroxybenzoic acid (18 mg/kg in white currant vs. 3 mg/kg in red currant). Previously, proanthocyanidins have not been quantified from berries. This study showed that the contents of extractable (22–41 mg/kg) and nonextractable proan...
Riitta Torronen - One of the best experts on this subject based on the ideXlab platform.
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a review on bioactive compounds in black Currants ribes nigrum l and their potential health promoting properties
First International Symposium on Biotechnology of Fruit Species: BIOTECHFRUIT2008 Dresden Germany 1-5 September 2008., 2009Co-Authors: Reijo Karjalainen, Hauke Hilz, Mikko J Anttonen, Niina Saviranta, Derek Stewart, Gordon J Mcdougall, Pirjo Mattila, Riitta TorronenAbstract:Considerable amount of recent epidemiological data suggest that a high intake of fruits and vegetables offers a number of health benefits against degenerative diseases and can promote longevity. Black currant fruits are particularly rich sources of biologically active compounds, for example high levels of anthocyanins, proanthocyanidins, quercetin, myricetin, phenolic acids, and isorhamnetin are found in black currant. In addition, black currant possesses a high content of vitamin C, contributing together with bioactive phenolics to the high antioxidant activity of berries. Multiple health benefits by black currant phenolics have been suggested by a number of recent studies including the inhibition of development of certain cancers, cardiovascular and inflammation related diseases. Blackcurrant was recently demonstrated to provide effective neuroprotection against oxidative stress induced neuronal damages in human cell cultures. Among phenolics, anthocyanins are considered the most potent neuroprotective compounds found in soft fruits. Black currant also contains a wide range of flavonols including myricetin, quercetin and isorhamnetin, these flavonols have been demonstrated to possess neuroprotective activity. Black currant is in Europe an important berry for the food industry mainly because of its color and organoleptic properties, which makes it a suitable material for diverse food applications. Improving fruit quality by classical breeding methods is of big challenge, and recent advances in the development of molecular markers enables breeders to select complex traits with high accuracy and faster than conventional methods. Improving the levels of health-promoting compounds in black Currants by genetic transformation is in an early stage but offers a great potential for black currant improvement in coming years as has been demonstrated in other plants.
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phenolic compounds in berries of black red green and white Currants ribes sp
Antioxidants & Redox Signaling, 2001Co-Authors: Kaisu Maatta, And Afaf Kamaleldin, Riitta TorronenAbstract:Multiple health benefits associated with phenolic compounds have raised the interest in the contents of these plant metabolites in foods. Several phenolic compounds were quantified from berries of Ribes nigrum (black and green Currants) and Ribes x pallidum (red and white Currants), by using sequential extraction with ethyl acetate and methanol and an optimized reversed-phase HPLC method with diode array detection. The highest contents of anthocyanins (3,011 mg/kg fresh weight, expressed as the aglycon) and flavonol glycosides (100 mg/kg) were found in black currant. The lack of anthocyanins in the colorless (green, white) berries was associated with increased levels of phenolic acids, especially p-coumaric acid (80 mg/kg in green currant vs. 45 mg/kg in black currant) and 4-hydroxybenzoic acid (18 mg/kg in white currant vs. 3 mg/kg in red currant). Previously, proanthocyanidins have not been quantified from berries. This study showed that the contents of extractable (22–41 mg/kg) and nonextractable proan...
Oskar Laaksonen - One of the best experts on this subject based on the ideXlab platform.
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Effects of Latitude and Weather Conditions on Phenolic Compounds in Currant (Ribes spp.) Cultivars
2016Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar ‘Red Dutch’, white currant ‘White Dutch’, and green currant ‘Vertti’ were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in ‘Vertti’ were higher than those in ‘White Dutch’ by 8 and 5 times, respectively, and by 50 and 3 times than those in ‘Red Dutch’, respectively. The total content of phenolic compounds was 10–19% higher in the north than in the south (p < 0.05). In ‘Red Dutch’, anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in ‘Vertti’ and ‘White Dutch’ from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants
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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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effects of latitude and weather conditions on phenolic compounds in currant ribes spp cultivars
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki KallioAbstract:Effects of growth latitude and weather conditions on phenolic compounds of Currants (Ribes spp.) were investigated. The berries of red currant cultivar 'Red Dutch', white currant 'White Dutch', and green currant 'Vertti' were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in 'Vertti' were higher than those in 'White Dutch' by 8 and 5 times, respectively, and by 50 and 3 times than those in 'Red Dutch', respectively. The total content of phenolic compounds was 10-19% higher in the north than in the south (p < 0.05). In 'Red Dutch', anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in 'Vertti' and 'White Dutch' from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white Currants.
