A1 Journal article – refereed
Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries




List of Authors: Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa Linderborg, Saila Karhu, Baoru Yang
Publication year: 2019
Journal: Journal of Agricultural and Food Chemistry
Volume number: 67
Issue number: 19
eISSN: 1520-5118

Abstract

Berries representing 21 cultivars of blackcurrant were
analyzed using liquid chromatographic, gas chromatographic, and mass
spectrometric methods coupled with multivariate models. This study pinpointed
compositional variation among cultivars of different origins cultivated in the
same location during two seasons. The chemical profiles
of blackcurrants varied significantly among cultivars and growing years. The key
differences among cultivars of Scottish, Lithuanian, and Finnish origin were in
the contents of phenolic acids (23 vs. 16 vs. 19 mg/100 g on average,
respectively), mainly as 5-O-caffeoylquinic
acid, 4-O-coumaroylglucose, (E)-coumaroyloxymethylene-glucopyranosyloxy-(Z)-butenenitrile, and 1-O-feruloylglucose. The Scottish cultivars
were grouped based on the 3-O-glycosides
of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the
Finnish samples, the content of myricetin 3-O-glycosides,
4-O-caffeoylglucose, 1-O-coumaroylglucose, and 4-O-coumaroylglucose were significantly
different between the two green-fruited cultivars and the black-fruited cultivars.
The samples from the studied years differed in the content of phenolic acid
derivatives, quercetin glycosides, monosaccharides and citric acid.


Last updated on 2019-29-05 at 12:43