A1 Refereed original research article in a scientific journal
Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars
Authors: Baoru Yang, Jie Zheng, Oskar Laaksonen, Risto Tahvonen, Heikki Kallio
Editors: Frey C
Publisher: AMER CHEMICAL SOC
Publication year: 2013
Journal: Journal of Agricultural and Food Chemistry
Book title : the Cornucopia
Journal name in source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal acronym: J AGR FOOD CHEM
Number in series: 14
Volume: 61
Issue: 14
First page : 3517
Last page: 3532
Number of pages: 16
ISSN: 0021-8561
DOI: https://doi.org/10.1021/jf4000456
Web address : http://api.elsevier.com/content/abstract/scopus_id:84876156004
Abstract
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 SO 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.
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 SO 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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