ReFRI - Repository of Fruit Research Institute
Fruit Research Institute
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   ReFRI
  • Institut za voćarstvo
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   ReFRI
  • Institut za voćarstvo
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts

Thumbnail
2018
Download PDF (1.160Mb)
Authors
Paunović, Svetlana M.
Nikolić, Mihailo
Miletić, Rade
Milinković, Mira
Karaklajić-Stajić, Žaklina
Tomić, Jelena
Pešaković, Marijana
Conference object (Published version)
Metadata
Show full item record
Abstract
The objective of this experiment was to identify and quantify individual invert sugars (glucose, fructose, sucrose) organic acids (citric acid, malic acid), total anthocyanins, anthocyanin glycosides (delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside), vitamins (C, A, B3) and minerals (K, Ca; Mg, Na, P, Cu, Zn, Fe) in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had higher contents of the tested parameters compared to leaves. Fructose was the dominant invert sugar in all extracts, followed by glucose, while the amount of sucrose was very low. Berry extracts contained 4.35 times more fructose than leaf extracts, and glucose was 3.92 times higher in berries than in leaves. The main organic acid was citric acid, whereas twice as low quantities of malic acid were observed in all tested berries and leaves. The content of total anthocyanins ranged... from 289.2 to 12.3 mg C3G 100 g-1 in berry and leaf extracts, respectively. In the present research, cyanidin-3-rutinoside was the most abundant anthocyanin in both berries and leaves. The major vitamin in the tested black currant was vitamin C (213.5 and 38.7 mg 100 g-1, respectively), whereas the most abundant mineral was K (328.1 and 20.3 mg 100 g-1, respectively). The results suggested that black currant berries and leaves can be used as valuable ingredients for functional foods.

Keywords:
black currant / berry / leaf / chemical properties
Source:
Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina), 2018, 192-192
Publisher:
  • East Sarajevo : Faculty of Agriculture

ISBN: 978-99976-718-5-1

[ Google Scholar ]
URI
https://refri.institut-cacak.org/handle/123456789/595
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Institut za voćarstvo
TY  - CONF
AU  - Paunović, Svetlana M.
AU  - Nikolić, Mihailo
AU  - Miletić, Rade
AU  - Milinković, Mira
AU  - Karaklajić-Stajić, Žaklina
AU  - Tomić, Jelena
AU  - Pešaković, Marijana
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/595
AB  - The objective of this experiment was to identify and quantify individual invert sugars (glucose, fructose, sucrose) organic acids (citric acid, malic acid), total anthocyanins, anthocyanin glycosides (delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside), vitamins (C, A, B3) and minerals (K, Ca; Mg, Na, P, Cu, Zn, Fe) in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had higher contents of the tested parameters compared to leaves. Fructose was the dominant invert sugar in all extracts, followed by glucose, while the amount of sucrose was very low. Berry extracts contained 4.35 times more fructose than leaf extracts, and glucose was 3.92 times higher in berries than in leaves. The main organic acid was citric acid, whereas twice as low quantities of malic acid were observed in all tested berries and leaves. The content of total anthocyanins ranged from 289.2 to 12.3 mg C3G 100 g-1 in berry and leaf extracts, respectively. In the present research, cyanidin-3-rutinoside was the most abundant anthocyanin in both berries and leaves. The major vitamin in the tested black currant was vitamin C (213.5 and 38.7 mg 100 g-1, respectively), whereas the most abundant mineral was K (328.1 and 20.3 mg 100 g-1, respectively). The results suggested that black currant berries and leaves can be used as valuable ingredients for functional foods.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina)
T1  - Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts
EP  - 192
SP  - 192
ER  - 
@conference{
author = "Paunović, Svetlana M. and Nikolić, Mihailo and Miletić, Rade and Milinković, Mira and Karaklajić-Stajić, Žaklina and Tomić, Jelena and Pešaković, Marijana",
year = "2018",
abstract = "The objective of this experiment was to identify and quantify individual invert sugars (glucose, fructose, sucrose) organic acids (citric acid, malic acid), total anthocyanins, anthocyanin glycosides (delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside), vitamins (C, A, B3) and minerals (K, Ca; Mg, Na, P, Cu, Zn, Fe) in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had higher contents of the tested parameters compared to leaves. Fructose was the dominant invert sugar in all extracts, followed by glucose, while the amount of sucrose was very low. Berry extracts contained 4.35 times more fructose than leaf extracts, and glucose was 3.92 times higher in berries than in leaves. The main organic acid was citric acid, whereas twice as low quantities of malic acid were observed in all tested berries and leaves. The content of total anthocyanins ranged from 289.2 to 12.3 mg C3G 100 g-1 in berry and leaf extracts, respectively. In the present research, cyanidin-3-rutinoside was the most abundant anthocyanin in both berries and leaves. The major vitamin in the tested black currant was vitamin C (213.5 and 38.7 mg 100 g-1, respectively), whereas the most abundant mineral was K (328.1 and 20.3 mg 100 g-1, respectively). The results suggested that black currant berries and leaves can be used as valuable ingredients for functional foods.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina)",
title = "Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts",
pages = "192-192"
}
Paunović, S. M., Nikolić, M., Miletić, R., Milinković, M., Karaklajić-Stajić, Ž., Tomić, J.,& Pešaković, M.. (2018). Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts. in Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina)
East Sarajevo : Faculty of Agriculture., 192-192.
Paunović SM, Nikolić M, Miletić R, Milinković M, Karaklajić-Stajić Ž, Tomić J, Pešaković M. Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts. in Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina). 2018;:192-192..
Paunović, Svetlana M., Nikolić, Mihailo, Miletić, Rade, Milinković, Mira, Karaklajić-Stajić, Žaklina, Tomić, Jelena, Pešaković, Marijana, "Chemical properties of black currant (Ribes nigrum L.) berry and leaf extracts" in Book of Abstracts : IX International Scientific Agriculture Symposium “Agrosym 2018”, October 04-07, Jahorina (Republic of Srpska, Bosnia and Herzegovina) (2018):192-192.

DSpace software copyright © 2002-2015  DuraSpace
About the ReFRI repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the ReFRI repository | Send Feedback

OpenAIRERCUB