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KMID : 1007520110200061625
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Food Science and Biotechnology
2011 Volume.20 No. 6 p.1625 ~ p.1631
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Phenolic Profile and Antioxidant Capacities of Dried Red Currant from Serbia, Extracted with Different Solvent
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Milan N. Mitic
Mirjana V. Obradovic
Danijela A. Kostic
Ruzica J. Micic
Dusan D. Paunovic
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Abstract
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The antioxidant capacity and the phenolic content of 3 dried red currant samples from different geographical regions were studied. Three solvent systems were used (methanol, ethanol, and acetone) at the same concentrations (70%) and with 100% deionized water in presence 0.1% HCl. The antioxidant capacity of the dried fruit extracts was evaluated using DPPH radical scavenging assays. The efficiency of the solvents used to extract phenols from the 3 dried red currant samples varied considerably. The polyphenol content of the dried red currant samples was 3.26 to 12.68 mg gallic acid equivalent/g dried fruit. The high phenolic content was significantly correlated with the high antioxidant capacity. The following compounds were identified and quantified using HPLC with photodiode-array detection: 3 anthocyanins, 2 flavonols, 2 flavan-3-ols, and 3 hydroxycinnamic acids in all samples. Generally, red currant fruits are a rich source of phenolics, which shows an evident antioxidant capacity.
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KEYWORD
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dried red currant, phenolic, antioxidant, HPLC- photodiode-array detection (PAD)
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