antioxidant; black currant; extraction; phenolics; stability
Abstract :
[en] Health benefits of a diet rich in fruits and vegetables are attributed in part to their contents of phenolics and other antioxidant compounds. In this research, the extraction of phenolics and antioxidant compounds from black currant was optimised for different plant organs. The extraction solvent affected yield: aqueous acetone was better than methanol and acetate or glycine buffer. In aqueous buffer, maximum yields of total phenolics and antioxidant activities were obtained at pH 3. Extraction from lyophilised materials yielded extracts with higher phenolic contents and antioxidant activities. Stability of extracts made with acetate or glycine buffer was limited while the use of a mixture of acetone/acetic acid/water for extraction allowed a high phenolic content and antioxidant capacity in dry extract to be maintained for several months. This type of extract could be incorporated in functional food, beverage or dietary supplement. (c) 2007 Elsevier Ltd. All rights reserved.
Disciplines :
Chemistry Chemical engineering Food science
Author, co-author :
Tabart, Jessica ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Kevers, Claire ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Sipel, Arnaud ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Pincemail, Joël ; Centre Hospitalier Universitaire de Liège - CHU > Chirurgie cardio-vasculaire
Defraigne, Jean-Olivier ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Biochimie générale
Dommes, Jacques ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Language :
English
Title :
Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage
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