1. bookVolume 14 (2021): Issue 1 (December 2021)
Journal Details
License
Format
Journal
eISSN
2066-7744
First Published
12 Dec 2015
Publication timeframe
1 time per year
Languages
English
access type Open Access

Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds

Published Online: 17 Dec 2021
Volume & Issue: Volume 14 (2021) - Issue 1 (December 2021)
Page range: 117 - 129
Journal Details
License
Format
Journal
eISSN
2066-7744
First Published
12 Dec 2015
Publication timeframe
1 time per year
Languages
English
Abstract

The antioxidant capacity is the combined free radical scavenging effect of all antioxidant compounds found in the studied system. There is a growing need for accurate, numerical determination of this capacity (for easier comparison), so there are many analytical procedures, methods, and measurement systems available to researchers. Neither one is able to model the totality of real, naturally occurring reactions; therefore, conclusions about the antioxidant power of the studied sample can be drawn only after using several methods. In this work, the total phenolic content (TPC) of blackcurrant leaves and buds was determined, and the antioxidant capacity was tested using the DPPH and FRAP assays. 80% methanol was the most effective in the extraction of phenolics followed by 80% ethanol, while for the antioxidant capacity the acetone (50%)/water/acetic acid (2%) mixture proved to be the best. Significant differences were observed between cultivars and sampling dates, but the pattern of variation during the harvest period was similar for all cultivars.

Keywords

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