<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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.</p>
</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.

Antioxidant capacity of blackcurrant (<italic>Ribes nigrum</italic> L.) leaves and buds

Sapientia Hungarian University of Transylvania

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Antioxidant capacity of blackcurrant ( L.) leaves and buds

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...

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

Online veröffentlicht: 17. Dez. 2021

Seitenbereich: 117 - 129

DOI: https://doi.org/10.2478/ausal-2021-0007

Schlüsselwörter
polyphenols, extraction solvent, Ruben, Fertődi and Tisel cultivars

© 2021 Cs. Orbán et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Online veröffentlicht: 17. Dez. 2021

Seitenbereich: 117 - 129

DOI: https://doi.org/10.2478/ausal-2021-0007

Schlüsselwörterpolyphenols, extraction solvent, Ruben, Fertődi and Tisel cultivars

© 2021 Cs. Orbán et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
polyphenols, extraction solvent, Ruben, Fertődi and Tisel cultivars