ArticleJournal of agricultural and food chemistry2019
Compositional Diversity among Blackcurrant ( Ribes nigrum) Cultivars Originating from European Countries.
Article in Journal of agricultural and food chemistry, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- The Nutraceutical Potential of Blackcurrant (Nutrients · 2026Review
- Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Foods (Basel, Switzerland) · 2025Article
- Pharmacognostic Evaluation and Antioxidant Profiling of Five Varieties ofPlants (Basel, Switzerland) · 2025Article
- The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies.Scientific reports · 2024Article
- The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout.Microorganisms · 2023Article
- Chinese Traditional Pear Paste: Physicochemical Properties, Antioxidant Activities and Quality Evaluation.Foods (Basel, Switzerland) · 2023Article
- Winter warming stimulates vegetative growth and alters fruit quality of blackcurrant (Ribes nigrum).International journal of biometeorology · 2022Article
- Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Journal of agricultural and food chemistry · 2022Article
- Does Shoot Age Influence Biological and Chemical Properties in Black Currant (Plants (Basel, Switzerland) · 2022Article
- Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants.Foods (Basel, Switzerland) · 2022Article
- Exploring Genotype-by-Environment Interactions of Chemical Composition of Raspberry by Using a Metabolomics Approach.Metabolites · 2021Article
- Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice.Molecules (Basel, Switzerland) · 2021Article
- Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review.Antioxidants (Basel, Switzerland) · 2020Review
- Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation withJournal of agricultural and food chemistry · 2020Article
- Isolation and Analysis of Anthocyanin Pathway Genes fromPlants (Basel, Switzerland) · 2020Article
- Quantitative trait loci mapping of polyphenol metabolites in blackcurrant (Ribes nigrum L.).Metabolomics : Official journal of the Metabolomic Society · 2020Article
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8 authors.
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Abstract
Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5- O-caffeoylquinic acid, 4- O-coumaroylglucose, ( E)-coumaroyloxymethylene-glucopyranosyloxy-( Z)-butenenitrile, and 1- O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3- O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3- O-glycosides, 4- O-caffeoylglucose, 1- O-coumaroylglucose, and 4- O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.
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