Black Currant Extract Ribes Nigrum Anthocyanidins.
Article Content:
- .Basic Botanical Data of Ribes nigrum.
- .Ribes nigrum:Botanical Brief Description.
- .Phytochemicals and Constituents of Ribes nigrum.
- .Common Uses of Black Currant and its extracts.
- .Recipes and how to use black currant.
- .Contemporary Formulas and Study of Black Currant.
- .HPLC Determination of the Composition and Stability of Blackcurrant Anthocyanins.
- .Research Update:Blackcurrant or Ribes nigrum.
HPLC Determination of the Composition and Stability of Blackcurrant Anthocyanins.
High-performance liquid chromatography with UV and mass spectrometry detectors are used to monitor the composition and stability of anthocyanins in blackcurrants harvested from different Ribes nigrum breeds at various ripeness phases. The highest amounts of pigments are found in overripe berries. The concentration of anthocyanins is higher in the berries of late blackcurrant breeds (Vakariai and Ben Alder).
Delphinidin- 3-rutinoside is the dominant component in the reddish color berries (onset of ripening), and cyanidin-3-rutinoside is a major pigment in the black ones (ripe berries). Studies of the effect of temperature and light on the stability of the main pigments in blackcurrants show that aqueous solution prepared from a dry colorant is more stable when compared with the liquid water and ethanol extracts of coloring substances. Cyanidin-3-rutinoside is found to be the most thermally stable anthocyanin.
Reference:
1.Black Currant Extract Ribes Nigrum Anthocyanidins.
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