Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage |
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Authors: | Jessica Tabart,Claire Kevers,Arnaud Sipel,Joë l Pincemail,Jean-Olivier Defraigne,Jacques Dommes |
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Affiliation: | 1. Plant Molecular Biology and Biotechnology Unit, B22, University of Liège, Sart Tilman, B-4000 Liege, Belgium;2. CEDEVIT asbl, B22, University of Liège, Sart Tilman, B-4000 Liege, Belgium;3. CREDEC, University of Liège, Pathology Tower, B23, Sart Tilman, B-4000 Liege, Belgium |
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Abstract: | 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. |
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Keywords: | Antioxidant Black currant Extraction Phenolics Stability |
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