期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 67, 期 19, 页码 5621-5633出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b00033
关键词
blackcurrant; cultivar; organic acids; phenolic compounds; sugars
资金
- China Scholarship Council [201309150008]
- University of Turku Graduate School [29/440/2017]
- Niemi Foundation [20170095]
- Raisio Research Foundation
- Finnish food research foundation
- Ministry of Agriculture and Forestry of Finland [1900/312/2013]
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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