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Type of publication: Straipsnis konferencijos medžiagoje Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or Scopus DB conference proceedings (P1a)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Šikšnianas, Tadeušas;Bendokas, Vidmantas;Rugienius, Rytis;Sasnauskas, Audrius;Stepulaitienė, Inga;Stanys, Vidmantas
Title: Anthocyanin content and stability in Ribes species and interspecific hybrids
Is part of: Rural development 2013 : 6th international scientific conference, 28-29 November, 2013, Akademija : proceedings. Akademija : Aleksandras Stulginskis University, Vol. 6, b. 2 (2013)
Extent: p. 254-257
Date: 2013
Abstract: Anthocyanins are widely distributed plant pigments. One of the richest sources of anthocyanins is blackcurrant. Our aim was to establish anthocyanin content in various Ribes species and interspecific hybrids, and to evaluate the stability of anthocyanins in berry extracts depending on light and temperature. Anthocyanins from berries of R. nigrum ‘Ben Tirran’, R. uva-crispa ‘Čiornyj negus’, R. aureum ‘Corona’, R. petraeum ‘Jonkher van Tets’ cultivars, and asymmetric interspecific hybrids of R. nigrum x R. petraeum, R. nigrum x R. uva-crispa and R. nigrum x R. aureum were studied using HPLC. Delphinidins constitute 64 %, cyanidins 31 % and minor anthocyanins up to 5 % of total anthocyanin amount in berries of blackcurrant ‘Ben Tirran’. Cyanidins dominate in berries of gooseberry ‘Čiornyj Negus’ (91.5 %) and golden currant ‘Corona’ (81 %). 6.2 percent of peonidin 3-O-rutinoside was identified in ‘Corona’. Only cyanidins were identified in berries of red currant ‘Jonkher van Tets’. Anthocyanin composition in berries of asymmetric interspecific hybrids was similar to the berries of blackcurrant. Anthocyanin stability in Ribes berry extracts depends on its composition and storage conditions. Red currant berry extract anthocyanins were the most stable, stability of anthocyanin extracts from berries of golden currant and gooseberry was lower, and extracts from blackcurrant were the most degraded. After storage of anthocyanin extracts in dark and cold (+4 oC) conditions up to 90 % of red currant, up to 80 % of gooseberry and golden currant and up to 50 % of black currant cyanidins remained stable. Cyanidins in Ribes berry extracts were more stable than delphinidins in all storage conditions
Affiliation(s): Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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