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Milan N. Mitić,Mirjana V. Obradović,Danijela A. Kostić,Ružica J. Micić,Dušan Đ. Paunović 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
The antioxidant capacity and the phenolic content of 3 dried red currant samples from different geographical regions were studied. Three solvent systems were used (methanol, ethanol, and acetone) at the same concentrations (70%) and with 100% deionized water in presence 0.1% HCl. The antioxidant capacity of the dried fruit extracts was evaluated using DPPH radical scavenging assays. The efficiency of the solvents used to extract phenols from the 3 dried red currant samples varied considerably. The polyphenol content of the dried red currant samples was 3.26 to 12.68 mg gallic acid equivalent/g dried fruit. The high phenolic content was significantly correlated with the high antioxidant capacity. The following compounds were identified and quantified using HPLC with photodiode-array detection: 3 anthocyanins,2 flavonols, 2 flavan-3-ols, and 3 hydroxycinnamic acids in all samples. Generally, red currant fruits are a rich source of phenolics, which shows an evident antioxidant capacity.