| Literature DB >> 25442534 |
Michael Vagiri1, Sean Conner2, Derek Stewart3, Staffan C Andersson4, Susan Verrall2, Eva Johansson4, Kimmo Rumpunen5.
Abstract
Blackcurrant leaves are an essential source of phenolic compounds and this study investigated their variation relative to leaf positions and harvest date. The phenolic content varied between harvest dates, although leaf position on the shoot and interactions also played an important role. The contents of quercetin-malonyl-glucoside, kaempferol-malonyl-glucoside isomer and kaempferol-malonyl-glucoside were higher than that of the other identified phenolic compounds, whereas epigallocatechin was the lowest for all investigated leaf positions and harvest dates. The content of several of the compounds was highest in June, while quercetin-glucoside, kaempferol-glucoside and total phenols, increased towards the end of the season. Leaf position influenced the content of myricetin-malonyl-glucoside, myricetin-malonyl-glucoside isomer, quercetin-malonyl-glucoside and kaempferol-glucoside at the end of the season. Knowledge relating to the influence of ontogenetic and harvest time on the content of specific phenolic compounds might contribute in tailoring functional foods or pharmaceutical products using blackcurrant leaves as natural ingredients.Entities:
Keywords: Flavonols; Functional food; Growth stage; HPLC; Leaf age; Organic growing; Phenols; Polyphenols; Seasonal variation
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Year: 2014 PMID： 25442534 DOI： 10.1016/j.foodchem.2014.09.041
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514