Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity

Abstract

Crude polyphenols were extracted from white currant fruit from the small berry resource garden in Northeast Agricultural University and purified by solid phase extraction (SPE) into polysaccharide, anthocyanin and non-anthocyanin fractions. The chemical composition as well as the contents of total phenols and total anthocyanins in each fraction was determined. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, and ferric ion reducing antioxidant power (FRAP) were used to evaluate the antioxidant capacity of each fraction. The results showed that white currant fruit contained 78 non-anthocyanin polyphenols and only one anthocyanin polyphenol, corninin-3-glucoside, which can be used as a potential raw material for anthocyanin extraction. The contents of total phenols and total anthocyanins in the crude extract from white currant fruit were (34.93 ± 0.47) and (2.99 ± 0.98) mg/g, respectively. It had strong antioxidant capacity.

Keywords

• white currant; polyphenol characterization; antioxidant activity