Search Results (11)

Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (Ribes rubrum), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (Ribes nigrum). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV ≥ 1). Principal component analysis (PCA) identified the top cultivars within each variant: ‘Victoria’ (white), ‘Rubigo’ (red), and ‘Demon’ (black). These are proposed for potential practical applications. Full article

Blackcurrant (Ribes nigrum L.) has high nutritional value for human health due to its abundant vitamin C, flavonoids, and organic acids. However, its breeding and genetic research have been severely hindered by the lack of scientific tools such as molecular markers. Here, we identified 14,258 EST-SSR loci from 9531 CDS sequences with lengths greater than 1 kb, which comprised 6211 mononucleotide repeats, 4277 dinucleotide repeats, and 2469 trinucleotide repeats. We then randomly selected 228 EST-SSR loci for PCR amplification and gel electrophoresis imaging in the Ribes collection of Northeast Agricultural University (95 blackcurrant cultivars and 12 other Ribes accessions). As a result, 31 pairs of markers produced clear and reproducible bands of the expected size. Based on the 107 Ribes accessions, the allele number (Na), information index (I), observed heterozygosity (Ho), expected heterozygosity (He), and polymorphic information content (PIC) of the 31 markers were 2–5, 0.23–1.32, 0.07–0.71, 0.11–0.68, and 0.14–0.67, respectively. For the blackcurrant gene pool, neighbor-joining and population structure analysis revealed three clusters, which did not align well with their geographical origins. Based on the results, two sets with 21 and 19 blackcurrant cultivars were identified by Power Core (PC) and Core Hunter (CH) programs. The integrated core germplasm (IC) set with 27 cultivars derived from the PC and CH sets harbored abundant genetic diversity, where the allele retention rate accounted for 98.9% of the blackcurrant gene pool. The SSR markers, data, and core germplasms presented in this study lay a solid foundation for the phylogenetic study, molecular breeding, and conservation genetics of Ribes, especially Ribes nigrum. Full article

Seeds from several Ribes taxa were surveyed for phenolic compounds and in vitro antiproliferative activity against HT-29 colorectal cancer cells. Total phenolic compounds were analyzed through the Folin–Ciocalteu procedure, while LC coupled to a single mass spectrometer (MS) Orbitrap using an electrospray interface (ESI) was performed to determine the phenolic profiles. Antitumor effects were established using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. Total phenolics ranged from 11.4 in R. alpinum to 94.8 mg of caffeic acid equivalents (CAE)/g in R. nigrum ‘Koksa’. Concerning phenolic compounds, four were hydroxylated benzoic acids, four cinnamic acid derivatives, eight flavonoids, and nine flavonoid glycosides. The growth inhibition against HT-29 cancer cells was exercised much better by R. nigrum ‘Koksa’ and Ribes ‘Erkeeni’ (GI₅₀ 37 and 42 µg/mL). All Ribes extracts, except for R. nigrum ‘Hara katarlik’, showed higher activity than R. rubrum (GI₅₀ at 72 h: 99 µg/mL). Interestingly, the extract from Ribes ‘Erkeeni’, which exhibited high bioactivity, contains all detected phenolic compounds, unlike R. nigrum ‘Koksa’, which lacks only populnin. Therefore, the high bioactivity found for such extracts could be due to a synergy of all detected compounds. This work constitutes a comprehensive action for expanding knowledge on the phenolic profiles and antitumor activity of GLA-rich Ribes seeds. Full article

Berries of blackcurrant (Ribes nigrum L.) are popular for their strong and complex aroma and their benefits for health. In Burgundy (France), the most famous blackcurrant cultivar is the “Noir de Bourgogne”. A blackcurrant breeding program was conducted to obtain new varieties, more resistant to infections and climate changes. The cultivar “Noir de Bourgogne” was crossed with seven other varieties in order to create a hybrid with good agronomic properties and organoleptic properties close to the ones of “Noir de Bourgogne”. Several hybrids were created, and their aromatic profiles studied. Berries of eight cultivars, among which Noir de Bourgogne and hybrids resulting from crossings, were harvested during the summer of 2020. Volatile compounds of berries were analyzed by HS-SPME-GC-MS, and principal component analysis (PCA) was used as the most useful chemometric technique. The profiles in volatile compounds of hybrids were either different from those of the two parental varieties or close to that of varieties other than Bourgogne black. In all cases, the overall aroma strength of the hybrid did not equal that of the Noir de Bourgogne cultivar. Full article

Cultivation conditions may greatly affect fruit quality, especially in the accumulation of functional metabolites. Blackcurrant fruits (Ribes nigrum L.) have high ascorbic acid (AsA) concentrations. The purpose of the current study was to investigate the influence of different shading treatments (full sunlight, and 40% and 60% sunlight) on the fruits’ maturity, and on the levels of fruit firmness, soluble solid, AsA, and enzyme activity involved in AsA biosynthesis and recycling in two blackcurrant (Ribes nigrum) cultivars, ‘Heifeng’ and ‘Adelinia’. Shading conditions of 40% and 60% sunlight delayed fruit ripening and increased fruit firmness in both ‘Adelinia’ and ‘Heifeng’. Soluble solids in ‘Adelinia’ were markedly reduced by shading compared with ‘Heifeng’. Compared with full sunlight, the AsA content was significantly decreased in the ripe fruits under the 40% and 60% shading treatments. Additionally, the AsA content was decreased during the fruit development process under the 60% shading treatment, which was associated with the reduced activity of the enzymes monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), glutathione oxidoreductase (GR), ascorbate peroxidase (APX), and L-galactose dehydrogenase (GalDH) involved in the biosynthesis and recycling pathway of AsA. The correlation analysis results showed that the activity of MDHAR, DHAR, GR, APX, and GalDH was significantly positively correlated with AsA concentrations during the 60% shading treatment in ‘Adelinia’ and ‘Heifeng’ fruits, suggesting that AsA biosynthesis and recycling were affected and the two cultivars have similar mechanisms to deal with shading. Our results not only provide a better understanding of the regulation mechanism of AsA accumulation under shading, but also provide a theoretical basis for taking effective cultivation measures aimed at the improvement of AsA levels in blackcurrant fruits. Full article

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were analyzed using HS-SPME-GC-MS. Thorough univariate statistical analysis and multivariate analysis were applied to the dataset, which made it possible to identify groups within cultivars. The Rosenthal cultivar exhibited a quite flat profile; the Lositkia, Ben Tiran, and Barchatnaia cultivars shared common features; the Noir de Bourgogne cultivar showed the highest amounts of molecules such as 3-carene, limonene, β-phellandrene, ocimene, α-terpinolene, and bicyclogermacrene. None of the studied varieties were close to the Noir de Bourgogne on the basis of VOC analysis. Full article

Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms. These four anthocyanins usually represent about 97–98% of total anthocyanins in blackcurrant fruits. In this study, we developed and validated a new HPLC-DAD method for rapid anthocyanin separation and determination in fifteen perspective blackcurrant cultivars (‘Ruben’, ‘Ben Lomond’, ‘Ben Conan’, ‘Ceres’, ‘Moravia’, ‘Ometa’, ‘Lota’, ‘Fokus’, ‘Tenah’, ‘Sejanec’, ‘Consort’, ‘Triton’, ‘Ben Hope’, ‘Ben Gairn’, and one gooseberry hybrid ‘Josta’). Eight of them were monitored throughout the three-year experiment. The most represented anthocyanins in all monitored blackcurrant cultivars were delphinidin-3-rutinoside (36.7–63.6%), cyanidin-3-rutinoside (26.4–40.6%), delphinidin-3-glucoside (6.1–17.9%), and cyanidin-3-glucoside (1.3–9.9%). The individual anthocyanin proportion (%) in each cultivar was specific, and a similar profile was verified in a three-year period for eight available cultivars. Total anthocyanin content expressed as a sum of four major anthocyanins present in blackcurrants was compared with values expressed as the equivalent of cyanidin-3-glucoside, as many authors do. We revealed an underestimation of about 20% with the latter method. Cultivars with the highest average total anthocyanin content were ‘Ben Gairn’ (294.38 mg/100 g), ‘Ceres’ (281.31 mg/100 g), and ‘Ometa’ (269.09 mg/100 g). Full article

The cryopreservation of dormant buds can be a feasible method for preserving germplasm of cold-tolerant woody plants. In the present study, we evaluated the effects of pre-desiccation, thawing method, and the rehydration of bud sections on the post-cryopreservation recovery of dormant blackcurrant buds in vitro. The estimated recovery of small- and medium-sized buds was 80.1 and 62.7% respectively for desiccated buds and 67.8 and 72.3% respectively for non-desiccated buds. The pre-desiccation of bud sections enhanced the number of the shoots regenerated from vegetative buds (2.3 vs. 4.7). The estimated recovery of fast-thawed buds was better after 14-day than after 7-day rehydration (85 vs. 59%). In slowly thawed buds the difference between 14-day and 7-day rehydration was not significant (73 vs. 62%). The estimated recovery of vegetative and flower buds was 77.7 and 41.1% respectively after 7-day rehydration, and 95.2 and 43.6% respectively after a 14-day rehydration period. The rehydration of bud sections was not necessary for the in vitro recovery of non-desiccated, fast-thawed buds. Of the 23 blackcurrant cultivars cryopreserved using non-desiccated dormant buds collected from a greenhouse, the estimated recovery of 22 cultivars ranged between 42 and 90%. Full article

The number of consumers seeking safe and health-beneficial foods is systematically increasing. Consumers demand more environmentally friendly and safe food options coming from organic farming. Blackcurrants fruits are a perfect source of biological active compounds, such as vitamin C, polyphenols and flavonoids as well anthocyanins. Organic agricultural practices have modified the level of bioactive compounds in blackcurrant fruits. The novelty and the aim of the presented study was to compare the concentrations of selected health-promoting antioxidants in fruits of three blackcurrants (‘Ben Adler’, ‘Tiben’ and ‘Titania’) grown in organic and conventional orchards in Poland. For bioactive compound determination, the high-performance liquid chromatography (HPLC) method was used. The obtained results showed that organic blackcurrant fruits contained significantly more vitamin C (9.4 mg/100 g f.w.), total polyphenols (189.2 mg/100 g f.w.), total phenolic acids (10.3 mg/100 g f.w.), and total flavonoids (178.8 mg/100 g f.w.), as well anthocyanins (167.9 mg/100 g f.w.), compared to conventional ones. The selected cultivars and the years of cultivation system affect the concentration of the measured polyphenols, with strong interactions between these factors. The experiment confirms the hypothesis that organic blackcurrants should be a very important part of well-balanced, healthy diet. Full article

Anthocyanins are widely distributed secondary metabolites that play an essential role in skin pigmentation of many plant organs and microorganisms. Anthocyanins have been associated with a wide range of biological and pharmacological properties. They are also effective agents in the prevention and treatment of many chronic diseases. Berries are particularly abundant in these compounds; therefore, their dietary intake has health-promoting effects. The aim of this study was to identify and determine the anthocyanin content in selected species and cultivars of berry fruits, such as raspberry, blackberry, red currant, blackcurrant, and highbush blueberry, widely consumed by Europeans. The concentrations of anthocyanins were determined by HPLC, identifying individual compounds: cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-rutinoside, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, and malvidin-3-O-galactoside. The experimental data showed that the selected species and cultivars of berry fruits differ significantly in the contents of anthocyanins. Among all species tested, blackberry and blackcurrant were characterized significantly by the highest content of anthocyanins (sum), while the lowest content was found in red currant fruits. Additionally, the content of individual anthocyanin compounds in particular species and cultivars was also different. Considering the high content of anthocyanins and their potential positive impact on human health and protection against disease, berries should be part of healthy nutrition. Full article

Berry fruits are rich in nutrients and polyphenols, providing potential health benefits. Understanding the factors that affect their bioavailability is becoming of utmost importance for evaluating their biological significance and efficacy as functional food. In this study, the phytochemical composition and the total antioxidant capacity of different varieties of five berries (blackberry, blackcurrant, blueberry, raspberry, and strawberry) were evaluated after an in vitro gastrointestinal digestion process. The cultivar of each berry that showed the higher content of total phenols and flavonoids was selected to study its cytotoxic effect on human hepatoma cells. Digestion resulted in a high reduction (p ˂ 0.05) of total phenolic, flavonoid and anthocyanin contents and total antioxidant capacity, in the “IN” samples compared to the “OUT” extracts, which represent the “serum-available” and the “colon-available” fractions, respectively. Incubation of the digested fraction for 24 h didn’t exert any effect on cellular viability, while a dose- and time-dependent cytotoxicity was observed after 48 h and 72 h of incubation for all the berries analyzed. Our results suggest that the approach proposed in this work may represent a rapid tool for evaluating and identifying new berries with increased phytochemical bioavailability, highlighting their antiproliferative agents after an in vitro digestion. Full article