EDP Sciences logo
Subscriber Authentication Point
Search
Menu
All issues Volume 66 / No 5 (September-October 2011) Fruits, 66 5 (2011) 353-362 References
Free Access
Issue
Fruits
Volume 66, Number 5, September-October 2011
Page(s) 353 - 362
DOI https://doi.org/10.1051/fruits/2011049
Published online 22 September 2011
  1. Beattie J., Crozier A., Duthie G.G., Potential health benefits of berries, Curr. Nutr. Food Sci. 1 (2005) 71–86. [CrossRef] [Google Scholar]
  2. Moyer R.A., Hummer K.E., Finn C.E., Frei B., Wrolstad R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes, J. Agric. Food Chem. 50 (2002) 519–525. [CrossRef] [PubMed] [Google Scholar]
  3. De Pascual-Teresa S., Moreno D.A., García-Viguera C., Flavanols and anthocyanins in cardiovascular health: A review of current evidence, Int. J. Mol. Sci. 11 (2010) 1679–1703. [CrossRef] [PubMed] [Google Scholar]
  4. De Rosso V.V., Mercadante A.Z., Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system, Innovat. Food Sci. Emerg. Tech. 8 (2007) 347–352. [CrossRef] [Google Scholar]
  5. Ghosh D., Konishi T., Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function, Asia Pac. J. Clin. Nutr. 16 (2007) 200–208. [PubMed] [Google Scholar]
  6. Spormann T.M., Albert F.W., Rath T., Dietrich H., Will F., Stockis J.-P., Eisenbrand G., Janzowski C., Anthocyanin/polyphenolic–rich fruit juice reduces oxidative cell damage in an intervention study with patients on hemodialysis, Cancer Epidemiol. Biomark. Prev. 17 (2008) 3372–3380. [CrossRef] [Google Scholar]
  7. Kazimierczak R., Hallmann E., Rusaczonek A., Rembiałkowska E., Antioxidant content in black currants from organic and conventional cultivation, Electron. J. Pol. Agric. Univ. 11 (2008) p. 28. [Google Scholar]
  8. Benvenuti S., Paellati F., Melegari M., Bertelli D., Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia, J. Food Sci. 69 (2004) 164–169. [Google Scholar]
  9. Anttonen M.J., Karjalainen R.O., High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically, J. Agric. Food Chem. 54 (2006) 7530–7538. [CrossRef] [PubMed] [Google Scholar]
  10. Tabart J., Kevers C., Pincemail J., Defraigne J.O., Dommes J., Antioxidant capacity of black currant varies with organ, season, and cultivar, J. Agric. Food Chem. 54 (2006) 6271–6276. [CrossRef] [PubMed] [Google Scholar]
  11. Oszmiaski J., Wojdyło A., Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices, Czech J. Food Sci. 27 (2009) 338–351. [Google Scholar]
  12. Iversen C.K., Black currant nectar: effect of processing and storage on anthocyanin and ascorbic acid content, J. Food Sci. 64 (1999) 37–41. [CrossRef] [Google Scholar]
  13. Brennan R., Hunter E., Muir D., Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice, Food Res. Int. 36 (2003) 1015–1020. [CrossRef] [Google Scholar]
  14. Sasnauskas A., Trajkovski V., Strautina S., Tikhonova O., Šikšnianas T., Rubinskiené M., Viškelis P., Lanauskas J., Valiuškait A., Rugienius R., Bobinas ., Evaluation of blackcurrant cultivars and perspective hybrids in Lithuania, Agron. Res. 7 (Spec. issue II) (2009) 737–743. [Google Scholar]
  15. Currie A., Langford G., Mcghie T., Apiolaza L.A., Snelling C., Braithewaite B., Vather R., Inheritance of antioxidants in a New Zealand blackcurrant (Ribes nigrum L.) population, Proc. 13th Australas. Plant Breed. Conf., Christch., N. Z., 2006, pp. 218–225. [Google Scholar]
  16. Šikšnianas T., Stanys V., Sasnauskas A., Viškelis P., Rubinskiené M., Fruit quality and processing potential in five new blackcurrant cultivars, J. Fruit Ornam. Plant Res. 14 (Suppl. 2) (2006) 265–271. [Google Scholar]
  17. Milivojevi J., Maksimovi V., Nikoli M., Sugar and organic acids profile in the fruits of black and red currant cultivars, J. Agric. Sci. 54 (2009) 105–117. [Google Scholar]
  18. Horbowicz M., Kosson R., Grzesiuk A., Debski H., Anthocyanins of fruits and vegetables – Their occurrence, analysis and role in human nutrition, Veg. Crop. Res. Bull. 68 (2008) 5–22. [CrossRef] [Google Scholar]
  19. Kampuse S., Volkova I., Effects of packaging and preparation method on the quality of freeze-dried blackcurrant products, Chem. Technol. 3 (52) (2009) 37–42. [Google Scholar]
  20. Timoracká M., Melicháová S., éry J., Determination of antioxidants in small fruit – Comparison of methods, Acta fytotech. Zootech. (Spec. issue Slovaca Univ. Agric. Nitriae) 1 (2009) 652–660. [Google Scholar]
  21. Matsumoto H., Hanamura S., Kawakami T., Sato Y., Hirayama M., Preparative-scale isolation of four anthocyanin components of blackcurrant (Ribes nigrum L.) fruits, J. Agric. Food Chem. 49 (2001) 1541–1545. [CrossRef] [PubMed] [Google Scholar]
  22. Rubinskiené M., Viškelis P., Jasutiené I., Duchovskis P., Bobinas ., Change of biologically active constituents in black currants during ripening, J. Fruit Ornam. Plant Res. 14 (2006) 237–246. [Google Scholar]
  23. Froytlog C., Slimestad R., Andersen O.M., Combination of chromatographic techniques for the preparative isolation of anthocyanins – Applied on blackcurrant (Ribes nigrum) fruits, J. Chromatogr. A 825 (1998) 89–95. [CrossRef] [Google Scholar]
  24. Hakkinen S.H., Auriola S., High performance liquid chromatography with electrospray ionisation mass spectrometry and diode array detection in the identification of flavonol aglycones and glycosides in berries, J. Chromatogr. A 829 (1998) 91–100. [CrossRef] [PubMed] [Google Scholar]
  25. Goiffon J.-P., Mouly P.P., Gaydou E.M., Anthocyanin pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography, Anal. Chim. Acta 382 (1999) 39–50. [CrossRef] [Google Scholar]
  26. Bermudez-Soto M.J., Tomas-Barberan F.A., Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices, Eur. Food Res. Tech. 219 (2004) 133–141. [Google Scholar]
  27. Plessi M., Bertelli D., Albasini A., Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams, Food Chem. 100 (2007) 419–427. [CrossRef] [Google Scholar]
  28. Viola R., Brennan R., Davies H., Sommerville L., L-ascorbic acid accumulation in berries of Ribes nigrum L, J. Hortic. Sci. Biotech. 75 (2000) 409–412. [Google Scholar]
  29. Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis Gr., Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries, Food Chem. 102 (2007) 777–783. [CrossRef] [Google Scholar]
  30. Rubinskiené M., Viškelis P., Stanys V., Šikšnianas T., Sasnauskas A., Quality changes in black currant berries during ripening, Sci. Works Lith. Inst. Hortic. Lith. Univ. Agric. 27 (2008) 235–243. [Google Scholar]
  31. Walker P.G., Viola R., Woodhead M., Jorgensen L., Gordon S., Brennan R., Hancock R., Ascorbic acid content of blackcurrant fruit is influenced by both genetic and environmental factors, Func. Plant Sci. Biotech. 4 (spec. issue 1) (2010) 40–52. [Google Scholar]
  32. Cheng G.W., Breen P.J., Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit, J. Am. Soc. Hortic. Sci. 116 (1991) 865–869. [Google Scholar]
  33. Laugale V., Evaluation of black currant collection in Pure Horticultural Research Station, Latvia, Sci. Works Lith. Inst. Hortic. Lith. Univ. Agric. 26 (2007) 93–101. [Google Scholar]
  34. Libek A., Kikas A., Evaluation of blackcurrant cultivars in Estonia, Acta Hortic. 585 (2002) 209–213. [Google Scholar]
  35. Kampuss K., Strautina S., Evaluation of blackcurrant genetic resources for sustainable production, J. Fruit Ornam. Plant Res. 12 (2004) 147–158. [Google Scholar]