Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.

  title={Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.},
  author={Petros G Kapasakalidis and R. A. Rastall and Michael H. Gordon},
  journal={Journal of agricultural and food chemistry},
  volume={54 11},
The total phenol and anthocyanin contents of black currant pomace and black currant press residue (BPR) extracts, extracted with formic acid in methanol or with methanol/water/acetic acid, were studied. Anthocyanins and other phenols were identified by means of reversed phase HPLC, and differences between the two plant materials were monitored. In all BPR extracts, phenol levels, determined by the Folin-Ciocalteu method, were 8-9 times higher than in the pomace extracts. Acid hydrolysis… CONTINUE READING
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