Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.).

@article{Maatta2001PhenolicCI,
  title={Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.).},
  author={Kalle Maatta and Afaf Kamal-Eldin and Riitta T{\"o}rr{\"o}nen},
  journal={Antioxidants & redox signaling},
  year={2001},
  volume={3 6},
  pages={981-93}
}
Multiple health benefits associated with phenolic compounds have raised the interest in the contents of these plant metabolites in foods. Several phenolic compounds were quantified from berries of Ribes nigrum (black and green currants) and Ribes x pallidum (red and white currants), by using sequential extraction with ethyl acetate and methanol and an optimized reversed-phase HPLC method with diode array detection. The highest contents of anthocyanins (3,011 mg/kg fresh weight, expressed as the… CONTINUE READING

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