Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

Magdalena Ziobroń,Joanna Skoczylas,Jerzy Zawistowski,Aneta Kopeć,Kinga Dziadek

doi:10.3390/app11167638

Magdalena Ziobroń, Joanna Skoczylas + Show 3 more

Open Access

https://doi.org/10.3390/app11167638

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Abstract

The aim of this study was to determine the basic chemical composition, the content of bioactive compounds and antioxidant activity in currant leaves. The leaves of black, red and white currant shrubs were collected in May, and in the beginning of June, July and August, for two years between 2018 and 2019. The proximate analysis, including dry matter, protein, fat, ash and total carbohydrates, was determined. In addition, the content of the polyphenols and the total antioxidant activity using ABTS, DPPH and FRAP assays were conducted. The highest concentration of protein was detected in the whitecurrant leaves harvested in May in both years, while the highest content of crude fat was found in the blackcurrant leaves harvested in both years, with the exception of the August harvest. Extracts from the blackcurrant leaves collected in June/July 2019 had the highest antioxidant activity that was measured by the ABTS method (about 7000 µmol Trolox/g DM) and confirmed by other methods, while extracts from the whitecurrant leaves produced from the August 2018 collection had the lowest antioxidant activity (1884 µmol Trolox/g DM). Currant leaves are a rich source of bioactive compounds and contain higher amounts of polyphenols as compared with currant fruits. These compounds may play a very important role in the risk reduction and even prevention of the most chronic non-communicable diseases. Therefore, further research is needed to identify currant leaves as a source of bioactives for functional foods and natural health products. The highest antioxidant activity was in the redcurrant leaves from all the harvest times in 2018 as measured by the ABTS and FRAP methods. On the contrary, blackcurrant leaves from all the harvest times in 2019 had the highest antioxidant activity.

Highlights

Currants (Ribes L.) are shrubs of the order Saxifragaceae, belonging to the gooseberry family (Grossulariaceae) [1]
Dry matter content of currant leaves harvested in both years was significantly higher in August compared to May in all types of leaves
Redcurrant leaves collected in August 2018 had the highest amount of dry matter among all analyzed samples, while whitecurrant leaves harvested in May 2019 had the lowest content (Table 1)

Summary

Introduction

Currants (Ribes L.) are shrubs of the order Saxifragaceae, belonging to the gooseberry family (Grossulariaceae) [1]. They are cultivated throughout Northern Europe, Asia, North America, in the mountainous areas of South America and North-West Africa [2]. As with the leaves of other berries, such as strawberries, blackberries and raspberries, they contain large amounts of polyphenolic compounds [5,7]. They contain valuable fatty acids, minerals and essential oils [5]

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