Bioactive Phenolic and Fatty Acid Composition of Canadian Wild Gooseberry and Blackcurrant

Abstract

Wild berry varieties are widely distributed in Canada and mainly used by the indigenous population as food. Gooseberries and blackcurrant are the two tart berries with strong taste that are used to make preserves such as jams, jellies, and wine. Phenolic compounds and fatty acids are the predominant bioactive metabolites present in these berries. Recently, researchers are more interested in exploring the fruits such as berries for functional properties that benefit human health. Although wild berries are known for their health benefits, research evidence related to profiling of bioactive molecules in these wild berries such as Canadian gooseberry and blackcurrant is limited. In this study we assessed and compared the bioactive phenolic and fatty acid composition in these two berries using liquid and gas chromatography and mass spectrometry. The cyanidine glucoside, which is a polyphenolic anthocyanin present in blackcurrant is significantly higher (832 μg/g Dry wt.) compared to that in Canadian gooseberry (150 μg/g Dry wt.). Linolenic acid (20.3 %) and linoleic acid (18.2 %) were the most abundant fatty acids in blackcurrant while linoleic acid (15.0 %) and palmitic acid (11.2 %) were abundant in gooseberry. Other fatty acids such as oleic acid, linoleic, and alpha linolenic acid, which are important in cardiovascular health, were present in both blackcurrant and gooseberry.