Influence of Light on the Anthocyanins Stability and Antioxidant Activity of Black Currant (<i>Ribes nigrum </i>L<i>.</i>) Extract

Abstract

Black currant (Ribes nigrumL.) possesses excellent antioxidant activity since it is rich in a great deal of phenolics, while its major phenolics, anthocyanins, are sensitive to light. This study investigated the anthocyanins stability and antioxidant activity of black currant extracts (BCE) stored under natural outdoor/indoor light and in the dark for 25 days. The anthocyanins content and antioxidant activity significantly decreased both in the presence and absence of light (P<0.05). The degradation of anthocyanins followed first-order kinetics, and the k values in light were higher than that in the dark, which revealed that the anthocyanins were more stable in the dark. Exposure of the BCE to light accelerated the degradation of anthocyanins and the loss of antioxidant activity, while BCE stored in darkness maintained relatively higher anthocyanins content and antioxidant activity. These results suggested that the BCE rich in anthocyanins should be protected from light during storage to maintain its antioxidant activity and bioactive compounds.