Chemical Components and Anti-oxidant Activities of Black Currant |
Jeong, Chang-Ho
(Wooyang Frozen Food Co, Ltd.)
Jang, Chi-Weon (Wooyang Frozen Food Co, Ltd.) Lee, Koo-Yul (Wooyang Frozen Food Co, Ltd.) Kim, Il-Hun (Department of Food Science and Technology, Gyeongsang National University) Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University) |
1 | Shin YJ, Liu RH, Nock IF, Holliday D, Watkins CB (2007) Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biol Technol, 45, 349-357 DOI ScienceOn |
2 | Cho WG, Hang SK, Sin JH, Lee JW (2008) Antioxidant of heating pork and antioxidative activities of Rubus coreanus Miq. extracts. J Korean Soc Food Sci Nutr, 37, 820-825 과학기술학회마을 DOI |
3 | Cerezo AB, Cuevas E, Winterhalter P, Garcia-Parrilla MC, Troncoso AM. (2010) Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry. Food Chem, 123, 574-582 DOI ScienceOn |
4 | Jeong CH, Choi GN, Kim JH, Kwak JH, Heo HJ, Shim KH, Cho BR, Bae YI, Choi JS. (2009) In vitro antioxidative activities and phenolic composition of hot water extract from different parts of Cudrania tricuspidata. J Food Sci Nutr, 14, 283-289 과학기술학회마을 DOI |
5 | Kessler T, Jansen B, Hesse A (2002) Effect of black currant-, cranberry- and plum juice consumption on risk factor associated with kidney stone formation. Eur J Clin Nutr, 56, 1020-1023 DOI ScienceOn |
6 | Tabart J, Kevers C, Pincemail J, Defraigen JO, Dommes J (2006) Antioxidant capacity of black currant varies with organ, season, and cultivar. J Agric Food Chem, 54, 6271-6276 DOI ScienceOn |
7 | AOAC (1990) Offical methods of analysis. 15th edition. Association of Official Analytical Chemists. Washington DC USA, 1017-1918 |
8 | Jeong CH, Kim JH, Shim KH (2006) Chemical components of yellow and red onion. J Korean Soc Food Sci Nutr, 35, 708-712 과학기술학회마을 DOI |
9 | Choi JH, Jang JG, Park KD, Park MH, Oh SK (1981) High performance liquid chromatographic determination of free sugars in ginseng and its products. Korean J Food Sci Technol, 13, 107-113 과학기술학회마을 |
10 | Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH (2006) Chemical components of korean paprika according to cultivars. Korean J Food Preserv, 13, 43-49 과학기술학회마을 |
11 | Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem, 81, 321-326 DOI ScienceOn |
12 | Pellegrini N, Ke R, Yang M, Rice-Evans C (1999) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethyleneben-zothazoline-6-sulfonic acid radical cation decolorization assay. Method Enzymol, 299, 379-389 DOI |
13 | Blois MA (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 DOI ScienceOn |
14 | Yen GH, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem, 45, 27-32 |
15 | Jeong CH, Choi GN, Kim JH, Kwak JH, Kim DO, Kim YJ, Heo HJ (2010) Antioxidant activities from the aerial parts of Platycodon grandiflorum. Food Chem, 118, 278-282 DOI ScienceOn |
16 | Kim EO, Lee YJ, Leem HH, Seo IH, Yu MH, Kang DH, Choi SW (2010) Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J Korean Soc Food Sci Nutr, 39, 1467-1475 과학기술학회마을 DOI |
17 | Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW 2010. Composition analysis of various blueberries produce in Korea and manufacture of blueberry jam by response surface methodology. J Korean Soc Food Nutr, 39, 319-323 DOI |
18 | Kim JM, Shin MS (2011) Characteristics of Rubus coreanus Miq. fruits at different ripening stages. Korean J Food Sci Technol, 43, 341-347 과학기술학회마을 DOI |
19 | Cha HS, Lee MK, Hwang JB, Park MS, Park KM (2001) Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Nutr, 30, 1021-1025 과학기술학회마을 |
20 | Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J KoreanSoc Food Sci Nutr, 37, 1375-1381 과학기술학회마을 DOI |
21 | Yu OK, Kim JE, Cha YS (2008) The quality characteristics of jelly added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr, 37, 792-797 과학기술학회마을 DOI |
22 | Lee HR, Jung BR Park JY, Hwang IW, Kim SK, Choi JU, Lee SH, Chung SK (2008) Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Preserv, 15, 445-449 과학기술학회마을 |
23 | Ho CT (1992) Phenolic compounds in food. In Phenolic compounds in food and their effects on health II. Huan MT, Ho CT, Lee CY, eds. Maple Press, New York, USA, p 2-7 |
24 | Azuma K, Kakayama M, Koshika M, Ippoushi K, Yamaguchi Y, Kohata K, Yamauchi Y, Ito H, Higashio H (1999) Phenolic antioxidant from the leaves of Corchorus olitorium L. J Agric Food Chem, 47, 3963-3966 DOI ScienceOn |
25 | Ham SS, Hong JK, Lee JH (1997) Antimutagenic effects of juices from edible Korean wild herbs. J Food Sci Nutr, 2, 155-161 과학기술학회마을 |
26 | Cho YJ, Ju IS, Kim BC, Lee WS, Kim MJ, Lee BG, An BJ, Kim JH, Kwon OJ (2007) Biological activityof Omija (Schizandra chinensis Baillon) extracts. J Korean Soc Appl Biol Chem, 50, 198-203 |
27 | Shin DB, Lee DW, Yang R, Kim JA (2006) Antioxidative properties and flavonoids contents of matured Citrus peel extracts. Food Sci Biotechnol, 15, 357-362 과학기술학회마을 |
28 | Bishayee A, Mbimba T, Thoppil RJ, Radnai EH, Sipos P, Darvesh AS, Folkesson HG, Hohmann J (2011) Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamineinduced hepatocellular carcinogenesis in rats. J Nutr Biochem, 22, 1035-1046 DOI ScienceOn |
29 | Ghosh D, Mcghie TK, Fisher DR, Joseph JA (2007) Cytoprotective effects of anthocyanins and other phenolic fractions of boysenberry and black currant on dopamine and amyloid -induced oxidative stress in transfected COS-7 cells. J Sci Food Agric, 87, 2061-2067 DOI ScienceOn |
30 | Mattila PH, Hellström J, McDougall G, Dobson G, Pihlava JM, Tiirikka T, Stewart D, Karjalainen R (2011) Polyphenol and vitamin C contents in European commercial black currant juice products. Food Chem, 127, 1216-1223 DOI ScienceOn |
31 | Miller NJ, Rice-Evans CA (1997) The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and black currant drink. Food Chem, 60, 331-337 DOI ScienceOn |
32 | Gavrilova V, Kajdžanoska M, Gjamovski V, Stefova M (2011) Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC-DAD-ESI-MS. J Agric Food Chem, 59, 4009-4018 DOI ScienceOn |
33 | Lu Y, Foo Y (2003) Polyphenolics constituents of black currant seed residue. Food Chem, 80, 71-76 DOI ScienceOn |
34 | Ghosh D, McGhie TK, Zhang J, Adaim A, Skinner M (2006) Effects of anthocyanins and other phenolics of boysenberry and black currant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells. J Sci Food Agric, 86, 678-686 DOI ScienceOn |