Characterization of steam volatiles in the essential oil of black currant buds and the antioxidant properties of different bud extracts

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3279-3286

  Dvaranauskaite, Asta ^a   Venskutonis, Petras R ^a   Raynaud, Christine ^b   Talou, Thierry ^b   Viškelis, Pranas ^c   Dambrauskiene, Edita ^c  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b UNIVERSITÉ DE TOULOUSE   (France)

^c INSTITUTE OF AGRICULTURE   (Lithuania)

Author keywords

Aroma; Black currant buds; Essential oil; Extracts; Radical scavenging; Ribes nigrum L.; Total phenolics

Indexed keywords

ANTIOXIDANT; ESSENTIAL OIL; PLANT EXTRACT; SABINENE; TERPENE; TERPINOLENE;

ARTICLE; BLACK CURRANT; CHEMISTRY; FLOWER; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; ODOR; VOLATILIZATION; WATER VAPOR;

ANTIOXIDANTS; CHROMATOGRAPHY, GAS; FLOWERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MONOTERPENES; ODORS; OILS, VOLATILE; PLANT EXTRACTS; RIBES; SMELL; STEAM; TERPENES; VOLATILIZATION;

CITRUS; RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 44349136430     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf7037168     Document Type: Article

References (29)

1. Venskutonis, P. R. Food additives: The dilemma of "synthetic or natural". Acta Aliment. 2004, 33, 1-5.
2. Le Quere, J. L.; Latrasse, A. Composition of the essential oils of Black currant buds (Ribes nigrum L.). J. Agric. Food Chem. 1990, 38, 3-10.
3. Griffiths, D. W.; Robertson, G. W.; Birch, A. N. E.; Brennan, R. M. Evaluation of thermal desorption and solvent elution combined with polymer entrainment for the analysis of volatiles released by leaves from midge (Dasineura tetensi) resistant and susceptible black currant (Ribes nigrum L.) cultivars. Phytochem. Anal. 1999, 10, 328-334.
4. Del Castillo, M. L. R.; Dobson, G. Varietal differences in terpene composition of black currant (Ribes nigrum L.) berries by solid phase microextraction/gas chromatography. J. Sci. Food Agric. 2002, 82, 1510-1515.
5. De Toro, A. A. Black currants as an energy crop and for production of essential oils. A review of the literature. Biomass Bioenergy 1994, 6, 261-268.
6. Píry, J.; Príbela, A.; D́určanská, J.; Farkaš, P. Fractionation of volatiles from black currant (Ribes nigrum L.) by different extractive methods. Food Chem. 1995, 54, 73-77.
7. Varming, C.; Petersen, M. A.; Poll, L. Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling. J. Agric. Food Chem. 2004, 52, 1647-1652.
8. Burdock, G. A. Handbook of Flavor Ingredients; CRC Press: Boca Raton, FL, 2002.
9. Latrasse, A.; Rigaud, J.; Sarris, J. L''arôme de cassis (Ribesnigrum) odeur principale et notes secondaires. Sci. Aliments 1982, 2, 145-162.
10. Rigaud, J.; Etievant, P.; Henry, R.; Latrasse, A. A 4-methoxy 2-methyl 2-mercapto-butane, a major constituent of the aroma of the black-currant bud (Ribes-Nigrum L.). Sci. Aliments 1986, 6, 213-220.
11. Kapasakalidis, P. G.; Rastall, R. A.; Gordon, M. H. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. J. Agric. Food Chem. 2006, 54, 40196-4021.
12. Lapornik, B.; Prošek, M.; Wondra, A. G. Comparison of extracts prepared from plant by-products using different solvents and extraction time. J. Food Eng. 2005, 71, 214-222.
13. Tabart, J.; Kevers, C.; Pincemail, J.; Defraigne, J. O.; Dommes, J. Antioxidant capacity of black currant varies with organ, season, and cultivar. J. Agric. Food Chem. 2006, 54, 6271-6276.
14. Ložienė, K.; Venskutonis, P. R.; Šipailienė, A.; Labokas, J. Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes. Food Chem. 2007, 103, 546-559.
15. Povilaitytė, V.; Venskutonis, P. R. Antioxidative activity of purple peril (Perilla frutescens L.), Moldavian dragonhead (Dracocephalum moldavica L.), and Roman chamomile (Anthemis nobilis L.) extracts in rapeseed oil. J. Am. Oil Chem. Soc. 2000, 77, 951-956.
16. Bandonienė, D.; Venskutonis, P. R.; Gruzdienė, D.; Murkovic, M. Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. Eur. J. Lipid Sci. Technol. 2002, 104, 286-292.
17. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. Lebensm-Wiss.-Technol. 1995, 28, 25-30.
18. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 1999, 26, 1231-1237.
19. Folin, O.; Ciocalteu, V. On tyrosine and tryptophane determination in proteins. J. Biol. Chem. 1927, 27, 627-650.
20. Adams, R. P. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured: Carol Stream, IL, 2001.
21. Van der Weerdt, A. J. A.; Lawrence, B. M.; Mookherjee, B. D.; Willis, B. J. Non-sulphur containing aroma chemicals with black currant odour. Flavors & Fragrances; Elsevier: Amsterdam, Netherlands, 1988; pp 405-414.
22. Nishimura, O.; Mihara, S.; Lawrence, B. M.; Mookherjee, B. D.; Willis, B. J. Aroma constituents of black currant buds (Ribes nigrum L.) Flavors & Fragrances; Elsevier: Amsterdam, Netherlands, 1988; pp 375-386.
23. The Pherobase: Database of insect pheromones and semiochemicals, 2007. http://www.pherobase.com/database/compound/ compounds-index.php.
24. Flavors & Fragrances, International Edition; Aldrich Chemical Co.: Milwaukee, Wisconsin, 1993.
25. Flavornet, Terry Acreee & Heinrich Am., Datu, 2004. http://www.flavornet.org/flavornet.html.
26. Lattrasse, A.; Lantin, B. Composition of the essential oil of black currant buds: Its variability and inheritance. Acta Hortic. 1976, 60, 183-195.
27. Kerslake, M. F.; Menary, R. C. Varietal differences of extracts from black currant buds (Ribes nigrum L.). J. Sci. Food. Agric. 1985, 36, 343-351.
28. Latrasse, A.; Schlich, P.; Le Quere, J. L. Chemotaxonomy of the essential oils of the black currant buds (Ribes sp.) from major terpenes (hydrocarbons and oxygenated compounds). Lebensm-Wiss.-Technol. 1990, 23, 377-385.
29. Kerslake, M. F.; Latrasse, A. G.; Le Quere, J. L. Hydrocarbon chemotypes of some black currant cultivars (Ribes sp.). J. Sci. Food Agric. 1989, 47, 43-51.