Phenolics in raspberry, blackberry and currant cultivars grown in Hungary

A. Lugasi, J. Hóvári, G. Kádár, F. Dénes

Research output: Article

22 Citations (Scopus)


For prevention of non-infectious diseases such as cancer, and cardiovascular disorders consumption of more and more fruits and vegetables is highly advised. Fruits of Ribes and Rubus species are very popular in Hungary. Antioxidant properties of these fruits are well known, but the values of the characteristics depend on several factors including species, cultivars, soil and climate conditions, water and nutrition supply, and so on. Phenolics in several cultivars of raspberry, blackberry and currants grown in Hungary were measured. Total polyphenols and anthocyanins were detected by spectrophotometric methods while flavonoids including apigenin, luteolin, kaempferol, myricetin, quercetin and also ellagic acid were quantified by RP-HPLC technique. Total polyphenol contents of raspberry (yellow and red cultivars), blackberry and currants (white, red and black cultivars) were 219, 244, 379, 333, 192 and 533 mg/100 g, respectively. The concentrations of anthocyanins in the same order were 1.0, 41.9, 145, 0.2, 46 and 354 mg/100 g. Apigenin, luteolin and kaempferol could not been detected in any of the samples. Ellagic acid (2.0 to 23.7 mg/100 g) could be measured in white and red raspberries, in blackberries, and in some red and white currant cultivars. Quercetin could be detected in all berry species ranging from 0.1 to 14.4 mg/100 g. Measurable amount of myricetin was observed only in black currant cultivars between 1.5 and 7.7 mg/100 g. Polyphenols including flavonoids and anthocyanins in berry fruits are important forms of natural antioxidants. These molecules play essential role in the prevention of diseases in the pathomechanism of which free radicals are involved. Berry fruits are good sources of antioxidants consumed either in fresh or in processed forms because of great susceptibility of polyphenols to heat and other physicochemical processes.

Original languageEnglish
Pages (from-to)52-64
Number of pages13
JournalActa Alimentaria
Issue number1
Publication statusPublished - márc. 1 2011

ASJC Scopus subject areas

  • Food Science

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