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Flavonol Content Varies among Black Currant Cultivars

Tiina P. Mikkonen,^†^‡ Kaisu R. Määttä,^§ Anne T. Hukkanen,^†^‡ Harri I. Kokko,^† A. Riitta Törrönen,^# Sirpa O. Kärenlampi,^† and Reijo O. Karjalainen*^‡

Department of Biochemistry, Department of Ecology and Environmental Science, Department of Physiology, and Department of Clinical Nutrition, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland; and Agricultural Research Centre, Plant Protection, 31600 Jokioinen, Finland

J. Agric. Food Chem., 2001, 49 (7), pp 3274–3277

DOI: 10.1021/jf0010228

Publication Date (Web): June 12, 2001

†

Department of Biochemistry, University of Kuopio.

‡

Department of Ecology and Environmental Science, University of Kuopio.

Department of Physiology, University of Kuopio.

Department of Clinical Nutrition, University of Kuopio.

Address correspondence to this author at the Department of Ecology and Environmental Science, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland (telephone +358 17 163210; fax +358 17 163230; e-mail reijo.karjalainen@uku.fi).

Agricultural Research Centre.

Abstract

Flavonoids and related plant compounds in fruits and vegetables are of particular importance as they have been found to possess antioxidant and free radical scavenging activity. The HPLC-based quantitative procedure, with improved extraction and hydrolysis, was used to analyze the content of the flavonols quercetin, myricetin, and kaempferol in 10 black currant cultivars from organic farms and in 5 cultivars from conventional farms. Myricetin was the most abundant flavonol, and its amount varied significantly among cultivars, from 8.9 to 24.5 mg 100 g^-¹ (fresh weight). The quercetin levels in black currant also varied widely among the cultivars, from 5.2 to 12.2 mg 100 g^-¹. The kaempferol levels in black currant cultivars were low, ranging from 0.9 to 2.3 mg 100 g^-¹. The sum of these major flavonols varied widely among black currant cultivars. No consistent differences in the contents of flavonols were found between the same black currant cultivars grown in organic and conventional ways. The high variability in the levels of flavonols in different cultivars offers possible avenues for identifying and selecting cultivars rich in certain flavonols for the special production of berries for industrial use.

Keywords: Flavonoid; flavonol; quercetin; myricetin; kaempferol; black currant; cultivars; HPLC

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