High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties
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- 作者：Pirjo H. Mattilaa ; pirjo.mattila@luke.fi" class="auth_mail" title="E-mail the corresponding author ; Jarkko Hellströ ; ma ; Saila Karhub ; Juha-Matti Pihlavaa ; Merja Vetelä ; inenc
- 关键词：Currant ; Ribes spp ; Variety ; Flavonoids ; Anthocyanins ; Flavonols
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：14-20
- 全文大小：287 K
文摘
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Anthocyanin and flavonol contents in 47 currant varieties were studied.
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Remarkable variation was found in the favonoid contents between the varieties.
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Berry size was not related to the flavonoid content in blackcurrants.
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A positive correlation between the contents of anthocyanins and flavonols was found.
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This study provide valuable information for applications and plant breeding.