Polyphenol and vitamin C content in European commercial blackcurrant juice products

P.H. Mattila, J. Hellström, G.J. McDougall, G. Dobson, J.M. Pihlava, T. Tiirikka, D. Stewart, R.O. Karjalainen

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    Abstract

    Vitamin C and polyphenol contents (anthocyanins, proanthocyanidins, phenolic acids and flavonols) were analysed in commercial blackcurrant juice products purchased from various European countries (Finland, Poland, Germany, United Kingdom) using HPLC methods. The aim was to study variation between countries, as well as evaluate the intake of polyphenols from commercial juices. There was significant variation in the contents of polyphenols and vitamin C between countries. Expressed as the ready-to-drink beverages, German, Polish, Finnish and British products averaged anthocyanin contents of 38, 32, 12 and 7.5 mg/2.5 dl, proanthocyanidin contents of 27, 24, 10 and 1.2 mg/2.5 dl, flavonol contents of 16, 15, 5.2 & 1.9 mg/2.5 dl and phenolic acid contents of 12, 8.9, 3.7 and 1.5 mg/2.5 dl, respectively. The mean vitamin C content was highest in British (70 mg/2.5 dl) and lowest in Finnish products (15 mg/2.5 dl). The intake of polyphenols from German and Polish ready-to-drink beverages was clearly higher than that from Finnish, and especially, British beverages.
    © Elsevier
    Original languageEnglish
    Pages (from-to)1216-1223
    Number of pages8
    JournalFood Chemistry
    Volume127
    Issue number3
    DOIs
    Publication statusPublished - Aug 2011

    Keywords

    • blackcurrant juice
    • polyphenols
    • anthocyanins
    • flavonols
    • phenolic acids
    • Proanthocyanidins
    • vitamin c

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  • Cite this

    Mattila, P. H., Hellström, J., McDougall, G. J., Dobson, G., Pihlava, J. M., Tiirikka, T., Stewart, D., & Karjalainen, R. O. (2011). Polyphenol and vitamin C content in European commercial blackcurrant juice products. Food Chemistry, 127(3), 1216-1223. https://doi.org/10.1016/j.foodchem.2011.01.129