TABLE 2.

Extracted bioactive compounds of blackcurrant.

Bioactive compounds	Cultivar	Blackcurrant fraction	Extraction method	Solvent used	Yield	References
Polyphenols	Ben Nevis	Fruit	Solvent extraction	Acetone	815 mg/100 g	(Moyer et al., 2002)
Procyanidins	Ben Alder	Pomace	Sonicated‐assisted extraction	Methanol	215 mg/100 g	(Bakowska‐Barczak & Kolodziejczyk, 2011)
Flavonol Glycosides	Mortti	Fruit	Solvent extraction	Ethyl acetate and methanol	10.24 mg/100 g	(Zheng et al., 2012)
Anthocyanin	Ben Nevis	Juice	MAE	HCl and citric acid	16.9 mg/g	(Pap et al., 2013)
Antioxidant activity	Titania	Juice	Pulsed‐electric field	Water	1.67 mg/g	(Gagneten et al., 2019)
Total phenolic content	Blackdown	Leaves	Sonicated‐assisted extraction	Ethanol	35.34 mg/g	(Nour et al., 2014)
Carbohydrates	Ben Lomond	Pomace with seeds	Enzyme‐assisted extraction	Water	0.818 mg/mL	(Landbo & Meyer, 2001)
Total monomeric anthocyanins	Ben Tron and Ben Nare	Clarified juice	Ultrasonic‐assisted	Acetone	144 mg/100 g	(Holtung et al., 2011)
Flavonoid	Ben Sarek	Frozen fruit	Solvent extraction	Methanol	11.50 mg/100 g	(Bakowska‐Barczak & Kolodziejczyk, 2011)
Flavonols and flavan‐3‐ols	Tsema	Fruit	Ultrasonic‐assisted	Ethanol	7.43 mg/100 g	(Paunović et al., 2017)