Table 1.
Chemical composition of the blackcurrant extracta
| g/100 g of the extract | |
|---|---|
| Dry matter | 96.6 ± 0.0 |
| Crude protein | 3.6 ± 0.1 |
| Ether extract | 0.0 ± 0.0 |
| Crude ash | 2.6 ± 0.0 |
| Total dietary fibre (TDF) | 10.1 ± 0.3 |
| Nitrogen-free extract (NFE) | 13.5 ± 0.2 |
| Total polyphenolic compounds (HPLC–DAD): | 66.8 ± 1.9 |
| Total anthocyanins, including: | 48.9 ± 1.2 |
| Delphinidin-3-rutinosideb | 16.6 ± 0.3 |
| Delphinidin-3-glucosideb | 14.0 ± 0.2 |
| Cyanidin-3-rutinosideb | 12.4 ± 0.2 |
| Cyanidin-3-glucosideb | 5.5 ± 0.1 |
| Other anthocyanins | 0.4 ± 0.3 |
| Total flavonol aglycones, including: | 13.3 ± 0.3 |
| Myricetin | 8.3 ± 0.2 |
| Quercetin | 3.6 ± 0.1 |
| Kaempferol | 1.1 ± 0.0 |
| Isorhamnetinc | 0.3 ± 0.0 |
| Total flavonol glycosides, including: | 4.6 ± 0.1 |
| Myricetin glycosidesd | 2.3 ± 0.1 |
| Quercetin glycosidesd | 1.6 ± 0.0 |
| Kaempferol glycosidesd | 0.5 ± 0.0 |
| Isorhamnetin glycosidesd | 0.2 ± 0.0 |
HPLC–DAD, high-performance liquid chromatography with a diode array detector
aData are presented as mean ± SD (n = 2)
bThe content of the substance calculated on cyanidin-3-rutinoside
cThe content of the substance calculated on quercetin
dThe content of glycosides calculated on quercetin-3-rutinoside