Blackcurrant (Ribes nigrum L.) Matrices: Polyphenol Release, Antioxidant Capacity and Enzyme Inhibitory Potential

Area of Science:

• Food Science
• Nutritional Biochemistry
• Pharmacognosy

Background:

• Blackcurrant (Ribes nigrum L.) fruits and by-products are recognized for their bioactive compound content.
• Understanding the distribution and activity of these compounds across different matrices is crucial for their application.

Purpose of the Study:

• To compare bioactive components, polyphenol bioavailability, and in vitro biological activities of blackcurrant fruits, juice, seeds, oil, and leaves.
• To evaluate the potential of different blackcurrant matrices as functional food ingredients.

Main Methods:

• Quantification of selected bioactive components.
• Estimation of polyphenol intestinal availability using dialysis.
• In vitro assessment of antioxidant activity (ABTS, FRAP, ORAC assays).
• Enzyme inhibition assays (α-amylase, pancreatic lipase, acetylcholinesterase, butyrylcholinesterase, 15-lipoxygenase).

Main Results:

• Blackcurrant leaves had significantly higher levels of dialyzable polyphenols compared to fruits and juice.
• Seeds demonstrated the strongest antioxidant activity across all tested assays.
• Juice and seed hydrophilic fractions exhibited superior α-amylase and pancreatic lipase inhibition compared to standard drugs.
• Blackcurrant juice effectively inhibited acetylcholinesterase, butyrylcholinesterase, and 15-lipoxygenase.

Conclusions:

• Various blackcurrant matrices, particularly leaves and seeds, are rich sources of bioactive compounds with significant biological activities.
• Blackcurrant components show promising potential for use in functional foods and health-promoting applications.
• The study highlights the diverse health benefits offered by different parts of the blackcurrant plant.