UV-B induced changes of phenol composition and antioxidant activity in black currant fruit (<em>Ribes nigrum</em> L.)


  • S. Huyskens-Keil
  • I. Eichholz
  • L. W. Kroh
  • S. Rohn


Information on UV-B elicitor mediated changes on phenolic composition and antioxidant activity of black currant (Ribes nigrum L.) are scanty. In the present study physiological ripe black currant fruits were harvested and exposed to UV-B radiation with different exposure and adaptation times. The influence of UV-B on phenolic profile and quantitative composition as well as on the corresponding antioxidant activity was investigated. Antioxidant activity was screened with electron spin resonance spectrometry (ESR), while phenolic compound composition was conducted by HPLC analysis.
Total phenol content and phenolic composition (flavonols, anthocyanins, hydroxycinnamic and hydroxybenzoic acids) increased to a large extent during UV-B treatment, irrespective of the adaptation time. Anthocyanins are concluded to absorb UV radiation within a short time, meanwhile flavonols and phenolic acids are assumed to have an impact on antioxidant protection of UV-B mediated tissue damage. Moreover, antioxidant activity significantly correlated with different phenolic compounds and increased to a similar extent by UV-B exposure.