https://ciptaindomedica.files.wordpress.com/2011/01/antimicrobial-herb-and-spice-compounds-in-food.pdf

Antimicrobial herb and spice compounds in food.

A status review on the medicinal properties of essential oils

https://boa.unimib.it/retrieve/handle/10281/70698/104922/1-s2.0-S0959652613007440-main.pdf

Current options for the valorization of food manufacturing waste: a review

Polyene antibiotic-sterol interactions in membranes of Acholeplasma laidlawii cells and lecithin liposomes. III. Molecular structure of the polyene antibiotic-cholesterol complexes

A review on recent developments of indole-containing antiviral agents.

Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils.

Black currant polyphenols: Their storage stability and microencapsulation

Enzymatic oxidative activation and transformation of the antitumor agent mitoxantrone

The seeds from five black currant (Ribes nigrum L.) cultivars grown in western Canada were evaluated for their oil content, fatty acid and triacylglycerol (TAG) composition, and tocopherol and phytosterol profiles and contents. Moreover, polyphenolic compounds and antioxidant activity in the seed extracts remaining after oil extraction were determined. Oil contents of black currant seeds ranged from 27 to 33%. The gamma-linolenic acid content varied significantly among the cultivars (from 11% for Ben Conan to 17% for Ben Tirran). Among the 44 TAGs identified, LLalphaLn, alphaLnLgammaLn, and PLgammaLn (where L = linoleoyl, alphaLn = alpha-linolenoyl, gammaLn = gamma-linolenoyl, and P = palmitoyl) were the predominant ones. Black currant seed oil was a good source of tocopherols (1143 mg/100 g of oil on average) and phytosterols (6453 mg/100 g of oil on average). Quercetin-3-glucoside and p-coumaric acid were the main phenolic components in the seed residues. The high concentration of flavonols and phenolic acids was correlated with a high antioxidant activity of seed residue (average ABTS value of 1.5 mM/100 g and DPPH value of 1.2 mM/100 g). The data obtained from this study indicate that Canadian black currant seed oil is a good source of essential fatty acids, tocopherols, and phytosterols. Extraction of phenolic antioxidants from the seed residues even allows the recovery of additional valuable components from the byproduct of fruit processing.

Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues.

The polyphenol contents and antioxidant activities were assessed for 17 Saskatoon berry cultivars grown in Canada in fresh and stored fruits at −20 °C for 9 months. The Nelson cultivar was the richest in total polyphenol, anthocyanin, and procyanidin contents (801, 382, and 278 mg/100 g fresh weight, respectively). This cultivar was characterized also by the highest antioxidant potential measured with DPPH and ABTS radicals (2.8 and 5.0 mM/100 g FW, respectively). Cultivar-dependent changes in polyphenol content after freezer storage were observed. In the Lee 2 cultivar, significant increases in anthocyanin and flavonol contents occurred, while in the Lee 3 and Martin cultivars considerable decreases were observed. During the freezer storage, the antioxidant activity remained unchanged except for the Smokey which showed to be the most sensitive cultivar during storage. The Nelson and Lee 2 were the most stable cultivars during storage. The high polyphenol content and antioxidant activity of the Nelson cul...

P. Kolodziejczyk

Papers

Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils.

Black currant polyphenols: Their storage stability and microencapsulation

Enzymatic oxidative activation and transformation of the antitumor agent mitoxantrone

Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues.

Evaluation of Saskatoon Berry (Amelanchier alnifolia Nutt.) Cultivars for their Polyphenol Content, Antioxidant Properties, and Storage Stability