EJPAU 2007. Chrzanowski G. , Sempruch C. , Sprawka I. INVESTIGATION OF PHENOLIC ACIDS IN LEAVES OF BLACKCURRANT (<I>RIBES NIGRUM</I> L.) AND SOUR CHERRY (<I>PRUNUS CERASUS</I> L.)

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 4

Topic:

Biology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Chrzanowski G. , Sempruch C. , Sprawka I. 2007. INVESTIGATION OF PHENOLIC ACIDS IN LEAVES OF BLACKCURRANT (RIBES NIGRUM L.) AND SOUR CHERRY (PRUNUS CERASUS L.), EJPAU 10(4), #42.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-42.html

INVESTIGATION OF PHENOLIC ACIDS IN LEAVES OF BLACKCURRANT (RIBES NIGRUM L.) AND SOUR CHERRY (PRUNUS CERASUS L.)

Grzegorz Chrzanowski, Cezary Sempruch, Iwona Sprawka
Department of Biochemistry and Molecular Biology, University of Podlasie, Siedlce, Poland

ABSTRACT

Blackcurrant (Ribes nigrum L.) and sour cherry (Prunus cerasus L.) are good source of minerals, vitamins and flavonoids. Phytochemicals play protective roles against many human chronic diseases including cancer and cardiovascular disorder. Moreover, phenolic compounds participate in defence reactions of plants to biotic and abiotic stresses. The aim of this research was to examine phenolic acids content in R. nigrum and P. cerasus. The leaves of blackcurrant and sour cherry were collected in 2004. Eight phenolic acids were estimated in methanol extracts: gallic, chlorogenic, tannic, caffeic, salicylic, ferulic, p-coumaric and trans-cinnamic. Separations of analysed compounds were carried out with the use of VARIAN ProStar 210 pump and ProStar 325 UV-VIS detector on Microsorb-MV 100-5 C18 column. Leaves of blackcurrant contained 20.023 mg of phenolic acids per g of dry matter and cherry contained 30.702 mg of these compounds. This difference was statistically significant. It was found that salicylic acid was a dominant compound in leaves of sour cherry (17.723 mg·g^-1 dm). In blackcurrant leaves, tannic acid and salicylic acid had exhibited the same level of concentration (8.366 and 8.530 mg·g^-1 dm respectively). The content of p-coumaric acid was the lowest in both analysed plants (cherry – 0.046 and blackcurrant – 0.026 mg·g^-1 dm).

Key words: phenolic acids, blackcurrant, sour cherry, chromatography, HPLC.

Grzegorz Chrzanowski
Department of Biochemistry and Molecular Biology, University of Podlasie, Siedlce, Poland
B. Prusa 12, 08-110 Siedlce, Poland
email: grzegorzc@ap.siedlce.pl

Cezary Sempruch
Department of Biochemistry and Molecular Biology, University of Podlasie, Siedlce, Poland
B. Prusa 12, 08-110 Siedlce, Poland
email: cezar@ap.siedlce.pl

Iwona Sprawka
Department of Biochemistry and Molecular Biology, University of Podlasie, Siedlce, Poland
B. Prusa 12, 08-110 Siedlce, Poland

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