Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use

Anna Puganen, Heikki P. Kallio, Karen M. Schaich, Jukka Pekka Suomela, Baoru Yang

Research output: Contribution to journalArticle

9 Scopus citations


The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin-Ciocalteu (F-C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F-C reactive concentrations. Levels of total F-C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results suggest that berry press residues offer attractive value-added products that can provide antioxidants for use in stabilizing and fortifying foods.

Original languageEnglish (US)
Pages (from-to)3426-3434
Number of pages9
JournalJournal of agricultural and food chemistry
Issue number13
StatePublished - Apr 4 2018

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


  • DPPH
  • ORAC
  • TRAP
  • antioxidant activity/capacity
  • currants
  • phenolic compounds
  • press residue
  • sea buckthorn

Fingerprint Dive into the research topics of 'Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use'. Together they form a unique fingerprint.

  • Cite this