April 8/Food Weekly Focus -- According to recent research from Nitra, Slovakia, "The changes of the antioxidant activities (AOA), antiradical activities (ARA), low-density lipoprotein (LDL) oxidation, and total contents of phenolics, anthocyanins, flavonols, hydroxybenzoic acids, and hydroxycinnamic acids in black currant and black chokeberry, after treatment with ornithine decarboxylase inhibitor, a polyamine inhibitor (O-phosphoethanolamine, KF), and a phenol biosynthesis stimulator (carboxymethyl chitin glucan, CCHG), were analyzed spectrophotometrically. Gallic acid, hydroxycinnamic acids, and selected flavonol contents was analyzed by RP-HPLC."

"Both regulators increased the AOA measured as inhibition of peroxidation (IP) in black chokeberry, 1.71-fold after treatment with KF1 and 1.74-fold after treatment with CCHG. In black currant IP was elevated after CCHG application only in lower dose (CCHG, 63.36% vs control 53.23%). In black chokeberry the total phenolics content was elevated 1.49-fold after KF1 application and 1.31-fold after CCHG(2) application. The regulators had the lower effect on the phenolic accumulation in black currant. There was a strong relationship between the total phenolics in the both crops and anthocyanins, hydroxybenzoic acids, and hydroxycinnamic acids contents, respectively. Both regulators significantly changed the ratio of conjugated (rutin) to free (quercetin) flavonol mainly in black chokeberry," wrote J. Hudec and colleagues.

The researchers concluded, "The antioxidant activities compared using LDL in vitro oxidation assay were increased more expressively after treatment with KF2 in both crops."

Hudec and colleagues published their study in the Journal of Agricultural and Food Chemistry ("Regulation of the Phenolic Profile of Berries Can Increase Their Antioxidant Activity." Journal of Agricultural and Food Chemistry, 2009;57(5):2022-2029).

For additional information, contact J. Hudec, Slovak University Agriculture, Dept. of Agrochem & Plant Nutrition, Nitra 94976, Slovakia.

From the April 13, 2009, Prepared Foods E-dition