The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Abstract

Summary. Model systems of ascorbic acid in citrate buffer have been used to investigate the antioxidant effect of flavonols, phenolic acids, anthocyanins and extracts of blackcurrant juice for ascorbic acid. In the presence and absence of added copper salts the flavonol aglycones, and quercetin in particular, gave positive protection to the ascorbic acid, but the anthocyanins showed no antioxidant properties except in the presence of copper. the stability of ascorbic acid in blackcurrant juice has been discussed.