Biotive Molecules in Canadian Gooseberry and Blackcurrant

Abstract

Wild berry varieties are widely distributed in Canada and are mainly used by the indigenous population as food. Gooseberries and blackcurrants are the two tart berries with a strong taste that are used to make preserves such as jams, jellies, and wines. Fruits such as berries provide significant health benefits because of bioactive compounds and their high antioxidant properties. Phenolic compounds and fatty acids are the predominant bioactive metabolites present in these berries. Recently, researchers are more interested in exploring the fruits such as berries for functional properties that benefit human health. However, research evidence related to the profiling of bioactive molecules in these wild berries such as Canadian gooseberry and blackcurrant is limited. These traditional wild berries may help to address the issues related to indigenous populations’ food insecurity and chronic diseases. In this study, we assessed and compared the bioactive phenolic and fatty acid composition in these two berries using liquid and gas chromatography and mass spectrometry. The cyanidine glucoside, which is a polyphenolic anthocyanin present in blackcurrant is significantly higher compared to that in Canadian gooseberry. However, fatty acids such as oleic acid, linoleic, and alpha-linolenic acid, which are important in cardiovascular health, are present in both blackcurrant and gooseberry. Further characterization of these berries for antioxidant activity, bio-accessibility, and bioavailability studies will improve the value of these two types of wild berries to harness their full potential as a functional food.