Timed consumption of a New Zealand blackcurrant juice support positive affective responses during a self-motivated moderate walking exercise in healthy sedentary adults

Table 1 Polyphenolic content of New Zealand blackcurrant juice

Polyphenol compound	BJ (μg/mL)
Anthocyanin
Delphinidin 3-O-glucoside	1286
Delphinidin 3-O-rutinoside	6173
Cyanidin 3-O-glucoside	626
Cyanidin 3-O-rutinoside	7260
Petunidin 3-O-rutinoside	18
Pelargonidin 3-O-rutinoside	49
Peonidin 3-O-rutinoside	75
Phenolic acids
Caffeic acid	15
Caffeoylhexose	49
p-Coumaroylhexose	56
p-Coumaric acid derivative	77
3-Caffeoylquinic acid	94
3-p-Coumaroylquinic acid	211
Ferulic acid glucoside	31
Flavan-3-ols
Catechin	5
Epicatechin	4
Flavonols
Myricetin 3-O-rutinoside	299
Myricetin 3-O-glucoside	164
Myricetin-malonylglucoside	35
Quercetin 3-O-rutinoside	194
Quercetin 3-O-glucoside	101
Quercetin malonylglucoside	14
Kaempferol 3-O-rutinoside	36
Kaempferol 3-O-glucoside	26
Aereusidin glucoside	15
Apigenin-hexoside	2
Myricetin	36
Quercetin	9
Total polyphenols	16,998

The polyphenolic composition of NZ blackcurrant juice (BJ) was measured by high pressure liquid chromatography (HPLC) against commercial polyphenolic standards and retention times. Results are shown as μg/mL of juice

ISSN: 1550-2783