Polyphenolic constituents of blackcurrant seed residue

Chemical investigation of blackcurrant seed residue from oil extraction revealed the presence of an array of polyphenols which were dominated by four anthocyanins consisting of the rutinosides and glucosides of delphinidin and cyanidin. Also isolated were the glucosides and rutinosides of myricetin and quercetin, kaempferol-3-glucoside, dihydroquercetin and aureusidin, as well as the phenolic acids 1-cinnamoyl- and 1-p-coumaroyl-β-d-glucosides. This is the first report of aureusidin and 1-cinnamoyl-β-d-glucoside as blackcurrant constituents.