Antioxidant activity and phenolic profiles of the wild currant Ribes magellanicum from Chilean and Argentinean Patagonia

The Patagonian currant Ribes magellanicum is highly valued due to its pleasant flavor and sweet taste. The aim of this study was to characterize its constituents and to assess their antioxidant and cytoprotective properties. For the fruit phenolic‐enriched extract (PEE), total phenolics (TP), total flavonoids (TF), and antioxidant activity (DPPH, Ferric reducing antioxidant power (FRAP), and Trolox equivalent antioxidant activity (TEAC)) were determined. Argentinean samples presented better activity in the DPPH and FRAP assays. Best cytoprotection against oxidative stress induced by H(2)O(2) in AGS cells was found in one Argentinean sample at 500 μg mL(−1) (65.7%). HPLC MS/MS analysis allowed the tentative identification of 59 constituents, including eight anthocyanins, 11 conjugates of caffeic‐, ferulic‐, and coumaric acid, and 38 flavonoids, most of them quercetin and kaempferol derivatives. Argentinean samples showed a more complex pattern of anthocyanins, hydroxycinnamic acids (HCA), and flavonoids. Cyanidin rhamnoside hexoside and cyanidin hexoside were the main anthocyanins, accounting for 35 and 55% for the Argentinean and 60 and 27% for the ripe Chilean fruits. HCA content was about three times higher in Argentinean samples. The phenolic profiles of Chilean and Argentinean Ribes magellanicum show remarkable differences in chemical composition with higher HCA and flavonoid content in Argentinean samples.