Crude polyphenols were extracted from white currant fruit from the small berry resource garden in Northeast Agricultural University and purified by solid phase extraction (SPE) into polysaccharide, anthocyanin and non-anthocyanin fractions. The chemical composition as well as the contents of total phenols and total anthocyanins in each fraction was determined. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, and ferric ion reducing antioxidant power (FRAP) were used to evaluate the antioxidant capacity of each fraction. The results showed that white currant fruit contained 78 non-anthocyanin polyphenols and only one anthocyanin polyphenol, corninin-3-glucoside, which can be used as a potential raw material for anthocyanin extraction. The contents of total phenols and total anthocyanins in the crude extract from white currant fruit were (34.93 ± 0.47) and (2.99 ± 0.98) mg/g, respectively. It had strong antioxidant capacity.

In this study, the contents of total phenols and total anthocyanins in blue honeysuckle fruit from six regions (Jiagedaqi, Xinlin, Hongwei, Amur, Tuqiang and Tahe) of the Greater Khingan Mountains were determined and compared, the antioxidant capacity of phenols from blue honeysuckle fruit was comprehensively analyzed using three different methods, and the hypoglycemic activity was evaluated by measuring its half maximal inhibitory concentration (IC₅₀) against α-amylase and α-glucosidase. The crude extract rich in polyphenols were separated and purified, and the resulting fractions were analyzed qualitatively and quantitatively. The results showed that the contents of total phenols and total anthocyanins in blue honeysuckle fruit from these six regions differed significantl, but the compositions were basically the same and all phenolic extracts had high antioxidant capacity. They had inhibitory activity against α-amylase and α-glucosidase, indicating the potential of blue honeysuckle fruit from these six regions for development and utilization.

Anthocyanins are vital secondary metabolites contributing to fruit pigmentation and antioxidative properties. While light is a well-known regulator of anthocyanin biosynthesis, the molecular basis of light-independent anthocyanin accumulation remains underexplored. In this study, integrated analysis of metabolome and transcriptome showed that the anthocyanin content in blueberry (Vaccinium corymbosum ‘Bluetta’) fruit was slightly decreased by light-impermeable bagging treatment, while anthocyanin biosynthetic genes were transcriptionally inhibited to different levels, suggesting a slight influence of the bagging treatment on anthocyanin accumulation. Further observation showed that fruit bagging did not alter ethylene production but decreased ABA content. Noticeably, two VcMYBA/MYB1s were not transcriptionally altered by the light-impermeable bagging treatment. Consistently, histochemical GUS analysis and pharmacological manipulation suggested light-independent and ethylene-inducible expression of VcMYBA/MYB1. Moreover, WGCNA analysis revealed 3759 genes positively associated with MYBA/MYB1 such as ethylene-associated genes, etc. Additionally, VcbZIP55s and VcCOP1s were activated and inactivated by the bagging treatment, respectively. These findings provided a framework of light-independent anthocyanin biosynthesis in blueberry fruit.