ribes rubrum fruit extract

extract of the berries of red currant, ribes rubrum l., saxifragaceae

CAS: 84650-22-6 fruity fruity

Identification

Nameribes rubrum fruit extract
CAS Number84650-22-6
FDA UNIISearch

Regulatory

Physical Properties

Food Chemicals Codex Listed No

Cosmetic Information

CosIngcosmetic data
Cosmetic Usestonic

Organoleptic Properties

Odor Description at 100.00 %.
Taste Description red currant

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorytonic agents
RIFM Fragrance Material Safety AssessmentSearch

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Potential Uses

FL tonic

Natural Occurrence

currant red currant

Synonyms

red currant fruit extract extract of the berries of red currant, ribes rubrum l., saxifragaceae ribes rubrum var. sativum fruit extract ribes rubrum var. scandicum fruit extract ribes rubrum var. sylvestre fruit extract ribes sativum fruit extract ribes scandicum fruit extract ribes spicatum fruit extract ribes sylvestre fruit extract ribes vulgare fruit extract ribes vulgare var. sylvestre fruit extract PubMed: Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC-DAD-ESI-MSn. PubMed: Biochemical properties of red currant varieties in relation to storage. PubMed: Eutypa dieback as an important (new) disease in red currant (Ribes rubrum) in The Netherlands. PubMed: Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum). PubMed: Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds. PubMed: Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity. PubMed: Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.