Basic Chemical Composition, Selected Polyphenolic Profile and Antioxidant Activity in Various Types of Currant (Ribes spp.) Fruits
Source abstract
Abstract
Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may differ in the profile of polyphenolic compounds, antioxidant activity and basic composition. The objective of this study was to determine the basic chemical composition, selected polyphenolic compound profile and antioxidant activity of black, red and white currant fruits collected over two years. Red currant fruits had a higher protein content, than black currant fruits, which had the lowest. The highest fat content was found in white currants and the lowest in black currants. The black currant variety was the richest in total carbohydrates. The highest amount of total polyphenols was found in black currant fruits and the lowest in red currant fruits. In all types of currant fruit, catechin was the major phenolic compound. However it showed the highest difference between types of currants. It was observed that red currant fruits had the highest antioxidant activity when tested with the ABTS+ and FRAP methods, and the lowest was found in white currant fruits. The highest antioxidant activity, tested by the FRAP method, occurred in black currant fruits, while the lowest was observed in white currant fruits.
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Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Seed and Plant Biochemistry · Advances in Cucurbitaceae Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, al Mickiewicza 21, 31-121 Kraków, Poland
Funding
Ministry of Science and Higher Education of the Republic of Poland for University of Agriculture in Kraków, Poland
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