Biochemical Properties of Red Currant Varieties in Relation to Storage

Djordjević, Brižita; Šavikin, Katarina; Zdunić, Gordana; Janković, Teodora; Vulić, Todor; Oparnica, Č.; Radivojević, D.

doi:10.1007/s11130-010-0195-z

Cited by 41 publications

(40 citation statements)

References 24 publications

(25 reference statements)

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“…The data of this study demonstrates that juice of the investigated V. macrocarpon and V. oxycoccos cultivars accumulates on average 43.11 and 16 mg/l of BA. Chen et al [2] reported a BA concentration of 41 mg/l in fresh V. macrocarpon juice, which is very close to our results. A relevant problem in food industry is the loss of colour in fruit preserves during the storage period.…”

Section: Discussionsupporting

confidence: 92%

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Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.

Česonienė

Daubaras

Jasutienė

et al. 2011

Plant Foods Hum Nutr

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Benzoic acid, total anthocyanins, soluble solids, titratable acidity, and colour properties in juice of the American cranberry Vaccinium macrocarpon and the European cranberry Vaccinium oxycoccos were investigated. Berry juices of V. macrocarpon cultivars were distinguished by their higher total anthocyanin and benzoic acid amounts. These cultivars accumulated on average 43.11 mg/l of benzoic acid and 92.45 mg/l of total anthocyanins. The levels of benzoic acid and total anthocyanins in V. oxycoccos cultivars were 17.52 mg/l and 42.54 mg/l, respectively. The V. macrocarpon cultivars 'Franklin', 'Le Munyon', 'Searles', and 'Early Richard' were selected as the best according to the enhanced total anthocyanins and benzoic acid amounts. The separation of anthocyanins by HPLC-UV-VIS revealed the presence of six anthocyanins, with peonidin-3-galactoside being the most prevalent. Galactoside together with glucoside conjugates comprised the largest percentage of total anthocyanins in the juices of V. macrocarpon and V. oxycoccos cultivars.

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Section: Discussionsupporting

confidence: 92%

“…In recent years, various research studies have focussed on bioactive compounds in berries and the use of the compounds in functional foods [1][2][3]. Interest in the biochemical composition of cranberries has been intensified because of the increased awareness of their healthful properties.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.

Česonienė

Daubaras

Jasutienė

et al. 2011

Plant Foods Hum Nutr

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“…The lowest contents of soluble solids were observed in 'Tatran' and 'Perla', acidity in 'Perla', and SSC:TA ratio in 'May Duke' berries. In previous study on eleven red currant cultivars grown under Serbian conditions, SSC and TA ranged from 9.9 to 12.6% and 1.0 to 1.7%, respectively [39]. In this study 'Slovakia' contain highest SSC and moderate TA levels, which confirmed our results.…”

Section: Soluble Solids Content and Acidity Levelsupporting

confidence: 91%

Soluble solids, acidity, phenolic content and antioxidant capacity of fruits and berries cultivated in Serbia

Milošević

Mladenović

2016

Fruits

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-Introduction. Cacak is the large fruit production region in Serbia; it presents an enormous diversity represented by different fruit species, highlighting apricot and small fruits. The objective of this work was to investigate and compare the main temperate fruit and berry quality attributes in eight species and their cultivars grown under similar environmental conditions. Materials and methods. The species evaluated were blackberry, woodland and domesticated strawberry, red and white currant, jostaberry (Ribes nigrum × Ribes uva-crispa), gooseberry and apricot. Standard laboratory procedures and methods were used to determine fruit or berry weight, soluble solids content (SSC), acidity (TA) and contents of bioactive compounds. Results and discussion. Significant and strong differences among species were detected for all properties evaluated, especially for fruit or berry weight. The fruits of apricot contained the highest soluble solids content (15.28• Brix) and ripening index (RI) value (22.49), whereas blackberry is a very rich source of acidity (1.47%), antioxidant power [161.88 mg AA g −1 dry weight (DW)], total phenolics (110.07 mg GAE g −1 DW) and total flavonoids (51.55 mg RUE g −1 DW). A strong relationship between some quality attributes was detected. Also, the cultivar per se (genotype) behaved as the most influencing factor determining fruit and/or berry chemical composition. Conclusion. Results of our work confirmed that fruits or berries evaluated are rich in primary and secondary metabolites. They showed desirable characteristics for the fresh consumption, while the most of them had high contents of natural antioxidants and may be recommended as a good raw material for the food industry.Keywords: Serbia / apricot (Prunus armeniaca) / Ribes spp. / Fragaria spp. / flavonoids / nutritional value Résumé -Acidité, teneur en matières solubles et en composés phénoliques et activité antioxydante de fruits et baies cultivés en Serbie. Introduction. Cacak est la grande région de production de fruits en Serbie ; elle présente une forte diversité illustrée par de nombreuses espèces fruitières, et plus particulièrement l'abricotier et les petits fruits. L'objectif de ce travail était d'étudier et de comparer les principaux attributs de qualité des fruits et baies tempérés de huit espèces fruitières à travers leurs variétés cultivées dans des conditions environnementales similaires. Matériaux et méthodes. Les fruits des espèces étudiées sont : la mûre, la fraise domestique et des bois, les cassis rouge et blanc, la casseille (Ribes nigrum × Ribes uva-crispa), la groseille et l'abricot. Les procédures et les méthodes standard de laboratoire ont été utilisées pour déterminer le poids moyen, la teneur en matières solubles (SSC), l'acidité (TA) et le contenu des composés bioactifs des fruits ou baies. Résultats et discussion. Des différences fortes et significatives entre les espèces ont été détectées pour tous les critères étudiés, et particulièrement pour le poids moyen des fruits ou baies. Les fruits d...

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“…are perennial shrubs best known for their sour-tasting fruit. The Ribes genus is important in the world berry production, especially as currants rank second in consumer preferences immediately after strawberries (Djordjevic et al, 2010). Although they are grown all over the world in the cooler climates, most of the commercial currant production occurs in the northern Europe.…”

Section: Introductionmentioning

confidence: 99%