Nutritional quality and antioxidant activity of currant fruits (Ribes spp.)

Abstract

The purpose of this study was to comparatively evaluate the content of bioactive compounds and the antioxidant activity in four currant cultivars (white, two red and one black). The contents of sugar, glucose, total phenolic compounds and flavonoids were determined by colorimetric methods, ascorbic acid by iodometric method and the antioxidant activity was evaluated by DPPH and ABTS radical scavenging assay. The results showed that the studied chemical indices varied depending on the analyzed cultivar. Currants fruits are a rich source of phytochemicals with an important role in human health, especially compounds with considerable antioxidant activity. Blackcurrant fruits have the highest content of phenolic compounds, flavonoids and ascorbic acid and the highest antioxidant activity, demonstrating their health potential.