Pomological and biochemical characterization of European currant berry (Ribes sp.) cultivars

Djordjević, Brižita; Rakonjac, V.; Akšić, Milica Fotirić; Šavikin, Katarina; Vulić, Todor

doi:10.1016/j.scienta.2013.11.014

Cited by 35 publications

(24 citation statements)

References 21 publications

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“…The top five producers of currants in the world are the Russian Federation, Poland, Ukraine, France and Germany (FAOSTAT, 2020). Compared with other fruit species, the management of currants is not demanding and its cultivation gives producers high returns on investment and profitability (Djordjević et al, 2014). Although red currants are native to Serbia, their production has been negligible and mainly organised sporadically in some small pockets.…”

Section: Introductionmentioning

confidence: 99%

Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

Djordjević

Djurovic

Zec

et al. 2020

Folia Horticulturae

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The aim of this study was to examine the influence of shoot age on biological and chemical properties of 11 red currant cultivars (‘Jonkheer van Tets’, ‘Junifer’, ‘London Market’, ‘Makosta’, ‘Mirana’, ‘Redpoll’, ‘Rolan’, ‘Rondom’, ‘Rovada’, ‘Slovakia’ and ‘Stanza’) with different origins and ripening times. Phenological observations and pomological characteristics were studied and chemical analysis was conducted from 2013 to 2018 at experimental fields near Belgrade, Serbia. The total contents of phenols and anthocyanin were estimated spectrophotometrically, while quantitative analysis of anthocyanin aglycones was done using high-performance liquid chromatography. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, as well as higher total phenol and vitamin C contents in the fruits, compared with 2-year-old shoots, for all cultivars. The contents of total anthocyanins were higher in berries on younger shoots of early-ripening cultivars, while late-ripening cultivars had higher contents of total soluble solids and cyanidin in the berries on 3-year-old shoots. Principal component analysis demonstrated that the most important variables that distinguished 2-year-old shoots from 3-year-old shoots were those related to phenological data, cluster traits, total acids and yields. According to the obtained results, ‘Junifer’ (with the highest number of clusters), ‘Mirana’ (with the highest sugar content and sugar/acid ratio), ‘Redpoll’ (with the highest physical traits of cluster and berry), ‘Slovakia’ (with the highest yield and yield efficiency) and ‘Rovada’ (with the highest level of secondary metabolites) are recommended as the most promising cultivars for growing in the temperate region of Serbia.

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Section: Introductionmentioning

confidence: 99%

Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

Djordjević

Djurovic

Zec

et al. 2020

Folia Horticulturae

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“…In terms of total phenolic content, Red lake cultivar contained the lowest amount among all species. In literatüre, total phenolic content was found that 0.418 g GAE 100 g -1 fw (Plessi et al, 2007) and 1115-1193 mg GAE 100/g (Pantelidis et al, 2007) in red lake cultivar; and 18.94-35.85 mg GAE/g dw (Woznicki et al, 2015) and 251.9 mg GAE/100 g fw (Djordjević et al, 2014) in black currant cultivar. In comparison with those researches, the results obtained by our study of total phenolic content in both red and black currants are much higher than other results.…”

Section: Total Phenolic Contentmentioning

confidence: 91%

“…The similar result was found by Anttonen & Karjalainen (2006), Plessi et al (2007), and Mikulic-Petkovsek et al (2015) however, our results of total anthocyanin content for black currant were higher than Slimestad & Solheim (2002) Paunović et al (2017) (207.5 to 372.9 mg cy-3 glu/100 g) results. In literature, Plessi et al (2007), Pantelidis et al (2007), Borges et al (2010), Djordjević et al (2014) and Mattila et al (2016) reported that the amounts of total anthocyanins in red currants average 2 mg cy-3 glu/100 g fw, 7.5-7.8 mg cy-3 glu/100 g fw, 14.7 mg cy-3 glu/100 g fw, 11.9 mg/100 g fw and 138-462 mg/100 g dw, respectively. In addition, according to Mikulic-Petkovsek et al (2015) research Jostaberry fruits contained between 265.38-734.72 mg/kg fw total anthocyanin in three maturity stages.…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

“…In the world berry production, Ribes spp., are significant currants second rate in consumer preferences immediately after strawberries (Djordjević et al, 2010). The most important Ribes species are; Ribes nigrum L., (black currants) and Ribes rubrum L., (red currant) cultivars (Djordjević et al, 2014). The main phenolic compounds reported in Ribes spp.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey

Karaağaç

Şahan

2020

Food Sci. Technol

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In this study, anthocyanins (13), flavanols (6), phenolic acids (10), flavonol glycosides (17), antioxidant capacity, and bioaccessible phenolic content of Ribes spp., grown in Turkey were investigated. Individual phenolic compounds were identified and quantified with LC-QTOF/MS in red and black currants and hybrid Jostaberry. Significant variations in the individual phenolic compounds could be observed between the different cultivars. In all black currant cultivars, cyanidin 3,5-di-O-glucoside was the predominant anthocyanin compounds (p ≤ 0.01). Cyanidin 3-O-sambubioside and cyanidin 3-O-rutinoside were detected in red currants. In all Ribes cultivars quercetin 3-O-rutinoside was the major flavonol glycoside and epigallocatechin found as the dominant flavonol compound. Rosenthal had the highest amount of total phenols, antioxidant capacity levels by DPPH and CUPRAC. Boskoop Giant characterized with the highest amount of total anthocyanin and bioaccessibility of phenolic compounds (84.27%).

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“…1) and red currant (Ribes rubrum L.) ( Fig. 2) are berries widely spread all over Europe [1] and they are known for their food and flavoring qualities alongside with their involvement in preserving human health [2,3], due to their important content of phenolic compounds [4].…”

Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.)

Frum

Georgescu

Gligor

et al. 2017

IJPPE

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Abstract. The extracts obtained from two types of berries: red currant and raspberries, were evaluated for their phenolic content. They were identified and quantified by using an optimized HPLC method. During the analyze several phenolic compounds were found, like: gallic acid, (+)-catechin, syringic acid, cinnamic acid, chlorogenic acid, ferulic acid, rutin and quercetin. The total amount of phenolic compounds analyzed found in red currant was greater than the one found in raspberries, due to the low variety of phenolic compounds extracted. The greatest amount of gallic acid, (+)-catechin, syringic acid, cinnamic acid, chlorogenic acid, ferulic acid and rutin was determined from the extraction of red currant berries and the raspberries extract contained the greatest source of quercetin. This study shows that red currant can provide the highest and most varied content of phenolic compounds from the analyzed berries.

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Pomological and biochemical characterization of European currant berry (Ribes sp.) cultivars

Cited by 35 publications

References 21 publications

Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey

Identification and Quantification of Phenolic Compounds from Red Currant (<i>Ribes</i> <i>rubrum</i> L.) and Raspberries (<i>Rubus</i> <i>idaeus</i> L.)

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