Quality assessment of juice prepared from different varieties of currant (Ribes L.)

Abstract

In the Slovak Republic currants are traditionally grown species of small fruits mainly in house gardens. Although currently their area is very small compared to the other types of fruit. We can see the importance of growing this genus (Ribes L.) in its good adaptability to climate conditions, in small growing demands and in stable production of nutritionally highly valuable fruit. Currant berries as well as fresh currant juice are characterized by the presence of whole complex of antioxidant active substances. The aim of this study was to evaluate the nutritional quality of currant juice prepared from various species and varieties of genus Ribes (L.). based on the content of their total polyphenols, anthocyanin dyes and antioxidant activity. In work we used varieties Blanka, Primus, Viktória, Heinemannova neskorá, Red Lake, Treny, Jonkheer van Tets, Fertödi, Titania, Triton and Öjebyn. Contents of evaluated components were assessed spectrophotometrically. Total polyphenol content of monitored samples determined by the Folin-Ciocalteu method reached values from 1897.43 mg GAE.dm-3 DM to 3712.21 mg GAE.dm-3 DM. The highest one was in juice from variety Primus and the lowest from variety Blanka. In white varieties of currant, the presence of anthocyanin dyes was immeasurable. In varieties of red and black currant anthocyanin dye content achieved values from 1947.64 mg.dm-3 DM (Jonkheer van Tets) to 4161.07 mg.dm-3 DM (Heinemannova neskorá). The antioxidant activity determined by the FOMO method reached values from 4130.42 mg AA.dm-3 DM to 6571.69 mg AA.dm-3 DM. We recorded the highest antioxidant activity in juice of variety Fertödi and the lowest of variety Primus.

Bioactive compounds and antioxidant activity of wines from different currant cultivars

“…Table 2 shows the antioxidant activity of the wines from different currant cultivars. The black currant wine exhibited the highest antioxidant activity, both in DPPH assay (6.91 mM TE) and FRAP assay (10.37 mM TE) which is consistent to previous work reported that the black currant juice exhibited the higher antioxidant activity compared to the red and white currants (Mendelová et al, 2016). The currant wine with the higher TPC tends to provide the higher antioxidant activity indicating that the TPC is responsible for the antioxidant activity in the wine.…”