Some physico-chemical characteristics of currant genotypes from Turkey

Abstract

Currants (Ribes spp.) are cultivated and applied as raw materials in food, cosmetics and medicines in Europe and Asia. Total anthocyanin, vitamin C and phenolic compounds are important components contributing to the nutritional value and sensory properties of berries. In this study, physical- chemical properties (vitamin C, antioxidant activity, total phenolic and total anthocyanins) of currant fruits grown in the Bursa province of Turkey were investigated. Vitamin C contents were found 573.92 to 32.15. The highest total phenolic contents were found 18.22 to 6.43. Antioxidant capacity (DPPH) was in the range from 56.43% to 5.24% and total anthocyanin content between 318.87 and 71.26 mg/100 g.