Abstract
Currant successfully grown in a wide area in Turkey due to its environmental plasticity. The aim of this study is to determine variations in phytochemical contents and antioxidant capacity from certain currant cultivars and genotypes commercially grown in Turkey. Fruit samples taken from two red currant cultivars (‘Red Lake’, ‘Rovada’) and four black (‘S. Nigrum’, ‘Tokat 2’, ‘Tokat 3’ and ‘Tokat 4’) and the genotype 1310 (red currant) were subjected to analysis for phenolic compounds (protocatechuic, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids (citric acid, tartaric acid, malic acid, succinic acid, and fumaric acid), vitamin C, antioxidant capacity (Trolox equivalent antioxidant capacity [TEAC] assay) and sugars (glucose, fructose and sucrose). Results showed that phytochemical contents and antioxidant capacities statistically varied among currant cultivars and genotype (p<0.05). Caffeic acid was determined only in the genotype 1301. Ellagic acid (1.680 mg/100 g), gallic acid (2.022 mg/100 g), rutin (4.649 mg/100 g), catechin (8.005 mg/100 g) and chlorogenic acid (2.721 mg/100 g) were found the highest values in ‘Tokat 3’, ‘Red Lake’, ‘Tokat 3’, 1310 and ‘S. Nigrum’, respectively. Citric acid, fumaric acid, and malic acid were dominant among organic acids for all cultivars and the genotype 1310. Contents of glucose and fructose among sugars were measured to be higher than content of sucrose for all cultivars and the genotype. The highest antioxidant capacity was detected in cultivar of ‘Rovada’ and the genotype 1310.
Highlights
Fruits are diets high and widely recommended for their health-promoting properties. They historically held a place in dietary guidance because of their high concentrations of vitamins, especially vitamins C and A; minerals, especially electrolytes; and more recently phytochemicals
Currant can support a healthy life by having a protective effect against chronic disorders, cancer, and cardiac diseases by virtue of their phytochemicals (Maatta et al, 2010; Milivojevic et al, 2012; Mikulic-Petkovsek et al, 2015; Mattila et al, 2016; Mikulic-Petkovsek et al, 2016)
Phenolic acids In this study, protocatechuic, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin, and ferulic acid contents among phenolic compounds varied in all cultivars and genotype (Table 1)
Summary
Fruits are diets high and widely recommended for their health-promoting properties. They historically held a place in dietary guidance because of their high concentrations of vitamins, especially vitamins C and A; minerals, especially electrolytes; and more recently phytochemicals. Currant includes several vitamins and nutritional minerals and has appetizing, digestive, diuretic, anti-inflammatory, and anti-rheumatic properties. Owing to their unique taste, color, and odor, currants are used in many foods such as fruit juice, jam, syrup, marmalade, jelly, candy, cream-cake, ice cream, and dairy products. Currant having numerous phenolics and high antioxidant activity, black currant, has become a crucial tool for functional food industry (Anttonen and Karjalainen, 2006)
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