<p>Red currants (<em>Ribes rubrum</em> L.) belongs to <em>Grossulariaceae</em> family and the Ribes genus. They are sweet and sour, nutrient rich berries that have shown antioxidant, antibacterial, antiseptic, cardioprotective, and anti-inflammatory effects. The aim of this study was to determine the vitamin C content and antioxidant potential of juices from six varieties of red currants - Redpoll, Makosta, Stanza, Jonkheer, Rolan, and Rondom. Fresh, undamaged fruits were pressed into juice and stored at -18°C. Ascorbic and dehydroascorbic acid were determined by high-pressure liquid chromatography. Antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) system as well as <em>β</em>-carotene bleaching assay. The results showed that the juice of the Redpoll variety had the highest vitamin C content (66.52±2.9 mg/100 g juice), while the juice of the Stanza variety had the lowest content (6.23±0.28 mg/100 g). The Redpoll variety juice also showed the strongest antioxidant activity (IC50 = 1.76±0.25 mg/mL), while the juice of the Rolan variety showed the weakest antioxidant activity (IC50 = 6.65±0.84 mg/mL). Thanks to its favorable cultivation properties and numerous potential and proven positive health effects, red currant is becoming the subject of increasing research<strong>.</strong> The results of this study can serve as an incentive for the use of red currants and their products in nutrition, as well as for the selection of nutritionally high-quality varieties.</p>
Read full abstract