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  • Changes in chemical composition of red and black currant fruits and leaves during berry ripening
    Gačnik, Saša, agronom, 1994- ...
    The composition and variations of sugars, organic acids and phenolic com-pounds of red and black currant fruits and leaves were studied during the last four weeks of ripening. The results showed that ... sugar content increased during berry ripening in both species. In comparison, organic acids decreased in red currant, whereas no differences between sampling dates were observed in black currant. Forty-seven individual phenolic compounds, belonging to anthocyanins, flavonols, flavanols, hydroxycinnamic acid deri-vatives and flavanones were identified in red currant fruits and 52 in black currant fruits by HPLC-MS analysis. In black currant fruits, the major phenolic compounds were anthocyanins (81.51–85.15% of total phenolics), which increased during ripening until the last sampling date. In both red and black currant leaves, 47 phenolic compounds were identified. The content of phenolic compounds in red currant leaves was 1.31-fold to 1.90-fold higher compared to the content in black currant leaves. The most abundant phenolics in both currant leaves were flavonol glycosides, accounting for 58.5–67.9% of total phenolics, and their content was the highest at the end of berry ripening.
    Source: International journal of fruit science. - ISSN 1553-8362 (Vol. 24, No. 1, 2024, str. 73-84)
    Type of material - article, component part
    Publish date - 2024
    Language - english
    COBISS.SI-ID - 188354819

    Link(s):

    https://www.tandfonline.com/doi/full/10.1080/15538362.2024.2322746
    Repository of the University of Ljubljana – RUL
    DOI

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