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Biochemical properties of red currant varieties in relation to storage.
Plant Foods Hum Nutr. 2010 Dec; 65(4):326-32.PF

Abstract

Eleven red currant varieties (Ribes rubrum L.) cultured in Serbia were evaluated for some of their biochemical properties such as total phenolics, anthocyanins, ascorbic acid, invert sugar, soluble solid content, and acidity. The average amount of ascorbic acid varied from 50.5-71.6 mg/100 g FW, while concentration of invert sugars ranged from 6.0%-9.0%. The highest amounts of total phenolics and anthocyanins were detected in variety Redpoll (153.4 mg GAE/100 g FW and 19.3 mg/100 g, respectively). Red currants were processed to juice, and the phenolic and anthocyanin contents changed as a result of processing. Berries and juices were long-term stored at -18 °C and changes in phytochemicals were monitored. In berries, storage caused the decrease of ascorbic acid content up to 49%, and a general reduction of total phenolics was also noticed. In juices, total phenolics content increased after one year of storage. In both berries and juices total anthocyanins increased during storage by up to 85% and 50%, respectively. This study demonstrates that certain varieties, namely Redpoll, Jonkheer and London Market are good source of phytochemicals, retaining the nutritional value during processing and storage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Djordjević B
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia.
Savikin K
No affiliation info available
Zdunić G
No affiliation info available
Janković T
No affiliation info available
Vulić T
No affiliation info available
Oparnica C
No affiliation info available
Radivojević D
No affiliation info available

MeSH

AnthocyaninsAscorbic AcidBeveragesFood HandlingFree Radical ScavengersFreezingFruitNutritive ValuePlant ExtractsRibesSerbia

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21046468

Citation

Djordjević, Boban, et al. "Biochemical Properties of Red Currant Varieties in Relation to Storage." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 65, no. 4, 2010, pp. 326-32.
Djordjević B, Savikin K, Zdunić G, et al. Biochemical properties of red currant varieties in relation to storage. Plant Foods Hum Nutr. 2010;65(4):326-32.
Djordjević, B., Savikin, K., Zdunić, G., Janković, T., Vulić, T., Oparnica, C., & Radivojević, D. (2010). Biochemical properties of red currant varieties in relation to storage. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 65(4), 326-32. https://doi.org/10.1007/s11130-010-0195-z
Djordjević B, et al. Biochemical Properties of Red Currant Varieties in Relation to Storage. Plant Foods Hum Nutr. 2010;65(4):326-32. PubMed PMID: 21046468.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biochemical properties of red currant varieties in relation to storage. AU - Djordjević,Boban, AU - Savikin,Katarina, AU - Zdunić,Gordana, AU - Janković,Teodora, AU - Vulić,Todor, AU - Oparnica,Cedo, AU - Radivojević,Dragan, PY - 2010/11/4/entrez PY - 2010/11/4/pubmed PY - 2011/3/25/medline SP - 326 EP - 32 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 65 IS - 4 N2 - Eleven red currant varieties (Ribes rubrum L.) cultured in Serbia were evaluated for some of their biochemical properties such as total phenolics, anthocyanins, ascorbic acid, invert sugar, soluble solid content, and acidity. The average amount of ascorbic acid varied from 50.5-71.6 mg/100 g FW, while concentration of invert sugars ranged from 6.0%-9.0%. The highest amounts of total phenolics and anthocyanins were detected in variety Redpoll (153.4 mg GAE/100 g FW and 19.3 mg/100 g, respectively). Red currants were processed to juice, and the phenolic and anthocyanin contents changed as a result of processing. Berries and juices were long-term stored at -18 °C and changes in phytochemicals were monitored. In berries, storage caused the decrease of ascorbic acid content up to 49%, and a general reduction of total phenolics was also noticed. In juices, total phenolics content increased after one year of storage. In both berries and juices total anthocyanins increased during storage by up to 85% and 50%, respectively. This study demonstrates that certain varieties, namely Redpoll, Jonkheer and London Market are good source of phytochemicals, retaining the nutritional value during processing and storage. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/21046468/Biochemical_properties_of_red_currant_varieties_in_relation_to_storage_ L2 - https://doi.org/10.1007/s11130-010-0195-z DB - PRIME DP - Unbound Medicine ER -