Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia.
Plant Foods Hum Nutr. 2010 Dec;65(4):326-32. doi: 10.1007/s11130-010-0195-z.
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.
11 种在塞尔维亚种植的红醋栗（Ribes rubrum L.）品种的部分生化特性进行了评估，如总酚、花青素、抗坏血酸、转化糖、可溶性固形物含量和酸度。抗坏血酸的平均含量为 50.5-71.6mg/100gFW，而转化糖的浓度范围为 6.0%-9.0%。总酚和花青素含量最高的品种是 Redpoll（分别为 153.4mgGAE/100gFW 和 19.3mg/100g）。红醋栗被加工成果汁，加工过程中酚类和花青素的含量发生了变化。浆果和果汁在-18°C下长期储存，并监测了植物化学物质的变化。在浆果中，储存导致抗坏血酸含量下降了 49%，总酚含量也普遍下降。在果汁中，总酚含量在储存一年后增加。在浆果和果汁中，总花青素在储存过程中分别增加了 85%和 50%。这项研究表明，某些品种，如 Redpoll、Jonkheer 和 London Market 是植物化学物质的良好来源，在加工和储存过程中保留了营养价值。
