20.500.12556/RUL-148252 Black queens of fruits chemical composition of blackberry (Rubus subg. rubus Watson) and black currant (Ribes nigrum L.) cultivars selected in Serbia Black fruits, especially blackberries and black currants, are highly appreciated by consumers due to their nutraceutical properties, which have reported health benefits. This study aimed to assess the fruit quality of the blackberry (cv. ‘Čačanska Bestrna’) and black currant (cv. ‘Čačanska Crna’) created at the Fruit Research Institute, Čačak (Republic of Serbia) by evaluating basic quality parameters (fruit weight, soluble solids), and content of primary (sugars and organic acids) and secondary (phenolic compounds) metabolites. Additionally, the study examined the quality of frozen and long-term frozen storage (6, 9, and 12 months). The results showed that ‘Čačanska Crna’ contained a high level of total soluble solids (15.23°Bx), sugars (93.06 mg g$^{-1}$), and a high index of sweetness (159.48) as well as a high content of acids (34.35 mg g$^{-1}$) in the fruit. Both species were found to contain forty-seven phenolic compounds, including phenolic acids, flavanols, and anthocyanins, analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS). ‘Čačanska Bestrna’ had the highest amounts of phenolic acids (66.85 mg 100 g$^{-1}$) and flavanols (53.99 mg 100 g$^{-1}$), whereas ‘Čačanska Crna’ showed the highest levels of flavonols (8.57 mg 100 g$^{-1}$) and anthocyanins (139.11 mg 100 g$^{-1}$). Furthermore, the study revealed that anthocyanins were the most abundant phenolic group in both blackberries and black currants, and their levels remained constant during frozen storage. The sugar content in both species remained unchanged, while the acid concentration increased over time in blackberries but remained consistent in black currants. Overall, the findings highlight the superior phenolic content, particularly anthocyanins, of the cultivars with black fruits selected in Serbia. These cultivars have great commercial potential for the fresh market and processing. Moreover, the study suggests that frozen storage is an effective method for preserving their quality and beneficial properties. berries sugars organic acids phenolic compounds frozen storage robide črni ribez organske kisline sladkorji fenolne spojine zamrzovanje true false true Angleški jezik Slovenski jezik Članek v reviji 2023-08-07 10:20:52 2023-08-07 10:21:02 2024-12-07 04:28:52 0000-00-00 00:00:00 2023 0 0 17 str. iss. 14, art. 2775 Vol. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 2304-8158 10.3390/foods12142775 160751875 foods-12-02775-v2.pdf foods-12-02775-v2.pdf 1 CEF49179B4F70627FB832C4AA50EAD52 ae9b29fce907589cdd4e6abb6d4f7098e737e57c8f19f35de9c3b3576a91efb9 458660be-b3ce-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=196731 https://www.mdpi.com/2304-8158/12/14/2775 1 5642dfc5-34fb-11ee-aeaf-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=172309 Biotehniška fakulteta 0 0 0