Changes in chemical composition of red and black currant fruits and leaves during berry ripening

Gačnik, Saša (avtor), Veberič, Robert (avtor), Hudina, Metka (avtor), Mikulič Petkovšek, Maja (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: flavonoids, phenylpropanoids, phenylpropanoid pathway, biochemical composition, fruit quality
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Različica publikacije: Objavljena publikacija
• Leto izida: 2024
• Št. strani: Str. 73-84
• Številčenje: Vol. 24, no. 1
• PID: 20.500.12556/RUL-154946
• UDK: 634
• ISSN pri članku: 1553-8362
• DOI: 10.1080/15538362.2024.2322746
• COBISS.SI-ID: 188354819
• Datum objave v RUL: 11.03.2024

Gradivo je del revije

• Naslov: International journal of fruit science
• Skrajšan naslov: Int. j. fruit sci.
• Založnik: Taylor & Francis
• ISSN: 1553-8362
• COBISS.SI-ID: 4602745

Licence

• Licenca: CC BY-NC 4.0, Creative Commons Priznanje avtorstva-Nekomercialno 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc/4.0/deed.sl
• Opis: Licenca Creative Commons, ki prepoveduje komercialno uporabo, vendar uporabniki ne rabijo upravljati materialnih avtorskih pravic na izpeljanih delih z enako licenco.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: rdeči ribez, črni ribez, zorenje, kemična sestava, fenolne spojine, kakovost plodov

Projekti

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura