Antioxidant Properties of Black Currants

Abstract: Black currant is one of the most frequently consumed fruits, eaten raw as well as after processing. Fruits are rich in ascorbic acid, anthocyanins and phenolic compounds. Having antioxidant properties, all of these compounds are very important for human health. There are some scientific data demonstrating that organic fruits and vegetables contain more compounds with antioxidant properties compared to conventional produce, but these studies are not sufficient. However, in the case of black currant, no studies have been conducted yet. Therefore it was advisable to compare bioactive compound content in black currant from organic and conventional cultivation. Three black currant cultivars were chosen to the study, i.e. Ojebyn, Ben Lomond and Titania. All fruits came from certified organic farms and corresponding conventional farms in Poland. The following parameters were determined in fruits: dry matter; biologically active compounds such as flavonols, polyphenols, ascorbic acid C and anthocyanins; and antioxidant activity. The results showed that organic black currant had considerably higher levels of compounds with antioxidant properties and higher antioxidant potential compared to fruits produced using conventional methods. Therefore, black currant could be recommended as valuable enrichment of healthy diet.

Reference: Kazimierczak, R.; Hallmann, E.; Rusaczonek, A.; Rembiakowska, E. (2008). Antioxidant content in black currants from organic and conventional cultivation. Electronic Journal of Polish Agricultural Universities 11(2): 28.