Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening
The composition and variations of sugars, organic acids and phenolic compounds 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...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Fruit Science |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/15538362.2024.2322746 |
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| author | Sasa Gacnik Robert Veberic Metka Hudina Maja Mikulic-Petkovsek |
| author_facet | Sasa Gacnik Robert Veberic Metka Hudina Maja Mikulic-Petkovsek |
| author_sort | Sasa Gacnik |
| collection | DOAJ |
| description | The composition and variations of sugars, organic acids and phenolic compounds 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 derivatives 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. |
| format | Article |
| id | doaj-art-52bdb7fadd154a52b7c3cbc38ad0fae3 |
| institution | OA Journals |
| issn | 1553-8362 1553-8621 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Fruit Science |
| spelling | doaj-art-52bdb7fadd154a52b7c3cbc38ad0fae32025-08-20T02:38:17ZengTaylor & Francis GroupInternational Journal of Fruit Science1553-83621553-86212024-12-01241738410.1080/15538362.2024.2322746Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry RipeningSasa Gacnik0Robert Veberic1Metka Hudina2Maja Mikulic-Petkovsek3University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Agronomy, Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Agronomy, Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Agronomy, Ljubljana, SloveniaThe composition and variations of sugars, organic acids and phenolic compounds 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 derivatives 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.https://www.tandfonline.com/doi/10.1080/15538362.2024.2322746Flavonoidsphenylpropanoidsphenylpropanoid pathwaybiochemical compositionfruit quality |
| spellingShingle | Sasa Gacnik Robert Veberic Metka Hudina Maja Mikulic-Petkovsek Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening International Journal of Fruit Science Flavonoids phenylpropanoids phenylpropanoid pathway biochemical composition fruit quality |
| title | Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening |
| title_full | Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening |
| title_fullStr | Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening |
| title_full_unstemmed | Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening |
| title_short | Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening |
| title_sort | changes in chemical composition of red and black currant fruits and leaves during berry ripening |
| topic | Flavonoids phenylpropanoids phenylpropanoid pathway biochemical composition fruit quality |
| url | https://www.tandfonline.com/doi/10.1080/15538362.2024.2322746 |
| work_keys_str_mv | AT sasagacnik changesinchemicalcompositionofredandblackcurrantfruitsandleavesduringberryripening AT robertveberic changesinchemicalcompositionofredandblackcurrantfruitsandleavesduringberryripening AT metkahudina changesinchemicalcompositionofredandblackcurrantfruitsandleavesduringberryripening AT majamikulicpetkovsek changesinchemicalcompositionofredandblackcurrantfruitsandleavesduringberryripening |