Comparison of the bioactive compounds in preserves of several varieties of black currants Ribes nigrum L. from the organic and conventional cultivation
2009
Kazimierczak, R. | Hallmann, E. | Brodzka, A. | Rembialkowska, E.,SGGW, Waszawa (Poland); Wydzial Nauk o Zywieniu Czlowieka i Konsumpcji, Katedra Zywnosci Funkcjonalnej i Towaroznawstwa, Zaklad Zywnosci Ekologicznej
The work presents the results of content of polyphenols and vitamin C content in non pasteurized and pasteurized jams of fruits of three black currant cultivars; Ojebyn, Titania and Ben Lomond from organic and conventional cultivation. Obtained results showed significantly higher level of phenolic acids, flavonols and vitamin C in organic jams of black currant fruits in comparison to conventional. The content of anthocyanins in the pasteurized preserves was also higher when they were made from organic fruits, whereas the situation in non pasteurized preserves was inverse
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