Nutritional values of three organic grown black currant cultivars
2011
Magazin, N., Faculty of Agriculture, Novi Sad (Serbia) | Keserović, Z., Faculty of Agriculture, Novi Sad (Serbia) | Milić, B., Faculty of Agriculture, Novi Sad (Serbia)
Black currant is an important small fruit species rich in vitamins, antioxidants and micronutrients commercially grown mainly for processing. Three black currant cultivars, Ben Lomond, Ben Tirran and Ben Sarek, grown in experimental organic orchard near Novi Sad (northern Serbia) were evaluated for fruits chemical composition. Measurements of total soluble solids, dry matter content, titratable acidity, sugars, cellulose, pectin, oils, vitamin C and anthocyanins were performed for two years while measurements of mineral composition were performed for one year. No significant differences among cultivars were found regarding total soluble solids, titratable acidity and oil content. Dry matter content was the highest in Ben Tirran (19.89%), total sugars were the highest in Ben Lomond (10.64%), and reducing sugars were the highest in Ben Tirran (9.52%), while nonreducing sugars were the highest in Ben Sarek (0.70%). Ben Lomond also showed the highest content in cellulose (1.41%), vitamin C (226.69 mg/100g) and anthocyanins (186.56 mg/100g), while Ben Sarek had the highest pectin content (0.94%). Regarding mineral composition all three cultivars proved to be a rich source of potassium, calcium, magnesium, iron and zinc. Small, but still important content of selenium was also found in fruits of all three cultivars. The results show high nutritional richness of black currant cultivars grown in an organic orchard.
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