INVESTIGATIONS ON SOME PROPERTIES OF CURRANT AND GOOSEBERRY VARIETIES GROWN IN ORGANIC CONDITION

Authors : Elif ÇELİK, Ali İSLAM

Pages : 64-74

View : 31 | Download : 11

Publication Date : 2019-06-18

Article Type : Research Paper

Abstract :Included in the berry species, strawberry, raspberry, blackberry, currant, gooseberry, blueberry, cranberry are widely consumed in the world. Particularly the existence of vitamins, minerals and phenolic matters in their content makes them quite valuable and important. The amount of research focusing on currants having positive impacts on health and high functional properties is quite limited. Thus, the current study was designed to investigate some of the currant and gooseberry species that can be grown in Black Sea Region having great potential for organic agriculture. On the basis of this, the current study was designed to investigate in 2010-2011 period in the province of Trabzon that is in the Black Sea Region, which has an important potential for organic production, 4 currant insert ignore into journalissuearticles values(Ribes nigrum, Ribes rubrum); species insert ignore into journalissuearticles values(Ojebyn, Jonkheer van Tets, Tatran, Detvan); and a gooseberry insert ignore into journalissuearticles values(Ribes uva-crispa); species insert ignore into journalissuearticles values(Mucurines); cultivated organically were used as material. Botanic, phenological characteristics, natural antioxidant contents and antioxidant capacities of these varieties have been determined. According to the results, values for total phenolic matter of currant samples were found between 3048.58-5435.01 µg GAE/g fw; total anthocyanin between 110.63-686.50 µg cyd-3-glu/g fw; ascorbic acid between 15.50-37.36 mg/100ml; FRAP between 9.35-13.72 µmol TE/g fw and TEAC between 10.58-20.13 µmol TE/g fw. The values of gooseberry samples were found as total phenolic matter 2533.08 µg GAE/g fw; ascorbic acid 13.07 mg/100ml; FRAP 4.42 µmol TE/g fw and TEAC 6.00 µmol TE/g fw.  
Keywords : Currant, Gooseberry, Botanic Characteristics, Phenological Characteristics, Antioxidant Capacity