EJPAU 2008. Kazimierczak R. , Hallmann E. , Rusaczonek A. , Rembiałkowska E. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Kazimierczak R. , Hallmann E. , Rusaczonek A. , Rembiałkowska E. 2008. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION, EJPAU 11(2), #28.
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-28.html

ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION

Renata Kazimierczak, Ewelina Hallmann, Anna Rusaczonek, Ewa Rembiałkowska
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Poland

ABSTRACT

Black currant is one of the most frequently consumed fruit, eaten raw as well as after processing. Fruits are rich in vitamin C, 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 in comparison to conventional produce, but these studies are not sufficient. However in 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: Ojebyn, Ben Lomond and Titania. All fruits came from certified organic farm and corresponding conventional farm. The following parameters were determined in fruits: dry matter, biologically active compounds, like flavonols, polyphenols, vitamin C and anthocyanins, as well as antioxidant activity. The obtained 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.

Key words: black currant, organic cultivation, conventional cultivation, vitamin C, anthocyanins, flavonols.

Renata Kazimierczak
Department of Functional Food and Commodities,
Faculty of Human Nutrition and Consumer Sciences,
Warsaw University of Life Sciences, Poland
Nowoursynowska 166, 02-787 Warsaw, Poland
phone: (+48 22) 59 37 039
email: renata_kazimierczak@sggw.pl

Ewelina Hallmann
Department of Functional Food and Commodities,
Faculty of Human Nutrition and Consumer Sciences,
Warsaw University of Life Sciences, Poland
Nowoursynowska 166, 02-787 Warsaw, Poland
phone: (+48 22) 59 37 037
email: ewelina_hallmann@sggw.pl

Anna Rusaczonek
Department of Functional Food and Commodities,
Faculty of Human Nutrition and Consumer Sciences,
Warsaw University of Life Sciences, Poland
Nowoursynowska 166, 02-787 Warsaw, Poland
email: anna_rusaczonek@sggw.pl

Ewa Rembiałkowska
Department of Functional Food and Commodities,
Faculty of Human Nutrition and Consumer Sciences,
Warsaw University of Life Sciences, Poland
Nowoursynowska 166, 02-787 Warsaw, Poland
phone: (+48 22) 59 37 038
email: ewa_rembialkowska@sggw.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.