Nutritional values of three organically grown black currant cultivars

Abstract

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 an experimental organic orchard located near Novi Sad (northern Serbia), were evaluated for the chemical composition of fruits. 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 the cultivars were found regarding total soluble solids, titratable acidity and oils content. The highest dry matter content was detected in 'Ben Tirran' (19.9%), the highest total sugars content in 'Ben Lomond' (10.6%), and the highest reducing sugars content in 'Ben Tirran' (9.5%), while nonreducing sugars content was highest in 'Ben Sarek' (0.70%). 'Ben Lomond' also had the highest content of cellulose (1.41%), vitamin C (226.7 mg/100 g) and anthocyanins (186.6 mg/100 g), while 'Ben Sarek' had the highest pectin content (0.94%). As for the mineral composition, all three cultivars proved to be rich sources of potassium, calcium, magnesium, iron and zinc. A low, but still important, content of selenium was also found in fruits of all three cultivars. The results showed high nutritional richness of black currant cultivars grown in an organic orchard.