Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

Karaagac H. E., Cavus F., Kadioglu B., Ugur N., Tokat E., Şahan Y.

FOOD SCIENCE AND TECHNOLOGY, vol.41, no.2, pp.304-313, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.29119
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.304-313
  • Keywords: Ribes, volatile, ascorbic acid, chemical, currant
  • Bursa Uludag University Affiliated: Yes

Abstract

In this study, the properties of nutritional, color and volatile organic compounds of currant varieties (Ribes spp.) in Turkey were investigated. A total of 125 different volatile organic compounds were identified with GC-QTOF/MS. The levels of protein, sugar fractions, dietary fibre, ascorbic acid and minerals of the currant fruits were found to be different between varieties. Ascorbic acid content ranged from 169.33 to 725.52 mg/100 g dry weight. The K, Ca and Mg minerals were found to be in high amount in all varieties. Total dietary fibre levels were found between 7.17 (Red Lake) and 9.90 g/100 g dw (Rosenthal). The common volatiles found in all cultivars were ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde and piperonal. 'Rosenthal' and 'Goliath' displayed large differences in the volatile fraction which allow for their discrimination in the PCA (principal component analysis) plot.