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http://dx.doi.org/10.11002/kjfp.2012.19.2.263

Chemical Components and Anti-oxidant Activities of Black Currant  

Jeong, Chang-Ho (Wooyang Frozen Food Co, Ltd.)
Jang, Chi-Weon (Wooyang Frozen Food Co, Ltd.)
Lee, Koo-Yul (Wooyang Frozen Food Co, Ltd.)
Kim, Il-Hun (Department of Food Science and Technology, Gyeongsang National University)
Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.19, no.2, 2012 , pp. 263-270 More about this Journal
Abstract
The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.
Keywords
black currant; chemical component; anti-oxidant activity;
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