Sugar and organic acids profile in the fruits of black and red currant cultivars

Abstract

In this study, three black currant cultivars (Ben Sarek, Ben Lomond and Malling Juel) and three red currant cultivars (Industrija, Rondom and Red Versailles) were compared in terms of fruit quality by high-performance liquid chromatography analysis in order to determine sugars and organic acids profiles in their fruits. Among the analysed individual sugars, fructose was determined to be the major component in all studied cultivars. Cv Ben Lomond exhibited the highest levels of glucose (78,8 mg g-1 FW), fructose (117,6 mg g-1 FW) and sucrose (10,1 mg g-1 FW) in comparison to the other tested black currant cultivars. Among investigated red currant cultivars the highest amounts of glucose (81,1 mg g-1 FW), fructose (113,1 mg g-1 FW) and sucrose (14,5 mg g-1 FW) were recorded in the fruits of cv Industrija, as well as the richest content of total sugars (208,7 mg g-1 FW). The same tendency was noticed considering the organic acids content (citric and malic), that is, the highest levels were registered with the cv Industrija (0,32 mg g-1 FW and 0,13 mg g-1 FW, respectively). Black currant cv Ben Sarek displayed the highest contents of citric and malic acids (0,68 mg g-1 FW and 0,14 mg g-1 F, respectively). Generally, dominant share of total acids was exhibited by citric acid in all studied black and red currant cultivars. These results point to the fact that the chemical fruit composition of currants significantly varied among the genotypes of each species analysed. .Rad prikazuje rezultate ispitivanja sadrzaja secera i organskih kiselina u plodovima tri sorte crne (Ben Sarek, Ben Lomond i Moling Dzul) i tri sorte crvene ribizle (Industrija, Rondom i Versajska crvena), kao determinisucih faktora ukusa ploda. Primenom tehnike tecne hromatografije visokog stepena razdvajanja izvrsena je identifikacija i kvantifikacija individualnih secera (glukoze, fruktoze i saharoze) i organskih kiselina (limunske i jabucne) u plodovima ispitivanih sorti. Ustanovljeno je dominantno prisustvo fruktoze u strukturi ukupnih secera, sa najvisim registrovanim vrednostima kod sorte crne ribizle Ben Lomond (117,6 mg g-1 sv.m.pl.) i sorte crvene ribizle Industrija (113,1 mg g-1 sv.m.pl.). U pogledu sadrzaja organskih kiselina, ista tendencija se zapaza medju ispitivanim sortama crvene ribizle, odnosno sorta Industrija se odlikuje najvisim vrednostima sadrzaja limunske (0,32 mg g-1 sv.m.pl.) i jabucne kiseline (0,13 mg g-1 sv.m.pl.). Nasuprot niskom sadrzaju secera, sorta crne ribizle Ben Sarek je ispoljila najvise vrednosti sadrzaja limunske (0,68 mg g-1 sv.m.pl.) i jabucne kiseline (0,14 mg g-1 sv.m.pl.). Generalno, kod svih ispitivanih sorti crne i crvene ribizle se zapaza dominantna zastupljenost limunske kiseline u strukturi ukupnih kiselina detektovanih u plodu. Dobijeni rezultati ukazuju na cinjenicu da hemijski sastav ploda ribizle varira znacajno izmedju ispitivanih sorti kod obe analizirane vrste, sto moze predstavljati znacajnu osnovu u daljem oplemenjivackom radu. .