Research Information System
Yuzuncu Yil University Journal of Agricultural Sciences, vol.27, no.2, pp.195-199, 2017 (Scopus)
The present work aimed the study of rutin, protocatechuic, catechin, p- hydroxy benzoic, chlorogenic, caffeic, kuersetin, luteolin, kamferol, p-coumaric, vanilin and ferulic acids composition in different currant varieties in Turkey. Red and black currant varieties (Goliath, Red Lake, Rovada, Rosenthal, and Booskop Giant) were analyzed for phenolic acids by using reversed-phase high performance liquid chromatography (HPLC). Results showed that p-coumaric acid (1.66-0.04 µg g-1) was the predominant phenolic acid extracted from currant varieties. In addition, other acids, namely rutin (35.41-7.23 µg g-1), Protocatechuic (3.28-2.84 µg g-1), Chlorogenic (65.49-2.38 µg g-1), and kuersetin acids (2.29-1.50 µg g-1) were obtained in extracts from currant fruit.