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BIOCHEMICAL COMPOSITION OF BLACKCURRANT FRUITS IN A PLANTATION FROM JIBOU AREA

Published in AgroLife Scientific Journal, Volume 10, Number 1
Written by Szarita PASKUCZA, Rahela CARPA, Carla Andreea CULDA, Anca Livia BUTIUC-KEUL, Cristina DOBROTA, Octavian BERCHEZ4, Teodor RUSU

There is a plurality of studies highlighting the beneficial properties of blackcurrant, especially the anti-oxidant ones. These are mainly due to phenols, of which anthocyanins and flavonoids stand out, yet the mechanisms by which the active substances in blackcurrant act are not fully understood. Blackcurrant extract has a complex biochemical composition, it contains tannins, green volatile oils, terpenic carbides, B-complex vitamins, vitamin C, organic acids (citric, malic), pectins, sugars, anthocyanins, terpenes, oils fats, flavonoids (myricetol, cvercetol, camphor), pectin, calcium, iron, potassium, phosphorus, vitamin PP. The research was carried out between 2017 and 2020. By chemical and biochemical analyses, the content of blackcurrant fruits was monitored over time, as well as the presence of some chemical or biochemical compounds with sulphur, with harmful action on the human organism, in the extract. It was sought to know if the presence of sulphur springs would have an influence on the chemical and biochemical composition of blackcurrant fruits

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