Chemical Components and Anti-oxidant Activities of Black Currant

摘要: The chemical components and anti-oxidant activities of black currant were investigated. pH, soluble solid total acidity values 3.36, 15.11 , 1.65%, respectively. Hunter L, a, b 18.20, 5.13, 1.08, proximate compositions as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; protein, 1.28%; ash, 0.31%; lipid, 0.28%, mineral elements K (177.36 mg/100 g), P (54.74 Ca (26.45 g). sugar glucose (7.71%) fructose (5.88%). amino acid contents the very rich in glutamic (105.73 g) deficient cystine (5.29 ascorbic phenolic 112.19 g 34.48 mg GAE/g, ABTS DPPH radical scavenging activity levels 99.48% 89.03% at 10 1.25 mg/mL concentrations. reducing power FRAP dose-dependent. Thus, can be an effective source functional food substances, i.e., natural anti-oxidants.