CASSIS FRUITS - NATURAL SOURCE OF FOOD AND ANTIOXIDANTS THROUGHOUT THE MATURATION PERIOD

The paper presents the biological variation in biochemical compounds of fruits belonging to Ribes nigrum L. species during the maturation process. The fruits from two varieties were collected in the following phenological stages: early first fruits (SIII), advanced first fruit (SIV), harvesting maturity (SV), and consumption maturity (SVI). The extracts were subjected to analysis. Total phenolic content (TPC) expressed as gallic acid equivalent (GAE), total flavonoid content (TFC) expressed as rutin equivalent (RE), and free radical scavenging activity (FRSA) expressed as mg/mL ascorbic acid equivalent (AAE), and gas-chromatographic profile were determined. The phenolic content differed considerably during the maturation process. Thus, the maximum value of TPC was achieved by 'Kzvana' fruits in the SV stage with 7.36 mM GAE/ml extract. The flavonoid content was highlighted in 'Roxia' fruits in the SVI stage with 1.24 mM RE/mL extract. With regard to FRSA, 'Kzvana' fruits have better activity. Also, the aromatic profile was characterized using gas chromatographic analysis.