Berries are in the form of a semi-bush or shrub, soft fleshy, juicy, often small and edible. They are generally in bright colours and may sweet or sour in taste. The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed berry species, namely redcurrant (Ribes rubrum L.), blackcurrant (Ribes nigrum L.), red raspberry (Rubus idaeus L.), blackberry (Rubus fruticosus L.), gooseberry (Ribes uva-crispa L.) and jostaberry (Ribes nidigrolaria Rud. Bauer & A. Bauer). Results of the present study suggested that the highest antioxidant activity (426.26 mg ∙ 100 g⁻¹) and anthocyanin contents (226.33 mg ∙ 100 g⁻¹) are found in Heritage variety of the raspberry species. The highest total phenol content was determined as 1,593.92 mg of Gallic Acid Equivalents (GAE) in jostaberry fruits. The highest ascorbic acid content was obtained from the Goliath variety of blackcurrant as 2,659.26 mg ∙ 100 g⁻¹. The highest ellagic acid value was found as 48.30 mg ∙ 100 g⁻¹ in gooseberry, the highest fumaric and citric acid concentrations were noted from jostaberry fruits as 121.88 mg ∙ 100 g⁻¹ and 14.84 mg ∙ 100 g⁻¹, respectively, while the highest malic acid content was determined as 14.70 mg ∙ 100 g⁻¹ in gooseberry fruits. Our results suggest that berries rich in antioxidant properties and phenolic profile may be an important raw plant material for both the pharmaceutical and food industries.

中文翻译：

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最受赞赏的栽培浆果品种的抗氧化特性和酚类特征：一项比较研究

浆果呈半灌木状或灌木状，肉质多汁，多汁，通常可食用。它们通常是鲜艳的颜色，并且可能有甜味或酸味。本研究报告比较了最消耗的浆果种类的抗氧化性能和酚类特征，这些浆果为红浆果（Ribes rubrum L.），黑加仑（Ribes nigrum L.），红树莓（Rubus idaeus L.），黑莓（Rubus fruticosus） L.），醋栗（Ribes uva-crispa L.）和jostaberry（Ribes nidigrolaria Rud。Bauer和A. Bauer）。本研究结果表明，最高的抗氧化活性（426.26 mg∙100 g ^-1）和花色苷含量（226.33 mg∙100 g^-1）在树莓物种的Heritage品种中发现。在波斯塔贝里果实中，最高总酚含量为1,593.92 mg没食子酸当量（GAE）。从Goliath黑加仑品种中获得的最高抗坏血酸含量为2,659.26 mg∙100 g ^-1。醋栗中的鞣花酸最高值是48.30 mg∙100 g ^-1，荷斯坦浆果中的富马酸和柠檬酸浓度最高，分别为121.88 mg∙100 g ^-1和14.84 mg∙100 g ^-1。苹果酸含量最高为14.70 mg∙100 g ^-1在醋栗水果中。我们的结果表明，富含抗氧化剂和酚类特征的浆果可能是制药和食品工业的重要原料。