Comparative Analysis of Anthocyanins and Vitamin C Content, Antioxidant Potential, and Antimicrobial Activity of Eight Black Currant (Ribes nigrum L.) Varieties Juices

This study aimed to compare the juices of eight black currant ( Ribes nigrum L.) varieties: Ben Nevis, Ben Lomond, Bona, Čačanska crna, Öyebin, Silmu, Tsema, and Titania. The comparison focused on their dominant anthocyanin content, vitamin C levels, and their antioxidant and antimicrobial properties. The highest total vitamin C content was found in the juice of the Ben Nevis variety. The two most abundant anthocyanins were delphinidin‐3‐ O ‐rutinoside and cyanidin‐3‐ O ‐rutinoside, with only slight variations between the varieties. The juices from the Ben Nevis and Silmu varieties contained the largest amounts of individual anthocyanins. Furthermore, Tsema juice demonstrated the highest antiradical and antilipoperoxidant activities, as assessed by the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and β‐carotene/linoleic acid methods. The variety showing the strongest antimicrobial activity was Ben Lomond. This juice stood out from the others due to its nearly equal amounts of dominant anthocyanins. The juices from the tested varieties of black currant have demonstrated significant antioxidant activity, suggesting they could play an important role in preventing diseases linked to oxidative stress. Additionally, these juices may help stabilize herbal remedies and food products. The results emphasize the need for more robust promotion of black currants to increase consumer awareness of their health benefits.