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High variability in anthocyanin contents between different blackcurrant varieties

Hellström, Jarkko; Hietaranta, Tarja; Karhu, Saila; Mattila, Pirjo; Tiirikka, Timo and Veteläinen, Merja (2010) High variability in anthocyanin contents between different blackcurrant varieties. Paper at: Plant breeding and management for human nutrition - How we can produce more healthful crops and food products? NJF seminar 419, Forssa, Finland, 10-11 June 2010.

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Summary

The results confirm that blackcurrant is a good source of anthocyanins. However,
remarkable variation in the anthocyanin content between varieties is evident. The
anthocyanin profile is always dominated by four major anthocyanins, yet some
variation appears in their relative proportions. The high anthocyanin content is usually
most desirable in the blackcurrant products and this study shows that the choice of
variety may have a great impact on it.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:anthocyanin, blackcurrant, varieties
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Finland > MTT Agrifood Research
Related Links:http://www.mtt.fi/english
Deposited By: Koistinen, Riitta
ID Code:18316
Deposited On:11 Feb 2011 11:03
Last Modified:11 Feb 2011 11:03
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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