Anthocyanin content in fresh and long-term frozen black currant (Ribes nigrum L.) varieties bred by the Federal Horticultural Center for Breeding, Agrotechnology and Nursery

The article provides information on the species, composition and properties of anthocyanins, their functions in the plant and animal world, analyzed the directions and mechanism of the beneficial effect of anthocyanins on plants and the human body. The concept of the nature of chemical processes occurring with the participation of anthocyanins. The total content of anthocyanins in berry raw materials of various types of storage obtained from berries of 12 varieties of black currant of the Federal State Budgetary Scientific and Scientific Center of Horticulture was determined by pH differential spectrophotometry. Varieties with high and stable anthocyanin content have been identified for their further use in breeding. The effect of long-term freezing on the anthocyanin content was estimated. According to the results of two-year tests, the average anthocyanin content in fresh fruit was 1234.1 ± 86 ppm, in fruit stored at — 75 °C for 7 months was 1069 ± 74 ppm. The highest concentration of anthocyanins 1860 ± 130 ppm was found in fresh fruit of the Debryansk variety, the lowest 950 ± 95 ppm was in the Strelets variety. The varieties Debryansk, Favorite, Barmaley, and Myth were identified as the most valuable for use as a functional additive to food and for further use as sources of antioxidants. The effect of prolonged freezing of black currant berries made it possible to assess quantitative changes in the content of anthocyanins, as well as to identify varieties with a more stable content of product anthocyanins and draw conclusions about the storage conditions of black currant berries for more effective further use as antioxidant components.