## 3 Results and Discussion
### Anthocyanins Content  
Anthocyanins are the most important and numerous group of flavonoids contained in blackcurrants [17]. [PERSON] et al. [16] showed that, depending on the variety and cultivation method (organic, conventional), the total content of anthocyanins in fruit was from 104.45 to 156.83 mg/100 g for the varieties grown organically, and from 101.24 to 138.22 mg/100 g for the varieties grown conventionally. The main anthocyanins for _Ribes nigrum_ L., located in its skin and responsible for the color of the fruit, are derivatives of dolphinidine and cyanidine, namely, glucoside-3-O-cyanidine, rutinoside-3-O-cyanidine, glucoside-3-O-delfinidine, and rutinoside-3-O-delphinidine. They may represent from 60% to 85% of the total phenolic compound content [16; 18]. Additionally, their content in currants may vary depending on genetic predisposition, variety, conditions and method of cultivation, weather conditions during development, harvest period, methods of fruit processing and storage [19]. Anthocyanins have a high pro-health value associated with antioxidant, anti-inflammatory, antimicrobial and anti-cancer-generative effects and prevent vision problems associated with fatigue or reduced visual acuity [17]. In addition, they contribute to risk reduction of atherosclerosis by affecting vasodilation and platelet aggregation [20]. Reports have shown that they display the ability to reduce total cholesterol and, like other phenolic compounds, possess the ability to scavenge free radicals, chelate metals and reduce lipid oxidation [21]. Cyanidin and delphinidin glycosides (3-O-glucose and 3-O-rutinoside) make up 97% of all anthocyanins in blackcurrant fruit [22]. The mean total anthocyanin content (Table 4) in organic currants is 167.96 mg/100 g f.w., which is much higher than those from the conventional system at 146.72 mg/100 g f.w. The study showed that the way currants were grown significantly influenced the content of anthocyanins in the fruit--significantly higher for organic cultivation. Similar results were obtained by [PERSON] et al. [16], where organic currants contained substantially more anthocyanins (127.22 mg/100 g f.w.) than conventional currants (116.24 mg/100 g f.w.). The fruits also significantly differ statistically from one variety to another. The highest concentration of these compounds is characteristic of the 'Ben Alder' variety (174.41 mg/100 g f.w.) and smallest for the 'Tiben' variety (146.13 mg/100 g f.w.). On the other hand, [PERSON] et al. [8] examined the anthocyanin content of eight current varieties from Romania ('Abanos', 'Blackdown', 'Bogatar', 'Deea', 'Record', 'Ronix', 'Tenah Tinker'); their results indicated that the richest berries were those from the cultivar 'Record' (287.78 mg/100 g f.w. ), and the lowest content of anthocyanins was found in 'Ronix' (116.17 mg/100 g f.w.). [PERSON] et al. [10] determined the anthocyanin content of 32 currant varieties available in Finland. [PERSON] et al. [23] determined high contents of delphinidin-3-O-rutinoside, the concentration of which was the highest among the anthocyanins tested. [PERSON] et al. [23] showed that the delphinidin-3-O-rutinoside content was dramatically higher in fruits of cultivars 'Tiben' and 'Ben Alder' (179 mg/100 g f.w. and 218 mg/100 g f.w. ), compared to 'Titania' (129 mg/100 g f.w. ), while our study determined that delphinidin-3-O-rutinosides content in cultivars 'Tiben', 'Ben Alder' and 'Titania' was 78.64 mg/100 g f.w., 101.38 mg/100 g f.w. and 107.74 mg/100 g f.w., respectively. Blackcurrant fruits with high contents of individual anthocyanins may have great potential in food products that are stored at low temperatures for long periods of time [24]. As mentioned by [PERSON] et al. [23], cyanidin-3-O-rutinoside ('Tiben'--93 mg/100 g f.w., 'Ben Alder'--19.9 mg/100 g fw. and 'Titania'--18 mg/100 g f.w.) and cyanidin-3-O-rutinoside ('Tiben'--7.29 mg/100 g f.w., 'Ben Alder'--7.98 mg/100 g f.w. and 'Titania'--8.12 mg/100 g f.w.) concentrations were higher than those presented in this study.