## 3 Results
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compound** & **White Currant** & **Red Currant** & **Black Currant** \\ \hline Gallic acid & 38.90 \(\pm\) 0.30 B & 16.84 \(\pm\) 0.11 A & 62.23 \(\pm\) 0.18 C \\ Catechin & 187.68 \(\pm\) 1.13 A & 266.61 \(\pm\) 1.32 B & 319.61 \(\pm\) 1.57 C \\ Chlorogenic acid & 1.03 \(\pm\) 0.09 A & 1.29 \(\pm\) 0.09 A & 2.91 \(\pm\) 0.08 B \\ At hydroxybenzoic acid & 41.89 \(\pm\) 0.20 C & 34.54 \(\pm\) 0.06 B & 13.81 \(\pm\) 0.01 A \\ Epicatechin & 144.27 \(\pm\) 0.37 C & 122.65 \(\pm\) 5.82 B & 32.63 \(\pm\) 0.00 A \\ Caffeic acid & 6.56 \(\pm\) 0.22 A & 6.92 \(\pm\) 0.02 A & 24.02 \(\pm\) 0.02 B \\ Vanillic acid & 21.16 \(\pm\) 0.02 B & 23.27 \(\pm\) 0.38 C & 16.50 \(\pm\) 0.01 A \\ Syringic acid & 1.12 \(\pm\) 0.04 A & 2.71 \(\pm\) 0.23 B & 1.00 \(\pm\) 0.01 A \\ p-coumaric acid & 15.08 \(\pm\) 0.03 A & 16.65 \(\pm\) 0.20 B & 19.08 \(\pm\) 0.02 C \\ Ferulic acid & 3.14 \(\pm\) 0.02 B & 2.86 \(\pm\) 0.00 A & 12.88 \(\pm\) 0.02 C \\ Simmic acid & 74.70 \(\pm\) 0.33 B & 64.05 \(\pm\) 0.70 A & 98.43 \(\pm\) 0.31 C \\ Naringin & 3.17 \(\pm\) 0.01 A & 4.78 \(\pm\) 0.02 B & 4.60 \(\pm\) 0.45 B \\ Rutin & 16.77 \(\pm\) 0.60 A & 21.91 \(\pm\) 0.06 B & 30.90 \(\pm\) 0.21 C \\ Hesperidin & 17.26 \(\pm\) 0.07 B & 5.16 \(\pm\) 0.06 A & 26.51 \(\pm\) 1.02 C \\ Myracetine & 3.59 \(\pm\) 0.01 A & 4.69 \(\pm\) 0.00 B & 10.37 \(\pm\) 0.02 C \\ Quercetin & ND* & ND* & 2.02 \(\pm\) 0.01 B \\ Luteolin & 1.86 \(\pm\) 0.09 B & ND* & ND* \\ Kaempferol & 1.87 \(\pm\) 0.12 B & ND* & ND* \\ Apigenin & 1.12 \(\pm\) 0.02 B & ND* & ND* \\ Isolarmentil & 1.75 \(\pm\) 0.10 B & ND* & ND* \\ Hispidulin & 1.37 \(\pm\) 0.04 B & ND* & ND* \\ Acacetin & 1.23 \(\pm\) 0.03 B & 1.06 \(\pm\) 0.02 A & 1.08 \(\pm\) 0.02 A \\ Carnosol & 4.49 \(\pm\) 0.03 A & 5.46 \(\pm\) 0.14 C & 5.14 \(\pm\) 0.01 B \\ Carnosic acid & 10.97 \(\pm\) 1.02 B & 6.40 \(\pm\) 0.05 A & 7.72 \(\pm\) 0.25 A \\ \hline \hline \end{tabular}  
* Rows with the same letter do not differ statistically at \(p=0.05\);
* ND-not detected.  
\end{table} 
Table 3: Total phenolic compound content and antioxidant activity of various currant fruits. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Type** & **Total Phenolic Compounds [mg** & **ABTS*+** & **DPPH*+** & **FRAP** \\  & **CGA/100 g DM]** & **[umol Trolox/g DM]** & **[umol Trolox/g DM]** & **[umol Trolox/g DM]** \\ \hline Black & 7776 \(\pm\) 222 A & 785.8 \(\pm\) 41.9 A & 2970.8 \(\pm\) 90.54 BC & 13,485 \(\pm\) 159 D \\ Red & 7367 \(\pm\) 250 A & 4259.6 \(\pm\) 314.7 D & 3279.9 \(\pm\) 336.07 C & 13,421 \(\pm\) 37 D \\ White & 8893 \(\pm\) 164 A & 1186.0 \(\pm\) 58 B & 3141.3 \(\pm\) 308.85 BC & 9913 \(\pm\) 58 C \\ Black & 12,877 \(\pm\) 250 B & 1464.7 \(\pm\) 407.50 B & 2815.9 \(\pm\) 183.16 B & 9787 \(\pm\) 279 C \\ Red & 12,006 \(\pm\) 711 B & 1911.7 \(\pm\) 312.18 C & 2939.7 \(\pm\) 135.76 BC & 8339 \(\pm\) 43 B \\ White & 8201 \(\pm\) 493 B & 1249.8 \(\pm\) 96.06 B & 1619.9 \(\pm\) 132.60 A & 4921 \(\pm\) 35 A \\ \hline \hline \end{tabular}  
* Means with at least same letter in columns do not differ statistically at \(p=0.05\).  
\end{table} 
Table 4: Different phenolic compound contents of various currant fruits from 2019 [mg/100 g DM].