## 3 Results and Discussion
### Chemical Composition of Commercial Products
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Marker**} & \multirow{2}{*}{**Homogenates**} & \multicolumn{2}{c}{**Black Currant (BC)**} & \multicolumn{2}{c}{**Red Currant (RC)**} \\  & **(\(\mathbf{n}\) = 4)** & **Concentrates \(\mathbf{{}^{*}}\)** & **Nectars** & **Homogenates** \\  & **(\(\mathbf{n}\) = 4)** & **(\(\mathbf{n}\) = 4)** & **(\(\mathbf{n}\) = 7)** & **(\(\mathbf{n}\) = 4)** \\ \hline Soluble solids [\({}^{\circ}\)Brix] & 16.9 \(\pm\) 1.5 & 16.1 \(\pm\) 0.0 & 12.1 \(\pm\) 0.5 & 12.0 \(\pm\) 1.9 \\ Sucrose [g/kg] & \(\cdot\)0.1 & 3.4 \(\pm\) 0.7 & 39.0 \(\pm\) 32.8 & \textless{}0.1 \\ Glucose [g/kg] & 39.0 \(\pm\) 6.4 & 35.0 \(\pm\) 1.6 & 21.9 \(\pm\) 16.1 & 33.4 \(\pm\) 6.9 \\ Frucose [g/kg] & 49.3 \(\pm\) 7.9 & 43.4 \(\pm\) 1.2 & 24.4 \(\pm\) 18.1 & 36.8 \(\pm\) 7.1 \\ Ratio Glc/Fru & 0.8 \(\pm\) 0.0 & 0.8 \(\pm\) 0.0 & 0.9 \(\pm\) 0.1 & 0.9 \(\pm\) 0.0 \\ Malic acid [g/kg] & 2.7 \(\pm\) 0.8 & 2.4 \(\pm\) 0.2 & 0.6 \(\pm\) 0.2 & 4.5 \(\pm\) 4.0 \\ Citric acid [g/kg] & 29.0 \(\pm\) 2.4 & 28.3 \(\pm\) 1.2 & 6.0 \(\pm\) 1.9 & 21.5 \(\pm\) 4.8 \\ D-isocitric acid [mg/kg] & 297 \(\pm\) 29 & 363 \(\pm\) 26 & 40 \(\pm\) 18 & 222 \(\pm\) 57 \\ Ratio CA/ICA & 98 \(\pm\) 3 & 78 \(\pm\) 4 & 167 \(\pm\) 56 & 98 \(\pm\) 6 \\ Titutable acidity [g/kg] & 34.4 \(\pm\) 3.2 & 33.9 \(\pm\) 1.6 & 6.7 \(\pm\) 0.9 & 25.3 \(\pm\) 4.1 \\ Formal number & 18.6 \(\pm\) 4.6 & 8.8 \(\pm\) 0.7 & 3.2 \(\pm\) 1.1 & 27.6 \(\pm\) 5.8 \\
[mL 0.1 M NaOH/100 g] & 7.4 \(\pm\) 0.5 & 6.0 \(\pm\) 0.3 & 1.1 \(\pm\) 0.4 & 6.2 \(\pm\) 0.2 \\ Phosphorus [mg/kg] & 449 \(\pm\) 35 & 185 \(\pm\) 29 & 39 \(\pm\) 11 & 320 \(\pm\) 19 \\ Potassium [mg/kg] & 2593 \(\pm\) 130 & 2219 \(\pm\) 371 & 282 \(\pm\) 62 & 2185 \(\pm\) 155 \\ Magnesium [mg/kg] & 239 \(\pm\) 64 & 141 \(\pm\) 9 & 31 \(\pm\) 10 & 151 \(\pm\) 18 \\ Calcium [mg/kg] & 660 \(\pm\) 211 & 430 \(\pm\) 27 & 114 \(\pm\) 41 & 354 \(\pm\) 91 \\ Ascorbic acid [mg/kg] & 1290 \(\pm\) 473 & 1022 \(\pm\) 307 & 258 \(\pm\) 211 & 149 \(\pm\) 83 \\ \hline \hline \end{tabular} Note: Data are expressed as mean \(\pm\) standard deviation (SD); \(\mathbf{n}\) = number of samples. \(\mathbf{{}^{*}}\) To compare the concentrates with 100% juice, the resulting values were converted to 100% juice (at a refraction of 16.1\({}^{\circ}\)Brix).  
\end{table} 
Table 5: Chemical composition of selected commercial products. are affected by the genetic predisposition of the currants, the conditions and method of cultivation, the harvest maturity of the berries, methods of fruit processing (recipe), and storage conditions [13; 14]. The occurrence of unknown anthocyanins (derivatives of cyanidin, delphinidin, petunidin, pelargonidin, or peonidin) in black currant concentrates may be due to cultivar selection, natural variability, and formation during chemical transformation due to the production process and storage (elevated temperature and pH, access to oxygen) [40; 45; 47]. The most represented anthocyanins in this study were Dp-3-rut (39.1-50.4%), Cy-3-rut (30.1-39.1%), Cy-3-glu (3.6-18.2%), and Dp-3-glu (9.4-13.5%) in BC and Cy-3-glu (59.3-67.2%) and Cy-3-rut (14.2-19.8%) in RC (Figure 4). The representation of anthocyanins in the RC homogenates is like that of the WE RC juice samples. This is not the case for BC homogenate samples, which have three times higher amounts of anthocyanin Cy-3-rut than BC juice samples. In contrast, the representation of anthocyanins in nectars is very similar to that of BC juices.