## 3 Results  
Basic chemical composition was affected by year of harvest. The highest concentration of dry mass was measured in black currant fruits in both years as compared to other samples (Table 2). In 2018, the highest ash content was measured in red currant fruits and in 2019 in red and white currants. The highest level of protein was measured in both years of harvest in red currant fruits. The highest level of crude fat was measured in white currant fruits in both years of harvest. Total carbohydrate levels were higher in black currant fruits in 2018 as compared to other samples. The lowest level of total carbohydrates was calculated in red currant fruits both years of harvest. The highest content of total polyphenic compounds was measured in black and red currants in 2019 as compared to other samples. It was found that red currants were \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of Currant** & **Dry Matter \({}^{*}\)** & **Ash \({}^{**}\)** & **Protein \({}^{**}\)** & **Fat \({}^{**}\)** & **Total Carbohydrates \({}^{**}\)** \\ \hline \multicolumn{5}{c}{_2018_} \\ Black & 21.1 \(\pm\) 0.33 F & 2.9 \(\pm\) 0.04 A & 5.5 \(\pm\) 0.06 A & 0.4 \(\pm\) 0.01 A & 91.2 \(\pm\) 1.13 D \\ Red & 15.7 \(\pm\) 0.26 A & 3.3 \(\pm\) 0.04 C & 8.5 \(\pm\) 0.00 E & 1.1 \(\pm\) 0.01 B & 87.1 \(\pm\) 0.75 B \\ White & 16.7 \(\pm\) 0.18 C & 3.0 \(\pm\) 0.01 B & 6.3 \(\pm\) 0.72 D & 2.4 \(\pm\) 0.05 E & 88.83 \(\pm\) 0.51 C \\ Black & 18.6 \(\pm\) 0.20 E & 3.5 \(\pm\) 0.07 D & 6.0 \(\pm\) 0.15 C & 1.7 \(\pm\) 0.07 C & 88.8 \(\pm\) 0.15 C \\ Red & 15.4 \(\pm\) 0.73 A & 4.0 \(\pm\) 0.06 E & 8.9 \(\pm\) 0.26 F & 2.1 \(\pm\) 0.10 D & 85.0 \(\pm\) 0.42 A \\ White & 17.1 \(\pm\) 0.51 D & 3.9 \(\pm\) 0.03 E & 5.7 \(\pm\) 0.10 B & 2.7 \(\pm\) 0.11 F & 87.7 \(\pm\) 0.31 B \\ \hline \hline \end{tabular} \({}^{**}\)Means with at least same letter in columns not differ statistically at \(p\) = 0.05. \({}^{*}\)g/100 g FM (fresh matter); \({}^{**}\)g/100 g DM (dry matter).  
\end{table} 
Table 2: Basic chemical composition of black, red and white fruits of currants. characterized by statistically significantly higher ability to scavenge free radicals compared to black and white currants. The antioxidant activity determined by the ABTS*+ method in fruit extracts harvested in 2019 ranged from 1249.8 umol Trolox/g DM for white currant extracts to 1911.7 umol Trolox/g DM for red currant extracts (Table 3). The type of currant fruit from 2018 did not affect the ability to extinguish the DPPH*+ free radical. However, in 2019, black and red currants had statistically significantly higher antioxidant activity than white currants (Table 3). The ability to scavenge free radicals determined by the FRAP method in currant fruit extracts from 2018 ranged from 9913 in the white variety to 13,485 umol Trolox/g DM in the black variety. Statistically significantly higher antioxidant activity was characterized in black currants compared to red and white currants. In the fruit extracts from 2019, the black variety had the highest ability to extinguish free radicals, as determined by the FRAP method 9787.3 umol Trolox/g DM, while the white variety had the lowest--4921 umol Trolox/g DM. There were significant statistical differences regarding the antioxidant activity of individual currant cultivars. The black currant fruits were characterized by the highest content of gallic acid, catechchin, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, singunic acid, rutin, hesperidin, myriacetin and quercetin (Table 4). The differences between the mean values were statistically significant at \(p<0.05\). Among other types of currants, the red currant fruits showed the highest content of vanillic acid, syringic acid, naringin and carnosol. White currant fruits contained the highest amount of 4-hydroxybenzoic acid, epicatechin, acacetin and carnosol acid. Additionally, compounds that were not detected in red and black currants were found in these fruits, such as luteolin, kaempferol, origenin, isoharmentil and hispidulin.