## 4 Discussion
However in some samples high content of total polyphenic compounds measured with Folin-Ciocalteu reagent but it was not connected with antioxidant activity. It is well known that mentioned above reagent can react with other non-polyphenolic substances, which can affect the results [62]. Based on the literature review it can be suggested that the black currant fruit has lower antioxidant activity then chokeberry and cranberry and higher that apple [54]. Also [PERSON] and [PERSON] [46] reported that apples of the Gala variety had a lower antioxidant potential than red currants (2828 umol Trolox/100 g FM), with a polyphenol content of 262 mg GAE/100 g FM. Pears showed an even lower antioxidant potential (2201 umol Trolox/100 g FM) with a polyphenol content of 178 mg GAE/100 g FM. Black chokeberry has the highest antioxidant potential among berries--16,062 umol Trolox/100 g FM. Conversely, sweet cherry fruits of Polish origin had lower antioxidant activity on fruit measured by ABTS, FRAP or DPPH methods. Compared to examined currants in our study [25]. Fruits are a rich source of bioactive compounds, including polyphenols, which have been associated with various health benefits [2; 36]. Several studies have investigated the polyphenol content of black, red and white currants. One study analysed the polyphenol content of black, red and white currants. The authors found that black currants had the highest total phenolic content, followed by red currants and then white currants [63]. In another study anthocyanins, a type of polyphenol, were the most abundant in black currants, while flavonoids were the most abundant in red and white currants [5]. [PERSON] et al. [5] found that the highest contents of anthocyanins (3.011 mg/kg fresh weight, expressed as the aglycon) and flavonoid glycosides (100 mg/kg) were found in black currants. The lack of anthocyanins in the colorless (green, white) berries was associated with increased levels of phenolic acids, especially p-coumaric acid (80 mg/kg in green currants vs. 45 mg/kg in black currants). These results are lower than those shown in this paper. Black, red and white currants are rich sources of various polyphenic compounds, including gallic acid, chlorogenic acid, catechin, epicatechin and others. According to few authors black currants contains p-coumaric, ferulic and caffeic acid, myricetin, quercetin, isorhamnetin and kaempfer, which corresponds with this study [64; 65]. Red currants contains caffeoyl and p-coumaroyl, rutin, catechin and epigallocatechin Gavriloa [66]. It is well known that black currants have the highest content of polyphenols, particularly anthocyanins, which give them their characteristic deep purple color [65]. Red currants also have a significant amount of polyphenols, including anthocyanins, flavonoids and hydroxycinamic acids. However, their content is lower than that of black currants. White currants have the lowest content of polyphenols among the three varieties, with a higher concentration of flavonoids and hydroxycinnamic acids compared to anthocyanins. The amount of polyphenols in all three varieties of currants varies depending on factors such as growing conditions, harvest time and post-harvest processing [51]. Overall, currants are a valuable source of polyphenic compounds with potential health benefits, including antioxidant and anti-inflammatory effects.