Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method.

Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms.