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Berries have remarked for their nutritional and bioactive properties based on good source of polyphenolic compounds (Anttonen & Karjalainen, 2006). Many research announced that polyphenolic compounds, mostly flavonoids, and anthocyanins have amazing health-promoting properties (Kim et al., 2005). Also, epidemiological studies indicate that the consumption of anthocyanins prevents diabetes, oxidative stress, and the risk of cardiovascular disease (Zafra-Stone et al., 2007). Total phenols and total anthocyanins have been reported as the main contributors to the antioxidant effect of many berries (Tabart et al., 2006; Djordjević et al., 2010). In literature, berry flavonols such as myricetin, quercetin, kaempferol, and their derivatives concentrations show an alteration which could be explained by cultivars, their growth conditions, maturation, environmental condition and the methodological procedures applied (Mikulic-Petkovsek et al., 2012).

Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey