Biochemical assessment of berry crops as a source of production of functional food products
I B Kirina, F G Belosokhov, L. V. Titova, I A Suraykina, V F Pulpitow
Abstract
Abstract The article deals with the concept of functional nutrition, the prospects for the use of fruit and berry products in the production of functional products. The issues of biochemical assessment of black currant, red currant, remontant varieties of garden raspberries, edible honeysuckle, high blueberries as a source of production of functional food products are considered. Experimental data on the content of biologically active substances (organic acids, total sugars, ascorbic acid, pectin, P-active substances) in fresh fruits of promising varieties are presented. The best varieties with a high content of antioxidants are selected: ascorbic acid (the black currant Carmelita, Green haze, the red currant Vixne, Marmalade; the remantant raspberry Atlant, Hercules, Orange miracle; the edible honeysuckle Kamchadalka, Cinderella, Gzhel early, Nymph and the high blueberry Herbert, Coville); pectin (the red currant Jonker van Tets, Generous); the remantant raspberry Orange miracle; the honeysuckle Kamchadalka, Cinderella, Nymph, Gzhel early); p-active ingredients (the black currant Green haze, Tamerlane; the honeysuckle Berel, Galochka and the high blueberry Blue crop, Herbert, Coville).