Products of Berry Processing as Promising Sources of Antioxidants

Introduction. The antioxidants present in the diet have a significant impact on the prevention and progression of various diseases associated with oxidative stress. Intensive oxidative processes occurring in the human body lead to the formation of active oxygen forms, which can damage system cells and tissues. It was scientifically established that the endogenous protective system of the body can be supported by natural antioxidant compounds from food.  The phenolic antioxidants contained in the berries are a natural source for human health. However, the content of phenolic compounds in the berries and fruits and products of their processing is not sufficiently studied and described, and further studies are necessary to determine therapeutic doses of various products from berries and fruits for use in future clinical studies. Moreover, further experiments are needed to understand positive effects. Therefore, more attention should be paid to the development of well -controlled and high -quality clinical research in this area.

Purpose. The purpose of this article is to study the general content of polyphenols, flavonoids, anthocyans, antioxidant activity, mass fraction of dry substances, sugar and pectin, titrated acidity for fresh berries and fruits (cherry, black currants, blueberries and black -fruited mountain ash) and their various products: concentrated juice, cake and mashed potatoes.

Materials and Methods. The objects of the study were the fruits of the Vishni Volzhskaya cherry, the berries of black currants of the Bagira variety, the black-brown rowan of the Aronia Michurin variety and blueberries of the Blurop variety, and the products of processing fruits and berries in the form of puree, concentrated juice, powder from dried squeezes. The following research methods were used: a method for determining antioxidant activity using the color of free radicals, the Frap method, the method for determining the content of vitamin C and fiber. 

Results. The results of the study show that the preliminary processing of the objects studied enhances the antioxidant properties, the content of anthocyans decreases with prolonged exposure. Objects were distributed as follows, depending on antioxidant activity: squeezes, concentrated juice, purees, fresh fruits (control). In the system of linoleic acid, objects were distributed as follows: fresh fruits and berries, concentrated juice, purees, squeezes. 

Conclusion. The data obtained can be applied in the production of medical and preventive nutrition, the creation of functional food.

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