A study of the chemical composition and antioxidant properties of products of wild berries processing

The article presents the results of studies of the chemical composition and composition of individual antioxidants of bilberries and lingonberries and their marc, which are waste products after squeezing the juice from the berries. The yield of juice from berries averaged 64%. Dry substances, acidit...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-11, Vol.337 (1), p.12025
Main Authors: Nilova, L, Malyutenkova, S, Ikramov, R
Format: Article
Language:English
Subjects:
Acidity
Anthocyanins
Antioxidants
Berries
Chemical composition
Compressing
Flavonoids
Fruits
Juices
Pectin
Phenolic compounds
Phenols
Sugar
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Summary:The article presents the results of studies of the chemical composition and composition of individual antioxidants of bilberries and lingonberries and their marc, which are waste products after squeezing the juice from the berries. The yield of juice from berries averaged 64%. Dry substances, acidity, composition of sugars, pectin substances and individual antioxidants - total phenolic compounds, total flavonoids, total anthocyanins were determined in berries and in the marc. During squeezing of the juice, a redistribution of chemical components was occurred with a predominance of total phenolic compounds, total flavonoids and total anthocyanins in the marc. As a result, the marc showed higher antioxidant properties than juices, which were investigated using the DPPH and FRAP methods. The antioxidant properties of the marc are due to the transition in them of anthocyanins, which make up 64% and 59%, respectively, of their total amount in bilberries and lingonberries. The correlation between DPPH and FRAP tests for anthocyanins was more than 0.952.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/337/1/012025