COMPARATIVE BIOCHEMICAL CHARACTERISTICS OF FOREST AND GARDEN BILBERRIES AS A RATIONALE FOR USE AS A SOURCE OF FUNCTIONAL INGREDIENTS
UDC 634.733
Abstract
The attention of researchers - developers and manufacturers of food products is deservedly attracted by bilberries due to the rich and various complex of natural components that are beneficial to health. Both wild-growing and cultivated bilberries are involved in the sphere of industrial processing. It is traditionally believed that a berry grown in natural habitats is more environmentally friendly and is not inferior to cultivated varieties in terms of nutritional value. The purpose of the work is to conduct a study of the biochemical composition of berries of forest and garden bilberries to analyze its ability to accumulate food and biologically active compounds. The studies were carried out using modern physicochemical analysis methods (spectrophotometric method, HPLC, atomic absorption method). It has been experimentally shown that garden bilberries accumulate significantly more sugars than forest bilberries The trend for indigestible carbohydrates is the opposite: wild-growing bilberries are characterized by a high content of fiber and pectin with a predominance of the protopectin fraction. According to the content of organic acids, no priorities were identified: forest and garden bilberries were characterized by almost the same content. However, malic acid prevails in wild bilberries, and citric acid prevails in garden bilberries. It has been experimentally proven that wild bilberries are significantly superior to garden bilberries in terms of the content of bioactive polyphenolic compounds, anthocyanins, vitamin C, and carotenoids. In the complex of polyphenolic compounds of forest and garden bilberries, the same representatives of flavonoids (quercetin, rutin, catechin, resveratrol) and their metabolic products, phenolic acids (gallic, cinnamic, chlorogenic, ferulic, lilac), were identified. With the same qualitative composition of anthocyanin compounds, differences in quantitative ratios were revealed: cyanidin-3-galactoside prevails in wild bilberries, and delphinidin-3-galactoside prevails in garden bilberries. As for macronutrients, potassium prevails in both types of bilberries, and more calcium accumulates in garden bilberries. Forest bilberries surpass garden bilberries in terms of micronutrient accumulation. Considering the results of the analysis of the chemical composition it is obvious that the berries of forest and garden bilberries are of exceptional interest to food technologists, since they are a source of biologically active and minor components useful for health, as well as natural dyes and antioxidants. Therefore, the use of bilberries and its processing products in the production of food products will make it possible to endow products with healthy properties and realize functional properties in food technologies.
Downloads
Metrics
References
Normy fiziologicheskikh potrebnostey v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya Ros-siyskoy Federatsii. Metodicheskiye rekomendatsii. [Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Guidelines]. Moscow, 2021, 72 p. (in Russ.).
Frum A. i dr. Nauchnyy rezul'tat. Tekhnologii biznesa i servisa, 2016, vol. 2, no. 4 (10), pp. 53–59. DOI: 10.18413/2408-9346-2016-2-4-53-59. (in Russ.).
Miller K., Feucht W., Schmid M. Nutrients, 2019, vol. 11, p. 1510. DOI: 10.3390/nu11071510.
Karlsons A. et al. Agronomy Research, 2018, vol. 16, pp. 454–463. DOI: 10.15159/AR.18.039.
Biedermann L. et al. Journal of Crohn's and Colitis, 2013, vol. 7, pp. 271–279. DOI: 10.1016/j.crohns.2012.07.010.
Makarova N.V., Yeremeyeva N.B. Khimiya rastitel'nogo syr'ya, 2020, no. 1, pp. 167–177. DOI: 10.14258/jcprm.2020014425. (in Russ.).
Pires T.C.S.P., Dias M.I., Calhelha R.C., Alves M.J., Santos-Buelga C., Ferreira I.C.F.R., Barros L. Food Chem., 2021, vol. 334, 127511. DOI: 10.1016/j.foodchem.2020.127511.
Tipsina N.N., Muchkina Ye.Ya., Strupan Ye.A., Korshunova T.V. Vestnik KrasGAU, 2010, no. 5, pp. 158–162. (in Russ.).
Renzyayeva T.V., Tubol'tseva A.S., Ponkratova Ye.K., Lugovaya A.V., Kazantseva A.V. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2014, no. 4, pp. 43–49. (in Russ.).
Magomedov G.O., Savvin P.N., Plotnikova I.V., Bakulina O.V. Vestnik VGUIT, 2016, no. 1, pp. 116–121. (in Russ.).
Kurkin V.A. Farmakognoziya: ucheb. dlya studentov farmats. vuzov. [Pharmacognosy: textbook. for pharmacy stu-dents universities]. Samara, 2007, 1239 p. (in Russ.).
Atlas arealov i resursov lekarstvennykh rasteniy SSSR. [Atlas of habitats and resources of medicinal plants of the USSR]. Moscow, 1983, 340 p. (in Russ.).
Neumyvakin I.P. Chernika. Na strazhe zdorov'ya. [Blueberry. On guard of health]. St. Petersburg, 2008, 128 p. (in Russ.).
Urbonaviciene D. et al. Antioxidants, 2022, vol. 11, p. 588. DOI: 10.3390/antiox11030588.
Karbovskaya R.V., Boris I.I. Zhurnal Khromatografichnogo tovaristva, 2008, vol. 8, no. 3-4, pp. 13–33. (in Russ.).
Colak N. et al. Food chemistry, 2016, vol. 201, pp. 339–349. DOI: 10.1016/j.foodchem.2016.01.062.
Dare A.P., Günther C.S., Grey A.C., Guo G., Demarais N.J., Cordiner S., McGhie T.K., Boldingh H., Hunt M., Deng C., Karppinen K., Jaakola L., Espley R.V. Food Chemistry, 2022, vol. 374, 131703. DOI: 10.1016/j.foodchem.2021.131703.
Stanoeva J.P. et al. International journal of food properties, 2017, vol. 20, pp. 863–883. DOI: 10.1080/10942912.2017.1315592.
Kolarov R. et al. Acta Horticulturae et Regiotecturae, 2021, vol. 24, pp. 119–126. DOI: 10.2478/ahr-2021-0033.
Stajčić S.M., Tepić A.N., Djilas S.M., Šumić Z.M., Čanadanović-Brunet J.M., Ćetković G.S., Vulić J.J., Tumbas V.T. Acta periodica technologica, 2012, pp. 93–104. DOI: 10.2298/APT1243093S.
Gol'dina I.A., Safronova I.V., Gaydul' K.V. Mezhdunarodnyy zhurnal prikladnykh i fundamental'nykh issledovaniy, 2015, no. 10-2, pp. 221–228. (in Russ.).
Ivanova Ye.V. i dr. Vestnik Volgogradskogo gosudarstvennogo meditsinskogo universiteta, 2016, no. 4 (60), pp. 118–120. (in Russ.).
Granger M., Eck P. Advances in food and nutrition research, 2018, vol. 83, pp. 281–310. DOI: 10.1016/bs.afnr.2017.11.006.
Paciolla C. et al. Antioxidants, 2019, vol. 8, p. 519. DOI: 10.3390/antiox8110519.
Anokhin A.Yu. Materialy VI Mezhdunarodnoy studencheskoy nauchnoy konferentsii «Studencheskiy nauchnyy fo-rum». [Materials of the VI International Student Scientific Conference “Student Scientific Forum”]. 2014. URL: https://scienceforum.ru/2014/article/2014000356. (in Russ.).
Tyukavkina N.A. etc. Organicheskaya khimiya. [Organic chemistry: a textbook for universities]. In 2 books. Book 2. Moscow, 2008. 592 p. (in Russ.).
Copyright (c) 2023 chemistry of plant raw material
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.
