COMPLEX PROCESSING OF BERRIES AND CRANBERRY

doi: 10.25712/ASTU.2072-8921.2021.02.010

Abstract

The present study is devoted to the study of the antioxidant properties of fresh lingonberries and cranberries, as well as oil cake, in particular on the total content of flavonoids and salicylates. We have proposed a complex technology for processing berry cake, which includes convection drying, grinding, sieving and passing through a bunker equipped with UV irradiation. This technology allows you to preserve the taste and aroma properties and biologically active substances in the cake of berries. In the course of the study, it was revealed that the total content of salicylates and flavonoids in a greater amount was observed in the fruit cake. In particular, the aqueous extract of the cake of lingonberry berries contained 744.7 mg per 100 grams of dry matter of flavonoids, and in fresh berries 655.6. The amount of salicylates in the extracts of fresh lingonberry and oil cake was 40.51 and 53.15 mg per 100 grams of dry matter, respectively. The cranberry cake in the aqueous extract contained 537.5 mg per 100 grams of dry matter of flavonoids, fresh berries were 436.2. The amount of salicylates in the extracts of fresh cranberries and pomace was 36.15 and 49.15 mg per 100 grams of dry matter, respectively. Thus, these results demonstrate high indicators of the antioxidant properties of berries.