Abstract
Introduction. The fresh fruits of Aronia melanocarpa Elliot. are characterized by a high content of vitamins and flavonoids (anthocyanins). The fresh fruits of Aronia melanocarpa Elliot. can be used to make juice. Syrup can be obtained on the basis of the pulp of Aronia melanocarpa Elliot. fruits. To obtain preparations of Aronia melanocarpa Elliot., it is possible to use fruits after freezing. The aim of the work was to develop a comprehensive processing of fruits of Aronia melanocarpa Elliot., subjected to freezing. Material and methods. The fruits of Aronia melanocarpa Elliot. were harvested on the territory of the Republic of Mari El in the autumn of 2023 and were frozen. Juice was obtained by direct pressing from thawed fruits. The pulp of Aronia melanocarpa Elliot. fruits was used to produce aronia fruit syrup. The fruits of Aronia melanocarpa Elliot. after defrosting, as well as juice, pulp and syrup, were examined for the amount of anthocyanins in terms of cyanidin-3-O-glucoside. An industrial sample of aronia fruit syrup was used as a comparison sample. Results and discussion. The amount of anthocyanins in terms of cyanidin-3-O-glucoside was determined by direct spectrophotometry at a wavelength of 534 nm. The syrup obtained on the basis of the pulp of Aronia melanocarpa Elliot. fruits exceeds the amount of anthocyanins in the juice of aronia (0,38±0,02%). The content of the amount of anthocyanins in the syrup obtained on the basis of the pulp of aronia fruits (0,54±0,03%) is significantly higher than in the industrial sample of the syrup obtained on the basis of aqueous extraction from fruits (0,020±0,001%). Conclusion. The possibility of complex processing of thawed fruits of Aronia melanocarpa Elliot. is shown, when juice and syrup of fruits can be obtained from one portion of fruits. The syrup and juice of the fruits of aronia can be used as medicines in the medical practice of the Russian Federation.
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