Abstract
Honeysuckle berries are becoming an attractive organically grown fruit with many aspects as a new functional food. They have the benefit of containing health-promoting compounds, such as saponins, ascorbic acid, iridoids, flavonoids, and anthocyanins. Fruit berries can be processed into many products with various contents of selected bioactive compounds. The contents of individual compounds were identified with the aid of high-performance liquid chromatography coupled with mass spectrophotometry. Their concentrations significantly differed among the various food products. Ascorbic acid had the highest values in blue honeysuckle spread (302.02 mg/100 g of dry weight), while infusion (119.17 mg/100 g) and juice (118.17 mg/100 g) had the lowest values. All the food products had low sugar contents. Of the health beneficial phenolic compounds honeysuckle spread had the highest content (1753.54 mg/100 g) and honeysuckle infusion (196.61 mg/100 g) had the lowest content. Honeysuckle liqueur and smoothie also had high total analyzed phenolic contents (1138.75 mg/100 g and 1108.25 mg/100 g, respectively).
Highlights
Berry fruits follow bananas, citruses, and apples in terms of world fruit production (FAO, 2017)
The type and time of extraction greatly affect the final contents in the food product and, heat treatment increases water loss and the chance of oxidation, which decreases or increases the content of phenolics and other compounds in extracts (Dai and Mumper, 2010; Yadav and Singh, 2014; Senica et al, 2016)
The results were expressed in mg/g or mg/100 g of dry weight (Tables 1 and 2; Figures 1 and 2)
Summary
Citruses, and apples in terms of world fruit production (FAO, 2017). Short shelf-life in fresh form is a weakness of berry fruits Their availability in the market can be prolonged through processing into various products, such as juices, juice concentrates, jams, and jellies (Skrede et al, 2010; Šavikin et al, 2014). In the last few years, the berry of a subvariety of honeysuckle, blue honeysuckle, has become more and more popular; it belongs to the family Caprifoliaceae, which includes species mainly known as ornamental bushes (Thompson, 2008). For this fruit plant, the possibility of organic plantation is a great advantage. Processing fruit, including heating or an increase in temperature, is reflected in water loss and changes in the concentration of selected compounds in fruit samples, increasing the contents of some compounds (Yadav and Singh, 2014; Çavuşoğlu, 2018)
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