Abstract
The chemical variability of bilberry (Vaccinium myrtillus L.), wild strawberry (Fragaria vesca L.), cornelian cherry (Cornus mas L.) and rosehip (Rosa canina L.) based on the content of individual and total sugars and organic acids in fruit was investigated. The fruits were picked in fully ripened condition within the period from 2014 to 2015 from different locations. The fresh fruits were analyzed with the high performance liquid chromatography (HPLC) technique for the purpose of identifying and quantifying the content of glucose, fructose and sucrose, as well as malic, citric, fumaric and shikimic acids. However, the content of individual sugars and organic acids differed by locations as well as by growing year within the same wild fruit species. The differences between wild fruit species as well as among different locations are presented by principal component analysis (PCA). Based on results obtained, rosehip fruits with higher sugars and organic acids ratio (S/A) are suitable for production of “pekmez” and drying, while genotypes of cornelian cherry, wild strawberry and bilberry with lower S/A are recommended for production of juices and gelatin products. The research results show that specific environmental conditions may influence significantly the content of analyzed parameters, as is the case with cornelian cherry and rosehip. Considering that the food industry is searching for new products, the wild fruit species analyzed represent a promising source of ingredients for the development of beverages and foods with functional properties as well as for supplements and nutraceuticals.
Highlights
Traditional wild fruit is an important foodstuff in the local population0 s nutrition, and it has been used in folk medicine since ancient times
Analyzed individual sugars and organic acids were detected in all wild fruit species
An influence of location and growing year was established within the same fruit species, and growing year for bilberry, on individual and total sugars and organic acids, which are the most important factors in the characterization of wild fruit from a nutritive perspective, as well as for processing the fruit into valuable products and proving their authenticity
Summary
Traditional wild fruit is an important foodstuff in the local population0 s nutrition, and it has been used in folk medicine since ancient times. Increased interest in wild fruit results primarily from the need for biodiversity preservation and use as a potential source of new nutraceuticals aimed at prevention of a series of diseases [1,2]. It improves the living conditions of the population in local rural areas, who exclusively engage in collecting and selling wild fruit and medicinal herbs, which are often their only sources of income [3]. The nutritionally valuable wild fruit, exhibiting high tolerance to different ecological and pedological conditions, and diseases and pests [4,5], is highly appreciated by consumers.
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