Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product

Abstract

Abstract Lonicera caerulea L., also known as honeysuckle berries, are rich in biologically active compounds, which makes them a valuable raw material for the development of functional foods. The objects of the research were three honeysuckle cultivars (‘Zoluška’, ‘Siņaja Ptica’, ‘Goluboje Vereteno’), four genotypes (No 2A; No 3; No 5; No 8) and kefir, enriched with various amounts (3–10%) of fruit puree. Physical and chemical analyses to determine the qualitative indicators of raw materials and products were performed. The degree of liking of kefir was assessed using sensory analysis: hedonic and line scales. The results obtained showed that among the cultivars the highest content of anthocyanins (1103.5 mg·100 g−1), total phenols (693.3 mg·100 g−1), flavonoids (753.9 mg·100 g−1), and tannins (1.6 mg·100 g−1), were found in ‘Siņaja Ptica’ berries, while among the genotypes, berries of No 8 had the highest concentration of the aforesaid compounds. Both samples also showed the highest antiradical activity: ABTS+• on average by 71.7% and DPPH− by 43.7%. According to the sensory evaluation, kefir with 10% honeysuckle puree was rated the highest. Honeysuckle berries could be used as a promising source of natural anti-oxidants in future research aimed at developing different new products that could meet consumer expectations.