Black Currant Berries Research Articles

Influence of abiotic factors on the weight and chemical properties of black currant berries

Influence of abiotic factors on the weight and chemical properties of black currant berries

Перспективы комплексной переработки ягод черной смородины

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015-2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5-20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

Effect of Vintage on Volatile Compounds of Different Cultivars of Blackcurrant (Ribes nigrum) Berries

Effect of Vintage on Volatile Compounds of Different Cultivars of Blackcurrant (<i>Ribes nigrum</i>) Berries

Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries

Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze-drying was performed at a shelf temperature of 35–55 °C with a step of 5 °C and durations of 18, 20, 22, and 24 h. Comparing the final freeze-dried berries with their fresh counterparts, it was observed that at a shelf temperature of 50 °C and a drying time of 18 to 20 h, there was a minimal loss in the content of vitamins, organic acids, and carbohydrates. However, based on organoleptic evaluations, the best results were achieved after drying for 20 h. Furthermore, the preservation of citric and malic acids in black currant berries, along with citric, tartaric acids, and sucrose in sea buckthorn berries, was only at 45.6% when the freeze-drying time was extended to 22 h. Considering the physical and chemical properties of listed freeze-dried berries, the optimal parameters were identified as a shelf temperature of 50 °C and a drying time of 20 h. The findings from this study serve as a foundation for selecting appropriate freeze-drying parameters for various types of berries.

Selection assessment of varieties and selected forms of black currant based on large fruit size

The article presents research findings on the weight of black currant berries. The research focused on the varieties and selected forms of black currant (Ribes nigrum L). Nara variety, adapted to local conditions, was used as a control. Studies were carried out in 2020–2022 at the plots for genetic collection and competitive trials of selected forms of black currants at the All-Russian Research Institute of Lupin (Bryansk region). The planting scheme involved a spacing of 3×0.8 m on grey forest soils. The observations were carried out using conventional methods. The varying weather conditions during the study period allowed for a more objective evaluation of the genotypes in terms of their adaptive capabilities and facilitated the selection of large-fruited and resistant forms. The most favourable meteorological conditions for berry weight development were observed in 2022. During this period, the average berry weight of the studied gene pool was 2.5 g. Among the examined varieties, Dobrynya (3.5 g), Debryansk (2.7 g), Chara (2.6 g) and Selechenskaya 2 (2.6 g) demonstrated the largest berry sizes with variation coefficients of 20%, 28%, 7%, and 17%, respectively. Large-fruited forms having an average berry weight exceeding 3 g and high stability (V=3%) were selected from the hybrid family 6-12- 224×6-26-207 – 7-3-227 (3.6 g), 7-3-213 (3.4 g), 7-19-100 (3.6 g) and Selechenskaya 2×Treasure – 6-20-67 (3.5 g). These genotypes represent valuable parent material for further breeding aimed at increasing berry weight. New large-fruited sources with a combination of important breeding traits (large fruit, high vitamin C content, resistance to powdery mildew and bud mite), namely,7-19-100, 7-3-227, 7-18-250, 7-13-232 and 7-17-150, were identified. The variety Dessert Olkhina exhibited the smallest berries (0.8 g) with a variability of 20%. The influence of weather conditions on the weight of berries was established, revealing a positive average correlation between berry weight and precipitation levels from May to July (r=0.52) and the hydrothermal index of the growing season (r=0.56).

Profiles of Volatile Compounds from Seven New Hybrid Families Obtained by Crossings on Noir de Bourgogne Cultivar and Other Blackcurrant Varieties.

Berries of blackcurrant (Ribes nigrum L.) are popular for their strong and complex aroma and their benefits for health. In Burgundy (France), the most famous blackcurrant cultivar is the "Noir de Bourgogne". A blackcurrant breeding program was conducted to obtain new varieties, more resistant to infections and climate changes. The cultivar "Noir de Bourgogne" was crossed with seven other varieties in order to create a hybrid with good agronomic properties and organoleptic properties close to the ones of "Noir de Bourgogne". Several hybrids were created, and their aromatic profiles studied. Berries of eight cultivars, among which Noir de Bourgogne and hybrids resulting from crossings, were harvested during the summer of 2020. Volatile compounds of berries were analyzed by HS-SPME-GC-MS, and principal component analysis (PCA) was used as the most useful chemometric technique. The profiles in volatile compounds of hybrids were either different from those of the two parental varieties or close to that of varieties other than Bourgogne black. In all cases, the overall aroma strength of the hybrid did not equal that of the Noir de Bourgogne cultivar.

Delphinidin-3-rutinoside from Blackcurrant Berries (Ribes nigrum): In Vitro Antiproliferative Activity and Interactions with Other Phenolic Compounds.

Blackcurrant berries (Rigrum L.) are of great interest for food scientists/technologists as a source of delphinidin-3-rutinoside (D3R). This is an uncommon phenolic compound in diets that unveils potent antiproliferative activity besides its colour. Other phenolic compounds, such as chlorogenic acid (CA) and epicatechin (EC), also known by their antiproliferative effects, are abundant in foods and beverages. To design smart food/supplements combinations containing blackcurrant and improved anticancer properties at the gastrointestinal level, there is the need for more data concerning the combined effects of those molecules. In this work, synergistic, additive, or antagonistic effects against gastric and intestinal cancers of D3R, CA, and EC were assessed in vitro. The antiproliferative activity of D3R, CA, and EC, alone and in binary combinations (D3R+CA, D3R+EC, and CA+EC) on NCI-N87 (gastric) and Caco-2 (intestinal) cells, was assessed following the Chou-Talalay theorem at equipotent contributions (i.e., (IC50)1/(IC50)2). D3R presented the strongest antiproliferative activity of the single molecules tested, with IC50 values of 24.9 µM and 102.5 µM on NCI-N87 and Caco-2 cells, respectively. The combinations D3R+CA and CA+EC were synergic against NCI-N87 until IC50 and IC75, respectively, while D3R+EC shifted from slight antagonism to synergism at higher doses. On Caco-2 cells, antagonism at low doses and synergism at high doses was observed. Therefore, the synergisms observed on the gastric cancer model at low doses occurred on the colon model only at high doses. Data herein described is vital to the targeted smart design of foods and supplements, as it is foreseen that the same combination of phenolic compounds causes different interactions/effects depending on the dose and gastrointestinal compartment.

Variation in Phytochemical Composition of Black Currant Berries in Response to Climatic Factors

Variation in Phytochemical Composition of Black Currant Berries in Response to Climatic Factors

Qualitative composition of anthocyanin dye obtained from black currant berries in various methods

Identification of anthocyanidins was carried out in five samples of anthocyanins obtained under different extraction conditions. It has been shown that anthocyanins are most fully extracted from black currant by an aqueous solution at temperatures of 70°С for 30 minutes and 100°C for 5 minutes, treatment in an ultrasonic bath for 30 minutes and in an ultrasonic homogenizer for 15 minutes. Eight anthocyanidins were identified in the samples of anthocyanins isolated by various methods. The most common were five anthocyanidins - these are cyanidin-3-glucoside, cyanidin-3-rutinoside, delphinidin-3-glucoside, delphinidin-3-rutinoside, petunidine-3-rutinoside. They were identified in all samples of anthocyanins. The proportion of the presence of one or another anthocyanidin in the studied samples depended on the method of isolation of anthocyanins. A more complete release of anthocyanidins is facilitated by the extraction of anthocyanins from blackcurrant berries at temperatures of 70°С for 30 minutes and 100°C for 5 minutes and extraction in an ultrasonic homogenizer at 25°C for 15 minutes. Under these conditions, all eight anthocyanidins are released. Based on this, a technology of the production of anthocyanin dye from berry raw materials was proposed. Developed colorant is a red liquid with a pronounced smell of black currant and a sour taste. Anthocyanin dye has an active acidity (pH) of 3.0, contains 2.99 mg/cm3 of anthocyanins in its composition and has antiradical activity.

Decomposition of thiamethoxam in its combined use with hydroxycinnamic acids on potato and currant

The experiments were conducted in the city of Moscow, on the territory of the Educational, Scientific, and Production Center named after V. I. Edelstein “Michurinsky Garden” FSBEI HE “RSAU-Moscow Agricultural Academy named after K.A. Timiryazev” and Field experimental station in the period 2021-2022 on the black currant and potato plantings. Laboratory analysis of plant material samples for the study of the content of residual amounts and determination of the dynamics of pesticides destruction was carried out in the Educational, Scientific, and Consulting Center “Agroecology of pesticides and agrochemicals”. The following preparations were used in the tests: insecticide − Actara, VDG (250 g/kg of thiamethoxam) and growth regulator − Zircon, R (0.1 g/l of hydroxycinnamic acids). In the conditions of the experiments, a separate application of the preparation Actara, VDG and its combined use with the preparation Zircon, R to establish the level of residual amounts of the insecticide Actara, VDG active substance, sampling was carried out within 21 days from the moment of spraying on all experiment options. The selected samples were analyzed under laboratory conditions using the high-performance liquid chromatography method. As a result of the study, it was found that the use of Actar, VDG together with the preparation Zircon, R on black currant plantings caused an acceleration of the destruction of the insecticide active substance in the leaves. Nevertheless, the combined use of the studied preparations did not reduce the level of thiamethoxam intake in the forming black currant berries. The use of the preparation Actara, VDG together with the double use of the growth regulator Zircon, R on potato plantings led to accelerated decay of thiamethoxam in the tops and less of its accumulation in tubers.

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.

Application of anthocyanins as indicators for alkalimetric titration

Along with synthetic substances, various naturally-occurring pigments can response to pH variations in solutions by changing their colour. Such substances include, for example, anthocyanins. In this study, the possibility of applying a set of anthocyanins obtained from berry extracts as a potential acid-base indicator. This indicator can be a good alternative to the widely-used phenolphthalein test. Aqueous and alcoholic extracts derived from the fruit of ashberry, sea-buckthorn, lingonberry, blueberry, currant, blackberry, cranberry, rose hip, cherry and hawthorn plants were studied. The presence of anthocyanins in the test samples was confirmed by chemical and physicochemical methods of analysis, including qualitative tests, ascending thin-layer chromatography and direct spectrophotometry. Quantification of anthocyanins was carried out by pH-differential spectrophotometry. Compared to alcoholic extracts, aqueous berry extracts were found to contain anthocyanins in far lesser amounts. In order to compare the pH indicator potential of phenolphthalein and the studied set of anthocyanins, the content of ascorbic acid in the test samples was assessed by direct alkalimetry. A control experiment was performed using a 5% ascorbic acid solution for injection. The pH value of aqueous and alcoholic solutions of all berry extracts was determined by an instrumental procedure. The pH of the extracts ranged from 2.95 to 5.04. The content of the total amount of anthocyanins in aqueous and alcoholic extracts of blackberries, cranberries, black currants, blueberries and lingonberries in terms of cyanidin-3-glucoside was determined both quantitatively and qualitatively. A good agreement was achieved between the results of alkalimetric titration performed using phenolphthalein and the set of anthocyanins extracted from blackcurrant berries with 95% ethanol.

STUDY OF CHEMICAL CHARACTERISTICS OF BLACKCURRANT BERRIES DURING TREATMENT WITH LIQUID NITROGEN

This article presents some aspects related to the freezing of blackcurrant berries using liquid nitrogen: the duration of the process, the analysis of frozen and thawed berries, the change in physicochemical parameters and chemical composition, the advantages and disadvantages of this modern method. Fast freezing of food products in a cryogenic freezer is based on the use of the latent heat of vaporization of liquid nitrogen, as well as the sensible heat of vapors, the temperature of which rises to the final temperature of the frozen product. Given the requirement to reduce the fuel consumption required to generate the electricity needed for classical refrigeration systems, this method is used to freeze liquid nitrogen obtained as a by-product in the production of oxygen. Black currant is one of the most valuable and affordable sources of high content of vitamins and biologically active polyphenols. In the list of traditional berry plants, this crop occupies one of the leading positions in terms of the content of nutrients and biologically active substances necessary for a balanced human diet. Modern standards for blackcurrant varieties necessarily include certain requirements for the quality of berries, including their biological composition.

The quality of fresh berries and jam of various varieties of currants

Purpose. To study the features of quality formation (biochemical composition, content of vitamins, macro- and microelements, integral sugar) of fresh berries and currant jam depending on the variety.&#x0D; Methods. Laboratory – determination of the content of water, ash, protein, sugar, vitamins and mineral elements, calculation – integral rate, mathematical and statistical.&#x0D; Results. It was found that fresh berries contained 1.8–6.2 times more ash, protein, fat, dietary fiber and water compared to jam. However, the content of mono- and disaccharides was 10–11 times higher in cooked compared to fresh berries. This trend is due to the addition of sugar to the jam. It should be noted that the biochemical composition changed significantly depending on the variety of black currant. Thus, fresh berries of the ‘Chereshneva’ variety contained significantly more ash, protein and dietary fiber compared to the ‘Volodymyrska’ variety. However, the content of fat and sugars was significantly lower compared to the 'Volodymyrska' variety. Calculations confirm that fresh blackcurrant berries provide the most daily need for vitamin B9 – by 550–625%, depending on the variety. The integral score for vitamin C was 178.2–184.5%. The smallest integral score was for β-carotene – 2.0%. This indicator for the rest of the vitamins varied from 2.7 to 10.8% depending on the variety of black currant. The integral rate in cooking black currants was 1.7–3.9 times lower (1.1–4.0%) compared to fresh berries, depending on the type of vitamin.&#x0D; Conclusions. The biochemical composition of berries varies depending on the variety and condition of blackcurrant berries. Currant berries of the ‘Volodymyrska’ variety have a lower biological value, since the integral speed is lower compared to the ‘Chereshneva’ variety. In addition to the highwater content, fresh berries contain sugars, fat and dietary fiber. Fresh currant berries contain the most vitamins B9 and C. The content of vitamins in boiled black currant was 2.5–4.5 times lower compared to fresh berries. Fresh berries contained the most potassium – 347–352 mg/100 g, and the least was copper – 0.13 mg/100 g. The content of mineral elements in currant jam was 1.6–2.7 times lower compared to fresh berries. The highest integral score was magnesium, iron and phosphorus – 9.8–11% in fresh berries and 7.3–10.9% – in cooked black currants.

Chemical Compounds and Biological Activity in Black Currant (Ribes nigrum L.) Berries Depending on Soil Temperature and Moisture

Chemical Compounds and Biological Activity in Black Currant (Ribes nigrum L.) Berries Depending on Soil Temperature and Moisture

Morphometric parameters of black currant berries and racemes under the conditions of Northwest Russia

Background. It is important to study morphometric parameters of productivity in cultivars because it allows us to identify the most productive cultivars and valuable genotypes with improved characteristics of the mechanical composition of berries for use in breeding practice.Materials and methods. Morphometric parameters of berries and racemes were assessed at Pushkin and Pavlovsk Laboratories of VIR in 2016–2018. Fifty-one black currant cultivars of various genetic and ecogeographic origin were the material for the research. Cvs. ‘Nara’ (for early cultivars) and ‘Peterburzhenka’ (for mid-season and mid-late ones), both listed in the State Register of Selection Achievements for Northwest Russia, served as the references. The research was conducted by conventional methods. Statistical data processing was performed using Microsoft Excel and guidelines.Results and conclusions. As a result of the research, valuable genotypes with the best morphometric parameters and cultivars for commercial and amateur gardening were identified. Large fruit size and stability of this trait were observed in cvs. ‘Yubileinaya Kopanya’ (k-44189), ‘Selechenskaya 2’ (k-42637), ‘Litvinovskaya’ (k-45542), ‘Fortuna’ (k-44194), ‘Partizanka bryanskaya’ (k-45548), ‘Sofievskaya’ (k-43131), ‘Raduzhnaya’ (k-45549), ‘Karri’ (k-44172), and accession 2780-20-33 (k-49788). Cvs. ‘Kozatskaya’ (k-44187) and ‘Perezvon’ (k-45589) develop 8 berries per raceme. The best cultivars with optimal combinations of the studied traits, suitable for large-scale cultivation and amateur gardening in Northwest Russia, are ‘Andreevskaya’ (k-49787), ‘Kazkova’ (k-44196), Raduzhnaya’ (k-45549), ‘Sevchanka’ (k-45551), ‘Selechenskaya 2’ (k-42637), Sofievskaya’ (k-43131), ‘Tatran Slava’ (k-44182), ‘Karri’ (k-44172), and ‘Yubileinaya Kopanya’ (k-44189). Correlations between individual morphostructural yield components were identified.

A new promising variety of black currant Estafeta

Relevance. Creation of new varieties with a complex of economically valuable characteristics in the conditions of the Republic of Bashkortostanis relevant. The climatic conditions of the republic require the creation of varieties with high resistance to the complex of biotic and abiotic stressors of the cultivation region.Materials and methodology. The objects of research are the hybrid fund, selected, promising, elite forms and varieties of black currant of local and foreign selection located in the Kushnarenkovsky breeding center for fruit and berry crops and grapes of the Bashkir Research Institute of the UFIC RAS. Research is carried out according to the program and methodology of selection and variety studies of fruit, berry and nut crops.Results. A new variety of black currant Estafeta has been created, which has a complex of economically valuable characteristics in the conditions of the Republic of Bashkortostan. According to the results of many years of research, the new variety of black currant Estafeta is resistant to diseases and pests. Over the years of research, leaf damage by anthracnose was 1,0 point (15%), in the control variety — 1,5 points (20%). Damage from grass moth — 2,0 points (30%), in control — 3,0 (40%), from aphids — 0,5 points (10%), in control — 1,0 (20%). New variety Estafeta is large-fruited, with berries of the standard sweet and sour taste. The average and maximum berry weight of 1,6-2,5 g is higher than that of the control of 1,4-2,1 g. According to the content of biologically active substances in black currant berries, the new variety has less sugar than the control, but has more vitamin C and carotene. The bush of the Estafeta variety is medium-sized, medium-spreading. Shoots are medium, straight, light green, slightly pubescent, matte. The buds are medium, oblong, green. The leaves are medium-sized, light green, three-lobed, with small notches. The fruit brush is medium, the berries in the brush are medium. The flowers are medium-sized, with a bright color. The sepals are medium-sized, with a bright color, with an average pubescence of the outer side, arranged horizontally. The berry is large, round-oval, black. The cup is open. The skin is of medium thickness. Pubescence is weak, simple. The peduncle is short, dark green, fleshy. The number of seeds is average. The taste is sweet and sour, refreshing. The timing of budding and the beginning of maturation is average, simultaneous. The period of the beginning of flowering is average. The variety is promising for industrial and amateur gardening. The optimal layout of plantings is 3,0-4,0 х 1,0-2,0 m. The self-fruitfulness of 40-45% is quite good for setting berries in single-grade plantings, although over-pollination with other varieties has a positive effect on the productivity and marketable qualities of berries.

The Effects of Berry Extracts on Oxidative Stress in Cultured Cardiomyocytes and Microglial Cells: A Potential Cardioprotective and Neuroprotective Mechanism.

Oxidative stress is a key underlying factor in cognitive decline and atherosclerosis. Oxidative stress occurs at the cellular level with an imbalance between reactive oxygen species and reactive nitrogen species and a deficiency in antioxidants. Mounting evidence suggests that berry flavonoids may promote cellular health by exerting antioxidant properties. Black currant and various berry extracts were tested in microglia (BV-2) and cardiomyocyte (HL-1) cell lines to study their biological effects. The principal ingredients in black currant and cranberry extract–delphinidin 3-rutinoside (D3R) and cyanidin 3-glucoside (C3G), were also assessed. A menadione-induced oxidative stressor was used, and its output was quantified to detect oxidative stress (CellROXTM). Black currant extract had similar antioxidant effects as N-acetylcysteine (NAC) in HL-1 cells with regard to cellular protection, whereas cranberry extract was ineffective. In contrast, cranberry extract was comparable in effectiveness to black currant extract in BV-2 cells. D3R and C3G also reduced oxidative stress similarly to whole berry extracts, which indicates that these ingredients may confer the antioxidant effects of berries. Black currant and cranberry extracts inhibit oxidative stress in microglial and cardiomyocyte cell lines. Black currant extract was more effective in reducing oxidative stress in the HL-1 cells, whereas cranberry extract was comparable in reducing oxidative stress in the BV-2 cells. The results suggest that berry flavonoids exert neuro- and cardioprotective effects.

THE INFLUENCE OF NON-TRADITIONAL FRUITS AND ELDER FLOWERS ON RHEOLOGICAL PROPERTIES OF THE DOUGH

The influence of the addition of flowers (Flos sambuci L.) and berries of elderberry (Sambucus nigra L.), blackcurrant (Ribes nigrum L.) and chokeberry (Aronia melanocarpa L.) to wheat flour was characterized by the rheological test Mixolab (Chopin Technologies, France). Twelve types of wheat flour mixture with different fruit and elder flowers addition were prepared for evaluation in the following ratios: 95: 5, 90:10, 85:15. The control represented 100 % wheat flour. Preliminary rheological analyzes indicated a strong influence of the ingredients used on the properties of the dough. The addition of elderflowers, elderberry and blackcurrants significantly increased the values of the dough development time. In the samples with the addition of elder flowers, we also found a higher stability of the dough, on the contrary, the addition of berries of elderberry and also the 15% addition of chokeberry reduced it. The most significant effect of increasing the addition on the development time and stability of the dough was observed in the samples with the addition of blackcurrant. In contrast to the other samples, the properties of the flour with the addition of elder flowers were comparable with the control flours in protein strength, in starch gelatinization and in the estimated amylase activity. Samples of flour with the addition of lyophilized fruits behaved significantly differently rheologically than flour with the addition of elder flowers. The closest relationship (p &lt;0.001) was observed between the torque C3 (starch gelatinization rate) and C4 (stability of the formed gel), also between C3 and the difference C3-C2 (r = 0.99).

Veterinary Sanitary Assessment Garden and Wild-Growing Black Currant of Yakutia

The provision of the population of Yakutia with vitamin products in the harsh natural conditions of the republic is especially acute. The remoteness of settlements, a complex transport scheme makes it difficult to deliver perishable fruit and vegetable products, the cost increases significantly, and the quality of plant products deteriorates during transportation. But Yakutia is rich in wild berries, among which special attention is paid to black currants. Black currant berries, leaves, buds contain a large amount of vitamins of groups A, PP, groups B, C and E, organic acids, pectin, sugars, tannins, essential oils and other biologically active substances [1,14]. The local population not only collects wild-growing black currants, but is also actively engaged in the cultivation of garden black currants in their backyards. Black currants are used both fresh and frozen; the berry is an excellent raw material for the production of preserves, jams, juices, etc. And like most berries, black currants are perishable products, therefore, the assessment of the compliance of black currants with quality and safety indicators according to the requirements of GOST 6829-2015 (UNECE STANDARD FFV-57:2010) “Fresh black currants. Technical conditions” is relevant [15].A veterinary and sanitary assessment of the wild-growing black currant of the Okhta (Ribes. Dikusha) and the cultivar Algo (Yakutskaya), (Ribes Nigrum Yakutskava (Algo)) from the backyard of the Batagai-Alyta village of the Eveno-Bytantai region of the Republic of Sakha (Yakutia) for compliance the requirements of GOST 6829-2015 (UNECE STANDARD FFV-57:2010) and other regulatory documents. According to the results of organoleptic studies, the content of nitrates, the state of the radiation background, the black currant of the Algo variety and the wild species Okhta of the Eveno-Bytantai region meet the requirements of regulatory documents.