Chemical Composition Of Berries Research Articles

Technological assessment of native grapes varieties for winemaking in the conditions of Southern Dagestan

B The article says about the role of native varieties of Dagestan in improving the assortment of grapes. It provides the information on the indigenous grape varieties in the varietal composition of the vineyards of the region. A detailed technological assessment of four Dagestan native wine grape varieties of Scarlet Tersky, Asyl Kara, Gimra and Makhbor tsibil in the conditions of Southern Dagestan is given. The data of yield, mechanical composition of bunches, chemical composition of berries, chemical composition and tasting evaluation of red table wines from native grape varieties are given. Analysis of the chemical composition and organoleptic evaluation have shown that the wines from the indigenous varieties Asyl Kara, Gimra and Mahbor tsibil are at the level or superior in quality to the sample from the control variety Saperavi. Based on the research results, it is recommended to expand the area of grapes of the indigenous varieties Asyl Kara, Gimra and Makhbor tsibil in Southern Dagestan and the production of high-quality red table wines from them.

DYNAMICS OF THE CHEMICAL COMPOSITION OF BERRIES OF INTRODUCED CULTIVARS AND FORMS OF CRANBERRIES IN THE CONDITIONS OF CENTRAL SIBERIAN BOTANICAL GARDEN SB RAS

The aim of the work was study of the variability of fruit chemical composition of O. palustris (2 samples) and O. macrocarpus (6 samples) cultivars and forms introduced in CSBG depending on the conditions of the year. Biochemical research of the content of dry substance, ascorbic acid, sugars, titratable acidity, anthocyanins, pectins, protopectins and catechins in berries of these samples were conducted. The chemical composition was analyzed by conventional methods.
 O. palustris surpasses O. macrocarpus in the content of ascorbic acid and titratable acidity, but is inferior to it in the accumulation of anthocyanins, pectins and protopectins. In comparison with the studied samples of both species, the native O. palustris accumulates the greatest amount of ascorbic acid and the least amount of sugars. The early cultivars of O. macrocarpus exceeds the mid-season cultivars and are close to late-maturing ones in terms of ascorbic acid content. The difference in the accumulation of other ingredients in the fruits of both O. palustris and O. macrocarpus is not statistically significant. According to the chemical composition of berries, O. palustris and O. macrocarpus are promising for introduction in the South of Western Siberia.

Anthocyanins and catechins in the berries of new strawberry cultivars grown in the conditions of the Orel region

The results of the study of 20 new strawberry cultivars grown in the conditions of the Central part of Russia (Orel region), according to the content of anthocyanins, catechins and the total number of polyphenols in berries, are presented. Anthocyanins and catechins are representatives of the main group of phenolic compounds, flavonoids that have a therapeutic and preventive effect on the human body. The purpose of the research is to identify the best genotypes for breeding for an improved chemical composition of berries. The determination of phenolic compounds was carried out by the photometric method. The content of anthocyanins in strawberries varied depending on the cultivar to an average degree (V=16.3%) and amounted to 51.1±1.9 mg/100 g with a range of variation from 40.1 to 70.2 mg/100 g. A high content of anthocyanins (mg/100 g) was observed in Rusich (70.2), Solovushka (64.2), Darselect (62.5), Tsaritsa (59.5), Rubino civ (57.9), Sonata (55.4), Alpha (54.5), Honeoye (51.8). The average content of catechins in the berries of the studied group of cultivars also changed to an average degree (V=22.2%) from 71.4 to 174.6 mg/100 g with an average c value of 124.9±6.2 mg/100 g. The high content of catechins in berries was found in Rusich (136,2), Clery (132,0), Rubino civ (137,4), Sara (137,7), Vima Kimberly (139,5), Dezy (152,5), Sonata (164,9), Solovushka (168,2) and Alpha (174,6). There was no correlation between the accumulation of anthocyanins and catechins in strawberries (r=+0.149). According to the total number of polyphenols (more than 500 mg/100 g) in the berries, Alpha, Rusich, Solovushka, Dezy and Rubino civ are distinguished.

Berry primary and secondary metabolites in response to sunlight and temperature in the grapevine fruit zone

The chemical composition of berries at harvest, which will affect wine styles, is determined by complex physiological processes occurring from set through the fruit’s lifetime to maturity, and this is closely intertwined with environmental and crop management factors. Among those factors, climatic conditions within the fruit zone (i.e. microclimate), such as light and temperature, are well-known to affect the physiology of the fruit at the skin, pulp and seed levels. This article will present the potential of leaf thinning in the bunch zone to modify cluster microclimate and berry composition.

Влияние климатических условий на биологическую ценность ягодного сырья Амурской области

Актуальным направлением современного производства продуктов на основе натурального природного сырья является применение дикорастущего сырья, богатого биологически ценными веществами. Анализ химического состава дикорастущего плодово-ягодного сырья Амурской области: ягод калины Саржента (Viburnum sargentii), лимонника китайского (Schisandra chinensis), винограда Амурского (V. amurensis), свидетельствует о широком спектре биологически активных веществ, доля каждого из которых, варьирует в зависимости от природно-климатических условий и факторов произрастания. Проведенные исследования позволили определить химический состав ягод, собранных в период с 2011 по 2016 гг. Максимальное количество полифенольных веществ и витамина С обнаружено в ягодах калины, калия в ягодах винограда Амурского в период сбора 2011 года, характеризующегося средней температурой в январе 28ºС, в июле 30ºС и количеством осадков 625 мм. Наивысшее содержание витаминов B1, B2, B6 отмечено в ягодах винограда Амурского, собранного в 2011-2014 гг. Выявлено, что в ягодах калины высокий уровень магния, фосфора и кальция отмечался в 2011и 2012 г.г. соответственно. Установлен срок годности ягод сбора 2011-2016 гг., который составил 9 месяцев при температуре 5-7ºС. Выявлено, что исследуемое сырье благодаря уникальному химическому составу может служить источником незаменимых нутриентов и является перспективным для использования в производстве пищевых продуктов, особенно с низкой пищевой и высокой энергетической ценностью.

Black Chokeberry (Aronia melanocarpa(Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity

Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as minor components. Chokeberries were particularly rich in proanthocyanidins, anthocyanins, and hydroxycinnamic acids. The total polyphenol content of aronia fruits varied between 1022 mg/100 g FW and 1795 mg/100 g FW and ORAC antioxidant activity from 109 µmol TE/g to 191 µmol TE/g FW. We also investigated the relationship between the chemical composition of berries and chemical compositions and antioxidant activity of aronia functional drinks—juices and nectars. The differences in the chemical composition of the fruits resulted in functional foods that differ significantly in their chemical composition and antioxidant activity. Additionally, we demonstrated that temperature of juice pressing and nectar extraction has a profound effect on the polyphenol content and composition of these products. This is very important since differences in the chemical composition of raw chokeberries and variation of technological parameters during processing could result in functional foods with different chemical composition, rendering different biological activity.

Berries and large fruits of the Samara region harvest 2016 year of the collection of the research institute «Zhigulevsky garden» as a perspective raw material in the food industry

One of the most important components of the human diet is the berries and stone fruits. They are rich in sugars, organic acids and biologically active substances - antioxidants. Together, the presented indicators (chemical composition and antioxidant activity) are important for the stable operation of the human body and the technological process when processing plant materials. When analyzing the chemical composition of berries and large fruits from the collection of the Research Institute "Zhigulevskie Gardens", it was revealed that the grade of raw materials influences the determined indexes.The highest value of soluble solids is occupied by the samples of apricot (leading Krugly variety), Black currant (leading Orloviya variety), raspberry (Balzam is leading).The lowest value of soluble solids was observed in strawberry varieties Kama. Analyze berries and fruits differ in the content of organic acids slightly. The maximum content of sugars in apricot, and the minimum for black currant. In the studied fruits, the highest content of phenols was recorded in the black currant. The varieties of flavonoids are different: strawberry Festivalaya, black currant Perun, apricot Khabarovskiy and raspberry Balzam. Low results showed apricot (grade Krugly, Pogremok). The high antioxidant activity was shown by the raspberry varieties Lyubetovskaya and Balzam. The chemical composition and antioxidant activity of fruits and berries play an important role not only for the human body, but also for the technological process during their processing. For this reason, analysis of the feedstock is an important stage in the development and manufacture of food products with a directed antioxidant effect.

Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

Influence of berry diameter and colour on some determinants of wine composition ofVitis vinifera L. cv. Riesling

Background and Aims To successfully use berry sorting in winemaking, it is crucial to understand the interaction of physical and chemical composition of berries. The aim of this study was to investigate the relationship between berry diameter and colour and aspects of wine composition, such as titratable acidity, aroma compounds and phenolic substances of Vitis vinifera L. cv. Riesling. Methods and Results In a first trial, berries were sorted into three berry diameter classes with equal TSS concentration and vinified by 70 mL scale fermentation. In a second trial, berries from each of two diameter classes with equal TSS concentration were sorted by berry colour to obtain samples of low a* value and high a* value berries for the respective diameter class, and vinified. In the first trial, wines from smaller berries had lower titratable acidity and a lower concentration of malic acid. In the second trial, wine obtained from berries with higher a* values showed a higher concentration of free C13-norisoprenoids as well as free and glycosylated monoterpenes. Wines from smaller berries in this trial showed a higher concentration of norisoprenoids and a lower pH. Conclusions Berry diameter and colour are highly variable within single vineyards, vines and single bunches. Sorting by berry size or colour will lead to wines with a pronounced difference in aroma compounds, acidity and α-amino nitrogen. Significance of the Study This study shows the relationship between berry diameter or colour and wine quality aspects such as acidity and aroma. Understanding this relationship will assist winemakers to conduct targeted berry sorting.

The change in the content of biologically active substances of black elderberry in the production of juice

The berries of the black elderberry are a source of biologically active substances, among which phenolic compounds that have the main value. Most of the phenolic compounds are natural antioxidants and are widely used in the food industry. Using black elderberry will allow to enrich foods with biologically active complex contained in it. The purpose of the research is to study the chemical composition of black elderberry and the impact of processing technology on the quality of juice from these raw materials. Analysis of the chemical composition of berries of the black elderberry has confirmed the presence of a large number of biologically active substances in its composition. The impact of processing technology on the quality of the black elderberry juice was investigated. It was found that using enzymatic catalysis for squash pre-treatment has a positive effect on the quality indicators of black elderberry juice. Analysis of the fractional composition of phenolic compounds at different ways of squash pre-treatment was performed and it was determined that the maximum transition of phenolic compounds is achieved in enzymatic catalysis of squash, which has been pre-heated to inactivate endoenzymes of raw materials.

Influence of Long-Term Application of Green Waste Compost on Soil Characteristics and Growth, Yield and Quality of Grape (Vitis vinifera L.)

Soil properties are one of the main factors affecting the yield and qualitative value of grapes. Therefore, application of compost in a vineyard may affect grape production and chemical composition of berries. For these reasons, we started a field trial in 2001 to determine the long-term effects of compost application on growth, yield and quality of V. vinifera cv. Chardonnay grapes grown in a Tuscan vineyard (Italy). In summary, the results demonstrated that long-term addition of compost to a vineyard can be beneficial to soil characteristics, including organic matter and nitrate content, and had no or limited effects on plant growth and grape quality. Contrasting results were observed for production parameters, however, an average result from the nine years of trials shows that compost application maintained a similar average yield throughout the years, when compared to chemical fertilizers.

STUDY OF A HONEYSUCKLE MAIN BIOCHEMICAL COMPONENTS OF THE KAMCHATSKIY REGION

Long-term data on the analysis of the biochemical composition of the main components of honeysuckle varieties of various ecological and geographical origin grown under the conditions of the Kamchatka Territory are presented. The purpose of the research was to study collection varieties of honeysuckle by the content of the main biologically active components and to isolate valuable ones with a high content of useful substances for subsequent selection work to improve the quality of the chemical composition of berries. The object of the study is the varieties of honeysuckle was selected by the M.A. Lisavenko Kamchatka Scientific Research Institute of Agriculture, FSBSI NIISS them., Pavlovsk experimental station VIR. Based on long-term studies, from 2015 to 2019, for each indicator varieties with the optimal value of the trait and its stability were identified. It was found that the promising ascorbic acid sources (from 50,8 to 56,9 mg%) include the varieties Slastena, Darinka, Gerda, Bakcharskiy velikan, Leningradskiy velikan; dry matter (15,2 – 15,6%) – Azure, Bakcharskiy velikan; sugars (10,2-11,3%) – Cinderella, Gerda, Violet, Leningradskiy velikan; low acidity (1,8-2,5%) – Slastena, Darinka, Elena, Kuvshinkovidnaya, Cinderella, Gerda, Bakcharskiy velikan, Morena, Nymph, Violet, Leningradskiy velikan; excellent taste (4,5-5,0 points) – Slastena, Darinka, Elena, Assol, Gerda, Bakcharskiy velikan, Velvet, Leningradskiy velikan, Violet, Morena; high sugar-acid index (7,2-9,4) – Darinka, Elena, Cinderella, Gerda, Violet, Velvet, Leningradskiy velikan; a complex of the main biologically active substances – Slastena, Darinka, Elena, Gerda, Bakcharskiy velikan, Violet, Leningradskiy velikan. The selected varieties are used at the Federal State Budgetary Scientific Institution of the Kamchatka Scientific Research Institute of Agriculture as donors when creating a new variety.