| Abstract [eng] |
In the final project thesis eleven varieties of Lonicera caerulea L. – 'Eisbar', 'Čelnočnaja', 'Balalaika', 'Pereselenka', 'Vostorg', 'Morena', 'Pavlovskaja', 'Nimfa', 'Kalinka', 'Obilnaja' and 'Leningradskaja' berries chemical composition, antibacterial properties and spectral characteristics were analyzed. Berries were grown in Vytautas Magnus University collection of Botanical garden and harvested in the stage of ripeness. The size and mass, active acidity, total dry matter and soluble solids of berries were evaluated. The chemical composition of berries was analyzed by spectrophotometric determination of total phenolic compounds and anthocyanins, DPPH * radical scavenging capacity and by HPLC methods vitamin C, sucrose, glucose and fructose content was evaluated. The results shows that the average pH of freshly blended berries was 3.12, content of dry matter was 15% and soluble solids 11,74oBrix. The biggest content of anthocyanins (781 mg/100 g) and total phenolic compounds (799 mg/100 g) were found in 'Morena', while 'Vostorg' berries had the lowest content of anthocyanins (283 mg/100 g) and total phenolic compounds (301 mg/100 g). The largest amount of vitamin C were established in 'Pavlovskaja' and 'Pereselenka' berry samples, the largest content of glucose (3.4 g/100g berries) and fructose (3.27 g/100g berries) accumulated 'Leningradskaja' berries. The average glucose content in berries was 2.46 g/ 100 g, fructose – 2.78 g/ 100 g, and sucrose was detected only in three varieties of berries and its content was very low, only 0.04 – 0.43 g/ 100g berries. Ethanolic extracts of berries showed DPPH * radical scavenging capacity – after 30 minutes it was on average 288 mg TE/100g. The antimicrobial properties of berry juice, ethanolic extracts of berry pomace and aqueous extracts of blended berries against food spoilage bacteria and yeast were evaluated by the agar diffusion method. Gram positive bacteria – E. Feacalis, L. Monocytogenes, S. Aureus, B. Subtillis, gram negative bacteria – C. freundii, E. coli, S. Typhimurium, P. aeruginosa and Candida, Saccharomyces cerevisiae yeasts were used. Aqueous extracts had the lowest activity, having 0 –9 mm inhibition zones. More sensitive were B. Subtillis gram positive bacteria with 9 – 11 mm inhibition zones. The largest suppression zones (14 – 28 mm) consisted of berry juice, and least sensitive to juice effect was Pseudomonas Aeruginosa bacteria. The size of the inhibition zones of ethanolic berry pomace extracts was 9 – 17 mm. The tested yeast strains were resistant to all tested berries extracts and juices. The color characteristics of the ground berries in the CIELAB color space were determined and the IR spectra in the 800–14000 nm range were recorded. More research is needed to link the spectral characteristics to the results of the chemical composition of the berries. Blue honeysuckle berries accumulate a lot of bioactive compounds, which have antioxidant and antimicrobial properties, meaning they could be a valuable part of the diet or could be used as a raw material to produce functional ingredients. |
