Comparative evaluation of biologically active substances content in the products of processing from zizyphus fruits

Zizyphus fruits have unique taste properties and contain high concentrations of biologically active substances (vitamins, microelements, sugars, proteins and fats). In view of the low transportability of fresh fruit, it is important to obtain and study new types of processed products from zizyphus. Purpose. To give a comparative evaluation of the content of biologically active substances in the processed products of a promising zizyphus cultivars. Methods. For the experiment, the promising zizyphus cultivar Tsukerkovy bred in the Nikitsky Botanical Gardens - the National Scientific Center of the Russian Academy of Sciences was chosen. The study of chemical and technological properties of the obtained from processed products of zizyphus fruits was carried out in the laboratory of biochemistry, physiology and reproductive biology of plants in the Nikitsky Botanical Gardens using standard techniques (spectrophotometry, colorimetry, and titrometry). Results. Due to the fact that zizyphus products are characterized by the lack of flavor, three types of products were prepared from fresh fruits of the promising cultivar Tsukerkevy: compote, compote with the addition of thyme of Yalos cultivar (linalool genotype), compote with the addition of the thyme of Yubileyny cultivar (timene genotype). The content of titrated acids, the amounts of phenolic substances, flavonols and ascorbic acid are determined in the obtained compotes. All studied samples were distinguished by a high content of ascorbic acid (up to 154 mg / 100g). The maximum content of ascorbic acid and the sum of phenolic compounds were found in compotes without additives, and flavonoids and titratable acids - in compote with the addition of the herb of thyme of Yubileyny cultivar. Conclusions. By the content of ascorbic acid and the sum of phenolic compounds, compotes with aromatic additives are slightly inferior to compote without additives, and by the content of flavonoids are superior to it. The use of the herb of thyme linalool and thymol genotypes as food additives is promising for enhancing the organoleptic characteristics and biological value of products prepared from zizyphus fruits.

fruit, zizyphus, processed products, compote, biologically active substances