THE RESEARCH COMPONENT COMPOSITION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CRANBERRY JUICE

Presents the results of studies on the component composition of phenolic compounds of cranberry juice, prepared with the use of enzymatic pre-treatment and without the use of enzymatic preparations. The profile of flavonoids has been studied. There is evidence of qualitative and quantitative composition of anthocyanins, catechins, hydroxycinnamic acids. The study shows that the quantity and quality of complex study of phenolic compounds in the juice is produced using enzyme preparations, richer and more varied. The study has established that the conduct of the preliminary enzymatic treatment can increase fruit yield in juice: quercetin and its derivatives, anthocyanin and catechin compounds, phenolic acids in 1.1-2.5 times. The composition of the juice obtained from enzymatically treated berries pulp has additionally identified the monomeric flavan-3-ol-epigallocatechin, which presence in the juice obtained without the use of enzyme preparations has not been identified. The study tested the antioxidant activity of cranberry juice and found that the antioxidant activity of cranberry juice prepared using enzymatic pre-processing is estimated significantly higher (1.4 times) than that of juice obtained without the use of enzyme preparations.

red whortleberry raw material, enzyme pretreatment, red whortleberry juice, flavonoids, anthocyanins, catechins, fenolyc acids, antioxidant capacity

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