The purpose of this work was to study the qualitative and quantitative composition of the main groups of biologically active substances in the fresh fruits of five different varieties of black chokeberry (Aronia melanocarpa (Michx.) Elliot), carried out within the framework of the search for available and cost-effective raw materials for food product fortification. Samples of aronia chokeberry were grown at the Federal Scientific Center named after I.V. Michurin in the Tambov region of Russia. Using a modern chemical–analytical methodology, the contents and profiles of anthocyanin pigments, proanthocyanidins, flavonoids, hydroxycinnamic acids, organic acids (malic, quinic, succinic, and citric), monosaccharides, disaccharides, and sorbitol were determined in detail. Based on the results of the study, the most promising varieties were determined in terms of the content of the main biologically active substances.

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value.

One of the most significant disadvantages of the existing processes of berry cake processing into food ingredients is the low degree of extraction of biologically active substances. To increase the yield of flavonoids, enzymatic treatment of the cake can be used. In materials of the article data on composition of dry fermentolysate of cranberry cake and dry fermentolysate of black mountain ash cake on quantitative and qualitative content of flavonoids obtained by HPLC method are presented. The complex of flavonoids in fermentolysate of cranberry cake is represented by 10 substances, of which quercitrin (quercetin-3-rhamnoside) prevails in the amount of 0.033%. The total content of flavonols after enzymatic treatment compared to the control increased by 16.8%. The amount of minor flavonoids, which include isoquercitin and quercetin-arabinoside is 0.001%. Six flavonoids were identified in the fermentolysate of rowan blackberry cake, the flavonoid composition is dominated by hyperoside found in the amount of 0.029%. The data show that the enzymatic treatment of black mountain ash cake allows to increase the content of flavonoids in the fermentolysate by 46.6%. Processing of berry cake with the use of selected enzymatic complex allows to preserve flavonoids of berry raw materials with the possibility of creating products of preventive orientation for mass consumption on the basis of fermentolysates. The results of the work can be used to assess the biological value of food products, which include fermentolysates as a formulation component.

Методом ВЭЖХ определено суммарное содержание и специфические профили индивидуальных антоцианинов плодов аронии черноплодной различных сортов. Хроматографические профили извлечений из всех сортов оказались сходны с преобладанием цианидин-3-галактозида в качестве основного ингредиента. Общее количество антоцианов составило от 0,98% (Алтайская крупноплод- ная) до 3,70% (Мичуринская).