Research of antioxidant activity of honeysuckle fruits

Fruit and berry raw materials are a valuable source of a wide range of useful substances, among which are antioxidants, which are extremely important for a healthy diet of the population of the Sverdlovsk region. The purpose of the study was to determine the total antioxidant activity of fruits in honeysuckle cultivars presented in a unique scientific installation of the collection of living plants of the open ground “Gene Pool of fruit, berry and ornamental crops in the Middle Urals” of a separate structural subdivision “Sverdlovsk Horticulture Breeding Station of the Ural Federal State Budgetary Educational Institution of the Ural Branch of the Russian Academy of Sciences” (Sverdlovsk region, Yekaterinburg). The material for the study was the fruits of honeysuckle of 10 varieties of selection of scientific research institutions of the Russian Federation: “Polyanka Kotova”, “Boomerang”, “Amazon”, “Nymph”, “Lapis Lazuli”, “Bakchar Giant”, “Yugana”, “Silginka”, “Pride of Bakchar”, “Strezhevchanka” selection and variety “Zinri” of the Institute of Fruit Growing of the Republic of Belarus. Results. Antioxidant indicators of honeysuckle fruits were investigated. The highest level of total antioxidant activity was found in honeysuckle varieties “Polyanka Kotova” - 60.537 mmol/l eq and “Pride of Bakchar” - 51.863 mmol/l eq. The level of flavonoids in these varieties is also the highest “Polyanka Kotova” - 288.288 mg/100 g, “Pride of Bakchar” - 268.324 mg/ 100 g. The following group of honeysuckle varieties with a sufficiently high content of anthocyanins is also promising for further research: “Boomerang”, “Bakchar Giant”, “Silginka” and “Strezhevchanka” the amount of antioxidants varies in the range of 47-41 mmol / l eq, while these varieties have a fairly high content of flavonoids. The obtained results on the content of BAS in berry raw materials can be used for further research related to the development of pharmaceutical formulations, as well as to enhance the health-improving effects of products of public catering and food industry.