The study of micronutrients content in the products of fruit processing made of wild viburnum from Omsk region

The aim of the research was to study the content of micronutrients in the products of wild viburnum fruits processing from Omsk Region. The objects of the study were unsterilized viburnum puree, canned with potassium sorbate (0.5g/ kg); thick spread of viburnum, obtained by boiling puree with sugar in a ratio of 1:1.5; peel and seeds obtained by separating pressed pomace. Standard methods of research of fruit and vegetable production, including thermogravimetric, spectrophotometric, method by gas-liquid and high-performance liquid chromatography were used in the study. The research was carried out in the laboratories of Siberian University of Consumer Cooperation, Novosibirsk Center of standardization and metrology, the Center for Hygiene and Epidemiology of Omsk Region. Viburnum puree was uniformly wiped as mass dark pink color with typical bitter taste. The feature of puree composition was high content of ascorbic acid and potassium: an average of 206.5 and 233 mg / 100 g, respectively...