Cloudberries: features of biochemical composition, antioxidant properties and use

The article analyzes the published scientific research of the composition of biologically active agents (BAA) of cloudberries and the seeds, technologies of extraction of BAA and the use of cloudberries in food industry. The prevalence of ellagitannin in phenolic compounds (80% and more) is the feature of biochemical composition of cloudberries. Among them one can see trimeric Lambertianin C, dimeric Sanguiin H-6 and its H-2 and H-10 isomers, monomeric Casuarictin/ potentillin. The presence of Sanguiin and Casuarictin/ potentillin in berries and leaves of cloudberries suppresses development of S.aureus VTT E-70045, Candida albicans, pathogenic Gramm-negative bacteria of Escherichia coli VTT E-093121 and E.coli, VTT E-84219. The high number of phenolic compounds causes antioxidant activity (AOA) of cloudberries and products of the processing. AOA depends on the color of berries. In red cloudberries due to anthocyans (100,8 mg/100g) AOA is twice higher than in yellow cloudberries at the same content of vitamin C and less content of ellagitannin. Antioxidant properties make it possible to use cloudberries extracts to prevent oxidizing processes in perishable food for example in pork pies. At storage of powder from cloudberries in various conditions AOA is practically not changed which is connected with gradual hydrolysis of ellagitannin. To increase bioaccessibility of phenolic compounds the fermenting of berries is used within 14 days. As a result the quantity of ellagitannin decreases by 11% with simultaneous increase of flavonols by 1,5 times and ellagic acids by 4 times. The seeds of cloudberries contain a lot of fat 9,1-12.4% with prevalence of linoleic, linolenic and oleic fatty acids as well as lignan, they are in the lead among berries by their quantity and concede only to seeds of flax and sesame. In ellagitannin of the seeds of cloudberries Sanguiin H-6 and H-2 prevail.