Testing of chemical composition of wild berries.

Abstract

Berry fruit consumed fresh or processed into various products (juices, jams, fruit yogurt, ice cream, beverages, etc.) provides a valuable addition to any diet of people around the world. Surveys carried out in the last ten years show that berries, because of the content of antioxidant substances, vitamins, minerals, fiber and other physiologically active components, significantly affect the preservation of human health. Chemical composition of berries has a great influence on their appearance, color, smell and taste. These types of fruit has a sweet taste, fruity smell, soft and juicy flesh consistency. Fruit color, depends on the berry type, can vary between the bright red and dark blue shades. Chemical fruit composition of each variety is greatly influenced by environmental factors, maturity stage and storage conditions. In this paper the authors are presented results obtained during the examination of basic chemical composition, vitamin and mineral content, and the content of antioxidant substances in several species of wild berries, which produced in the eastern part of the Republika Srpska. Content of water determined in different berry is following: strawberries (80.513 85.19%), raspberries (80.86383.76%), blueberries (79.37385.1 2%), black currants (75.06380.46%), blackberries (82.16386.11%) and gooseberries (81.16384.24%). Depending on the type of fruit, protein content ranged from 0.5030.92% (strawberry) to 1.4231.65% (black currant), the average carbohydrate content from 8.00% (blackberry) to 13.06% (black currant), the average fat content from 0.23% (black currant) to 0.77% (raspberry), and ash content ranged from 0.1530.28% (blueberry) to 0.6831.10% (black currant ). Energy value of berries is low (below 50 kcal/100 g). The analysis shows the following contents of calcium (5350 mg/100 g), iron (0.3031.30 mg/100 g), zinc (0.1030.60 mg/100 g). Among the vitamins, ascorbic acid (1.93 60.51 mg/100 g) and riboflavin (0.0230.05 mg/100 g) were determined. The content of total phenolics and anthocyanins was determined in raspberry, strawberry and blackberry fruit.