INFLUENCE OF PRE-FERMENTAL PROCESSING ON BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF SOME BERRIES

At present, due to the current environmental situation in the Republic of Azerbaijan and in the
world, great importance is given to the problem of healthy nutrition of the population. A possible
and rational way to increase the biological value of food is currently its fortification due to
natural plant extracts of berries that grow in the forests of Azerbaijan. Due to the lack of data on
the effectiveness of preliminary methods, including enzymatic processing of these berries, this
work was carried out. When performing the work, standard and special research methods were
used. It has been established that there is a tendency to increase the content of phenolic
substances in extracts of various berries with pre-treatment with enzyme preparations from 1.08
times (cornel, Pectinex BE XXL) to 1.46 times (kinkan, Sellolyuks-A) compared with control
samples. The content of flavonoids in all analyzed extracts increases from 1.29 times (kinkan,
Pectinex BE XXL) to 1.68 times (common cranberry, Amylase AG 300 L. The content of
anthocyanins also increases in all analyzed samples from 1.07 times to 1.60 times, the exception
is the dogwood extract sample treated with Amylase AG 300 L. The restorative power of berry
extracts after the use of enzyme preparations increases 1.18-2.33 times, while the antioxidant
activity of berry extracts tends to decrease, with the exception of hawthorn berries and common
cranberries. studies show the feasibility of pre-treatment of the pulp of these berries