Search

Eggplant (Solanum melongena L.) ranks fifth in importance among vegetable crops of the Solanaceae family, in part due to the high antioxidant properties and polyphenol content of the fruit. Along with the popular purplefruited varieties of S. melongena, there are cultivars, the fruits of which are rich in phenolic compounds, but are whitecolored due to the lack of anthocyanin biosynthesis. Determination of the amount of anthocyanins and other phenolic compounds, as well as carotenoids and sugars, is included in the assessment of the quality of eggplant fruits of commercial (technical) ripeness. In addition to antioxidant and taste properties, these metabolites are associated with fruit resistance to various stress factors. In this study, a comparative analysis of the content of anthocyanins, carotenoids and soluble sugars (sucrose, glucose, fructose) in the peel and pulp of the fruit of both technical and biological ripeness was carried out in purple-fruited (cv. Vlas) and white-fruited (cv. Snezhny) eggplant accessions of domestic selection. The peel and pulp of biologically ripe fruits of the cvs Vlas and Snezhny were used for comparative transcriptomic analysis. The key genes of the flavonoid and carotenoid metabolism, sucrose hydrolysis, and soluble sugar transport were shown to be differentially expressed between fruit tissues, both within each cultivar and between them. It has been confirmed that the purple color of the peel of the cv. Vlas fruit is due to substantial amounts of anthocyanins. Flavonoid biosynthesis genes showed a significantly lower expression level in the ripe fruit of the cv. Vlas in comparison with the cv. Snezhny. However, in both cultivars, transcripts of anthocyanin biosynthesis genes (DFR, ANS, UFGT) were not detected. Additionally, the purple fruit of the cv. Vlas accumulated more carotenoids and sucrose and less glucose and fructose than the white fruit of the cv. Snezhny. Biochemical data corresponded to the differential expression pattern of the key genes encoding the structural proteins of metabolism and transport of the compounds analyzed.

Background. Black and red currant berries are high-vitamin dietary products and important raw materials for healthy food production. Materials and methods. Berries collected from promising cultivars and elite seedlings of black and red currant from the genetic collection of the I.V. Michurin Federal Science Center were analyzed. Chemical composition and total antioxidants were assessed in 2017–2022 with analytical instruments at the Biochemistry and Food Technology Laboratory according to standardtechniques. Results and discussion. Berries of the studied black currant genotypes accumulated 16.3 % Brix of soluble solids, 10.0 % of sugars, 2.47 % of organic acids, 117.3 mg/100 g of vitamin C, and 201.4 mg/100 g of anthocyanins. Black currant cv. ‘Aksinya’ was the best in chemical composition (the long-term average sugar content was 13.3 %, organic acids amounted to 1.97 %, vitamin C to 156.7 mg/100 g, and anthocyanins to 257.4 mg/100 g) and manifested high antioxidant properties (92.4 mg/100 g of gallic acid). Red currant berries contained 12.0 % Brix of soluble solids, 7.7 % of sugars, 1.69 % of organic acids, 34.0 mg/100 g of vitamin C, and 57.3 mg/100 g of anthocyanins. Red currant cv. ‘Gazel’ and elite seedling 30-7-58 were identified for more than 40 mg/100 g of vitamin C in their berries, while elite seedling 27-13-42 had the highest amount of anthocyanins (above 100 mg/100 g) and high antioxidant properties (45.7 mg/100 g of gallic acid). The identified sources are recommended for fresh consumption, functional food production, and further breeding efforts.

Prophylactic administration of antibiotics for urinary tract infections should be the last resort after all other preventive measures have been exhausted. This is due to the resistance of microbial flora to antibiotics, a lot of side effects of antibiotic therapy. Non-antimicrobial prevention should include the elimination of possible risk factors, behavioral modifications, as well as various options for non-antimicrobial prevention. An anti-adhesive strategy is being actively developed when various chemicals prevent the adhesion of bacteria to the urothelium. One of the variants of this strategy is the use of cranberries. Cranberries contain polyphenols with anti-adhesive potential. Other plants, representatives of the genus Vaccinium, may also be of practical interest. Blueberries are widely used in the food and pharmaceutical industries, which requires studying their phytochemical composition and anti-adhesive capabilities. Today, a significant number of in vitro studies have been conducted demonstrating both the anti-adhesive and antimicrobial potential of extracts from blueberry leaves and berries. Extracts from blueberries suppressed pathogens from urine samples, including Escherichia coli strains. Blueberry extract inhibited biofilm formation and bacterial adhesion when testing polyresistant isolates of Pseudomonas aeruginosa, E. coli, Proteus mirabilis, Acinetobacter baumannii and Staphylococcus aureus. Blueberry polyphenolic compounds inactivate E. coli and other gram-positive and gram-negative bacteria. Phytochemicals from blueberries damage the bacterial cell membrane, causing the release of protein and nucleic acids from the microbial cell, reducing the activity of some microbial enzymes. Blueberry anthocyanins can reduce the level of ATPase in the microbial cell, increasing the outflow of ATP from the cytoplasm, which has a negative effect on energy metabolism. Phytochemicals contained in blueberries can affect the transcription of genes in a microbial cell, which reduces the adaptive potential of microorganisms, and can also lead to the restoration of the sensitivity of microorganisms to certain antibiotics. There is a need for further clinical studies evaluating the effectiveness of the use of blueberries and blueberry products as an option for non-antimicrobial prevention of urinary tract infection.

Background. Physiological and biochemical research on winter stress resistance of apple-tree cultivars of different ecogeographic origin under global warming is important for identifying the most adaptable genotypes for use in breeding practice. Such resistance is associated with the content of carbohydrates and anthocyanins, and the activity of peroxidase.Materials and methods. Two winter apple-tree cultivars developed at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine making (NCFSCHVW) and 3 foreign winter cultivars were studied using conventional physiological and biochemical methods.Results and discussion. The apple-tree cultivars ‘Orfey’ and ‘Prikubanskoye’ bred at the NCFSCHVW, when compared with foreign cvs. ‘Enterprise’, ‘Florina’ and ‘Ligol’, demonstrated higher contents of total water (by 2.5 %), starch (by 9.5 mg/g) and water-soluble sugars (by 19.3 mg/g) in shoots during the winter period. In the process of wintering, the anthocyanin content increased 2.9–4.3 times in the domestic cultivars, and 2.4–2.8 times in foreign ones. No regularities were found between the level of total peroxidase activity and winter hardiness of the studied apple cultivars.Conclusion. Cvs. ‘Orfey’ and ‘Prikubanskoye’ showed increased adaptability to the winter conditions in the unstable climate of Southern Russia, and can be recommended for cultivation in Krasnodar Territory and use in breeding practice.

Relevance. Today special attention is paid to potato anthocyanins as components of functional food. Increasing interest is generated by research on the use of anthocyanins for the benefit of animals and people in addition to their significant role in the life of plants. The research goal was to identify the quantitative and qualitative composition of anthocyanins in the tubers of valuable potato hybrids of Primorsky selection. Five promising potato hybrids (Solanum tuberosum L.) belonging to different groups of maturity and involved in the comparative variety testing by FSBSI “FSC of Agricultural Biotechnology named after A. K. Chaiki” were used as the research object. The research was carried out under the conditions of field and laboratory experiments in Primorsky kray, Russia, in 2018-2023. The anthocyanins were divided by the method of high-performance liquid chromatography. The anthocyanins were identified by the method of second-order mass spectrometry. Results. The research evaluated the potato hybrids for the content of anthocyanins in the tissues of the tubers – skin and flesh. The following specimens were determined to have a high content of anthocyanins both in the skin and flesh: Pri-15-12-14 (petunidin-3-arabinoside: 310.0 and 91.1 mg/kg; cyanidin-3-glucoside: 149.8 and 39.8 mg/kg) and Pri-14-52-2 (petunidin-3-arabinoside: 360.0 and 143.0 mg/kg; cyanidin-3-glucoside: 80.4 and 81.2 mg/kg). The selected specimens were characterized by purple and blue-purple skin. Genotypes Pri-14-52-2 and Pri-15-12-14 had tuber flesh with purple pigmentation. Hybrids Pri-15-12-14 and Pri-14-52-2 had the highest total content of anthocyanins in the flesh – 130.9 and 224.2 mg/kg, respectively. The conducted research identified eight different anthocyanins in the tubers of the studied potato specimens: delphinidin-3-glucoside, delphinidin-3-ramnosil-5-glucoside, petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-ramnosil-5-glucoside, pelargonidin-3-glucoside, and petunidin-3-arabinoside. The tubers with pink and red skin were determined to contain pelargonidin-3-glucoside. Petunidin-3-glucoside and cyanidin-3-glucoside colored tuber skin purple. The selected group of specimens might be recommended for use as functional food and in goal-oriented breeding.

Relevance. The garden strawberry (Fragaria × ananassa (Weston) Duchesne ex Rozier) is a widespread berry crop distinguished by its fast vegetative growth, early bearing age, and high yield and plasticity. Today everbearing (remontant) strawberry varieties gain in popularity due to their long fruiting period, and high yield and berry quality. Annually new foreign varieties appear on the Russian market. For this reason, it is important to study foreign garden strawberry varieties of different ecological and geographical origin and identify those of them that are adaptable to agro-climatic conditions of a given region. The research goal was to determine the biochemical and customer qualities of the garden strawberry varieties introduced in Primorsky kray and to select varieties with economically important traits for further breeding and production. Research methods. The research was carried out in the nursery of primary variety testing at FSBSI “FSC of Agricultural Biotechnology of the Far East named after A.K. Chaiki”. The following garden strawberry varieties of foreign breeding origin were used as the research object: Сabrillo (USA), Albion (USA), Florentina (Netherlands), Murano (Italy), and Bravura (Netherlands). The studied varieties were day-neutral and everbearing. Variety Elizaveta 2 was used as the control (Russian breeding origin; admitted to use in all regions of the Russian Federation). The following parameters were evaluated: total yield, average berry weight, maximum berry weight, berry size, the yield of marketable berries, and the content of dry matter, reduced sugars, and vitamin C. The accumulation of anthocyanins in berries was determined by a rapid assessment using a color scale. Records were made and scientific observations were conducted according to “Program and methods of variety testing of fruit, berry, and nut crops” (1999). Results. Based on the results of the research on the economically important traits of the everbearing day-neutral strawberry varieties introduced in Primorsky kray, the following varieties were selected: Cabrillo for yield (263.3 g/plant, control – 82.8 g/plant), Murano for the yield of marketable berries (81.3 %), and Bravura (15.5 g) and Florentina (15.2 g) for berry size. The highest content of dry matter was accumulated in berries of variety Аlbion (9.87%). The highest content of reduced sugars was found in varieties Cabrillo (7.16%), Florentina (7.09 %), and Аlbion (7.09 %); of vitamin C – in Florentina (60.30 mg/100 g), and of anthocyanins – in Murano (50 mg/100 g). Murano was established to be the most promising variety under the conditions of Primorky kray for the complex of its traits.

Purpose. To continue the narrative that we have started in the first part of this article, telling the reader about the history of the use of certain plant pigments in the treatment of several mental and neurological diseases, as well as in histological studies of brain tissue. To present to the reader the modern research data regarding the potential effectiveness and safety of some plant pigments in the treatment of various mental and psychosomatic pathologies, as well as some neurodegenerative diseases. Then, to present the reader a detailed description of a clinical case from the authors’ own practice. In the aforementioned case, the combined use of a low-calorie diet, exercise, metformin, chromium picolinate, thermogenic fat burners (caffeine and synephrine) and several different plant pigments and antioxidants — made it possible to achieve remission, both in terms of the mental state and in terms of endocrine and metabolic status in a young woman with obesity, polycystic ovary syndrome, depression, hyperuricemia, and an initial stage of urate-based urolithiasis, without the use of traditional psychopharmacotherapy. Methodology. For the purpose of second part of this review, we have selected primarily those plant pigments that are widely distributed in a variety of plants, and therefore cannot be attributed to any one plant (for example, the carotenoids lycopene, lutein and zeaxanthin, or anthocyanins, which are present in many berries and in the brightly colored flowers of some plants, such as hibiscus). Secondly, we were interested in the pigments from dyeing plants that some traditional medical systems (for example, traditional Chinese medicine, or Indian Ayurvedic medicine, or traditional medicine of the American Indians) have historically used and/or still continue using for the treatment of mental and neurological diseases. Many of those plants, for example, madder, are relatively little known as medicinal plants to modern European doctors and patients. We then searched for information about the medical use of such plant pigments with the help of search engines and databases such as PubMed, Google Scholar, Science Direct, Web of Science. Then we have summarized the data we had found and collected, and presented the summarized data in this second part of the review. Then we described in detail a clinical case from our own clinical practice. Results. The data we have obtained in the process of compiling this review, in our opinion, indicate a significant therapeutic potential for the use of some plant pigments that we have reviewed there — in the treatment of several mental and neurological disorders. The evidence base for the use of such plant pigments in psychiatry and neurology — varies widely in quality. For some plant pigments (eg, for lycopene from tomatoes, for lutein and zeaxanthin, for anthocyanins from various berries or from hibiscus flowers, for resveratrol from red wine and from dark grape varieties) — there are positive data from small randomized clinical trials, in combination with data from population studies (for example, on the association between the consumption of tomatoes, of lycopene and of carotenoids in general, of resveratrol and of plant antioxidants in general — and the frequency of depressive and anxiety disorders). For some other plant pigments that were historically used and are still used in some traditional medical systems, among other their uses, specifically for the treatment of mental and neurological disorders — for example, madder extract — we so far were able to find only experimental data on animals and on neuronal cell cultures, combined with the empirical experience of such traditional medical systems. Practical implications. The results that we have presented in this review, in our opinion, can provide theoretical and practical grounds for the use of some of the plant pigments that we have reviewed there (for example, lycopene, lutein and zeaxanthin, resveratrol, etc.) in the combination treatment of chronic fatigue syndrome, of mild forms of anxiety and depressive disorders, mild cognitive impairment — especially in patients who refuse standard psychopharmacotherapy, or who do not tolerate it well. Some other plant pigments that were historically used in the treatment of mental and neurological disorders in some traditional medical systems (for example, madder extract) — in our opinion, deserve to be studied in humans in this role, preferably in the format of randomized controlled trials.

Background. Cereals whose grain contains antioxidants salutary for human health are promising for functional nutrition. Anthocyanins inducing purple grain color are antioxidants, and it is crucial to make efforts towards increasing their content in grain. The objective of this work was to assess the content of anthocyanins in emmer grain and the productivity of breeding lines with purple grain. Materials and methods. The study included the F9 lines developed by two-step hybridization between purple-colored Ethiopian wheat (Triticum aethiopicum Jakubz. var. arraseita) and emmer (Triticum dicoccon (Schrank) Schuebl.), and those isolated in F2 using marker-based selection for homozygous dominant alleles of two genes. The parent forms of the hybrids were a naked-grain emmer cultivar ‘Gremme’, an awnless emmer accession (k-25516) from the VIR collection, and an accession from the collection of IPK Gatersleben (Ethiopian wheat line TRI 15744), the donor of the purple color. The content of anthocyanins in whole-grain flour was measured in 12 lines, a structural analysis of plants was carried out, and their quantitative characteristics were assessed. Results. The highest anthocyanin content (82.5 µg per 1 g) was observed in line No. 10 of the 27-3 hybrid. The largest share of threshed naked grains (86.9 ± 7.3 %) was recorded for line No. 6 of the 31-19 hybrid. Line No. 11 of the 27-12 hybrid had the highest test weight (802 ± 13 g/L). Line No. 9 of the 27-1 hybrid showed the best index of grain productivity (389 ± 25 g/m2). Conclusion. Marker-assisted selection made it possible to identify homozygous dominant alleles of the two complementary interacting genes, Pp3 and Pp-B1, which cause the purple color of the grain pericarp. Breeding lines with purple-colored grain demonstrated different levels of the total anthocyanin content, test weight, and grain yield. The lines with high indices of these traits are valuable for breeding practice.

The article presents the results of a study of the effect of anthocyanins on cellular immunity in rats on a model of alimentary obesity. The aim of the study was to study the effect of an anthocyanin- enriched diet on cellular immunity in diet induced obesity in rats. The study was carried out on male Wistar rats with an initial body weight of 108±2 g. The animals were randomized by body weight into 3 groups (8 pcs. in group). For 12 weeks, rats of the 1st (control) group received a complete modified diet of AIN93M; rats of the 2nd group consumed a high-calorie choline-deficient diet (HCChDD), the fat content of which was 45%, fructose – 20% of the energy value of the diet; rats of the 3rd group received HCChDD with the addition of standardized blueberry and blackcurrant extract (30% anthocyanins) at an average daily dose of 11 mg anthocyanins/kg body weight. The expression of differentiation markers of peripheral blood lymphocytes was carried out by flow cytofluorimetry. As a result of the study, it was found that in rats of the 2nd group with alimentary obesity, the relative content in the peripheral blood of T helpers (CD3+CD4+) was increased (p < 0.05) (75.75±1.11% versus 70.07±0 49% – group 1, 72.14±0.91% – group 3) and reduced (p < 0.05) content of T cytotoxic lymphocytes (CD3+CD8+) (22.54±1.14% versus 28.09±0.72% – 1st group, 26.07±0.87% – 3rd group). The CD3/CD4 ratio in rats of the 2nd group exceeded (p < 0.05) this index in rats of the 1st and 3rd groups (3.44±0.25 versus 2.47±0.09 – 1st group, 2.79±0.13 – 3rd group). Enrichment of the HCChDD with the blueberry and blackcurrant extract led to the normalization of these parameters of cellular immunity. The number of B lymphocytes (CD45R+), Т lymphocytes (CD3+) and NK cells (CD161+) in the rat peripheral blood of all experimental groups had no statistically significant differences. The results of the study of cellular immunity in rats with alimentary obesity indicate the presence of metainflammation. The received data indicate the prospect of using biologically active substances.

Anthocyanins and polyphenols are the main biologically active substances in elderberry. Extraction methods exert a significant effect on the extraction effectiveness, bioavailability and preservation of biologically active compounds. The aim of this work was a review of the published results of scientific studies of elderberry and products of its processing, their effect on the body, as well as examination of methods for extraction and encapsulation of biologically active substances of elderberry. The review includes papers in English and Russian. A search for foreign literature in English on this theme was carried out in the bibliographic databases Google Scholar, Scopus, Web of Science, Elsevier, ResearchGate. To select scientific papers in Russian, a search was done in the scientific electronic library eLIBRARY.RU by keywords. The review of the scientific publications shows that the results of numerous studies confirm the high antioxidant activity of elderberry (Sambucus nigra L.), as well as wild elderberry (Sambucus ebulus), growing on the territory of the Belarus Republic and in other countries of Europe, Asia, North Africa and North America. This plant is applied in the traditional medicine and is used in the food industry as raw materials for creation of prophylactic and functional products due to the presence in the chemical composition of elderberry (Sambucus nigra L.) of bioactive flavonoids such as quercetin, kempherol and rutin, and other phenolic compounds. Bioactive compounds of elderberry possess several unique biological and pharmacological properties including the antioxidant, anti-tumor, anti-depressive, anti-diabetic, antiviral and antibacterial activities. To extract bioactive substances from elderberry, traditional extraction methods are used, such as maceration and Soxhlet extraction, as well as modern promising “green” technologies (for example, supercritical fluids, pulsed electric field, emulsion liquid extraction, microwave-assisted and ultrasound-assisted extraction). To preserve and protect biologically active substances in elderberry, encapsulation methods that are most effective are employed. The materials of this paper can be used in future studies on optimization of extraction processes to increase the nutritional value and antioxidant activity of new functional foods, food additives and products of pharmaceutical industry.

Background. Blue honeysuckle (Lonicera caerulea L.) is a valuable source of bioactive compounds (BAC) of polyphenolic nature and rare for horticultural berries iridoids, which have antioxidant, anti-inflammatory, antimicrobial and other properties and are widely used in the food, medical and cosmetic industries.Materials and methods. The berries of 20 released honeysuckle cultivars of Russian, Canadian and U.S. origin, reproduced at the I.V. Michurin Federal Science Center in Tambov Province, were studied for the content of the main BAC groups using modern methods (spectrophotometry, HPLC-UV, HPLC-RID, and HPLC-DAD-MS).Results and discussion. The main BAC groups (the content and profile of anthocyanins, proanthocyanidins, flavonols and flavones, hydroxycinnamic acids (HCA), iridoids, and organic acids) as well as mono- and disaccharides were studied in detail. A comparative study of the biological value of domestic and foreign honeysuckle cultivars was carried out.Conclusions. The study resulted in identifying the most promising cultivars of honeysuckle according to the content of the main BAC groups.

The effect of biofilms dominated by the cyanobacterium Nostoc commune, methylphosphonic acid and their combined action on the biochemical and physiological parameters of the vital activity of barley plants was studied. Methylphosphonic acid at a concentration of 0.5 and 1 mM was shown to promote the activation of lipid peroxidation processes in leaves by 20 and 60%, respectively, as well as a decrease in the amount of chlorophyll and the length of seedlings by 20%. Inoculation of seeds with natural multispecies biofilms dominated by the cyanobacterium Nostoc commune reduced the phytotoxic effects of methylphosphonic acid, which manifested itself in the inhibition of the intensity of lipid oxidation processes, the accumulation of chlorophyll (under the action of acid at a concentration of 0.5 mM), antioxidant carotenoids, and also in the stimulation of growth processes. In response to the treatment of seeds with biofilms, the accumulation of anthocyanins in the leaves decreased, while the pigment content did not exceed 70% of the level of control plants. It has been established that biofilms dominated by the cyanobacterium Nostoc commune contribute to an increase in plant resistance to contamination with methylphosphonic acid.

The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence of negative temperatures on the change in the quality indicators of raw materials. The objects of the research are 5 table varieties of grapes grown on plantations of the peasant farm of the Dinskoy district of Krasnodar. At the Department of Technology of Storage and Processing of Crop Products of the Kuban State Agrarian University named after I.T. Trubilin, experimental studies of the qualitative characteristics of fresh grapes have been carried out in order to study and confirm the prospects for using frozen grapes for the production of functional products. To perform the research, standard physicochemical and organoleptic methods of analysis, generally accepted in the food industry, have been used. The grape berry is a source of nutrients that the body needs to maintain a full and active lifestyle when consumed fresh: anthocyanins, pectins, vitamins and minerals.The disadvantage of replenishing these nutrients is the short period of consumption of fresh grapes. To study the technological qualities of grapes, varieties with different ripening periods have been studied.Freezing as a preservation method allows these products to be consumed throughout the year. The methods of physical and chemical analysis have been used to determine the indicators of the biochemical composition of fresh and defrost grapes, confirming their biological and nutritional value. It has been established that shock freezing of grapes with subsequent defrosting allows preserving biologically valuable components of the chemical composition of the objects under study, which makes it possible to develop healthy food products from frozen table grapes.

Background. Dark color of barley grain (Hordeum vulgare L.) can be caused by the synthesis and accumulation of two types of polyphenolic pigments – anthocyanins and melanins, which perform important functions in plant life, participating in the regulation of growth and development, and protecting plants from adverse environmental conditions. The aim of this study was to investigate the diversity of barley in the VIR collection in the context of grain color.Materials and methods. To analyze the pigment composition of the grain, 150 barley accessions with colored grains were selected from the VIR collection. Anthocyanins and melanins in grain husk were identified using qualitative reactions.Results and discussion. It was shown that in 60% of the accessions the dark color of their grain was induced by independent accumulation of melanin, while the accessions characterized by accumulation of only anthocyanins, and those with combined accumulation of anthocyanins and melanins, were 14.6% and 14%, respectively. For 11.3% of the accessions the presence of anthocyanins and melanins in grain husk was not found; their pigmentation could presumably be associated with an increased content of other polyphenolic pigments – proanthocyanidins. Accessions with melanin in grain predominated in all identified geographic groups, while other types of pigmentation were most evenly represented in the regions with the widest genetic diversity of barleys – Africa, East Asia, and the Middle East.Conclusion. Dark pigmentation of barley grain was shown to be mainly associated with the accumulation of melanin, and this type of pigmentation prevails in all geographical regions identified. The results obtained made it possible to describe the barley collection more fully and expand the possibilities of its utilization.

Relevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with vitamins and antioxidants. Therefore, the study of the suitability of sweet potato tubers obtained in the conditions of the Non-Chernozem Zone for use as an additive in the production of bread is an urgent task.Material and methods. The article presents the results of a comparative study of the appearance and taste of bread with the addition of various amounts of powder from root tubers with colored pulp of two varieties of sweet potato (Purple 1 - anthocyanin and Beauregard – carotenoids).Results. It has been established that sweet potato root tubers grown in the conditions of the Central region of the Non-Chernozem zone are suitable for use as a natural food additive to wheat bread. The positive effect of preliminary steaming of tubers before drying on the volumetric yield of bread and the color of its crumb was revealed. The studied varieties of sweet potato differed significantly in the yield of air-dry powder - the Purple 1 variety had an advantage over the Beauregard variety. Bread with additions of 5% and 10% of Purple 1 tuber powder was characterized by the best appearance and taste. The Beauregard variety had a high sugar content, which negatively affected the consumer advantages of bread with its additives.

Background. Blackberry is becoming increasingly popular in Russia for its rapid early-fruiting, high self-fertility and late flowering, contributing to longer consumption of fresh berries, a source of antioxidant compounds. There is a need to study the biochemical composition of blackberries.Materials and methods. Fruits of 25 blackberry cultivars and hybrid seedlings from the Institute of Fruit Crop Breeding (VNIISPK) were analyzed for the contents of catechins, leucoanthocyanins, anthocyanins, and total phenolic compounds using the photometric method, and the content of ascorbic acid using the titrimetric method. Statistical data processing was carried out using the methods of variation and correlation analyses.Results. Bioactive compounds (BAC) accumulating in blackberry fruits were studied: ascorbic acid, catechins, leukoanthocyanins, anthocyanins, and total phenolics, with medium and significant variability of the studied indicators (V > 10%). Among the genotypes, 73% accumulated more than 20.0 mg/100 g of ascorbic acid in fruits. All genotypes were identified as sources of anthocyanins. About 50% of the accessions accumulated catechins in fruits above the average level. Leucoanthocyanins were stored in blackberry fruits in slightly larger amounts than catechins. In 10 accessions the level of phenolics was higher than 1000.0 mg/100 g.Conclusion. Genotypes with high BAC content were identified. Correlation coefficients were obtained: they indicate the presence of an medium degree of rectilinear relationship between the content of ascorbic acid and anthocyanin compounds, ascorbic acid and total phenolics. Cvs. ‘Black Satin’, ‘Cacanska Bestrna’, ‘Chester’, ‘Natchez’ and ‘Triple Crown’, plus hybrid seedlings LN-14, LN-1 and LN-7, were identified according to a set of indicators (ascorbic acid and phenolics) and recommended for breeding to improve the quality of blackberry fruits.

Background. Quality indicators, medicinal and prophylactic properties of strawberry fruits are largely determined by their chemical composition. In order to improve the breeding work, it is necessary to look for the sources of high-level accumulation of macro- and micronutrients in fruits.Materials and methods. Fruits of 101 accessions from the genetic collection of introduced foreign and domestic cultivars, elite and selected forms held by the I.V. Michurin Federal Science Center were used as the target research material. All of them were grown on the experimental plantations from 1994 through 2020. Their chemical composition (ascorbic acid and anthocyanin contents) was analyzed at the Laboratory of Biochemistry and Food Technologies according to the standard methods.Results and conclusions. The ranges of variability in the accumulation of primary components of the antioxidant complex in strawberry fruits in the environments of the Central Black Earth Region (Michurinsk) were measured: 30.1–102.3 mg/100 g for ascorbic acid and 3.6–124.5 mg/100 g for anthocyanins. The cultivars were ranked according to the analyzed chemical components. A majority of them were classified into the group with average vitamin C content (50.1–90.0 mg/100 g). The largest part (85.6%) of the studied cultivars accumulated anthocyanins within the range of 30.0–70.0 mg/100 g. Valuable genotypes with high levels of ascorbic acid (above 90.1 mg/100 g) were identified: cvs. ‘Kokinskaya zarya’, ‘Lirovidnaya’, ‘Sudarushka’ and ‘Zephyr’. As for anthocyanins (above 90.1 mg/100 g), cvs. ‘Alena’, ‘Istochnik’, ‘Pamyati Zubova’, ‘Privlecatelnaya’, ‘Rubinovy kulon’, ‘Torpeda’ and ‘Feyerverk’, plus the elite seedling 56-5 (“Rubinovy kaskad”), showed the best results. The identified genotypes are of interest both for consumers, as they yield highly vitaminized fresh fruits, and for breeders as source material for the development of cultivars with improved chemical composition.

Fruits and berries increase the antioxidant activity of beer. Elderberries (Sambucus nigra L.) contain biologically active compounds with high antioxidant capacity. The research objective was to develop a new kind of beer with elderberries introduced at different stages of the technological process, as well as to study the antioxidant activity of this functional drink. The pH was determined with a pH meter, the carbohydrate content and color – with a spectrophotometer, the optical density – with a spectrophotometer, the total polyphenol content – by the Folin-Ciocalteu colorimetric method, the antioxidant activity – by the DPPH radical scavenging method, and the absorption – with a UV-visible spectrophotometer at λ = 517 nm. Elderberries added in the amount of 62.5 and 125 g/dm3 increased the degree of fermentation. According to the European Brewing Convention, the optimal beer color is 22.29 units. To achieve this standard, elderberries had to be added 15 min after the start of boiling the wort. When elderberries were added to the cooled wort, its color decreased by 6.97 units. The concentration of elderberries appeared to have a positive correlation with the antioxidant activity of the finished product: more elderberries meant more polyphenols. The pH did not change during the brewing process and remained within the standard limit of 4.25–4.81. When the concentration of elderberries was 1.25 g/dm3, the antioxidant activity increased by 13.4 times, at 125 g/dm3 – by 22 times. The beer reached its maximal antioxidant activity when elderberries were added to uncooled wort after boiling; it decreased by 16.1% when elderberries were added after cooling the wort. The content of polyphenols in elderberry beer depended on the concentration of elderberries, while the color and antioxidant capacity – on the amount of elderberries and the stage of the technological process. Unfiltered and unpasteurized elderberries maximized the antioxidant activity and nutritional value of the finished product. The new beer sort will allow microbreweries to expand their product range and attract new consumers.

Background. Honeysuckle is a promising berry crop for food and medical uses, which has recently become increasingly popular. Searching for sources with high content of bioactive substances to obtain new fruit cultivars with improved chemical composition continues to be relevant. Anthocyanin content and composition in honeysuckle cultivars depend on many factors, including plant reproduction conditions (temperature and humidity). Studying chemical composition of Siberian honeysuckle cultivars grown under the conditions of Western Siberia will make it possible to identify sources of high BAS content for various uses.Materials and methods. The target materials of the study were fruits of 21 honeysuckle cultivars grown in Western Siberia before and after freezing. The qualitative and quantitative composition of anthocyanins was assessed in ethanol extracts of honeysuckle fruits using HPLC technique.Results. The content of anthocyanins was higher in the fruits of honeysuckle grown in Western Siberia compared with the published data for the same cultivars reproduced in Belgorod Province (Central Black Earth Region). After freezing, the anthocyanin level in honeysuckle fruits remained the same and in some cases even increased.Conclusions. The obtained data helped to ascertain that honeysuckle fruits reproduced in Western Siberia are valuable sources of such bioactive compounds as anthocyanins.

The article provides an overview of the current state of research in the field of requirements for the quality of potatoes for processing them into potato products. It is noted that the quality of potatoes with white pulp is determined by the mass fraction of: dry matter over 20 %; reducing sugars 0.2-0.5 %, glycoalkaloids no more than 200 mg/kg; starch not less than 16 %. For potatoes with pigmented pulp in addition to these indicators it is necessary to take into account the mass fraction of anthocyanins (over 0.5 %), which are effective antioxidants. The review presents the information on changes in the content of glycoalkaloids in potato tubers with pigmented pulp depending on the type of processing. The objective of experimental research is to analyze the qualitative indicators of native potato varieties with white and pigmented pulp to determine the practicability of their processing into potato products and further using as a starting material for selection. As research objects were selected 21 potato varieties with white pulp and 8 potato varieties with pigmented (colored) pulp. As a result of evaluation of the feasibility of using potatoes with white pulp 7 varieties out of 21 varieties of potatoes can be recommended for the production of potato products (Kamelot, Fritella, Rubin, Triumf, Ariya, Izyuminka, Mirazh). It is shown that the program «Statistica 12» can be used to assess the quality of potatoes on indicators of their suitability for processing into potato products. It was determined that the mass fraction of glycoalkaloids in the potato tuber is an important characteristic of the variety for its using in the production of potato products and as a table potato. Correlations between the mass fraction of potato dry matter and the mass fraction of glycoalkaloids (r = 0.47) and between the mass fraction of reducing sugars and the mass fraction of glycoalkaloids (r = 0.37) were established. The increasing in the mass fraction of these compounds is unwanted, and therefore, it is necessary to control their concentrations for choosing varieties for processing and as a starting material for the selection. Based on the analysis of the results of the evaluation of 8 experimental samples of potatoes with pigmented pulp, one sample was selected to be recommended for processing into potato products (VNIIKX-1), and two samples can be recommended as a starting material for the selection of table varieties with a high anthocyanin mass fraction (VNIIKX-4 and Indigo).

Flavonoids play a crucial role in plant metabolism. Many of them have antioxidant activity, and they are also pigments that render a variety of colors to plant tissues. Foods rich in flavonoid compounds are considered as functional components of a healthy diet. Currently, there is an increased interest in studying genetic mechanisms underlying the coloration of plants. Flavonoid biosynthesis pathways are controlled by two groups of genes. Structural genes encode enzymes, while regulatory genes are responsible for transcription factors that activate the expression of structural genes. Transcription factors that belong to R2R3-Myb, bHLH-Myc and WDR families form the ternary MBW complex, which is involved in regulating the expression of structural genes of flavonoid biosynthesis. The mechanisms of regulation of the anthocyanins and proanthocyanidin biosynthesis by the MBW complex are described in detail for the model plant Arabidopsis thaliana L. This review summarizes data on the regulation of phenolic pigment biosynthesis and the features of phenolic pigment accumulation in plant tissues in the main representatives of the Phaseoleae tribe: soybean Glycine max (L.) Merr., common bean Phaseolus vulgaris L., adzuki bean Vigna angularis (Willd.) Ohwi & Ohashi, and cowpea V. unguiculata (L.) Walp. The species discussed in this review are the most important food legumes in many countries of the world and they comprise the staple food in diets of millions of people. Identification and characterization of the genes controlling the flavonoid biosynthesis pathways are necessary for successful breeding of modern varieties with an increased dietary value. Identification of the flavonoid accumulation patterns is essential for solving the problem of broadening the diversity of plant products.

Background. Barley (Hordeum vulgare L.) and oat (Avena sativa L.) are grain crops belonging to one of the main sources of food and forage in the Russian Federation. They contain proteins, various groups of vitamins, fats, carbohydrates, β-glucans, minerals and different bioloactive compounds, including anthocyanins. Recently, much attention has been given to anthocyanins due to their various valuable properties. Therefore, the grain of barley and oat is a potentially promising economic product and a component of functional nutrition. The aim of this work was to estimate the content of anthocyanins in barley and oat accessions with different pigmentation of kernels and lemma. Materials and methods. 32 barley and 11 oat accessions were studied by spectrophotometry. Anthocyanins were extracted from barley and oat kernels with a 1% HCl solution in methanol. Results and discussion. As a result of the study, accessions and varieties with the highest content of anthocyanins were identified: for barley these are k-15904 (China), k-19906 (Mongolia), k-18709 (Japan), k-18723, k-18729 (Canada), k-17725 (Turkey) belonging to var. violaceum; k-29568 (Japan) – var. densoviolaceum; k-8690 (Ethiopia) – var. griseinigrum; k-28205 (Germany) – var. nudidubium; and for oat these are k-15527 (A. ayssinica Hochst. var. braunii Koern., Ethiopia) and k-15245 (A. strigosa Schreb. subsp. brevis var. tephera Mordv. ex Sold. et Rod., Poland). Conclusion. The obtained results demonstrated that the VIR collection includes accessions with potential value for the development of varieties with an increased anthocyanin content, which can be used as functional food products.

Tomato (Lycopersicon esculentum Mill.) is an economically important and widely cultivated vegetable crop that is consumed both fresh and processed. The nutritional value of tomato fruits is related to the content of carotenoids, polyphenols, sugars, organic acids, minerals and vitamins. Currently, there is a growing interest in the qualitative and quantitative increase in the content of health-promoting compounds in tomato fruits. VIR Lycopersicon (Tourn.) Mill. genetic resources collection includes 7678 accessions of one cultivated and nine wild species, which in turn provides ample opportunities for searching for information on the variability of the content of biologically active substances and searching for sources with a high content of them in the gene pool. Our work presents the results of the study of 70 accessions of cultivated and wild tomato on the main biochemical characteristics: the content of dry matter, ascorbic acid, sugars, carotenoids, chlorophylls and anthocyanins. As the basis for the selection of accessions for the study, accessions with various colors of fruits, including new accessions with varying content of anthocyanin, were taken. As a result of this study, the amplitude of variability in the content of dry matter (3.72–8.88 and 9.62–11.33 %), sugars (1.50–5.65 and 2.20–2.70 %), ascorbic acid (12.40–35.56 and 23.62– 28.14 mg/100 g), titratable acidity (0.14–0.46 and 0.33–0.48 %), chlorophylls (0.14–5.11 and 2.95–4.57 mg/100 g), carotenoids (0.97–99.86 and 1.03–10.06 mg/100 g) and anthocyanins (3.00–588.86 and 84.31–152.71 mg/100 g) in the fruits of cultivated and wild tomatoes, respectively, was determined. We have determined correlations between the content of dry matter and monosaccharides (r = 0.40, p ≤ 0.05), total sugars (r = 0.37, p ≤ 0.05) and ascorbic acid (r = 0.32, p ≤ 0.05); the content of ascorbic acid and carotenoids (r = 0.25, p ≤ 0.05). A high dependence of the content of chlorophyll a and b among themselves (r = 0.89, p ≤ 0.05), as well as between the content of chlorophyll b and anthocyanins (r = 0.47, p ≤ 0.05), the content of β-carotene (r = 0.26, p ≤ 0.05) and the content of monosaccharides (r = –0.29, p ≤ 0.05) has been noted. We have identif ied tomato accessions with a high content of individual chemical substances, as well as with a complex of traits that can be used as sources in breeding for a high content of dry matter, sugars, ascorbic acid, pigments and anthocyanins.

Introduction. Antioxidant system is one of the main cellular mechanisms of adaptation. It is able to neutralize the destructive effect of free radicals, both external and internal. Functional products, especially of meat origin, can provide necessary antioxidant properties. Some types of plant raw materials possess a high content of polyphenol complexes with antioxidant properties. Therefore, introduction of phytonutrients into the composition of meat products can help to expand the range of foods with an antioxidant effect. Daurian rosehip is rich in biologically active substances and can increase their safety during processing. The research objective was to study the possibility of immobilization of Daurian rosehip antioxidants by protein-lipid inclusion. Study objects and methods. The research featured fruits of Daurian rosehip, its aqueous alcoholic extract, and protein-lipid complex. Results and discussion. The article presents experimental data on the chemical composition of Daurian rosehip. The optimal method with the best antioxidant results was a microwave phytoextraction by an aqueous alcoholic solution at a power of 800 W for 6–7 min. The antioxidants were immobilized by including the protein-lipid complex into the gel. The experiment demonstrated excellent functional and technological characteristics of the resulting system. Conclusion. The research revealed the optimal modes of microwave extraction of biologically active substances of Daurian rosehip. The rosehip extract was included into the protein-lipid complex and immobilized antioxidants, thus increasing their efficiency.

When analyzing the structure of cancer incidence in Poland, it is extremely important to take chemopreventive actions as early as possible, which are aimed at reducing the incidence of the most common cancers, focusing on the prevention and use of natural bioactive factors contained in food. Anthocyanins are a large group of ingredients contained in plants that do not have a nutritional function, but play a significant role in the regulation of metabolic processes in the human body, which has a multidirectional pro-health and preventive effect in relation to many diseases, especially cancer. High hopes in chemoprevention are associated with the biological activity of the most common representative of anthocyanins, i.e. cyanidin-3-glucoside (Cy3G). Most of the studies on Cy3G bioactivity come mainly from in vitro cell line tests and in vivo experimental studies on rodents. Studies of the biological activity of Cy3G most often include: the process of free radical absorption, anti-inflammatory, anticoagulant, insulinotropic, antimicrobial, chemotherapeutic and epigenetic effects. This publication summarizes the results of in vitro studies conducted on various cancer cell lines, which prove the antiproliferative, anti-inflammatory and chemopreventive activity of Cy3G.

Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups. Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the science about these unique compounds has progressed substantially. To date, the structure and functions of anthocyanins in plant cells have been well studied, and the pathway of their biosynthesis is one of the most fully characterized pathways of secondary metabolite biosynthesis at both the biochemical and genetic levels. Along with these fundamental achievements, we are beginning to realize the potential of anthocyanins as compounds of industrial importance, as pigments themselves, as well as components of functional food that contribute to the prevention and reduction of risk of chronic diseases. For a long time, the biological activity of anthocyanins has been underestimated, in particular, due to the data on their low bioavailability. However, studies showed that in humans and animals, these compounds are actively metabolized and the bioavailability, estimated taking into account their metabolites, exceeded 12 %. It has been experimentally shown that anthocyanins have antioxidant, anti-inflammatory, hypoglycemic, antimutagenic, antidiabetic, anti-cancer, neuroprotective properties, and they are beneficial for eye health. However, the studies conducted cannot always explain the molecular mechanism of action of anthocyanins in the human body. According to some reports, the observed effects are not due to the action of anthocyanins themselves, but to their metabolites, which can be more biologically active because of their increased bioavailability. Other data ascribe the positive effect on human health not to individual anthocyanins, but to the whole complex of polyphenolic compounds consumed. The review summarizes the results of the studies of anthocyanins as components of functional food. Special attention is paid to genetic control of the pigment synthesis. These data are of particular importance in respect to the initiated breeding programs aimed at increasing the content of anthocyanins in cultural plants.

Currently, the expаnsion of the rаnge of the brewing industry is possible due to the introduction of аn unconventionаl type of plаnt rаw mаteriаls in the technology, which will аllow producing speciаl -purpose drinks with certаin quаlity indicаtors. The main objective of the study is to determine the concentration of the extractant that allows extracting the maximum number of target components, optimal extraction parameters, and to evaluate the effect of pretreatment with enzyme preparations on the properties of fruit and berry raw materials. Studies have shown that solutions with an alcohol concentration of 60% vol. allow to increase the yield of alcohol and water-soluble substances. However, in order to obtain dyes from fruit and berry raw materials, it is recommended to use an extractant with a strength of 75 %, which extracts anthocyanin compounds to a greater extent.

The article describes the varieties of elderberry, and the process of black elderberry fruits ripening. External characteristics of flowers, followed by ripening of fruits, have been described. The main components useful for the human body have been identified, which are contained in the fruits of the black elderberry. The effect of elderberry fruits on the human body when used for medicinal purposes has been. Elderberry fruits have a coloring substance that must be added to confectionery creams, sweets, marshmallows, as well as to liqueurs and wine products to give the products color and nutmeg taste. Elderberry fruits can be eaten fresh, ripe, but the most delicious and more useful fruits are provided in processed form, especially in juice and dried form. The useful properties of elderberry have been described, as well as the dangerous properties that appear in case of eating unripe elderberry fruits growing in the Republic of Belarus. The detailed composition of the components of elderberry fruit has been considered, all its useful properties noted. Particular attention is paid to the chemical composition of elderberry fruit, detailed amino acid composition of elderberry fruit has been given, and the composition of anthocyanin content in juice of direct extraction from elderberry fruit has been shown. The use of elderberry pomace in the food industry for the preparation of jam, jams, confiture, preserves and other products, as well as adding to wine, alcoholic beverages, to impart nutmeg taste, in the confectionery industry to add to dough and giving the product an almond smell has been described. It is especially noted that the pomace from elderberries contains biological active substances, bioflavonoids, anthocyanins, which confirms their immediate importance and the need to use for the creation of many products for preventive and functional purposes in the food industry.

Teeth with the elements of destruction in the periapical area are centers of chronic infection, which is used to treat different types of antiseptics. Pelotherapy implemented in gastroenterology, urology, the treatment of infectious diseases. The authors set the task to develop and test in clinical dentistry an alternative method of exposure of anthocyanins-rich clays in the biocoenosis of the root canal system and periapical tissues. The aim of this study was to determine the effect of anthocyanins on the bactericidal activity of clays from Novonelidovskogo and Nechaevsky deposits of the Belgorod region on the biocoenosis of periapical tissues. The results of the first phase of the development of antiseptic on the basis of clay minerals enriched in anthocyanins are presented. With respect to biological material derived from the root canal system in patients suffering from chronic periodontitis, revealed a different bactericidal capacity of the studied clays, depending on their place of production and method of preparation. These results demonstrate the promising perspectives in development of preparations for antiseptic treatment of the root canal system based on natural ion exchangers rich by anthocyanins.

Background. Ornamental peaches are flowering trees with petals ranging in color from white and pale pink to purplered. Because peach suffers from fungal infections, Prunus mira Koehne is often used in breeding programs as a donor of resistance. It also impacts on other traits, including flower color. The aim of this work was to study the composition of flavonoid pigments in the flowers of parent plants and new ornamental peach cultivars originated from P. mira.Objects and methods. Four new cultivars developed at the Nikita Botanical Gardens and their parental forms – P. mira and 4 cultivars with the P. persica morphotype – were included in the study. Pigments were extracted with acidified ethyl alcohol from fresh petals and identified by HPLC analysis.Results. Twelve glycosides of cyanidin and peonidin in different combinations and 8 glycosides of kaempferol and quercetin were found in the petal samples. Among colored plants, the highest amount of flavonols (114 mg g-1) and the lowest amount of anthocyanins (0.46 mg g-1) were found in P. mira petals. Anthocyanins predominate in cultivars with purple-red petals (16 mg g-1). Much more flavonols (55–88 mg g-1) and little anthocyanins (1.2–3.4 mg g-1) were accumulated in the purple-pink flowers of hybrid cultivars. This trend persisted in the cultivars from crosses with a white-flowered parent. Conclusion. The ratio of anthocyanins and flavonols in the peach flowers depends on the plant species and determines the petals’ intermediate colors and half-tones. Using P. mira in breeding programs provides opportunities for the development of cultivars with new shades of flower color.

Amaranth leaves are of high nutritional value, containing various metabolites, monoand disaccharides, photosynthetic pigments, unsaturated acids, phenolcarboxylic acids with high antioxidant activity. Vegetable amaranth is grown in different soil and climatic conditions all over the world. The article describes the results of physicochemical analysis of composition of amaranth plant introduced in southern Dagestan. The results of determining biochemical composition of vitamins, organic acids, antioxidants, betacyanin - amaranthin, chlorophyll, carotenoids and chlorogenic acid in the leaves of the introduced amaranth are presented. It has been shown that amaranth culture can be an important source of vitamins and valuable biologically active substances for both humans and animals. Based on the results obtained on amaranth introduction, it can be noted that cultivation of amaranth has great prospects in Southern Dagestan, as a mass crop.

Relevance. Potatoes with red and purple flesh are highly valued dietary products and sources of polyphenolic compounds with antioxidant activity, especially anthocyanins. It has been found that the anthocyanin content in potatoes correlates with the total soluble phenolic content and antioxidant activity. These measures are significantly higher for coloured potatoes. The total phenolic content in particular the total anthocyanin content increases during the cold storage of coloured potatoes. Pigmented potatoes are also more preferable for food and industrial processing because of retaining of antioxidant properties and improving of final products quality. Сoloured potatoes selection and biotechnological approaches of regulation of anthocyanins accumulation are based on the understanding of the molecular genetic processes of anthocyanins biosynthesis. The anthocyanin biosynthesis is a part of the phenylpropanoid metabolic pathway. It is controlled by the MBW complex. The MBW complex includes the transcription factors MYB, bHLH, and WD40. A number of the MYB complex genes have been identified in potatoes. The key role in potatoes pigmentation variability is currently assigned to the StAN1 gene. According to available data anthocyanins play a protective role in response to various types of stress in potatoes.

The article presents the results, studies of the influence of various methods of extracting pulp on changes in qualitative composition and quantitative content of phenolic substances in red dry wine materials of the Saperavi variety.Extraction of the pulp was carried out by complete and partial fermentation of the wort on the pulp with preliminary fermentation, with pulp heating and carbon dioxide maceration.It’s been found that the method of pulp extraction has a significant effect on the mass concentration of flavonoids (anthocyanins, catechins and flavonols);The extraction method has a significant impact on the qualitative composition and quantitative content of monomeric forms of phenolic substances - phenol carboxylic acids of benzoic and cinnamon series (C6 - C1 and C6 - C3).For the Saperavi variety, the largest number of phenolic acids has been identified in the wine material obtained by carbon dioxide maceration;A significant difference has been found in mass concentrations of phenolic acids in wine materials obtained by different methods for pulp extraction. The smallest number of phenolic acids has been found at extracting pulp by heating;Processing the pulp with an enzyme preparation increases the content of phenolic compounds in the wine material, including anthocyanins, which determine the completeness of the taste, aroma and color of the wine.

The literature review presents information on positive effects of anthocyanins on functional indices of cardiovascular system, vascular reactivity of main arteries, microcirculation and retrobulbar blood flow. The positive effect of anthocyanins on the reactivity of main arteries was detected using non-invasive ultrasound method for assessment of flow-mediated dilation andendothelial function. Numerous randomised-controlled trials showed the effectiveness of the long-term supplementation with anthocyanins (during 6–24 months) in correction of microcirculation impairment and functional indices of visual system. The increase of plasma endothelin-1 (ET-1) level and the pathological vascular reactivity have been noted in ocular ischemic diseases such as diabetic retinopathy, occlusion of retinal veins and arteries. We registered the normalization of the plasma ET-1 level, significant improvement of blood flow in neuroretinal rim area and peripapillary area of retina without changes in mean indices of intraocular pressure and ocular perfusion pressure in patients with open-angle glaucoma after anthocyanins administration. There was no progression of visual fields defects. The resulting effect of anthocyanins supplementation consists of metabolic regulation of blood flow and flow-dependent vasodilatation due to the influence on vascular endothelium.Anthocyanins also increase the expression of endothelial nitric oxide (NO) synthase, an enzyme that generates powerful endogenous vasodilator NO. Anthocyanins regulate a number of complex immune and inflammatory signaling pathways involved in maintaining vascular functional activity. Positive dynamic of blood flow velocities and normalization of resistance indices in ocular vessels were detected in patients with dry age-related macular degeneration after 2 months anthocyanins supplementation. That indicates the improvement of ocular blood flow circulation and favorable prognosis for retinal dystrophies. The instrumental examination of blood flow in different vascular systems including microcirculation and main arteries are very useful for assessment of the effectiveness of anthocyanin supplementation.

Background. Black currant occupies one of the leading po­sitions among berry plants in terms of the content of nutri­ents and bioactive substances that are necessary for a bal­anced human diet. The modern standards for black currant varieties include mandatory requirements to the quality of fruits, including their biochemical composition. The high content of nutrients and biologically active substances in the berries is one of the priorities in breeding of this crop. The fruit biochemical composition is a genetically deter­mined trait that can vary in different soil and climatic zones. In this regard, the analysis of the degree of bioactive sub­stances accumulation in berries in a particular region of cultivation is relevant. Materials and methods. The con­tent of bioactive substances in black currant berries was analyzed in 2010–2012 in the Laboratory of Biochemistry and Molecular Biology of the N.I. Vavilov Institute (VIR). The content of P-active substances (flavonols, phenol car­boxylic acids, flavanes, anthocyanins) was determined in accordance with the methodological guidelines accepted at VIR.Results and discussion. Black currant varieties culti­vated in Leningrad Province contain from 518.1 to 813.6 mg/100 g of bioflavonoids, including 20.6 mg/100 g of flavonols, 75.4 mg/100 g of phenol carboxylic acids, 233.8 mg/100 g of catechins and 335.1 mg/100 g of antho­cyanins. As a result of the study, the sources of high total content of bioflavonoids and separate groups of phenolic compounds have been identified and can be used in breed­ing programs. The sources of high phenol carboxylic acids content are cvs. ‘Orloviya’(k-35789) and ‘Sensei’ (k-42646); high catechin content is characteristic of cvs. ‘Vospomi­nanie’ (k-40471), ‘Orloviya’ (k-35789), ‘Nadiya’k-42478) and ‘Оcharovanie’ (k-41980); while the sources of Р-active substances (˃ 700 mg/100 g) are cvs. ‘Vospominanie’ (к40471), ‘Orloviya’ (k-35789) and ‘Nadiya’ (k-42478). All the studied varieties are characterized by a high level of antho­cyanins accumulation (˃ 200 mg/100 g) and can be used in breeding for the indicated trait. The highest variability of indicators of phenolic compounds was observed for hydroxycinnamic acids. The existence of negative relation­ships between the berry mass and the content of individual bioactive compounds was established.

Complex diet therapy for type II diabetes involves confectionery products based on fructose, sugar substitutes, and/or intensive sweeteners. The formulation of diabetic jelly marmalade ‘Karkade’ does not contain sugar or molasses. Sweetness was provided by the combination of sorbitol (E420) and glycosyl stevioside ‘Crystal’. Their sweetness to sucrose ratio was 0.6 and 150, respectively. Polydextrose was used as a filler. Polydextrose is a low-calorie prebiotic (1 kcal/g) and a water-soluble dietary fiber with a neutral taste. Water infusion of dry bracts of hibiscus (Hibiscus Sabdariffa L.), or Karkade, gave the marmalade its color and physiologically active substances. Fortification was provided by succinic acid, which was chosen as an acidity regulator since it increases cell insulin resistance and reduces the risk of diabetic complications. For maximum extraction of anthocyanins, the raw material was infused for 30 minutes at a ratio of 1:10 at 80°C. Citric acid (1.2 g/100 g) was added into the infusion to stabilize the anthocyanins. The research involved standard methods. The method of pH-differential spectrophotometry was used to determine the level of anthocyanins, while the method of gas-liquid chromatography was employed to determine organic acids in the marmalade. The optimal ratio of agar, stevioside, and hibiscus infusion (%) was defined as 16.0:0.4:15.0. No preservative was used. The marmalade contained 380 g/kg of sorbitol and 2 g/kg of succinic acid. The sensory properties of the marmalade corresponded with the State Standard. The marmalade had a slightly astringent sweet and sour taste, a burgundy color, and a jelly-like consistency with no syneresis. The average value of physical and chemical parameters at the time of manufacture was as follows: moisture – 18.7%, total acidity – 12.4 degrees, plastic strength – 22.0 kPa. The average content of micronutrients (mg/100 g) was as follows: anthocyanins – 38.8, potassium – 33.1, calcium – 11.3, magnesium – 5.1, manganese – 0.48, iron – 0.35, zinc – 0.0015, and succinic acid – 214.0. No loss of succinic acid was registered during processing and 3 months of storage. The content of succinic acid in 50 g marmalade was amounted to about 100g, or 50% of the acceptable daily intake. Thus, marmalade 'Karkade' with succinic acid can be considered a functional fortified product for diabetic diet.

Since Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems and leaves as well as flowers and fruits of the vascular plants. They have a high potential for use as natural colorants instead of synthetic pigments because of their attractive colour and pharmacological properties. Stable and attractive colours are a highly valued attribute in competitive food industry. Considerable studies have been done on the effects of the most important chemical and physical factors involved in the stability of anthocyanins (temperature, light, pH, SO2, metal, sugar, ascorbic acid and oxygen), their concentrations, chemical structures, and matrix food compositions. Furthermore, the effects of separation technologies including microwave/ultrasound assisted extraction (MAE, UAE), and Colloidal Gaz Aphron (CGA) fractionation on the stability of anthocyanins are reviewed.

Flavonols, anthocyanins, and chalcones were determined during the flowering phase in two genotypes of Cosmos sulphureus (regular species and its cultivar ‘Cosmic Orang’) grown in the М.М. Gryshko National Botanical Garden in Kyiv. Inflorescences, leaves, stems, roots, and separated ray and disc florets were dried and crushed to prepare extracts following three different techniques. In particular, with 80 % (v/v) ethanol following Andreeva & Kalinkina (2000), 3.5 % HCl following Kriventsov (1982), and 0.1 N HCl following Udovenko (1988). The absorbance of flavonoids was measured at 390 nm wavelength for flavonols, 530 nm – for anthocyanins, and 364 nm – for chalcones. The highest content of flavonols was found in inflorescences of both genotypes (87.79 ± 1.64 and 87.99 ± 1.75 mg / 100 g of dry weight (DW), respectively). The content of anthocyanins was found to be ranked by overground organs: inflorescences > leaves > stems. In particular, the content of anthocyanins in the inflorescences of these two genotypes was 188.95 ± 5.20 and 177.14 ± 6.81 mg / 100 g DW, respectively. In the leaves, the content of anthocyanins was 61.32 ± 1.97 and 41.33 ± 2.27 mg / 100 g DW, respectively. In the stems, the content of anthocyanins was 31.63 ± 1.16 and 25.31 ± 0.95 mg / 100 g DW, respectively. In the roots, the anthocyanins were not detected. Among the flavonoids, the highest content, in general, was found for anthocyanins. Similarly, chalcones were also localized in overground organs only and mostly in the inflorescences (39.65 ± 1.25 and 37.93 ± 0.88 mg / 100 g DW, respectively). The content of chalcones in the leaves and stems was much lower than the content of the anthocyanins and flavonols; it significantly varied for two investigated genotypes. During the detailed investigation of the flavonoids content in different parts of the inflorescence, it was found that disc florets in both genotypes had fewer flavonoids than the ray florets.

Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of 0.3% on the changes of viscosity and color of drinks based on cherry juice and anthocyanin colourant obtained from black carrot, apple juice and sugar color IV during storage in a dark place at 22 ± 3 °C for 180 days. Optical density was measured using spectrophotometric method at a wavelength of 350 to 700 nm. Mass fraction of solid matter was adjusted using sucrose to reach 10.1 ± 0.7 %, pH for drinks based on cherry juice and anthocyanin colourant obtained from black carrot was adjusted to reach 3.0, and for drinks based on apple juice and sugar color IV – to reach 3.5 in the prepared beverages. The author shows that pectin does not have any significant effect on colour retention in drinks based on cherry juice and anthocyanin obtained from black carrot, and that anthocyanin colourant from black carrots is more stable during storage than the colourant that cherry juice contains. The color of the drinks based on apple juice and sugar color IV without pectin remains almost the same during storage. In the visible spectrum region they have a monotonous graph of the change in optical density, and pectin makes a significant contribution to the final color. It is established that for 180 days of storage kinematic viscosity of the beverages with pectin decreased not more than 12%, that indicates a high level of pectin preservation. According to the results of the research, the author makes a conclusion that the use of pectin to preserve the color of beverages with natural colourants is not practical. It makes sense to use pectin in order to give the beverages functional properties, as well as to increase their viscosity and stability.

The article presents the data of a long-term research on the effect of air temperature and sunshine duration on the increase in anthocyanin content in the fruits of cherry plum varieties with different maturation periods and on their coloration degree. It is shown that the duration of sunshine is inversely associated with anthocyanin accumulation, which indicates the possibility of biosynthesis of these pigments under reduced illumination. Correlations between the accumulation of anthocyanins and daytime, night, and total air temperatures were absent.

The rice plant (Oryza sativa L.) provides nutrition for more than half the world’s population. Traditionally it is considered an Asian crop, but it is also cultivated in Africa, America, Australia and Southern Europe. The main areas of rice growing in the world are occupied with the white-grained varieties. Wild-growing ancestors of cultural rice had a colored grain pericarp. In the countries of traditional rice growing, along with white-grained varieties, red and black grain rice varieties are grown as a dietary and therapeutic product. It is used for food without preliminary grinding of the grains, therefore all nutrients and biologically active substances this culture is valued for are preserved. Rice with the colored grain pericarp has a higher antioxidant activity than white-grained. The review presents data on the content of antioxidant compounds in the varieties of the red- and black-grained rice: phenolic acids, lavonoids, γ-oryzanol, anthocyanins, proanthocyanidins, etc. Aiming at these useful properties of rice plants with a colored grain pericarp, the leading rice-growing countries work on breeding of the modern pigmented rice varieties. In European countries, Italy and France, the red and black grain varieties of rice with a high content of phytochemical elements have also been bred based on Asian varieties. Breeding of rice varieties with colored grain pericarp was started in the Russian Federation in 2001. As a result, the following rice varieties were developed: red-grained Mars and Rubin (2012), as well as the black-grained glutinous variety Yuzhnaya Noch (2014), which are included in the RF State Register of Protected Breeding Achievements. These varieties have been revealed to contain a large amount of oleic and linolenic acids (up to 43 % each), whereas only their traces are found in the white-grained rice variety Rapan. There are signiicant diferences in the content of antioxidants: Rapan has 7 mg/100 g; Mars and Rubin, 45 mg/100 g; Yuzhnaya Noch, 105 mg/100 g. These varieties have been introduced into commercial production and are used for dietary nutrition and as a starting material for the creation of new exclusive varieties of rice.

In addition to the green color caused by chlorophyll, grain and vegetative organs of barley can be colored by compounds of phenolic nature, such as melanins and lavonoids, which include anthocyanins, proanthocyanidins. Due to the wide biological activity of these pigmented compounds and their uncolored precursors in respect to plants and humans, there has recently been an increased interest in studying genes that determine pigmentation in plants. The gene network determining the synthesis of lavonoid pigments is the most studied one. Since the 1970s, structural genes that encode the enzymes of lavonoid metabolism, as well as regulatory genes that determine the tissue-speciic accumulation of these pigments in grain tissues, as well as in vegetative organs have been identiied and localized in the barley genome. The Ant1 and Ant2 genes, determining the accumulation of anthocyanins in grain pericarp, the Ant28 gene controlling the biosynthesis of proanthocyanidins (condensed tannins) in seed coat, as well as the HvMpc2, HvMyc2 and HvWD40 genes responsible for the accumulation of anthocyanins in the aleurone layer of barley grain have been determined. Melanins are less studied pigments of plants. Due to the complex structure and resistance to various solvents, the chemical nature of these pigments has not been established. However, due to the comparative analysis of transcriptomes in the colored and uncolored lemma and grain pericarp of barley near-isogenic lines, it was possible to identify the metabolic pathways underlying the formation of the melanin pigmentation. The proposed article reviews the results of the studies on the genetic control of barley coloration.

The method of reversed-phase HPLC with diode-array and mass-spectrometric detection was explored to determine the qualitative composition of red cabbage anthocyanins. Mono- and diacylated derivatives of cyanidin-3,5-diglycosides with a complex structure of the substituent in position were found, as well as non-esterified compounds. The acylation acids were paracoumaric, ferulic and sinapic. Quantitative analysis was performed according to a simplified spectrophotometric method: absorbance measurement at pH 4.5 was excluded. The measurement showed that the level of anthocyanins accumulation is as high as 0.100 g of anthocyanins per 100 g of raw plant material (as cyanidin-3-glucoside chloride equivalent). Analysis of electronic spectra of the extract at different pH revealed the existence of some basic structures with absorbance maxima shifted bathochromically as compared to the spectrum of flavylium structure. The existence of one basic form at pH 4.5 forced us to exclude absorbance measurement at pH 4.5 during quantitative anthocyanin determination. Thus, the possibility of obtaining some differently colored encapsulated forms was proved. Because of relative instability of non-flavylium forms of anthocyanins the freeze drying technique was used to prepare six differently colored forms of 3% anthocyanins encapsulated in maltodextrin. The decrease of anthocyanins contents at drying did not exceed 30%, while no statistically proved loss of anthocyanins was found at storage in a refrigerator during more than six months.

In the structure of the global commodity supply in the food market in modern conditions it is necessary to note the emergence of a broad group of new high-tech products, and specialized functional food with high value added. The creation of varieties with a high content of flavonoids (plant compounds that can have a positive effect on human health) is one of the important directions of plant breeding oriented on the functional foods development. Currently, however, there is a significant gap between the well-studied role of flavonoids and the genetic control of their synthesis, on the one hand, and development of the actual product of wheat with new properties, evaluation of the nutritional value of the end-use bakery products for consumption, on the other hand. In the present study we produced and investigated bakery products from wheat synthesizing bioflavonoid pigments anthocyanins in the grain pericarp. The grains of this wheat have dark purple color. Red-grained bread wheat was a control. These two wheat lines have almost similar genomes with the exception of a small part of chromosome 2A, which contains the Pp3/TaMyc1 gene regulating anthocyanin biosynthesis. The use of such an accurate model has allowed relating the observed differences precisely with anthocyanin biosynthesis. The important task was to evaluate the resistance of anthocyanins to the backing process. Therefore anthocyanin content was evaluated not only in the end-use product, but also in mixtures of flour and bran used for baking and separately in the bran. As a result, significant differences were detected in samples obtained from purple grains, compared with the control including the products that had passed a full processing cycle, including baking at elevated temperature. For the extraction of anthocyanins conditions were simulated most similar to those in the process of digestion in the stomach, in order to assess the amount of assimilable anthocyanins. By our estimates one can get up to 1.03 mg of assimilable anthocyanins with 100 g of whole-grained bread produced from anthocyanincolored grains. With 100 g of bran, the body will get up to 3.32 g of anthocyanins. In parallel with the evaluation of the anthocyanins content in all samples, the mass fraction of antioxidants was measured by using the amperometric method. The highest antioxidant capacity was shown for bran, while the least one was demonstrated for flour. Adding bran to the flour as well as the backing process increased the antioxidant capacity of wheat products. The contribution of anthocyanins to increased antioxidant capacity is not significant. It was shown that bread-making quality and organoleptic properties of bakery products made from anthocyanin-colored grains did not concede, or in some cases were higher than the corresponding properties of products obtained from control NIL grains. It was found that the presence of anthocyanin increases the shelf life of bakery products and their resistance to molding in provocative conditions. These results, combined with the known data about the beneficial health effects of anthocyanins, suggest that wheat bakery products made from anthocyanin-rich grains can be included to the list for dietary food. Marker-assisted selection accelerating the creation of new forms of crops with a high level of flavonoids can be proposed as a new direction for the expansion of domestic and export grain market potential due to the new possibilities of obtaining products of increased nutritional value and making a good profit.

Antioxidants are among the common components of sports nutrition designed to counteract oxidative stress that develops during intense physical activity. One of the promising antioxidants are anthocyanins which belong to polyphenolic compounds of plant origin (class of flavonoids). The purpose of the research was to analyze the results of prospective controlled studies on the effect of anthocyanins on physical performance, and to consider the possible molecular mechanisms of their action. Material and methods . Sources were searched in PubMed, Google Scholar, and CyberLeninka databases of peer-reviewed scientific literature without restrictions on the year of publication using the following keywords: anthocyanins, physical performance, recovery, sport and exercise nutrition, oxidative stress, inflammation. Results . The main data set on the effects of anthocyanins in athletes was obtained using extracts of blackcurrant and Montmorency tart cherry. Volunteers received anthocyanins at a dose of 86-547 mg per day for 1 to 10 days with subsequent evaluation of their performance in cycling, running and fitness activities. The possibility of favorable effect of anthocyanins on physical performance and acceleration of its recovery after exertion has been shown. The source, dose and duration of intake did not significantly influence the established effects of anthocyanins. Acting as exogenous regulators of metabolism, anthocyanins can activate several mechanisms of performance enhancement, including influence on antioxidant and immune status and apoptosis intensity. Anthocyanins prevent the formation of reactive oxygen species, neutralize electrophilic compounds by direct interaction or through activation of Nrf2 factor, which regulates the transcription of antioxidant enzyme genes. The basis of the anti-inflammatory action of anthocyanins is their ability to inhibit MARK and NF-κB mediated signal transduction. Inclusion of bilberry and blackcurrant extract in the diet prevented the intensification of myocyte apoptosis and suppression of cellular immunity induced by exhausting exercise. An additional mechanism of anthocyanin action on physical performance may be an increase in blood supply of organs and tissues due to vascular dilation caused by activation of endothelial nitric oxide synthase. Conclusion . The intake of plant extracts with a high anthocyanin content can increase physical performance and improve recovery after physical exertion, which may be due to the antioxidant and anti-inflammatory effects of anthocyanins, their ability to regulate apoptosis processes and improve blood supply to organs and tissues., Competing Interests: The authors have no conflict of interest to declare., (Copyright© GEOTAR-Media Publishing Group.)

The varieties of red wines type were analyzed for antioxidant activity (AO) and a range of phenolic component contents using spectrophotometric technique. The antioxidant activity of the wines in DPPH assays had positive correlation with total phenols content (Pearson coefficient r = - 0.87) and negative correlation with anthocyanins concentration. The total polyphenol concentration was found to vary from 2.032 to 3.53 g/L of gallic acid equivalent (GAE). Comparisons of the set of samples based on their individual phenolic components and antioxidant activities showed some differences between the different varieties. Exploring the correlation revealed three types of wines that had different aging periods, which indicates a decrease in the concentration of anthocyanins. [ABSTRACT FROM AUTHOR]

Spray-dried forms of anthocyanins were prepared in a maltodextrin matrix. The anthocyanins were extracted by maceration of elderberry fruits in 0.1 M HCl followed by extract filtration through a paper filter. The extract was partially purified by solid phase extraction in a column filled with styrene-divinylbenzene copolymer beads (Sepabeads SP859/L) or in syringe cartridges with C18 silica (BioChemMack ST, Moscow, RF) followed by re-extraction with aqueous HCl and alcohol mixtures. The procedure of reversed-phase HPLC determination of the extracted anthocyanin type is discussed in comparison to HILIC method in DIOL silica columns. The latter method was shown to be preferable to avoid systematic errors in the anthocyanin type determination. Solidphase extraction in syringe cartridges gave samples with very high anthocyanins concentration (up to 70 g of cyanidin-3-glucoside chloride equivalent). When using the copolymer sorbent, the concentration was somewhat lower: up to 27 g/l. After spray drying red powder samples with anthocyanins content more than 2% were prepared, although freeze drying gave only dark resin. The red color of the samples indicates the space separation of flavylium ions in the solid state by radicals of the maltodextrin background.

The biosynthesis of flavonoid compounds is one of the best-studied metabolic pathways in plants. The researchers’ attention to the biochemical, physiological and genetic aspects of flavonoid biosynthesis is associated primarily with the wide range of their biological properties. In addition, the flavonoid biosynthesis gene system is an excellent genetic model. Owing to the development of molecular and genomic methods in recent years, considerable progress is made in the understanding of the molecular and genetic mechanisms underpinning flavonoid biosynthesis in bread wheat (Triticum aestivum L.). This article provides a brief overview of the results of research in the structural and functional organization of flavonoid biosynthesis genes in wheat and its relatives.