Exploring of the potential of secondary metabolites in the vegetative parts of berry plants during fermentation

¹ Faculty of Biotechnologies (BioTech), ITMO University, 49, Kronverksky Ave, Saint Petersburg, 197101, Russia
² Peter the Great St. Petersburg Polytechnic University (SPbPU), 29, Politekhnicheskaya St., St. Petersburg, 195251, Russia

^* Corresponding author: kvmartynenko@itmo.ru

Abstract

This study examines the changes in the chemical composition of the vegetative parts of plants belonging to the Rosaceae and Grossulariaceae families. The subject of the analysis were stems, leaves, and buds of raspberries, currants, and blackberries. Fermentation can increase the content of certain polyphenols in raspberries and blackberries, precisely because of ellagic acid, but the content of total polyphenols in currant leaves decreases. The total flavonoid content increased during fermentation due to the breakdown of cell walls, resulting in improved aroma, taste, and beneficial properties. Plants contain a variety of flavonoids, including catechins and condensed tannins formed through the condensation of phenolic compounds. The formation of condensed tannins occurs both in the plant itself during biosynthesis and during fermentation. Phenolic acids, flavonoids, and tannins found in plants can be serve as natural preservatives and antioxidants in the food, cosmetic and pharmaceutical industries. The antioxidant activity of polyphenols helps protect cells from damage by free radicals and prevents the development of oxidative stress, which can lead to various diseases.