Edible honeysuckle as a source of fruits promising for new functional food products development

Samara National Research University, Samara, Russia

^* Corresponding author: lkavelenova@mail.ru

Abstract

The possibilities of introducing honeysuckle berries into the plant-based functional product being developed as a component that enriches its composition are discussed basing on initial results of an experimental evaluation of the introduction of original lozenges based into the diet of laboratory animals (rats). The lozenges were prepared using apple pulp with the addition of mixed berries of five honeysuckle varieties (Berel, Sinichka, Moskovskaya M103 (L. caеrulea varieties), Kamchadalka and Chelyabinka (L. kamtschatica varieties). the most variable for used berries was the sugar content in the juice (from 8 to 11%), somewhat less the content of the ash component and the amount of phenolic compounds differed, but dry matter content (about 12% for all varieties) was similar. The highest polyphenols accumulation was detected for Sinichka variety (8.3 mg/g fresh fruit weight). The two-month consumption of functional lozenges with honeysuckle in a volume of 50% of the daily diet led to a decrease in systolic pressure in the experimental group of rats by 19% compared to the control. Also this diet resulted in less weight gain in experimental animals, their body weight was 30% less than that of control rats after a two-month exposure.