MAHONIA AQUIFOLIUM AS A PROMISING RAW MATERIAL FOR THE FOOD INDUSTRY
VLADIMIR N. SOROKOPUDOV 1, NINA I. MYACHIKOVA 2, CECILIA GEORGESCU 3* 1. Federal State Scientific Institution ā€¯All-Russia Selection-Technological Institute of Horticulture and Nurseryā€¯, Department of Genetics and Selection of fruit and berry crops, 4, Zagoryevskaya Street, 115598, Moskow, Russia
2. Federal State Autonomous Educational Institution of Higher Education ā€¯Belgorod National Research Universityā€¯, Institute of Engineering Technology and Natural Sciences, Department of Food Technology, 85, Pobedy Street, 308015, Belgorod, Russia
3. ā€¯Lucian Blagaā€¯ University of Sibiu, Agriculture Science, Food Industry and Environmental Protection, 7-9, Ratiu Street, 550012, Sibiu, Romania
*Corresponding author: cecilia.georgescu@ulbsibiu.ro
The development of the food industry leads to the expansion of the range of processed raw materials. Mahonia aquifolium today can be attributed to the non-traditional agricultural plants. However, the analysis of the chemical composition of the fruits showed that they contain significant amount of carbohydrates, vitamin C, various minerals, which recommend it for a wider use in the diet. Also due to the presence in the fruits of Mahonia aquifolium anthocyanins can extend of the use as raw material for natural anthocyanin dyes obtaining.