MAHONIA AQUIFOLIUM AS A PROMISING RAW MATERIAL FOR THE FOOD INDUSTRY

  • Vladimir N. Sorokopudov
    Federal State Scientific Institution ”All-Russia Selection-Technological Institute of Horticulture and Nursery”, Department of Genetics and Selection of fruit and berry crops, 4, Zagoryevskaya Street, 115598, Moskow, Russia
  • Nina I. Myachikova
    Federal State Autonomous Educational Institution of Higher Education ”Belgorod National Research University”, Institute of Engineering Technology and Natural Sciences, Department of Food Technology, 85, Pobedy Street, 308015, Belgorod, Russia
  • Cecilia Georgescu
    "Lucian Blaga” University of Sibiu, Agriculture Science, Food Industry and Environmental Protection, 7-9, Ratiu Street, 550012, Sibiu, Romania

Abstract

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.

Cuvinte cheie

anthocyanins minerals natural dyes vitamin C