CLOUDBERRIES: FEATURES OF BIOCHEMICAL COMPOSITION, ANTIOXIDANT PROPERTIES AND USE

Abstract

The article analyzes the published scientific research of the composition of biologically active
agents (BAA) of cloudberries and the seeds, technologies of extraction of BAA and the use of
cloudberries in food industry. The prevalence of ellagitannin in phenolic compounds (80% and
more) is the feature of biochemical composition of cloudberries. Among them one can see trimeric
Lambertianin C, dimeric Sanguiin H-6 and its H-2 and H-10 isomers, monomeric Casuarictin/
potentillin. The presence of Sanguiin and Casuarictin/ potentillin in berries and leaves of cloudberries
suppresses development of S.aureus VTT E-70045, Candida albicans, pathogenic Grammnegative
bacteria of Escherichia coli VTT E-093121 and E.coli, VTT E-84219. The high number of
phenolic compounds causes antioxidant activity (AOA) of cloudberries and products of the processing.
AOA depends on the color of berries. In red cloudberries due to anthocyans (100,8
mg/100g) AOA is twice higher than in yellow cloudberries at the same content of vitamin C and less
content of ellagitannin. Antioxidant properties make it possible to use cloudberries extracts to prevent
oxidizing processes in perishable food for example in pork pies. At storage of powder from
cloudberries in various conditions AOA is practically not changed which is connected with gradual
hydrolysis of ellagitannin. To increase bioaccessibility of phenolic compounds the fermenting of
berries is used within 14 days. As a result the quantity of ellagitannin decreases by 11% with simultaneous
increase of flavonols by 1,5 times and ellagic acids by 4 times. The seeds of cloudberries
contain a lot of fat 9,1–12.4% with prevalence of linoleic, linolenic and oleic fatty acids as well as
lignan, they are in the lead among berries by their quantity and concede only to seeds of flax and
sesame. In ellagitannin of the seeds of cloudberries Sanguiin H-6 and H-2 prevail.