Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

Influence of biological products on the parameters of the root system of wood cuttings of black currant (Ribes nigrum L.)

Black currant (Ribes nigrum L.) is one of the most widespread berry crops in Russia. The need for planting material of black currant is increasing every year, because the area for laying industrial plantations is increasing. The purpose of our research is to assess the effect of combinations of biological products on the rooting rate of cuttings and on the parameters of the root system of black currant. The objects of research are black currant varieties - Dar Smolyaninova, Sevchanka, Yadrenaya. In the research, there are two combinations of biological products: based on Trichoderma viride + water and the combined use Trichoderma viride and Pseudomonas fluorescens. The experiment was carried out in 2021 in the Moscow region. We found that there is no reliable effect of the products on the increase of the root system volume and the roots length. The coefficients of variation for the studied varieties of the root system volume and along the length are very high, that does not make the planting material leveled according to these indicators. Keywords: BLACK CURRANT, RIBES NIGRUM, CUTTINGS, REPRODUCTION, ROOTING, BIOLOGICAL PRODUCTS, TRICHODERMA VIRIDE, PSEUDOMONAS FLUORESCENS

STUDY OF THE TOTAL CONTENT OF ANTIOXIDANTS, POLYSACCHARIDES, ELEMENT COMPOSITION AND AMINO ACIDS OF VEGETABLE RAW MATERIAL OF RIBES NIGRUM L.

This paper presents information on the total content of antioxidants, polysaccharides, micro and macro elements and amino acids of Ribes nigrum L. leaves. The purpose of this work is to study the chemical composition of Ribes nigrum L. leaves. The flavonoids were quantified spectrophotometrically, pectin substances gravimetrically, and the percentage of functional groups in pectin substances was carried out by the titrimetric method. The determination of the lipid-cholesterol blood profile of pectin substances isolated from of Ribes nigrum L. leaves was performed on 30 rats. The procedure for introducing solutions of the studied pectin substances and cholesterol solution were separated by a 2-hour interval. The total content of antioxidants was determined by amperometric method. The maximum content of antioxidants was revealed in the extraction of Ribes nigrum L. leaves, obtained by extraction with ethyl alcohol 50%. The content of water-soluble polysaccharides and pectin substances from of Ribes nigrum L. leaves is 2.17±0.06 and 9.91±0.28, respectively. The studied pectin substances belong to the group of low esterified pectins. The use of pectin substances from of Ribes nigrum L. leaves contributed to the correction of dyslipidemia. The sum of flavonoids in the analyzed object is 0.67±0.01%. The extraction of Ribes nigrum L. leaves obtained by extraction with purified water revealed aspartic and glutamic acids, alanine, proline, methionine and valine. Based on the data obtained, potassium predominates in the extraction from currants obtained by extraction with ethyl alcohol 70%. During the study, flavonoids, polysaccharides, amino acids, micro and macro elements of Ribes nigrum L. leaves were studied.

Successful Cryopreservation of Dormant Buds of Blackcurrant (Ribes nigrum L.) by Using Greenhouse-Grown Plants and In Vitro Recovery

The cryopreservation of dormant buds can be a feasible method for preserving germplasm of cold-tolerant woody plants. In the present study, we evaluated the effects of pre-desiccation, thawing method, and the rehydration of bud sections on the post-cryopreservation recovery of dormant blackcurrant buds in vitro. The estimated recovery of small- and medium-sized buds was 80.1 and 62.7% respectively for desiccated buds and 67.8 and 72.3% respectively for non-desiccated buds. The pre-desiccation of bud sections enhanced the number of the shoots regenerated from vegetative buds (2.3 vs. 4.7). The estimated recovery of fast-thawed buds was better after 14-day than after 7-day rehydration (85 vs. 59%). In slowly thawed buds the difference between 14-day and 7-day rehydration was not significant (73 vs. 62%). The estimated recovery of vegetative and flower buds was 77.7 and 41.1% respectively after 7-day rehydration, and 95.2 and 43.6% respectively after a 14-day rehydration period. The rehydration of bud sections was not necessary for the in vitro recovery of non-desiccated, fast-thawed buds. Of the 23 blackcurrant cultivars cryopreserved using non-desiccated dormant buds collected from a greenhouse, the estimated recovery of 22 cultivars ranged between 42 and 90%.