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Variations in the Composition of Rowan Berry Juice Studied with NMR Method
Abstract
The NMR method was used to study the composition of juice of fruits of different rowan varieties: common rowan (Sorbus aucuparia), Nevezhinskaya (Sorbus Nevezhinskaja), pomegranate (Crataegosorbus Granatnaja). 10 compounds – carbohydrates and organic acids – were spectrally identified and their content was determined. In all samples, sorbitol was mostly represented among carbohydrates, malic acid was mostly represented among acids, and sorbic and parasorbic acids were not detected. Under the influence of low temperatures (–18°C for a month), the sorbitol content in rowan fruits increased, the amount of malic acid decreased, and the content of parasorboside did not change. During the ripening of rowan fruits, an increase in the amount of sorbitol in the juice and a decrease in malic acid and parasorboside were observed, which improves its nutritional qualities.
About the Authors
E. D. Skakovsky
Institute of Physical-Organic Chemistry of the National Academy of Sciences of Belarus
Russian Federation
Russian Federation
Minsk
L. Yu. Tychinskaya
Institute of Physical-Organic Chemistry of the National Academy of Sciences of Belarus
Russian Federation
Russian Federation
Minsk
O. A. Molchanova
Institute of Physical-Organic Chemistry of the National Academy of Sciences of Belarus
Russian Federation
Russian Federation
Minsk
E. I. Gapankova
Institute of Physical-Organic Chemistry of the National Academy of Sciences of Belarus
Russian Federation
Russian Federation
Minsk
V. М. Milov
Lyceum of the Belarusian National Technical University
Russian Federation
Russian Federation
Minsk
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Review
For citations:
Skakovsky E.D., Tychinskaya L.Yu., Molchanova O.A., Gapankova E.I., Milov V.М. Variations in the Composition of Rowan Berry Juice Studied with NMR Method. Zhurnal Prikladnoii Spektroskopii. 2025;92(3):395-399. (In Russ.)
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