This article presents the results of comparative studies of analytical characteristics of pectin substances in grape pomace depending on the variety. Grape pomace is a wine making secondary raw material. Industrial grape varieties processed for wine production in the southern part of Russia were chosen as the object of research. The results of studies have shown that grape pomace can be considered as a source of pectin for the development of functional nutrition products.

The article presents the results of studying the chemical composition of commercial macrophytesfrom Azov-Black Sea basin – brown algae Cystoseiraspp.andSea grass of the family Zosteraceae. It is shown that the objects selected for the study are sources of alginic acid, fucoidan, pectins, water and fat soluble vitamins, macro-and microelements. A high content of iodine and selenium is also noted. The data are given on physico-chemical characteristics of the selected Zosterin (methoxyl component, acetyl group, complexing and jelly-forming ability), the feasibility of expanding its use in the production of food products of functional purpose is substantiated. The technological applicability of dark-colored grape varieties as a raw source of compounds with antioxidant properties has been experimentally proved. Chemical composition of developed biologically active complexes of ANTIOXI VITA and ZOSTERA VITAis shown. Their suitability for inclusion in the diet of modern human as a means of high antioxidant and detoxifying propertiesis substantiated.

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