Research of phenolic compounds content in yoshta berries for the perspective of cultivation and use in healthy nutrition in the steppe zone of Ukraine

Abstract

Unfavourable socio-economic conditions and unbalanced nutrition, expressed in the deficiency of biologically active substances, determine the need to use fruit crops as a source of biologically active substances. In world practice, priority is given to fruit plants that have biological activity useful for the human body. The relevance of the concept of balanced natural nutrition is increasing with the growth of the global population. Products containing pesticides, preservatives, artificial colors and flavors or other chemicals are included in the "black" list of all natural food advocates.
 Jošta fruits is a low-calorie berry, 100 g of berries contain only 45‒48 calories. Nutritional value of yoshta (per 100 g of product): carbohydrates ‒ 9.1 g; fats ‒ 0.2 g; proteins ‒ 0.7 g; water ‒ 80 g. Jošta fruits contains vitamin C (ascorbic acid) in large quantities, vitamin P (rutin), pectin substances, phytoncides, organic acids, sugar, anthocyanins, potassium, iron, iodine, copper, etc. And the anthocyanins included in its composition accelerate metabolic processes and are capable of breaking down fats. Pectins improve and normalize intestinal microflora, which in turn contributes to cleansing. The aim of the work was the study of Jošta plant as a promising species for further possible ecological diversity of the territory of the right bank of the Dnieper in Ukraine.
 The rare currant-gooseberry hybrid Jošta plant can be recommended for growing and using fruit products in functional human nutrition. The Jošta can be recommended for the cultivation and use of fruit products in functional human nutrition and, in particular, in the restaurant business namely locavores for the presentation of the author's intellectual interpretation of local products

The formation of natural fruit and berry wine from jostaberries

“…It is an unpretentious, disease-resistant and high-yielding berry crop, which is rich in bioflavonoids and ascorbic acid; it also has a pleasant aroma and taste, and can be a good raw material for the production of natural fruit and berry wines (Gündeşli et al, 2019). Jostaberries are used both fresh, in the restaurant business (Lykholat et al, 2023), and in food production to flavor juices and drinks, and to make jams and desserts .…”