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    Valorisation of fruits of rowan (Sorbus spp.) genotypes for functional food ingredients
    (Estonian University of Life Sciences, 2023) Sarv, Viive; Venskutonis, Petras Rimantas (advisor); Bhat, Rajeev (advisor); Rätsep, Reelika (advisor); Institute of Agricultural and Environmental Sciences; Heinonen, Marina (opponent)
    The lack of interest in rowanberries has been caused by the specific astringent taste, which doesn`t allow to use them as raw fruit for eating. At the same time, rowanberries have been used in traditional medicine as a good source of vitamin C, anti-inflammatory and as diuretic drug. Rowanberries have also been used to make juice, but the juice pressing residue hasn`t got a practical application. Detailed information on the composition and antioxidant properties of this promising natural source is important for the development of functional supplements from rowanberry pomace. Therefore, in this work, the antioxidant characteristics of the fruits, juice and pomace of 16 sweet rowanberry cultivars (cvs) and wild rowanberry were determined. Based on the above-mentioned characteristics, the pomace of cvs with good antioxidant potential and the highest polyphenol content were selected for further applied research. The selected materials were the pomaces of cvs 'Likernaja', 'Solnechnaja', 'Sahharnaja' and wild rowanberry. A mixture of 'Likernaja', 'Solnechnaja' and wild rowan pomaces was used to prepare functional ingredients for pork meatballs. The metabolomics of the meatballs on the day 14 of storage, revealed that aldehydes and ketones, which indicate the meat spoilage, were present only in the control sample, as well as the content of linoleic acid derivatives had decreased only in the control sample, which indicated the oxidation of unsaturated fatty acids. Thus, it could be concluded that it is possible to inhibit the oxidation of meat products with rowanberry pomace based ingredients.