Different extraction processes affect the metabolites in blue honeysuckle (Lonicera caerulea L. subsp. edulis) food products

Abstract

Honeysuckle berries are becoming an attractive organically grown fruit with many aspects as a new functional food. Theyhave the benefit of containing health-promoting compounds, such as saponins, ascorbic acid, iridoids, flavonoids, and anthocyanins.Fruit berries can be processed into many products with various contents of selected bioactive compounds. The contents of individualcompounds were identified with the aid of high-performance liquid chromatography coupled with mass spectrophotometry. Theirconcentrations significantly differed among the various food products. Ascorbic acid had the highest values in blue honeysuckle spread(302.02 mg/100 g of dry weight), while infusion (119.17 mg/100 g) and juice (118.17 mg/100 g) had the lowest values. All the foodproducts had low sugar contents. Of the health beneficial phenolic compounds honeysuckle spread had the highest content (1753.54mg/100 g) and honeysuckle infusion (196.61 mg/100 g) had the lowest content. Honeysuckle liqueur and smoothie also had high totalanalyzed phenolic contents (1138.75 mg/100 g and 1108.25 mg/100 g, respectively).