STUDY OF POLYPHENOL CONTENT IN IRGA BERRIES

Abstract

In the production of juices from irga berries, pomace or cake remains, comprising an average of 20-25% of the fruit mass. This pomace is a source of phenolic compounds. Therefore, an analysis of dried irga pomace was conducted under laboratory conditions. Table 1 provides a comparative analysis of irga berry powder and irga pomace powder for their polyphenol content