Opportunities for Using of Eleutherococcuses Fruits as a New Food Raw Material

Abstract

The purpose of study is to identify possibilities of using fruits of eleutherococcuses Eleutherococcus senticosus Rupr. & Maxim. аnd Eleutherococcus sessiliflorus Rupr. & Maxim., which are undergoing introduction tests in arboretum of N.V. Tsytsin Main Botanical Garden of Russian Academy of Science, as easily renewable biosafety drug and food resource. By standard methods, comparative morphology-anatomical and morphometric study of fruits was carried out; content of air-dry, absolutely-dry substance and ascorbic acid was determined in them; statistical processing of the results was performed. The fleshy drupes that we studied vary in fruits shape, by number, shape and size of stones. Features and similarities of anatomical structure of exocarp, mesocarp and endocarp of fruits, typical for most members of the Araliaceae family, were revealed. Fresh fruits of E. senticosus are smaller and lighter than fruits of E. sessiliflorus, but surpass them in terms of volume of stones and amount of ascorbic acid; content of absolutely-dry matter in them is equally high. We propose to consider fruits of both types as a new promising raw material for the production of biologically active additives and functional foods, alternative to traditional raw materials from roots of eleutherococcuses, traumatic to the plants. Keywords—eleutherococcus, morphology-anatomical structure, morphometric parameters, air-dry mass, absolutelydry matter, vitamin C