2408-9346Research result. Business and Service Technologies2408-934610.18413/2408-9346-2016-2-4-53-59970INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSSTUDY QUALITY AND QUANTITY OF PHENOLIC COMPOUNDS BILBERRY (VACCINIUM MYRTILLUS L.) AS RAW MATERIALS FOR FOOD AND PHARMACEUTICAL INDUSTRYSTUDY QUALITY AND QUANTITY OF PHENOLIC COMPOUNDS BILBERRY (VACCINIUM MYRTILLUS L.) AS RAW MATERIALS FOR FOOD AND PHARMACEUTICAL INDUSTRYBircaAdriana GeorgievnaBircaAdriana Georgievnabirca.adriana1@gmail.comFrumAdinaFrumAdinaadinafrum@gmail.comGligorFelicia GabrielaGligorFelicia Gabrielafelicia.gligor@ulbsibiu.roTitaOvidiuTitaOvidiuovidiu.tita@ulbsibiu.roGeorgescuCeciliaGeorgescuCeciliacecilia.georgescu@ulbsibiu.ro20162400

Bilberry is traditionally used as a raw material in the food and pharmaceutical industries. Regular consumption of these berries reduces the number of chronic diseases due to the high content of polyphenols. In the present study, a spectrophotometric method used to quantify the total amounts of polyphenols in blueberries and HPLC method for identification and determination of some phenolic compounds. The result was discovered Gallic, lilac, cinnamon, coffee, ferulic, and chlorogenic acid, resveratrol, catechin, rutin and quercetin. It is established that of the selected identified phenolic compounds chlorogenic acid is found in greatest concentration – 85,42 mg/100 g vegetal product, and resveratrol in the lowest concentration – 0,25 mg/100 g plant product.

Bilberry is traditionally used as a raw material in the food and pharmaceutical industries. Regular consumption of these berries reduces the number of chronic diseases due to the high content of polyphenols. In the present study, a spectrophotometric method used to quantify the total amounts of polyphenols in blueberries and HPLC method for identification and determination of some phenolic compounds. The result was discovered Gallic, lilac, cinnamon, coffee, ferulic, and chlorogenic acid, resveratrol, catechin, rutin and quercetin. It is established that of the selected identified phenolic compounds chlorogenic acid is found in greatest concentration – 85,42 mg/100 g vegetal product, and resveratrol in the lowest concentration – 0,25 mg/100 g plant product.

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