Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product

Dalija Seglina (Coresponding Author), Inta Krasnova, Sanita Alsina

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)
1 Downloads (Pure)


Lonicera caerulea L., also known as honeysuckle berries, are rich in biologically active compounds, which makes them a valuable raw material for the development of functional foods. The objects of the research were three honeysuckle cultivars ('Zoluska', 'Sinaja Ptica', 'Goluboje Vereteno'), four genotypes (No 2A; No 3; No 5; No 8) and kefir, enriched with various amounts (3-10%) of fruit puree. Physical and chemical analyses to determine the qualitative indicators of raw materials and products were performed. The degree of liking of kefir was assessed using sensory analysis: hedonic and line scales. The results obtained showed that among the cultivars the highest content of anthocyanins (1103.5 mg·100 g-1), total phenols (693.3 mg·100 g-1), flavonoids (753.9 mg·100 g-1), and tannins (1.6 mg·100 g-1), were found in 'Sinaja Ptica' berries, while among the genotypes, berries of No 8 had the highest concentration of the aforesaid compounds. Both samples also showed the highest antiradical activity: ABTS+• on average by 71.7% and DPPH- by 43.7%. According to the sensory evaluation, kefir with 10% honeysuckle puree was rated the highest. Honeysuckle berries could be used as a promising source of natural anti-oxidants in future research aimed at developing different new products that could meet consumer expectations.

Original languageEnglish
Pages (from-to)449-456
Number of pages8
JournalProceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences
Issue number6
Publication statusPublished - 1 Dec 2021
Externally publishedYes


  • anthocyanins
  • antiradical activity
  • honeysuckle berries
  • kefir
  • phenolics

Field of Science*

  • 2.11 Other engineering and technologies
  • 1.6 Biological sciences

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database


Dive into the research topics of 'Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product'. Together they form a unique fingerprint.

Cite this