Uso de bayas cultivadas en A zerbaiyán para mejorar el valor nutricional y reducir los metales tóxicos en los refrescos (incluidas las bebidas energéticas).


  • Sevinj Maharramova
  • Mikail Maharramov


Palabras clave:

Cornelian, Antioxidants, Cadmium, Flavonoids, Anthocyanins


Introduction: The research aims to investigate the possibility of using cornel berries, to increase their nutritional value and reduce toxic metal content in soft drinks and energy drinks. Material and Methods: To achieve the set goal, the nutritional value of drinks was determined, the influence of cornel berries on the content of toxic metals was analysed and their influence on the organoleptic properties of drinks was evaluated. Results and Discussion: As a result of the study, it was found that the addition of cornel berries to soft drinks leads to a significant increase in the content of vitamins B2 (by 47%), C (by 25%) and K (by 39%). An increase in flavonoids and anthocyanins in the beverages was also observed, with 19.28 mg/100 g and 13.34 mg/100 g, respectively, in the experimental sample, compared to 15 mg/100 g and 10.12 mg/100 g in the control sample, and an increase in phenolic compounds, with 22.3 mg/100 g in the experimental sample, compared to 21.1 mg/100 g in the control sample. In addition, a reduction in mercury, lead and cadmium was found to be 11%, 5.3% and 2% respectively. Conclusion: Thus, the results indicate an increase in nutritional value and potential positive effects of adding cornel berries to beverages, as well as confirming their safety and improved organoleptic qualities. The results have important practical implications for the food industry and consumers, as they provide data and recommendations for the development of soft drinks that have increased nutritional value and guaranteed safety.

Biografía del autor/a

Sevinj Maharramova

Department of Engineering and Applied Sciences, Azerbaijan State University of Economics


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Cómo citar

Maharramova , S., & Mikail. (2023). Uso de bayas cultivadas en A zerbaiyán para mejorar el valor nutricional y reducir los metales tóxicos en los refrescos (incluidas las bebidas energéticas). Innovaciencia, 11(1).



Artículo de investigación científica y tecnológica



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