Exploring of the potential of secondary metabolites in the vegetative parts of berry plants during fermentation

This study examines the changes in chemical composition of vegetative parts plants belonging to Rosaceae and Grossulariaceae families. The subject analysis were stems, leaves, buds raspberries, currants, blackberries. Fermentation can increase content certain polyphenols raspberries blackberries, precisely because ellagic acid, but total currant leaves decreases. flavonoid increased during fermentation due breakdown cell walls, resulting improved aroma, taste, beneficial properties. Plants contain a variety flavonoids, including catechins condensed tannins formed through condensation phenolic compounds. formation occurs both plant itself biosynthesis fermentation. Phenolic acids, found be serve as natural preservatives antioxidants food, cosmetic pharmaceutical industries. antioxidant activity helps protect cells from damage by free radicals prevents development oxidative stress, which lead various diseases.