THE CONTENT OF VITAMINS AND HEAVY METALS IN BERRIES OF WILD BLACKCURRANT OF YAKUTIA
https://doi.org/10.31677/2311-0651-2019-26-4-40-47
Abstract
<p>The results of research on the content of vitamins (E, B1, B2, B6 and C) and heavy metals zinc, iron, cobalt, mercury, as well as iodine in the soil and berries of wild black currant growing on forest and floodplain soils of the Central and Vilyuisk zones of the Republic of Sakha (Yakutia) are presented. It was established that the maximum amount of vitamins in berries and leaves of black currant is contained in the conditions of Amginsky and Ust-Aldan districts: vitamin E – 90.07–134.25 mg/kg; C – 1259.87–2092.4 mg/100g; B1 – 2.28–2.72 mg/kg; B2 – 17.83–24.92 mg/kg; B6 – 24.4–37.93 mg/kg. At the same time, the content of the studied vitamins in wild black currant berries from the Vilyuy group of districts was less: vitamin E – 68.53–76.46 mg/kg; C – 839.03–953.50 mg/100g; B1 – 2.43–2.63 mg/kg; B2 – 12.76–14.08 mg/kg; B6 – 16.73–18.68 mg/kg. Studies on the content of heavy metals in the soil and berries in the Central and Vilyuy zones of Yakutia. Proved that the amount of heavy metals contained in the soil, and their removal by black currant berries is different. There is no cadmium or mercury in wild currant berries. Zinc, iron, cobalt and iodine in the berries of currant are present within the permitted levels.</p>
Keywords
About the Authors
M. I. Cherkashina
Yakut State Agricultural Academy
Russian Federation
Undergraduate YSAA
Russian Federation
Undergraduate YSAA
A. A. Efimova
Yakutsk Agricultural Research Institute M. G. Safronova
Russian Federation
Candidate of Agricultural Sciences
Russian Federation
Candidate of Agricultural Sciences
A. G. Cherkashina
Yakut State Agricultural Academy
Russian Federation
Doctor of Agricultural Sciences, Professor
Russian Federation
Doctor of Agricultural Sciences, Professor
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For citations:
Cherkashina M.I., Efimova A.A., Cherkashina A.G. THE CONTENT OF VITAMINS AND HEAVY METALS IN BERRIES OF WILD BLACKCURRANT OF YAKUTIA. Innovations and Food Safety. 2019;(4):40-47. (In Russ.) https://doi.org/10.31677/2311-0651-2019-26-4-40-47
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