PROSPECTS FOR THE USE OF LILAC (SYRINGA VULGARIS L.) FLOWERS IN TECHNOLOGIES OF HIGH-SUGAR PRESERVED FOODS

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-17

Keywords:

edible flowers, lilac, jam, phenolic compounds, food industry, preservation

Abstract

Subject. One of the primary objectives of the food industry is the development, implementation, and commercialization of innovative, high-quality, and competitive products. In this context, particular importance is given to the investigation and utilization of new types of raw materials enriched with biologically active compounds. The active ingredients and potential nutritional value of food products derived from flowering plants have been analyzed. Among these plants, Syringa (lilac) was selected as a promising source. Lilac flowers, as an ingredient for jam production, remain insufficiently studied and are rarely used in food technology. Recent pharmacological studies have demonstrated that extracts and compounds obtained from lilac flowers exhibit pronounced hepatoprotective, anti-inflammatory, antibacterial, antiviral, antioxidant, antitumor, and hypotensive activities. At present, no patents have been registered in patent databases concerning the use of lilac flowers in the production of canned or preserved foods. This fact confirms the relevance of the current research and indicates the potential for producers of such preserved products to gain a competitive advantage in the market. Purpose. Study of the physicochemical composition of lilac flowers and determination of the possibility of their application in technologies for the production of canned products with a high sugar content. Methods. Standard physicochemical analytical methods were used to study the main quality indicators of the raw material. The determination of the total polyphenol content was carried out using the Folin–Ciocalteu method. Results. It was found that lilac flowers contain a significant amount of monosaccharides (7.2%). Among organic acids, chlorogenic acid predominates. Significant amounts of caffeic and rosmarinic acids, which are known antioxidants, were also detected. The main indicator characterizing antioxidant properties is the content of phenolic compounds, which amounts to 670 mg/100 g, with anthocyanins (cyanidin) and flavones (quercetin, kaempferol) being the predominant compounds. The obtained samples were further analyzed for microbiological parameters and nutritional value. Scope of results. The obtained results indicate the potential for using lilac flowers in technologies for producing high-sugar preserves, particularly in jam production. Additionally, their use in dried form can be recommended for the creation of tea blends and food concentrates.

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Published

2025-12-22

How to Cite

Dushchak, O., Shutyuk, V., & Tymoshenko, M. (2025). PROSPECTS FOR THE USE OF LILAC (SYRINGA VULGARIS L.) FLOWERS IN TECHNOLOGIES OF HIGH-SUGAR PRESERVED FOODS. FOOD RESOURCES, 13(25), 154–161. https://doi.org/10.31073/foodresources2025-25-17

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

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