Investigating genetic diversity, nutritional quality and bioactive compounds of berry species collections grown in Russia

Fresh an processed products derived from small berries make important contributions to human nutrition, health, as well as being an economic opportunities for a decentralized and high value agricultural production. Actually, they are valuable sources of minerals, vitamins, dietary fiber and antioxidants and other nutrient, which make them an important commercial fruit crop. Nevertheless, a wide diversity of phytochemical levels and antioxidant capacities exists within genotype of these small fruits. The N.I. Vavilov Institute of Plant Industry (VIR), one of the biggest and oldest germplasm collections worldwide, notably maintains raspberries, mountain ash, blackcurrant and honeysuckle. These collections remains poorly characterised and there is a lack of information about genetic diversity and variability in terms of nutrient, micronutrient and non-nutrient phytochemicals with health functions of these berry species. The project aims i) to investigate diversity at the DNA level in subsets of above mention species with the help of microsatellite markers, ii) to analyse their diversity in terms of biochemical compounds. Their nutritional quality will be evaluated by proximate analysis of carbohydrates, proteins and fibers. Samples will also be analysed for their total antioxidant capacity. Among all the compounds that are susceptible to have antioxidant potential, some will be specifically evaluated. As these berries are reported to contain significant amounts of polyphenols antioxidants such as anthocyanins, we will determine concentration of these compounds. Some of these berry fruits are known to contain high concentration of vitamin C, thus concentration of this compound will also be assessed. In addition to these compounds, carotenoids composition and concentration will also be characterized. Identification of some berry accessions providing elevated concentrations of the previous compounds can be of importance in the improvement of food quality in order to eliminate dietary deficiencies and reduce the risk of contracting chronic diseases.