Study of the viburnum iridoid complex to determine its role in the formation of antioxidant properties of products

Abstract

Our research focuses on how iridoids (as part of a complex extract) synergistically with other phenolic compounds affect the stability and quality of the final product (viburnum sauce), increasing its resistance to oxidation. For viburnum sauce, the optimal approach is to use ripe fruit (lower natural bitterness), apply minimal or controlled heat treatment, and skillful blending to balance the flavor. This will preserve the iridoids in synergy with the anthocyanins for maximum stability, quality, and benefits.