Biological characteristics, chemical composition and nutritional value of Kinkan (Fortunella Swingle), sprouting in the Lankaran-Astara region of the Republic of Azerbaijan

Introduction: Fortunella Swingle (kinkan) is the common name for a group of bushy trees from the genus Fortunella in the family Rutaceae. This article includes a botanical description, a literature review and the results of our research on chemical composition, as well as a description of the biological characteristics and nutritional value.
Purpose: to study the biological characteristics, chemical composition and nutritional value of kinkan sprouting in the Republic of Azerbaijan and the possibility of using its fruits to create new or enrich existing products. Due to the lack of data on the content of biologically active substances in kinkan fruits growing in the Lankaran economic region, it is of great interest to determine their chemical composition.
Materials and methods: Standard and special research methods were used in the work. There was the determination of the total solids content and moisture by the thermogravimetric method, the determination of soluble solids by the refractometric method, the determination of sugars, the determination of titratable acids (total acidity) by the potentiometric titration method, the determination of pectin substances by the photometric method, the mass fraction of ash was determined by the generally accepted weight method, the determination of ascorbic acid ( vitamin C) - using high-performance liquid chromatography, the determination of phenolic substances was carried out spectrophotometrically using the Folin-Ciocaltaeu method.
Results: Most of the kinkan species studied by us can compete with such crops as blackcurrant, blueberry, pomegranate, barberry, etc. The results obtained show that the main indicators of the chemical composition of kinkan depend on the type of raw material.
Conclusions: A comprehensive assessment of the beneficial properties of kinkan fruits, which make up its biological and nutritional value, indicates its unconditional suitability both for direct fresh use and for processing to obtain products enriched with physiologically active substances recognized as essential micronutrients.

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