Sibirska borovnica u Hrvatskoj je relativno nova i manje poznata voćna vrsta koja je tek zadnjih nekoliko godina intenzivnije ušla u uzgoj. Ima veliki uzgojni potencijal zbog odličnog podnošenja niskih temperatura i dobroj prilagodljivosti prema tipu tla te klimatskim čimbenicima. Vrlo je primamljiva voćna vrsta zbog ranog vremena dozrijevanja plodova koji dospijevaju već u svibnju prije drugih kultura. Velik uzgojni potencijal ima i zbog izrazito bogatog nutritivnog sastava. Plodovi obiluju fenolima, antocijanima, te mnogim vitaminima i mineralima, a posebno vitaminom C. Cilj ovog rada bio je utvrditi nutritivni sastav plodova sibirske borovnice u svježem te osušenom stanju. Također, utvrditi razlike u sadržaju bioaktivnih spojeva između plodova sušenih konvencionalnim postupkom i pomoću vakuuma. Najviši sadržaj vitamina C (1020,47 mg/100 g svježe tvari) utvrđen je u uzorku predtretiranim ultrazvukom i sušenim vakuumom pri temperaturi od 60 °C. Od fenolnih spojeva, najviši sadržaj ukupnih fenola (1924,85 mg GAE/100 g) i ukupnih antocijana (1837,2 mg/kg) utvrđen je u uzorku predtretiranim ultrazvukom i sušenim vakuumom pri temperaturi od 40 °C. Iz praćenih postupaka sušenja i dobivenih rezultata može se zaključiti kako čimbenici poput temperature, vremena sušenja kao i načina sušenja različito utječu na sadržaj pojedinih bioaktivnih spojeva. Prilikom čega su najviše vrijednosti bioaktivnih spojeva (vitamina C, ukupnih fenola i antocijana) utvrđene u uzorcima sušenim vakuumom i predtretiranim ultrazvukom.

Honeyberry is a relatively new and lesser-known fruit species in Croatia, which cultivation in a past few years intensified. It has great cultivation potential due to its excellent adaptability to low temperatures soil types and climatic factors. It is a very tempting fruit species because of the early ripening, mature in May before other fruit species. High cultivation potential also has due to its extremely good nutritional composition. Honeyberry fruits are rich in phenols, anthocyanins, vitamins, minerals and especially in vitamin C content. The aim of this thesis was to determine the nutritional composition of honeyberry fruits in fresh and dried state. Also, to determine the differences in the content of bioactive compounds between the fruits dried by conventional method and by vacuum. The highest vitamin C content (1020.47 mg/100 g fresh weight) was determined in fruit sample pretreated by ultrasound and dried by vacuum at 60 °C. From the phenolic compunds, the highest total phenol (1924.85 mg GAE/100 g) and anthocyanin content (1837.20 mg/kg) was determined in fruit sample pretreated by ultrasound and dried by vacuum at 40 °C. From the controled drying methods and obtained results can be concluded that factors such as temperature, drying time and drying method have a different impact on the bioactive compounds content. The highest bioactive compounds content (vitamin C, total phenols and anthocyanins) were determined in fruit samples dried by vacuum and pretreated with ultrasound.