Comparison of selected nutritional parameters of lesser known small fruit

The work deals with the chemical analysis of fruits and juices selected varieties of mulberry (Morus) and elderberry (Sambucus nigra L.). In the theoretical part there are the botanical characteristics of mulberry and elderberry, including the origin, history and prevalence. This part is focused on the content of active substances in fruits with a description of certain chemicals and the use of the fruit for food purposes. Finally, this section discusses methods for the determination of water content, soluble solids, pH, titratable acidity and formol number. In the experimental part was do determination in up in four samples of two varieties of mulberry and in samples of fifteen varieties of elderberry. Based on these results, it is possible to deduce the nutritionally important varieties. Mulberry Trnava and elderberry Sambu I contain the most water, and therefore are suitable for the production of juices. Unripe mulberry Trnava elderberries Samyl 2, Sambu I, Sambu 3 and Sampo I are the sourest varieties and they contain the highest content of mineral and organic acids