# Kamchatka Berry (_Lonicera caerulea_ L.) Pomace Bioferment as an Innovative Cosmetic Raw Material
## 3 Results
### Cosmetic Mass  
#### 3.2.1 Physico-Chemical and Organoleptic Analysis  
The pH measurement and organoleptic analysis (Table 9) showed that the addition of the bioferment to the cosmetic mass lowered its pH by 1.15 \(\pm\) 0.1, which means that the bioferment acidifies the environment of the cosmetic formulation, so in addition to a number of bioactive properties, it can also act as a pH regulator.  
Organoleptic evaluation (Table 9) showed that the bioferment had a positive effect on the sensory profile of the cosmetic compound, enriching its aroma (floral, wine) and giving it a more attractive colour, without altering its consistency.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & \begin{tabular}{c} **Qu-gal** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Qu-nut** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Qu-glu** \\ **(mg/100 g)** \\ \end{tabular} & \
\begin{tabular}{c} **Qu** \\ **(mg/100 g)** \\ \end{tabular} &
\begin{tabular}{c} **Sum** \\ **(mg/100 g)** \\ \end{tabular} \\ \hline Pomace & 13.95 \(\pm\) 0.07 & 5.67 \(\pm\) 0.03 & 0.43 \(\pm\) 0.01 & 4.00 \(\pm\) 0.04 & 24.05 \(\pm\) 0.05 \\ Bioferment & 0.06 \(\pm\) 0.01 & 0.46 \(\pm\) 0.01 & 0.00 \(\pm\) 0.00 & 0.41 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 \\ Freeze-dried pomace & 127.68 \(\pm\) 0.12 & 68.42 \(\pm\) 0.07 & 4.92 \(\pm\) 0.03 & 88.78 \(\pm\) 0.08 & 289.80 \(\pm\) 0.07 \\ Freeze-dried bioferment & 0.54 \(\pm\) 0.01 & 5.63 \(\pm\) 0.04 & 0.04 \(\pm\) 0.01 & 9.05 \(\pm\) 0.05 & 15.26 \(\pm\) 0.03 \\ \hline \hline \end{tabular}
\end{table}
Table 6: Content of quercetin and its derivatives in Kamchatka berry pomace and solid fraction of bioferment before and after freeze drying (mg/100 g).  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & \begin{tabular}{c} **Cy-3.5-diplu** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Cy-3-glu** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Cy-3-rut** \\ **(mg/100 g)** \\ \end{tabular} & \
\begin{tabular}{c} **Pe-3-glu** \\ **(mg/100 g)** \\ \end{tabular} &
\begin{tabular}{c} **Sum** \\ **(mg/100 g)** \\ \end{tabular} \\ \hline Pomace & 19.40 \(\pm\) 0.07 & 1653.80 \(\pm\) 0.15 & 40.14 \(\pm\) 0.06 & 13.51 \(\pm\) 0.06 & 1726.84 \(\pm\) 0.08 \\ Bioferment & 3.78 \(\pm\) 0.02 & 140.99 \(\pm\) 0.09 & 3.09 \(\pm\) 0.02 & 1.95 \(\pm\) 0.01 & 149.81 \(\pm\) 0.03 \\ Freeze-dried pomace & 168.86 \(\pm\) 0.11 & 29,497.37 \(\pm\) 0.18 & 449.80 \(\pm\) 0.08 & 291.05 \(\pm\) 0.13 & 30,407.07 \(\pm\) 0.11 \\ Freeze-dried bioferment & 32.90 \(\pm\) 0.03 & 2516.30 \(\pm\) 0.15 & 55.91 \(\pm\) 0.07 & 40.85 \(\pm\) 0.03 & 2645.95 \(\pm\) 0.08 \\ \hline \hline \end{tabular}
\end{table}
Table 7: Anthocyanin content of Kamchatka berry pomace and solid fraction of bioferment before and after freeze drying (mg/100 g).  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & \begin{tabular}{c} **Vit. C** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Vit. B1** \\ **(mg/100 g)** \\ \end{tabular} & \begin{tabular}{c} **Vit. B2** \\ **(mg/100 g)** \\ \end{tabular} & \
\begin{tabular}{c} **Vit. B3** \\ **(mg/100 g)** \\ \end{tabular} &
\begin{tabular}{c} **Vit. B6** \\ **(mg/100 g)** \\ \end{tabular} \\ \hline Pomace & 2.85 \(\pm\) 0.01 & 0.41 \(\pm\) 0.01 & 0.06 \(\pm\) 0.01 & 0.06 \(\pm\) 0.01 & 0.04 \(\pm\) 0.01 \\ Bioferment & 4.05 \(\pm\) 0.01 & 0.26 \(\pm\) 0.01 & 0.37 \(\pm\) 0.01 & 0.06 \(\pm\) 0.01 & 0.11 \(\pm\) 0.01 \\ Freeze-dried pomace & 10.12 \(\pm\) 0.06 & 1.89 \(\pm\) 0.02 & 0.35 \(\pm\) 0.01 & 0.45 \(\pm\) 0.01 & 0.17 \(\pm\) 0.01 \\ Freeze-dried bioferment & 66.90 \(\pm\) 0.04 & 1.38 \(\pm\) 0.01 & 2.17 \(\pm\) 0.03 & 0.49 \(\pm\) 0.01 & 0.44 \(\pm\) 0.01 \\ \hline \hline \end{tabular}
\end{table}
Table 8: Vitamin C and B vitamin content of Kamchatka berry pomace and bioferment solid fraction before and after freeze drying (mg/100 g).