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Vol. 20 (2017 year), No. 3, DOI: 10.21443/1560-9278-2017-20-3

Eremeeva N. B., Makarova N. V.
The effect of extraction technology on antioxidant activity of black chokeberry

The traditional technology of extracts production comprises crushing and defrosting fruit raw materials, squeezing the juice and pulp extraction. These methods usually have low efficiency, which can be significantly enhanced by using some alternative methods. One of these methods may be extraction with infrared radiation, or ultrasonic extraction. The aim of this study is to compare the antioxidant activity, total phenolics, flavonoids and anthocyanins in chokeberry extracts received by traditional maceration, extraction at the infrared (IR) radiation and ultrasonic (US) extraction. As the object of study chokeberry fruits growing on the territory of the Samara region have been chosen. The various methods for determining the level of antioxidant activity have been used: the content of the total amount of phenolic compounds (gallic acid equivalent), flavonoids (catechin equivalent), anthocyanins (the equivalent of cyanidin-3-glucoside), antiradical capacity using free radical DPPH (2,2-diphenyl-1-picrylhydrazyl), the restoring force by the FRAP method (ferric reducing antioxidant power), antioxidant activity in the linoleic acid system. A significant number of methods for assessing the antioxidant activity of compounds has been systematized by the method of recording parameters, including quantitatively. The results have shown that the technology of preparation significantly influences the composition of the extracts obtained. The insignificant differences have been found in the total content of phenolic compounds (1 013 ± 12 and 1 310 ± 18 mg of gallic acid / 100 g of raw material), the total content of flavonoids (from 434 ± 11 to 452 ± 9 mg catechin / 100 g of raw material), and the antiradical activity by the DPPH method (from 7.2 ± 0.8 to 4.2 ± 0.4 mg/cm3). Using US- and IR-extraction allow increase the antioxidant activity of the chokeberry extracts.

(in English, стр.8, fig. 0, tables. 1, ref 28, Adobe PDF, Adobe PDF 0 Kb)

Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3

Bykov D. E., Makarova N. V., Valiulina D. F.
Chocolate as a product for functional nutrition

The problem of producting food products with functional properties has become increasingly urgent in the recent years. This is explained by the deterioration of the overall ecological situation, the decline in the quality of life, the emergence of a large number of chronic and widespread diseases. An increasing number of doctors and nutritionists are of the opinion that it is nutrition that can prevent many types of diseases. It is functional foods that can serve as a prophylaxis for many diseases: diabetes, cardiovascular changes, oncology, atherosclerosis, etc. Deterioration of the human body is associated with an increase in the amount of free radicals in the body, a decrease in the number of antioxidants inside cells of various organs, i. e. absence or deterioration of its own antioxidant defense system. Many functional products are positioned as products containing vitamins and antioxidants. As a result of chemical composition study (the content of phenols and flavonoids) and antioxidant activity (the ability to trap free radicals of 2,2-diphenyl-1-picrylhydrazyl, reducing force with the FRAP reagent and inhibiting the oxidation of linoleic acid) of the raw material for the production of chocolate – cocoa beans products: cocoa butter, cocoa liquor, cocoa powder, cocoa grain – high values for all products except cocoa butter have been discovered. A comparative study of these indicators for 14 brands of chocolate, both domestic and imported, relating to different price categories has shown that chocolate brands have values of the same level approaching the high levels of raw materials. The level of the studied indicators does not depend on such characteristic of the indicator as a price of chocolate. It has been revealed that such product as chocolate bar cannot be distinguished as an effective antioxidant.

(in Russian, стр.12, fig. 6, tables. 2, ref 29, adobe PDF, adobe PDF 0 Kb)

Vol. 22 (2019 year), No. 3, DOI: 10.21443/1560-9278-2019-22-3

Makarova N. V., N. B. Eremeeva N. B., Ignatova D. F.
Effect of extraction technology on antioxidant activity of black chokeberry Aronia melanocarpa, cranberries Vaccinium vitis-idae, blueberries Vaccinium myrtillus, raspberries Rubus idaeus

Foods rich in antioxidants and antioxidant activity reduce the risk of many diseases. To solve the urgent task of creating an optimal technology for extracting a complex of substances with antioxidant action from fruits widely distributed in the Russian Federation (chokeberry Ar?nia melanoc?rpa, cowberry Vacc?nium v?tis-ida?a, bilberry Vacc?nium myrt?llus, raspberry R?bus id?eus, cherries Pr?nus subg. c?rasus, black currant R?bes n?grum) a comparative study of influencing ultrasonic exposure and methods of traditional infusion and microwave irradiation on the total content of phenols, flavonoids, anthocyanins. The antiradical effect, restoring strength, and antioxidant activity of fruit extracts have been determined as well. Spectrophotometric methods have been used to detect the total content of phenols, flavonoids, anthocyanins, antiradical activity (when interacting with 2,2-diphenyl-1-picrylhydrazyl free radical), restoring power (using the FRAP reagent), antioxidant activity (in the "linoleic acid" system). The use of ultrasonic treatment allows obtain higher contents of phenols, flavonoids, anthocyanins in the fruit extracts, as well as the values of antiradical activity, restoring power, antioxidant effect. Microwave radiation has a similar effect, although the performance of microwave fruit extracts is lower than that of ultrasonic extracts. It is interesting to note that anthocyanins as the most sensitive to external influences class of compounds are extracted during ultrasonic treatment and stored to the greatest extent. Based on the studies, ultrasonic treatment can be recommended as a method of intensifying the extraction process (at the same temperature and time parameters), which will allow extracts with a higher content of nutraceuticals to be obtained and use them as components of many biologically active additives, as well as cosmetics with high level of antioxidant activity.

(in Russian, стр.8, fig. 6, tables. 0, ref 24, AdobePDF, AdobePDF 0 Kb)