vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2020-4-207-212vguit-2605Research ArticleПищевая биотехнологияFood biotechnologyИспользование отходов переработки винограда в качестве источника комплекса биологически активных веществUsing of grape processing waste as a source of biologically active substances packhttps://orcid.org/0000-0002-0112-0085МакароваН. В.MakarovaN. V.

д.х.н., профессор, зав. кафедрой, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

Dr. Sci. (Chem.), professor, head of department, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

makarovanv1969@mail.ruhttps://orcid.org/0000-0002-1478-039XИгнатоваД. Ф.IgnatovaD. F.

к.т.н, доцент, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

dinara-bakieva@mail.ruhttps://orcid.org/0000-0002-9632-6296ЕремееваН. Б.EremeyevaN. B.

к.т.н., доцент, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

rmvnatasha@rambler.ruСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation202021122020824207212Copyright © Макарова Н.В., Игнатова Д.Ф., Еремеева Н.Б., 20212021Макарова Н.В., Игнатова Д.Ф., Еремеева Н.Б.Makarova N.V., Ignatova D.F., Eremeyeva N.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2605

Целью работы является разработка оптимальной технологии извлечения комплекса веществ антиоксидантного действия из виноградных экстрактов, мало используемых в настоящее время, виноградной выжимки, сравнительное изучение влияния ультразвукового воздействия с традиционными инфузионными и микроволновыми методами облучения на общее содержание фенолов, флавоноидов, антоцианов, антирадикальную активность, восстанавливающую силу при экстракции отходов производства вина – виноградной выжимки. В качестве методов исследования были выбраны спектрофотометрические методы определения общего содержания фенолов, флавоноидов, антоцианов, антирадикальной активности со свободным радикалом 2,2-дифенил-1-пикрилгидразил, восстанавливающей способности с реагентом FRAP, антиоксидантной активности на модели с линолевой кислотой. Именно применение ультразвуковой экстракции для виноградных выжимок позволяет получить более высокое содержание фенолов (1024 мг галловой кислоты/100 г), флавоноидов (562 мг катехина/100 г), антоцианов (987,45 мг цианидин-3-гликозида/100 г), антирадикальную активность (16,6 мг/см3), регенерирующую силу (17,01 ммоль Fe2+/1 кг), антиоксидантное действие (42,4%). Микроволновое излучение оказывает аналогичное влияние на уровень ряда показателей экстракта виноградной выжимки. Хотя показатели микроволновых экстрактов виноградных выжимок ниже по величине, чем ультразвуковых экстрактов. Для получения экстракта виноградной выжимки, который выступает в качестве компонента многих биологически активных добавок, а также косметических средств с высоким уровнем антиоксидантных веществ и антиоксидантной активностью, на основании проведенных исследований ультразвуковая обработка может быть рекомендована в качестве метода интенсификации при тех же температурных параметрах и времени процесса, что позволит получить экстракты с более высоким содержанием нутрицевтических веществ.

The purpose of this work is to develop an optimal technology for extracting an antioxidant substances pack from grape extracts that are little used at present, grape pomace, a comparative study of the effect of ultrasound exposure with traditional infusion and microwave irradiation methods on the total content of phenols, flavonoids, anthocyanins, antiradical activity, restoring force when extracting wine production waste - grape pomace. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with the free radical 2,2-diphenyl-1-picrylhydrazyl, restoring ability with the FRAP reagent, antioxidant activity in the model with linoleic acid were chosen as research methods. It is the application of ultrasonic extraction for grape pomace that allows obtaining a higher phenols content (1024 mg gallic acid / 100 g), flavonoids (562 mg catechin / 100 g), anthocyanins (987.45 mg cyanidin-3-glycoside / 100 g), antiradical activity (16.6 mg / cm3), regenerating force (17.01 mmol Fe2 + / 1 kg), antioxidant effect (42.4%). Microwave radiation has a similar effect on the level of a number of indicators of grape pomace extract. However, the indicators of microwave extracts of grape pomace are lower in value than ultrasonic extracts. According to the studies carried out, ultrasonic treatment at the same temperature parameters and process time can be recommended as an intensification method for grape pomace extract obtaining which can be a component of many biologically active additives, as well as cosmetics with a high level of antioxidant substances and antioxidant activity. This will provide extracts with a higher content of nutraceutical substances.

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The authors declare that there are no conflicts of interest present.