vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-2-182-188vguit-3482Research ArticleПищевая биотехнологияFood biotechnologyОценка антиоксидантной и антимикробной активности экстрактов мяты перечной, имбиря и розмаринаEvaluation of antioxidant and antimicrobial activity of peppermint, ginger and rosemary extractshttps://orcid.org/0000-0002-1657-5162Аль-СухаймиСобхи А.А.El-SuhaimySobhy A.A.

к.б.н., профессор, кафедра технологии продуктов общественного питания, пр-т Ленина, 76, г. Челябинск, 454080, Россия

Cand. Sci. (Biol.), professor, catering technology department, 76 Lenin Avenue, Chelyabinsk 454080, Russia

alsukhaimisa@susu.ruhttps://orcid.org/0000-0001-8517-2888ОленеваЗ. А.OlenevaZ. A.

ст. преподаватель, кафедра технологии продуктов общественного питания, пр-т Ленина, 76, г. Челябинск, 454080, Россия

senior lecturer, catering technology department, 76 Lenin Avenue, Chelyabinsk 454080, Russia

olenevaza@susu.ruhttps://orcid.org/0000-0001-8620-2065ТошевА. Д.ToshevA. D.

д.т.н., профессор, кафедра технологии продуктов общественного питания, пр-т Ленина, 76, г. Челябинск, 454080, Россия

Dr. Sci. (Engin.), professor, catering technology department, 76 Lenin Avenue, Chelyabinsk 454080, Russia

toshevad@susu.ruЮжно-уральский государственный университетUral State University202404072024862182188Copyright © Аль-Сухайми С.А., Оленева З.А., Тошев А.Д., 20242024Аль-Сухайми С.А., Оленева З.А., Тошев А.Д.El-Suhaimy S.A., Oleneva Z.A., Toshev A.D.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/3482

Химическая порча продуктов питания может привести к отказу потребителя от продукта. Поэтому использование натуральных антиоксидантов имеет широкого значения и потенциально использование для исключения окисления питательных веществ, в продуктах питания и впоследствии сохраняет качество продуктов и продляет срок хранения. Настоящая работа посвящена оценке антиоксидантной силы мяты перечной, имбиря и розмарина. Экстракт перечной мяты показал самое высокое содержание фенолов (264,74±12,35 мг ГАЭ/г), за ним следовали имбирь (101,31±0,89 мг ГАЭ/г) и розмарин (126,58±0,67 мг ГАЭ/г), тогда как экстракт розмарина имеет самое высокое содержание флавоноидов (169 ±0,11 мг/г), а наименьшее содержание отмечено в мяте перечной (56,35±0,31 мг/г). Наибольшую антиоксидантную активность имеет экстракт розмарина с IC50 = 24,5 мкг/мл, за ним следуют экстракт мяты перечной (IC50: 109,7 мкг/мл) и экстракт имбиря с IC50 = 536 мкг/мл. Профиль ВЭЖХ показал 13 различных фенольных соединений с высокой концентрацией эллаговой кислоты, рутина, п-гидроксибензойной кислоты в экстракте розмарина. В то время как эллаговая кислота показала самую высокую концентрацию как в экстракте имбиря, так и в экстракте перечной мяты. Все протестированные экстракты показали хорошую антимикробную активность против различных патогенов с разной степенью ингибирования. Экстракты перечной мяты, имбиря и розмарина имеют высокую возможность применения в производстве продуктов питания в качестве натуральных консервантов.

Chemical spoilage of food products can lead to consumer rejection of the product. Therefore, the use of natural antioxidants is of wide importance and potential use to prevent oxidation of nutrients in food products and subsequently maintain the quality of the products and extend shelf life. The present work focuses on the evaluation of the antioxidant power of peppermint, ginger and rosemary. Peppermint extract showed a highest phenolic content (264.74±12.35 mg GAE/g) followed by ginger (101.31±0.89 mg GAE/g) and rosemary (126.58±0.67 GAE/g) while, while rosemary extract has a highest flavonoids content (169±0.11 mg/g) and the peppermint showed the least content (56.35±0.31 mg/g). The highest antioxidant activity presented by rosemary extract with IC50 = 24.5 μg/ml followed by peppermint extract with IC50:109.7 μg/ml) and ginger extract with IC50 = 536 μg/ml. HPLC profile showed 13 different phenolic compounds with high concentration of ellagic acid, rutin, p-hydroxybenzoic acid in rosemary extract. while ellagic acid showed the highest concentration in both ginger and peppermint extract. All tested extracts showed good antimicrobial activities against different pathogens with varying inhibition diameters. Peppermint, ginger and rosemary extracts have high potential for use in food production as natural preservatives.

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