Berries and large fruits of the Samara region harvest 2016 year of the collection of the research institute «Zhigulevsky garden» as a perspective raw material in the food industry
https://doi.org/10.20914/2310-1202-2018-2-229-235
Abstract
One of the most important components of the human diet is the berries and stone fruits. They are rich in sugars, organic acids and biologically active substances - antioxidants. Together, the presented indicators (chemical composition and antioxidant activity) are important for the stable operation of the human body and the technological process when processing plant materials. When analyzing the chemical composition of berries and large fruits from the collection of the Research Institute "Zhigulevskie Gardens", it was revealed that the grade of raw materials influences the determined indexes.The highest value of soluble solids is occupied by the samples of apricot (leading Krugly variety), Black currant (leading Orloviya variety), raspberry (Balzam is leading).The lowest value of soluble solids was observed in strawberry varieties Kama. Analyze berries and fruits differ in the content of organic acids slightly. The maximum content of sugars in apricot, and the minimum for black currant. In the studied fruits, the highest content of phenols was recorded in the black currant. The varieties of flavonoids are different: strawberry Festivalaya, black currant Perun, apricot Khabarovskiy and raspberry Balzam. Low results showed apricot (grade Krugly, Pogremok). The high antioxidant activity was shown by the raspberry varieties Lyubetovskaya and Balzam. The chemical composition and antioxidant activity of fruits and berries play an important role not only for the human body, but also for the technological process during their processing. For this reason, analysis of the feedstock is an important stage in the development and manufacture of food products with a directed antioxidant effect.
About the Authors
S. A. Aleksashina
Samara state technical university
graduate student, Technology and organization of public catering department, Molodogvardeyskaya str., 244, 4443100, Samara, Russia
graduate student, Technology and organization of public catering department, Molodogvardeyskaya str., 244, 4443100, Samara, Russia
N. V. Makarova
Samara state technical university
Dr. Sci. (Chem.), professor, Technology and organization of public catering department, Molodogvardeyskaya str., 244, 4443100, Samara, Russia
Dr. Sci. (Chem.), professor, Technology and organization of public catering department, Molodogvardeyskaya str., 244, 4443100, Samara, Russia
L. G. Demenina
Zhigulevskie sady
leading researcher, Research Institute of Horticulture and drug plants, Gardening Experimental Station, 18 km, 443072, Samara, Russia
leading researcher, Research Institute of Horticulture and drug plants, Gardening Experimental Station, 18 km, 443072, Samara, Russia
M. I. Antipenko
Zhigulevskie sady
Cand. Sci. (Agricul.), leading researche, Research Institute of Horticulture and drug plants, Gardening Experimental Station, 18 km, 443072, Samara, Russia
Cand. Sci. (Agricul.), leading researche, Research Institute of Horticulture and drug plants, Gardening Experimental Station, 18 km, 443072, Samara, Russia
References
1. Myasishheva I.V., Аrtemova E.N. Study of biologically active substances of black currant berries during storage. Tekhnika I tekhnologiya pishhevykh proizvodstv [Technology and technology of food production] 2013. no. 3. pp. 36. (in Russian)
2. Prida А.I., Ivanova R.I. Natural antioxidants of polyphenolic nature (Antiradical properties and prospects of use). Pishhevyeingredienty. Syr'e i dobavki. [Food ingredients. Raw materials and additives.] 2004. no. 2. pp. 76–78. (in Russian)
3. Oszmiaсski J., Wojdyіo A. Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant Capacity, and color of juices. Czech J. Food Sci. 2009. vol. 27. no. 5. pp. 338–351.
4. Wijngaard H.H., Role C., Brunton N. A survey of Irish fruit and vegetable waste and byproducts as a source of polyphenolic antioxidants. Food Chemistry. 2009. vol. 116. no. 1. pp. 202–207.
5. Zin Z.M., Hamid A.A., Osman A., Saari N. Antioxidative activities of chromatographic fractions obtained from root, fruit and leaf of Mengkudu (Morindacitrifolia L.). Food Chemistry. 2006. vol. 94. no. 2. pp. 169–178.
6. Benzie I.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of «antioxidant power»: the FRAP assay. Analytical Biochemistry. 1996. vol. 239. pp. 70–76.
7. Netzel M., Netzel G., Tian Q. et al. Sources of antioxidant activity in Australian native fruits. Identification and quantification on anthocyanins. J. of Agricultural and Food Chemistry. 2006. vol. 54. no. 26. pp. 9820–9826.
8. Chung S.K., Osawa T. Hydroxy radical scavengers from white mustard (Sinapisalba). Food Science and Biotechnology. 1998. vol. 7. no. 4. pp. 209–213.
9. Zaprometov M.N. Osnovy biokhimii fenol'nykh soedinenij [Fundamentals of biochemistry of phenolic compounds] Moscow, Vysshaya shkola, 1974. 212 p. (in Russian)
Review
For citations:
Aleksashina S.A., Makarova N.V., Demenina L.G., Antipenko M.I. Berries and large fruits of the Samara region harvest 2016 year of the collection of the research institute «Zhigulevsky garden» as a perspective raw material in the food industry. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):229-235. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-229-235
Views:
626
Email this article 
Post a Comment 
