Using of grape processing waste as a source of biologically active substances pack
https://doi.org/10.20914/2310-1202-2020-4-207-212
Abstract
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.
About the Authors
N. V. Makarova
Samara State Technical University
Russian Federation
Dr. Sci. (Chem.), professor, head of department, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
Russian Federation
Dr. Sci. (Chem.), professor, head of department, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
D. F. Ignatova
Samara State Technical University
Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
N. B. Eremeyeva
Samara State Technical University
Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
Cand. Sci. (Engin.), associate professor, technology and organization of catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia
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Review
For citations:
Makarova N.V., Ignatova D.F., Eremeyeva N.B. Using of grape processing waste as a source of biologically active substances pack. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(4):207-212. (In Russ.) https://doi.org/10.20914/2310-1202-2020-4-207-212
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