scholarly journals Using of grape processing waste as a source of biologically active substances pack

2021 ◽  
Vol 82 (4) ◽  
pp. 207-212
Author(s):  
N. V. Makarova ◽  
D. F. Ignatova ◽  
N. B. Eremeyeva
Keyword(s):  
Antioxidant Activity ◽  
Antiradical Activity ◽  
Total Content ◽  
Grape Pomace ◽  
Biologically Active ◽  
Process Time ◽  
Restoring Force ◽  
Wine Production ◽  
Spectrophotometric Methods ◽  
High Level

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.

scholarly journals INFLUENCE OF EXTRACTION TECHNOLOGY ON ANTIOXIDANT ACTIVITY OF CRANBERRY, SEA BUCKTHORN, BLACKBERRY, HONEYSUCKLE, VIBURNUM, MOUNTAIN ASH, AND JUNIPER FRUIT EXTRACTS

2020 ◽  
pp. 91-99
Author(s):  
N. V. Makarova ◽  
N. B. Eremeeva
Keyword(s):  
Antioxidant Activity ◽  
Antiradical Activity ◽  
Total Content ◽  
Sea Buckthorn ◽  
Process Time ◽  
Extraction Technology ◽  
Restoring Force ◽  
Plant Materials ◽  
Fruit Extracts ◽  
Mountain Ash

The aim of the work is to develop an optimal technology for extracting a complex of substances with an antioxidant effect from cranberries (Vaccinium oxycoccos L.), sea buckthorn (Hippophaërhamnoides L.), blackberries (Rubus subgen. Rubus), honeysuckle (Lonicera L.) widespread in the Russian Federation. ), viburnum (Viburnum opulus L.), mountain ash (Sorbus aucuparia L.), juniper (Juniperus L.), a comparative study of the effect of ultrasound exposure with traditional maceration and microwave irradiation on the total content of phenols, flavonoids, anthocyanins, β-carotene, antiradical e action, restoring force in the extraction of the studied plant materials. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with 2,2-diphenyl-1-picrylhydrazyl free radical, and restoring forces with the FRAP reagent were chosen as research methods. It is the use of ultrasonic extraction for fruits that allows to obtain a higher content of phenols, flavonoids, anthocyanins, antiradical activity values, regenerating power, antioxidant action in the obtained extracts. Microwave radiation has a similar effect in the level of a number of indicators of fruit extracts. Although the performance of microwave extracts of fruits is lower in magnitude than ultrasonic extracts. It is interesting to note that it is anthocyanins as the most sensitive to external influences class of compounds that are extracted during ultrasonic processing from the berries and remain the most. To obtain fruit extract, acting as a component of many dietary supplements, as well as cosmetics with a high level of antioxidant substances and antioxidant activity, on the basis of the conducted research it is possible to recommend ultrasonic treatment as an intensification method with the same temperature parameters and process time, which will allow to obtain extracts with a higher content of nutraceutical substances.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

2021 ◽  
pp. 74-79
Keyword(s):  
Phenolic Compounds ◽  
Chromatographic Separation ◽  
High Performance ◽  
Total Content ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Individual Identification ◽  
Active Components ◽  
Wine Production ◽  
Grape Varieties

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

scholarly journals Current view on the assessment of antioxidant and antiradical activities: A mini review

2021 ◽  
Vol 854 (1) ◽  
pp. 012048
Author(s):  
N V Kupaeva ◽  
E A Kotenkova
Keyword(s):  
Antioxidant Activity ◽  
Computational Methods ◽  
Density Functional ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Mechanisms Of Action ◽  
Biologically Active ◽  
Laboratory Animals ◽  
Current View ◽  
Dissociation Enthalpy

Abstract The main problems in assessing the antioxidant properties of plant biologically active compounds are discussed in this review. Antioxidant potential should be considered as a combination of antioxidant and antiradical activities, since antiradical activity is part of the antioxidant activity and does not always coincide with antioxidant activity. The mechanisms of action and the existing experimental and computational methods for their evaluation were reviewed. Methods like FRAP, CUPRAC etc. could be used for assessment of antioxidant activity of plant compounds, but it is necessary to perform studies on cell cultures or laboratory animals in order to determine mechanisms of action on the antioxidant system of a living organism. The current methodological approaches for studying antiradical activity and its mechanisms include experimental methods such as DPPH, ABTS and ORAC, and computational methods based on density functional theory. The main thermodynamic parameters for evaluating antiradical mechanisms (HAT, SET-PT and SPLET) are the bond dissociation enthalpy, ionization potential, proton dissociation enthalpy, proton affinity, and electron transfer enthalpy, among others. The existing approaches for determining the antiradical mechanisms of antioxidants are quite informative, but can still cannot predict or determine by in vitro methods the antioxidant mechanism of these compounds in organisms consisting of many complex individual systems.

scholarly journals Biologically Active Substances from Powdered Barberry and Viburnum

2022 ◽  
Vol 51 (4) ◽  
pp. 779-783
Author(s):  
Galina Dubtsova ◽  
Alexander Lomakin ◽  
Irina Kusova ◽  
Ekaterina Bulannikova ◽  
Dmitriy Bystrov
Keyword(s):  
Nutritional Value ◽  
Antiradical Activity ◽  
Raw Materials ◽  
Total Content ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Viburnum Opulus ◽  
Plant Raw Materials ◽  
Trolox Equivalent ◽  
Active Substances

Introduction. Plant raw materials can be a source of biologically active substances and increase the nutritional value of food products. The present research objective was to determine the content of biologically active substances in powdered viburnum and barberry. Study objects and methods. The study featured viburnum (Viburnum opulus L.) and barberry (Berberis vulgaris L.), dried by convection and crushed into particles of 50 microns. Results and discussion. The total content of phenolic compounds in powdered viburnum was 3114.07 mg/100 g, in powdered barberry – 2272.7 mg/100 g. The content of flavonoids in powdered viburnum was 324.52 mg/100 g, in powdered barberry – 390.00 mg/100 g. The flavonoid profile of the powders included rutin, hyperoside, quercitrin, isoquercintrin, and astralagin. The total content of catechins was 446 mg/100 g for viburnum and 506 mg/100 g for barberry. The catechins included mainly epigallocatechin and catechin. In powdered viburnum, the catechin composition was as follows: epicatechin – 196, catechin – 118, and epigallocatechin – 89 mg/100 g; in powdered barberry: epigallocatechin – 173, catechin – 111, and epicatechin – 74 mg/100 g. The antiradical activity in relation to trolox equivalent was 7560 mg/100 g in powdered viburnum and 9460 mg/100 g in powdered barberry. Conclusion. The obtained viburnum and barberry powders can fortify food with biologically active substances and expand the range of functional products.

scholarly journals STUDY OF THE CONTENT OF ANTIOXIDANTS AND THEIR ACTIVITY IN CONCENTRATED EXTRACTS OF CRANBERRY (VACCINIUM OXYCOCCUS), SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.), BLACKBERRY (RUBUS FRUTICOSUS), VIBURNUM (VIBURNUM OPULUS L) AND MOUNTAIN ASH (SORBUS AUCUPARIA L.

2021 ◽  
pp. 157-164
Author(s):  
Natal'ya Borisovna Eremeeva ◽  
Nadezhda Viktorovna Makarova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Sorbus Aucuparia ◽  
Viburnum Opulus ◽  
Rubus Fruticosus ◽  
Dpph Method ◽  
Mountain Ash

Extracts and their concentrates can be considered as a source of biologically active ingredients of food products and as food additives to increase the consumption of useful substances of berries. The benefits gained from their use lead to the development of advanced technologies that can allow them to be extracted from the feedstock without significantly compromising the biological activity from the feedstock. In this paper, we studied the content of antioxidants and their activity in concentrated extracts of cranberry (Vaccinium Oxycoccus), sea buckthorn (Hippophae rhamnoides L.), blackberry (Rubus fruticosus), viburnum (Viburnum opulus L.) and mountain ash (Sorbus aucuparia L.) berries. For all extracts, the total content of phenolic compounds, flavonoids and anthocyanins, antioxidant activity according to the DPPH method and iron-reducing antioxidant activity (FRAP) were determined. Concentrated extracts of viburnum contain the largest amount of phenolic compounds (9.3±0.3 mol HA/l), flavonoids (1.96±0.08 mol K/l) and anthocyanins (0.26±0.02 mol CG/l) among the studied extracts. There is also a high total content of phenolic substances and flavonoids in blackberry and rowan extracts (5.7 mol HA/l, 1.33 mol K/l and 4.7 mol HA/l, 192 mol K / l, respectively). The antioxidant activity of the extract of viburnum berries showed a directly proportional dependence on the content of biologically active compounds in it: DPPH-method-2.4 mg / ml; FRAP-method-39.99 mmol Fe2+ / kg. Also, high levels were found in concentrated extracts of blackberries, sea buckthorn and mountain ash. It is the extracts of viburnum, blackberry and mountain ash that are recommended to be used in the production of food products to enrich them with biologically active substances and give them antioxidant properties. Cranberry and sea buckthorn extracts can be used in combination with other extracts.

scholarly journals Characterization of Moravian Wines by Selected Chemical Parameters

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 89
Author(s):  
Jan Javorský ◽  
Martin Král ◽  
Marek Šnirc ◽  
Július Árvay ◽  
Bohuslava Tremlová ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Grape Pomace ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Total Phenolic ◽  
Wine Production ◽  
Bottle Aging ◽  
The Subject ◽  
Active Substances

Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.

scholarly journals INVESTIGATION OF CHEMICAL CHARACTERISTICS IN WASTE OF JUICE PRODUCTION OF BLUEBERRIES AND BLACK CURRANTS

2021 ◽  
pp. 251-257
Author(s):  
Irina Aleksandrovna Gromova ◽  
Marianna Sergeyevna Voronina ◽  
Nadezhda Viktorovna Makarova
Keyword(s):  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Total Content ◽  
Chemical Characteristics ◽  
Short Term ◽  
Restoring Force ◽  
Water Extracts ◽  
Total Anthocyanins ◽  
Subsequent Comparison ◽  
Water Alcohol

This article examines the chemical characteristics contained in the waste of juice production of black currants and blueberries. the influence of antioxidant substances on the human body is considered. The aim of the article is to study the chemical composition and antioxidant activity of freshly frozen blueberries and black currants, fresh juice of blueberries and black currants, raw and dried pomace of the studied berries, which underwent short-term heat treatment, water extracts and concentrated water extracts of these berries, as well as the subsequent comparison of the values of all data. We demonstrate methods for determining the total content of phenolic compounds, total flavonoids, total anthocyanins, FRAP method (method for determining antiradical activity), a method for evaluating antioxidant properties using a model system of linoleic acid, as well as a method for determining the restoring force. Studies were carried out on water-alcohol extracts obtained at atmospheric pressure and temperature of 37 °C. The results of the study show that dried blueberries, compared with other objects studied as blueberries and blackcurrants, have the maximum values of all chemical characteristics, which is the best option for human health.

scholarly journals THE COMPARATIVE STUDY OF ANTIOXIDANT PROPERTIES OF SOME SAMBUCUS L. SPECIES

2019 ◽  
pp. 127-137 ◽  
Author(s):  
Любовь (Lyubov') Николаевна (Nikolaevna) Скрыпник (Skrypnik) ◽  
Алина (Alina) Андреевна (Andreevna) Курашова (Kurashova)
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Total Content ◽  
Water Soluble ◽  
Biologically Active ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Sambucus Ebulus ◽  
Amperometric Method

The antioxidant properties of fruits, flowers, leaves, bark (or stem) of elderberry (Sambucus nigra L.), red elderberry (Sambucus racemosa L.) and dwarf elder (Sambucus ebulus L.) were investigated. The total content of anthocyanins and total phenolic compounds content by using of Folin-Ciocalteu assay were determined spectrophotometrically. The total content of water-soluble antioxidants was investigated by amperometric method. The antioxidant activity (AOA) of plant extracts was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2’azinobis(3)ethylbenzthiazoline-6- sulfonic acid) radical and FRAP (ferric reducing antioxidant power) assays. It was established that the fruits of plants of the genus Sambucus L. were characterized by the maximum level of all studied antioxidants. High content of anthocyanins and phenolic compounds was determined in the leaves of elderberry and dwarf elder. The flowers of these elderberry species were distinguished by a high total content of water-soluble antioxidants. The highest antioxidant activity was observed in fruits extracts in comparison with other parts of the plant. Higher antioxidant activity was identified in the extract of the fruits of elderberry and dwarf elder than of the red elderberry fruits. The most optimal method for evaluating the antioxidant activity of elder extracts was the FRAP assay, which showed the highest correlation between AOA and individual antioxidant components, compared to DPPH and ABTS assays. Comparative analysis of antioxidant content and antioxidant activity of various plant parts of three elderberry species showed that the most promising sources of biologically active substances with antioxidant properties are fruits and flowers of elderberry and dwarf elder.

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