scholarly journals Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials

2021 ◽  
pp. 41-45
Author(s):  
Yana Biletska ◽  
Olha Bilovska ◽  
Anna Krivtsova ◽  
Irуna Нuzhva ◽  
Alla Nekos
Keyword(s):  
Phenolic Compounds ◽  
Mass Fraction ◽  
High Efficiency ◽  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Raw Material ◽  
Soy Flour ◽  
Labor Intensity ◽  
Daily Amount

A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine. Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day. As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity. The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substances

scholarly journals HPLC determination of phenolic compounds content in Parmelia sulcata and Parmelia vagans thalli

Pharmacia ◽  
2019 ◽  
Vol 66 (4) ◽  
pp. 161-164
Author(s):  
O. A. Kyslychenko ◽  
Viktoriia V. Protska ◽  
Iryna O. Zhuravel
Keyword(s):  
Phenolic Compounds ◽  
Inflammatory Diseases ◽  
Raw Materials ◽  
Folk Medicine ◽  
Usnic Acid ◽  
Total Content ◽  
Raw Material ◽  
Parmelia Sulcata ◽  
Quantitative Content

The species of Parmelia genus have long been used in Indian folk medicine for the treatment of bronchitis, ulcers, furunculosis, cardiovascular diseases, urolithiasis, amenorrhea, and also at infectious and inflammatory diseases. In Ukraine, the most common lichens of the Parmelia genus are Parmelia sulcata Tailor and Parmelia vagans Nyl. At the same time, thalli of Parmelia genus lichens belong to the non-officinal and poorly studied types of raw material. The qualitative composition and the quantitative content of phenolic compounds in Parmelia sulcata and Parmelia vagans thalli was studied by HPLC. According to the results of the chromatographic analysis, salazinic, fumaroprotocetraric, usnic acids, chloratranorin and atranorin were identified in both types of raw material studied. In addition, protocetraric acid was identified in Parmelia sulcata thalli. According to the results of the experiment, the total content of identified phenolic compounds in Parmelia sulcata thalli was 2019.71±40.39 g/mol, and in Parmelia vagans thalli it comprised 1754.18±34.77 g/mol. In the thalli of both studied species of Parmelia genus, fumaroprotocetraric acid dominanted by the quantity. This substance was present in Parmelia sulcata thalli in the amount of 474.00±9.00 g/mol, and in Parmelia vagans thalli – 456.21±8.67 g/mol. In addition, a significant amount of chloratranorin (408.79±8.99 g/mol) was present in Parmelia sulcata thalli. Quite a high content of atranorin (393.34±8.65 g/mol) and usnic acid (375.31±7.53 g/mol) were defined in Parmelia vagans thalli. The results obtained can be used in the development of quality control methods for Parmelia sulcata and Parmelia vagans thalli, as well as medicines based on these types of raw materials.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

scholarly journals Composition of phenolic compounds in gasification wastewater

2020 ◽  
Author(s):  
zhao yuan
Keyword(s):  
Phenolic Compounds ◽  
Water Solubility ◽  
Raw Materials ◽  
Fixed Bed ◽  
Total Content ◽  
Raw Material ◽  
Added Value ◽  
Low Grade ◽  
Distillation Range ◽  
Range Analysis

Abstract The crude phenol was used as raw material, which was extracted by organic solvent from wastewater of typical fixed bed gasification process. The distillation range of raw materials was analyzed. According to the results of distillation range analysis, the wide and narrow fractions of raw materials were cut by using real boiling point distillation device. The method of derivatization pretreatment combined with gas chromatography external standard was used for qualitative and quantitative analysis of phenolic compounds in different fractions. The results showed that the yield of the fraction below 290 ℃ was 68.50% (mass fraction), in which 33 kinds of effective phenolic compounds could be identified, and the total amount of identified phenols was nearly 80%. The content of eight phenolic compounds was relatively high, among which the content of phenol was the highest (26.34%) , followed by catechol 13.44%. Among these phenolic compounds, the content of the remaining six phenols ranged from 4 to 8%, the total content of m-cresol and p-cresol was more than 12%, and the content of 5-indenol was nearly 8%. The yield of the fraction rich in low-grade phenol below 230 ℃ was 35.40%, in which the content of phenol was more than 40%, the total content of cresol was more than 23%, and the total content of m-cresol and p-cresol was nearly 20%. At room temperature, the fractions of 235 ~ 245 ℃ and 245 ~ 260 ℃ were white crystals, in which catechol content was about 50%, and 5-indenol content was more than 10%. The content of these two phenolic compounds with high added value was low in typical coal tar, so it was difficult to extract them. However, they could be enriched in gasification wastewater by water selection due to their strong polarity and good water solubility, which made it possible for them to be further extracted.

scholarly journals Phenolic Compounds and Antioxidant Potential of Wild-Growing Plant Materials of the North Caucasus Region

2019 ◽  
Vol 9 (2) ◽  
pp. 5062-5071 ◽  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Raw Materials ◽  
Functional Materials ◽  
Total Content ◽  
Raw Material ◽  
North Caucasus ◽  
Plant Materials ◽  
The North ◽  
Quantitative Content

The article presents the results of studying the qualitative composition and quantitative content of some groups of phenolic compounds in 11 types of medicinal plants growing in the foothills of the North Caucasus, and provides the estimates of the antioxidant activity of extracts from these plants. The qualitative and quantitative content of phenolic compounds was determined using a Kapel-105M capillary electrophoresis system, and the total antioxidant activity of the extracts was measured on a Tsvet Yauza-01-AA device with an amperometric detector. In the studied plant samples, the total content of tannins was determined, eight phenolcarbonic acids were identified and quantified, as well as quercetin and rutin — two of the most important flavonols. The highest total content of phenolcarbonic acids (11,776.2 mg/kg), as well as the highest antioxidant activity were noted in the aqueous extract obtained from Echinacea purpurea (lat. Echinacea angustifolia). The direct relationship between the antioxidant activity of the studied medicinal raw material and the content of phenolic compounds has been experimentally established as follows: the higher is the concentration of phenolic substances, the higher is the antioxidant activity. The results of this study provide new information on the composition and content of phenolic compounds in some types of wild-growing plant raw materials of the North Caucasus and the antioxidant activity of extracts based thereon that will facilitate the use of the studied plants as a potential source of natural antioxidants in the production of functional materials.

scholarly journals Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

2021 ◽  
Vol 83 (2) ◽  
pp. 61-66
Author(s):  
A. R. Khasanov ◽  
N. V. Barakova
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Biologically Active ◽  
Raw Material ◽  
Active Components ◽  
Enzyme Preparations ◽  
Plant Raw Materials ◽  
Juice Yield ◽  
Functional Beverages

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals Intensification of the extraction process of phenolic compounds from Acorus calamus leaves

2021 ◽  
pp. 4-10
Author(s):  
Oleksiy Andryushayev ◽  
Olena Ruban ◽  
Yuliia Maslii ◽  
Inna Rusak
Keyword(s):  
Phenolic Compounds ◽  
Raw Materials ◽  
Extraction Process ◽  
Raw Material ◽  
Acorus Calamus ◽  
Optimal Conditions ◽  
Ultrasonic Action ◽  
Different Temperatures ◽  
Method Of Extraction ◽  
Temperature Time

The aim. To determine the intensified method of extraction of phenolic compounds from Acorus calamus leaves and optimal conditions for the process. Materials and methods. In order to develop the optimal intensified method of extraction samples were prepared in different conditions of raw materials-extractant ratio, temperature, time and multiplicity. As a raw materials spectrophotometrically pre-standardized Acorus calamus leaves were used. The extraction was carried out in a hermetically sealed ultrasonic extraction reactor PEX 1 (REUS, Contes, France). As the criteria of extraction efficiency were indicators of dry residue and total amount of flavonoids determined using methods described in State Pharmacopoeia of Ukraine. The amount of flavonoids was determined spectrophotometrically on a certified device Specord 200 (Analytik Jena, Germany). Results. According to our research results it was found that ultrasonic action and addition of surfactant significantly improves the efficiency of the extraction process. The optimal conditions for the process were determined. Experimentally proved that the rational raw material-extractant ratio is 1:15. Comparative study of the extraction process with different temperatures showed that the highest amount of extractives is achieved at temperature 70 °C and 45 min of duration. The optimal extraction multiplicity is 3. Conclusions. As a result of the study, the intensified extraction method for Acorus calamus leaves – re-maceration with ultrasound – was established. The conducted researches allowed to develop the method of extraction, expedient in the conditions of the modern pharmaceutical industry.

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

scholarly journals Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Laima Česonienė ◽  
Paulina Štreimikytė ◽  
Mindaugas Liaudanskas ◽  
Vaidotas Žvikas ◽  
Pranas Viškelis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Content ◽  
Ascorbic Acid Content ◽  
Free Radical Scavenging ◽  
Raw Material ◽  
Quantitative Composition ◽  
Pharmaceutical Industries

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.

scholarly journals HPLC study of phenolic compounds in Mirabilis jalapa raw material

Pharmacia ◽  
2020 ◽  
Vol 67 (3) ◽  
pp. 145-152
Author(s):  
Dhurgham Khalid Abed Sarray ◽  
Liliia M. Horiacha ◽  
Iryna O. Zhuravel ◽  
Andrii I. Fedosov
Keyword(s):  
Phenolic Compounds ◽  
Folk Medicine ◽  
Total Content ◽  
Hplc Method ◽  
Raw Material ◽  
Control Methods ◽  
Quantitative Content ◽  
Different Types ◽  
Mirabilis Jalapa ◽  
Hplc Study

Mirabilis jalapa is a popular decorative plant valued for its beautiful multicolored flowers. Folk medicine in various countries applies Mirabilis jalapa as anti-microbial, anti-inflammatory, diuretic, spasmolytic drug. Chemical composition of different types of Mirabilis jalapa has not yet been adequately studied which is an obstacle for its application in medicine. The qualitative composition and quantitative content of phenolic compounds were studied by the HPLC method. The performed experiment revealed presence of hydroxycinnamic acids, flavonoids, isoflavonoids and coumarins in tested herb. The content of phenolic compounds was the highest in Mirabilis jalapa flowers, counting as much as 2977.41 ± 59.55 µg/mg. Total content of phenolic compounds in Mirabilis jalapa herb was 304.25 ± 6.08 µg/mg, in fruits – 67.92 ± 1.36 µg/mg, and in roots – 12.44 ± 0.25 µg/mg. Quantitatively neochlorogenic acid dominated in flowers, chlorogenic acid in fruits, whereas Mirabilis jalapa herb mostly contained rutin and hyperoside. The obtained results will be useful in the development of quality control methods for Mirabilis jalapa herb and manufacture of drug preparations on its basis.

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