JUSTIFICATION OF RATIONAL PARAMETERS OF HYDROLYSIS OF COLLAGEN-CONTAINING HIGHLY MINERALIZED SMOKED FISH RAW

2019 ◽  
Author(s):  
О.Я. МЕЗЕНОВА ◽  
Л.С. БАЙДАЛИНОВА ◽  
В.В. ВОЛКОВ ◽  
С.В. АГАФОНОВА ◽  
Н.Ю. МЕЗЕНОВА ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Raw Materials ◽  
Protein Hydrolysate ◽  
Food Additives ◽  
Biologically Active ◽  
Raw Material ◽  
Mixing Rate ◽  
Smoked Fish ◽  
Preliminary Separation ◽  
Hydrolysis Of

Обоснована гидролизная высокотемпературная переработка вторичного копченого рыбного сырья, позволяющая глубоко деструктировать рыбную массу. С целью установления рациональных значений варьировали показатели основных параметров гидролиза: температуру сырья, температуру в рубашке автоклава, продолжительность термогидролиза, скорость перемешивания сырья. Были исследованы процессы: с предварительным ферментированием протеолитическим ферментом алкалазой (0,25 к массе системы) и без него, с предварительным удалением жира из рыбной массы и без обезжиривания. Для проведения исследований вторичное сырье шпротного производства головы копченой кильки жирностью 13,8 14,5 18,8 и 24,5 после измельчения смешивали с водой в соотношении 1 : 1 и автоклавировали под давлением 0,150,2 кгс/см2. В экспериментах с предварительным отделением жира копченое сырье смешивали с водой температурой 80С, выдерживали при этой температуре, после чего смесь центрифугировали и из нее декантированием извлекали жир. Установлено, что рациональным способом гидролиза копченого коллагенсодержащего высокоминерализованного рыбного сырья при получении пищевых добавок является комбинированный способ, предусматривающий предварительное отделение жира и предварительное ферментирование алкалазой, с последующим термогидролизом в автоклаве при температуре 130С в течение 60 мин при скорости вращения мешалки 50 об/мин. Выход сублимированного протеинового гидролизата составляет 8,7 при содержании в нем, : протеина 82,7 жира 2,0 минеральных веществ 0,6. Степень экстракции белка в гидролизат составляет 48,0 от его первоначального содержания в сырье. Выход осадочной фракции белковоминеральножирового продукта составляет 35,7 при содержании в нем, : протеина 54,5 жира 18,1 минеральных веществ 23,6. Степень извлечения белка (высокомолекулярных нерастворимых коллагеновых волокон) в осадочную фракцию составляет 45,3. Полученные фракции в сухом (протеиновая) и жидком (белковожировая и жировая) состоянии апробированы в качестве пищевых добавок в составе рецептур капсулированных биологически активных добавок к пище, соусов, закусочных снеков, рыбных пресервов и консервов, шпротного паштета. Hydrolytic hightemperature processing of secondary smoked fish raw materials, which allows to deeply destruct the fish mass, is justified. Indicators of the main parameters of hydrolysis the temperature of the raw material, the temperature in the shirt of the autoclave, the duration of thermal hydrolysis, the mixing rate of raw materials were varied with the aim of establishing rational values. Processes with prefermentation with proteolytic enzyme alcalise (0,25 to the weight of the system) and without him, with preliminary removal of fat from the fish mass and without degreasing were investigated. For research, secondary raw materials of sprat production smoked sprat heads with a fat content of 13,8 14,5 18,8 and 24,5 after grinding were mixed with water in a ratio of 1 : 1 and autoclaved under a pressure of 0,150,2 kgf/cm2. In experiments with the preliminary separation of fat smoked raw material is mixed with water at a temperature of 80C, kept at this temperature, after which the mixture is centrifuged and the fat is extracted from it by decanting. It is established that the rational method of hydrolysis of smoked collagencontaining highly mineralized fish raw materials in the preparation of food additives is a combined method, providing for the preliminary separation of fat and preliminary fermentation with alcalase, followed by thermohydrolysis in an autoclave at a temperature of 130C for 60 min at a speed of rotation of the stirrer 50 rpm. The yield of freezedried protein hydrolysate is 8,7 with the content therein, : protein 82,7 fat 2,0 minerals 0,6. The degree of protein extraction in the hydrolysate is 48,0 of its initial content in the raw material. The yield of the sedimentary fraction of the proteinmineralfat product is 35,7 with the content in it, : protein 54,5 fat 18,1 minerals 23,6. The degree of protein extraction (highmolecular insoluble collagen fibers) in the sedimentary fraction is 45,3. The obtained fractions in the dry (protein) and liquid (fat) state were tested as food additives in the formulations of encapsulated biologically active food additives, sauces, snacks, fish preserves and canned food, sprat paste.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals Optimization of the process of mixing liquid-phase heterogeneous products

2021 ◽  
Vol 83 (1) ◽  
pp. 204-210
Author(s):  
L. E. Glagoleva ◽  
N. P. Zatsepilina ◽  
M. V. Kopylov ◽  
S. O. Rodionov
Keyword(s):  
Software Package ◽  
Raw Materials ◽  
Food Additives ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Good Health ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

BIOTECHNOLOGICAL METHODS OF OBTAINING PROTEIN AND PROTEIN-MINERAL SUPPLEMENTS FROM SECONDARY FISH RAW MATERIALS OF SMOKE PRODUCTIONS

2019 ◽  
Author(s):  
О.Я. МЕЗЕНОВА
Keyword(s):  
Enzymatic Hydrolysis ◽  
Raw Materials ◽  
Protein Hydrolysate ◽  
Food Additives ◽  
Chemical Properties ◽  
Raw Material ◽  
Amine Nitrogen ◽  
Hydrolysis Method ◽  
Freeze Dried ◽  
Kaliningrad Region

Разработана технология комплексной биотехнологической переработки копченого вторичного рыбного сырья. Объектом исследований было вторичное рыбное сырье – головы кильки горячего копчения, полученное при изготовлении консервов «Шпроты в масле» в ООО «РосКон» и на рыбокомбинате «За Родину», расположенных в Калининградской области. Основой биотехнологии является гидролиз сырья различными способами: ферментолизом – обработка ферментами Protamex и Flavourzyme в соотношении 1 : 1 при 60°С в количестве 0,05; 0,1; 0,25% каждого фермента к массе гидролизной системы (измельченное сырье–вода в соотношении 1 : 1) и комбинированным способом – ферментолиз + термолиз в гидротермическом автоклаве при температуре 100°С. Продолжительность ферментолиза составляла 4 ч, термолиза – 1 ч. После гидролиза образовавшуюся массу разделяли декантированием на фракции – протеиновый гидролизат и белково-минеральный осадок, анализировали, высушивали. Установлено, что содержание протеина при комбинированном способе гидролиза в сублимированной протеиновой фракции составляет 60–70%, в белково-минеральной осадочной фракции – 45–53%. Осадочная часть содержит значительное количество минеральных веществ: 13,7–17,1% при ферментолизе, 14,7–16,3% при комбинированном гидролизе, что позволяет рекомендовать ее в качестве источника высокомолекулярного белка, кальция и фосфора. Полученные протеиновые продукты характеризуются высокой глубиной гидролиза и достаточно эффективным расщеплением белковых веществ. Показатель аминного азота гидролизата из вторичного рыбного сырья варьирует от 196,0 до 423,4 мг/100 г при ферментолизе и от 215,9 до 363,8 мг/100 г при комбинированном гидролизе. Обоснованы показатели качества, особенности органолептических и физико-химических свойств пищевых добавок из копченого вторичного рыбного сырья. Полученные добавки рекомендуются к применению в составе различных пищевых продуктов в качестве белковых, жировых и минеральных обогатителей. The technology of complex biotechnological processing of smoked secondary fish raw materials has been developed. Secondary fish raw materials-hot smoked sprat heads, obtained in the manufacture of canned «Shproty v masle» at LLC «RosKon» and fish factory «Za Rodinu», located in the Kaliningrad region, was the object of research. The basis of biotechnology is hydrolysis of raw materials. Hydrolysis is carried out in two ways: fermentolysis – treatment with enzymes Protamex and Flavourzyme in a ratio of 1 : 1 at 60°C in an amount of 0,05; 0,1; 0,25% of each enzyme to the weight of the hydrolysis system (crushed raw material-water in a ratio of 1 : 1) and a combined method – fermentolysis + thermolysis in a hydrothermal autoclave at a temperature of 100°C. The duration of the enzymatic hydrolysis was 4 h, thermolysis – 1 h. After hydrolysis, the resulting mass was separated by decanting into fractions-protein hydrolysate and protein-mineral precipitate, analyzed, dried. It was found that the protein content in the freeze-dried protein fraction of the combined hydrolysis method is 60–70%, in the protein-mineral sedimentary fraction – 45–53%. The sedimentary part is also rich in minerals –13,7–17,1% in fermentolysis and 14,7–16,3% in combined hydrolysis, which makes it possible to recommend it as a source of high-molecular protein, calcium and phosphorus. The obtained protein products are characterized by a high depth of hydrolysis and sufficiently effective cleavage of protein substances. Indicator amine nitrogen of the hydrolysate from the secondary fish raw materials varies from 423,4 to 196,0 mg/100 g with the enzymatic hydrolysis and from 215,9 to 363,8 mg/100 g in the combined hydrolysis. Quality indicators, features of organoleptic and physical and chemical properties of food additives from secondary smoked fish raw materials are justified. The obtained additives are recommended for use in various food products as protein, fat and mineral dressers.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

scholarly journals PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
N. Pritulska ◽  
I. Motuzka ◽  
A. Koshelnyk ◽  
M. Jarossová ◽  
A. Lacková
Keyword(s):  
Infectious Diseases ◽  
Raw Materials ◽  
Food Products ◽  
Domestic Market ◽  
Biologically Active ◽  
Raw Material ◽  
Fenugreek Seeds ◽  
Product Group ◽  
Wide Range ◽  
Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Evaluation of the Biocompatibility of Cleaned Bovine Tendon in a Heterotopic Implantation Model

2021 ◽  
pp. 327-334
Author(s):  
Maksim Gurin ◽  
◽  
Aleksey Venediktov ◽  
Yuliya Glumskova ◽  
Kristina Korneeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Tween 80 ◽  
Biologically Active ◽  
Raw Material ◽  
Optimal Size ◽  
Active Components ◽  
Physical Treatment ◽  
Urgent Task ◽  
Ligament Prosthesis ◽  
Implantation Model

Damage to the tendon-ligamentous apparatus places serious limitations on a personʼs physical activity. Injuries are especially common in physically healthy people leading an active lifestyle, such as athletes. To treat such injuries in orthopaedics and traumatology, autoplastic operations are performed or prostheses made of synthetic or biological materials are installed. The known treatment methods, in spite of their effectiveness, have a number of serious drawbacks, which often limit their use. Therefore, the search for new approaches and materials for plastic ligaments is an urgent task. Today, biotissue prostheses are accumulating advantages over their synthetic counterparts. The most promising raw material for biological ligament prostheses, due to its availability in the required quantity and optimal size, is the flexor and extensor calf tendons. This paper aimed to develop a method for treating xenogenic tendon to manufacture ligament prostheses and assessing its biocompatibility in a heterotopic implantation model. To manufacture a ligament prosthesis, the raw material was subjected to mechanical cleaning and chemical-physical treatment, as well as treatment with supercritical carbon dioxide fluid with the addition of the nonionic surfactant Tween 80, which together contributed to effective decellularization and removal of other biologically active components, while maintaining the physical and mechanical parameters and natural fiberarchitectonics of native raw materials. The biocompatible properties of ligament prosthesis specimens made from the flexor and extensor calf tendons using this method were evaluated in a model of heterotopic implantation into the subcutaneous adipose tissue of rats. The results obtained confirm the promising use of this material, treated according to the proposed method, in clinical practice.

scholarly journals Processes of heat and mass transfer during drying of red beetroot

2020 ◽  
Vol 6 (2) ◽  
pp. 81-87
Author(s):  
Zhanna Petrova ◽  
◽  
Kateryna Samoilenko ◽  
Vitaly Vishnevsky
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Calculation Model ◽  
Experimental Results ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Process

Red beetroot is the main raw material which has a high content of betanine with antioxidant properties. An important emphasis in the processing of antioxidant raw materials by drying is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances, and to reduce the cost of the final product. Drying is a complex and energy-intensive process. Therefore, to optimize energy consumption during drying and selection of rational modes of dehydration, it is necessary to apply the calculated analysis of heat and mass transfer on the basis of adequate mathematical models. Calculated and experimental results are compared. In general, the comparison of the results of numerical modeling of convection drying processes of the red beetroot sample with the experimental results showed their rather satisfactory qualitative agreement. The calculation model can be used to approximate the characteristics of the drying process of red beetroot, in particular the time required for drying. The obtained results of calorimetric studies allow stating that with correctly selected compositions, not only the components of native raw materials are stabilized, but also the drying process is intensified with the reduction of energy consumption to process.

scholarly journals THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE

2021 ◽  
pp. 64-79
Author(s):  
Irina Pushmina ◽  
Olga Kolman ◽  
Irina Koyupchenko ◽  
Mihail Kudryavtsev
Keyword(s):  
Species Diversity ◽  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Combinatorial Analysis ◽  
Wild Plants ◽  
Statistical Research ◽  
Functional Types ◽  
Functional Bread

Determination of the directions of formation of the contemporary level of quality and assortment concept of the species diversity of functional bread of mass assortment with the use of wild berry plants Ericaceae for health improving nutrition. The materials were questionnaires of a survey of potential consumers of functional bread of the city of Krasnoyarsk, wild berry plants of the Heather family (Ericaceae): fruits of cranberry (Vaccinium oxycoccos), of cowberry (Vaccinium vitis-idaea), of bilberry (Vaccinium myrtillus), of blueberry (Vaccinium uliginosum) and powders from them. The method of isolation of the average sample according to GOST 24.027.0-80 was used in the work. The content of toxic elements in berries was determined according to GOST 26927-86, GOST 26930-86, GOST 30178-96 using an atomic emission spectrometer with inductively coupled plasma-iCAP 6500. Generally accepted theoretical and statistical research methods, combinatorial analysis, and data processing using standard mathematical programs were used in the work. Study of the consumer survey, literature data of the chemical composition of berries of wild plants Ericaceae, data on the possibility of procurement of raw materials on the territory of Krasnoyarsk region, investigation of safety performance of the raw material and powders out of him for compliance with the requirements of TR CU 021/2011 and 027/2012 indicate the possibility of their use in the composition of functional bread as a source of biologically active compounds with a variety of positive physiological properties. The multivariance of the development of the range of functional types of bread with additives from Ericaceae berries is confirmed by the data of combinatorial analysis. As a result, an assortment concept of the species diversity of functional bread of a mass assortment of contemporary quality with additives from wild berry plants Ericaceae for improving nutrition was formed. Researches is promising in the formation of the range and actual quality of functional types of bread of mass assortment using local wild-growing raw materials, the advantage of which is naturalness, the content of functional ingredients, and contribute to the development of the range and technologies of healthy food products.

scholarly journals Flowers of Campanula species as a source of biologically active substances

2021 ◽  
Vol 38 ◽  
pp. 00033
Author(s):  
Tatiana Fomina ◽  
Tatiana Kukushkina
Keyword(s):  
Ascorbic Acid ◽  
Western Siberia ◽  
Food Additives ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Forest Steppe ◽  
Wet Weight ◽  
First Time ◽  
Active Substances

The content of the major groups of biologically active substances in flowers of 7 Campanula species, cultivated in the forest-steppe of Western Siberia, were investigated for the first time. Freshly collected flowers were found to contain 0.06-0.15 % of catechins, 0.31-3.17 % of flavonols, 3.31-6.47 % of tannins, 3.10-15.57 % of pectic substances, and 0.66-16.4 mg% of carotenoids calculated per absolute dre weight of raw material. The amount of ascorbic acid was 36.9-114.0 mg% per wet weight. The data indicate that Campanula flowers are promising for the production of phenolic compounds, the development of food additives and fresh consumptions a seasoning.

Sign in / Sign up

Export Citation Format

Share Document