BIOCHEMICAL COMPOSITION OF REMONTANT RASPBERRY BERRIES IN THE CISBAIKALIA CONDITIONS

1970 ◽  
pp. 50-53
Author(s):  
Е. N. Kiseleva ◽  
М. А. Rachenko ◽  
O. F. Zhilkina ◽  
T. N. Malova ◽  
Е. G. Aksamentova ◽  
...  
Keyword(s):  
Vitamin C ◽  
Biochemical Composition ◽  
Sugar Content ◽  
Biologically Active ◽  
Daily Consumption ◽  
Manganese Zinc ◽  
Human Need ◽  
Dietary Value ◽  
Iron Manganese ◽  
Active Substances

A comparative assessment of a remontant and common raspberries biochemical composition is given. The biochemical composition of a remontant raspberries cultivated in Cisbaikalia corresponds to the minimum physiological human need for biologically active substances. The content of sugars, vitamins (C, A, B1, B2, E and PP) and microelements has been studied. It was found that the frozen berry contains a sufficient amount of vitamin C, sugars and trace elements for daily consumption. The dietary value of raspberries is noted, due to the predominant accumulation of fructose and glucose. The minimum sugar content of berries in the Eurasia variety. A variety with a high content of vitamin C and sugars has been identified, it is Rubinovor ozherelie. The Zharptitsa and Rubinovoe ozherelie varieties are sources of iron, manganese, zinc and copper, and Penguin, Hercules, Orange miracle, Bellflower, form 16-136-6 are calcium. The Rubinovoe ozherelie variety contains a lot of sugars, vitamins and micronutrients, and also has a high organoleptic rating.

scholarly journals Biochemical evaluation of the assortment of pumpkin vegetable crops for the creation of functional food products

2021 ◽  
Vol 845 (1) ◽  
pp. 012093
Author(s):  
Medelyaeva A Yu ◽  
A F Bukharov ◽  
Yu V Trunov ◽  
I B Kirina ◽  
L V Titova ◽  
...  
Keyword(s):  
Vitamin C ◽  
Biochemical Composition ◽  
Sugar Content ◽  
High Water ◽  
Biologically Active ◽  
High Yield ◽  
High Water Content ◽  
Vegetable Crops ◽  
Mineral Salts ◽  
High Yields

Abstract It is known that vegetables are sources of vitamins, biologically active substances, antioxidants and other vital micronutrients. In particular, pumpkin vegetable crops (zucchini, squash) contain all the necessary mineral salts, vitamins, trace elements, pectin substances, ascorbic acid and not too many sugars. Varieties of vegetable crops are characterized by a diverse biochemical composition and are suitable to various degrees for obtaining processed products for therapeutic, preventive and functional purposes. The article considers the assortment of zucchini and squash by yield and the most important indicators of the biochemical composition of the fruit: the content of dry substances, sugars, vitamin C; the accumulation of nitrates in the fruit. High water content of zucchini and squash fruits (94-96%), low sugar content ( 1.5-3.5%) were found. Squash has a higher yield (25-90 t / ha), compared to zucchini (4-11 t/ha). Nevertheless, zucchini contain 3-4 times more vitamin C in the fruit and accumulate 3-4 times less nitrates than squash, having almost 10 times more of vitamin value. At the same time, squash is 2-3 times less than zucchini, accumulating nitrates. Of the 7 studied varieties of zucchini, the hybrid Belogor F1 and the variety Tsukesha were distinguished, which have high yield, high fruit quality and vitamin value. Of the 15 studied varieties of squash, the varieties Perlinka, Pyatachok and Tabolinsky were identified, which have high yields, high fruit qualities and vitamin value, and weakly accumulate nitrates.

scholarly journals COMPARATIVE ASSESSMENT OF THE BIOCHEMISTRY OF APPLE FRUITS OF ALTAI VARIETIES AS A SOURCE OF NUTRITIOUS AND BIOLOGICALLY ACTIVE SUBSTANCES

2021 ◽  
pp. 245-252
Author(s):  
Sergey Aleksandrovich Makarenko
Keyword(s):  
Biochemical Composition ◽  
Chemical Elements ◽  
Sugar Content ◽  
Biologically Active ◽  
Apple Trees ◽  
Statistical Variation ◽  
Good Taste ◽  
High Sugar Content ◽  
Autumn And Winter

A comparative analysis of the varietal variability of the fruits of 71 varieties of apple trees of Altai selection in terms of biochemical composition, according to generally accepted methods using statistical variation analysis based on long-term research, was carried out. Correlations were revealed between the content of chemical elements depending on other characteristics of the fruit and the period of ripening. The average content of soluble dry matter in fruits is from an average 15.5% in summer varieties to a high 16.2–16.3% in varieties with autumn and winter ripening. On average, the content of total sugars in fruits is high and varies insignificantly from 12.7 to 12.9%, the content of titratable acids in fruits is high – 1.0%. The content of ascorbic acid is higher in fruits of varieties with summer ripening and is 24.0 mg / 100 g, with autumn – 19.6 mg / 100 g, with winter – 22.0 mg / 100 g. As a result of selection for the qualitative improvement of fruits apple trees in Altai revealed a negative correlation of the biochemistry of the fetus, depending on its size for all indicators. Fruits of a significant part of varieties created in Altai have good taste, of which 27 have a sugar-acid index of 15–25. The fruits of the varieties Alpek, Altai Velvet, Altai New Year, Altai ruddy, Altai sweet, Gornoaltayskoe, Zolotaya taiga, Pepinka Altai have a very high sugar content of more than 15%, a high value of the sum of sugars – in fruits of 59 varieties from 10.0 to 14.9%. Varieties with high biochemical characteristics are their sources in breeding for improved biochemical composition of fruits.

scholarly journals Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

2020 ◽  
Vol 82 (3) ◽  
pp. 189-199
Author(s):  
M. V. Manukovskaya ◽  
I. P. Shchetilina ◽  
A. G. Kudryakova ◽  
S. R. Kozlova ◽  
A. O. Torosyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Extraction Method ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

Changes in the Biochemical Composition of Tomato Fruit under the Influence of Illumination Quality

2020 ◽  
Vol 850 ◽  
pp. 172-178
Author(s):  
Ieva Erdberga ◽  
Ina Alsina ◽  
Laila Dubova ◽  
Māra Dūma ◽  
Daiga Sergejeva ◽  
...  
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Organic Acids ◽  
Biochemical Composition ◽  
Biochemical Parameters ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Winter Season ◽  
Biologically Active ◽  
Tomato Yield

Tomatoes are one of the most consumed vegetables in the world. Unfortunately, obtaining a high quality tomato yield in our latitudes is inconceivable without additional lighting. Changes in biochemical composition are mainly dependent on the light received by the plant. During the winter months, natural daylight at 55 ° latitude is insufficient to provide the necessary vegetation for fruit-bearing vegetables. The aim of this study is to investigate the changes in the biochemical composition of tomato fruits by using less conventional lighting methods, which could offer potential energy savings by providing higher levels of biologically active substances in tomatoes. The study was conducted in a greenhouse of Latvia University of Life Sciences and Technologies during the winter season 2018-2019, using a 16-hour photoperiod. LED, Induction, and High Pressure Sodium Lamps (as control) were used in the study. These lighting devices, with some differences, simulate daylight. Three tomato cultivars: ‘Diamont F1’, Encor F1’and ‘Balzano F1’were studied. The study specified the tomato yield and the following biochemical parameters: soluble sugars (BRIX), vitamin C, organic acids, lycopene, carotenoids, phenols and flavonoids. As expected, the yield and species-specific pigment content of tomato fruit is largely dependent on the genetics of the variety. On the other hand, biologically active compounds such as organic acids, soluble sugars, ascorbic acid and flavonoids undergo more changes due to the composition of the light. The obtained biochemical parameters give an opportunity to consider different illumination methods and the need to carry out further studies in order to confirm the conclusions. Significantly higher yields were observed in the variant with conventionally used high pressure sodium lamps. In mean time, it should be noted that in the variant with LED lamps, higher content of lycopene as well as phenols and vitamin C were observed.

scholarly journals INFLUENCE OF FERTILIZERFORMS AND RATES ON TOMATO FRUIT QUALITY INDICES

2021 ◽  
pp. 31-40
Author(s):  
A.V. Pastukhova ◽  
◽  
A.F. Petrov ◽  
N.V. Gavrilets ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Total Sugar ◽  
Biologically Active ◽  
Nitrogen Fertilizers ◽  
Nitrate Content ◽  
Total Acidity ◽  
Tomato Fruits ◽  
Solids Content

This paper discussesthe results findings on the effect of nitrogen fertilizers as urea-ammonia liquor (KAS-32) and ammonium nitrate of various application rates (40,80 and 120 kg of primary nutrient per ha) on the quality of tomato fruits grown on the field and under cover.Various research methods were tested. They made it possible to identify biologically active substances of tomato fruits which helped to examine fruit chemical composition of experimental vari-eties with the determination of dry solids, total sugar, vita-minC, total acidity, lycopene and nitrates. It was found that under cover, the application of nitrogen-containing fertiliz-ers increased dry solids by an average of 23-25%, total sugar -by 55-61%, vitamin C -by 33-41% as compared to the control. On the field, the dry solids content increased by 35-45%, total sugar -by 74-83% and vitamin C -by 37-42%. However, the application of the maximum rates of N120fertilizer decreased dry solids content by 5-6% as compared to N80. At the same time, there was an increase of fruit total acidity as compared to the control: up to 32% under cover, and up to 16% on the field. Although as sugar content increased, the acidity had almost no effect on the eating qualities. In all variants, the nitrate content did not exceed themaximum permissible concentration. The ob-tained data confirmed the positive effect of certain rates of nitrogen-containing fertilizers on the structure, quality and safety of the obtained tomatoes. This result will make it possible to recommend the testedmethods and rates of fertilization during the growing season.

scholarly journals Wheat sprouts processing technology and powder receiving from the marcs with high content of the biological active substances

2019 ◽  
Vol 81 (2) ◽  
pp. 154-161
Author(s):  
G. A. Gubanenko ◽  
E. A. Rechkina ◽  
L. V. Naymushina ◽  
L. A. Mayurnikova ◽  
I. V. Matskevich ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Content ◽  
Integrated Approach ◽  
Production Costs ◽  
Biologically Active ◽  
Technological Parameters ◽  
Complex Technology ◽  
Active Substances ◽  
Pectin Substances ◽  
Biological Active Substances

Currently, the world practice of the food technology uses an integrated approach of the deep vegetable raw processing, including the secondary resources in order to reduce the direct costs and production costs. In this research, the quantitative and qualitative composition of the marcs obtained while producing the “Vigrass” juice from the wheat germ of 10–12 cm long is investigated. It is revealed that the volume of the obtained marcs is up to 35%, their humidity of 70–74% in the conditions of the “Prorostki” Ltd company production is determined. It has been studied that 100 g of marc contains: protein – 5.56 g, lipids – 3.96 g, organic acids – 0.93 g. It is established that the wheat sprouts marcs include the amount of P – active substances 110 mg/100 g, flavonoids 200 mg/100 g, chlorophyll 12 mg/100 g, tannin 370 mg/100 g, vitamin C 129 mg/100 g. It is identified that 12.83% of dietary fibers marcs include 6.81% of lignin, 1.50% of cellulose, 4.23% of hemicellulose and 0.29% of pectin substances. The dynamics of the vitamin C and chlorophyll content in the wheat sprouts marcs depending on the drying temperature is educed. It has been established that during the marc drying at high temperatures, the amount of vitamin C and chlorophyll decreases by more than 60% of the total content, which is consistent with the data of other authors. The technological parameters of the marc drying for the production conditions have been determined. They make possible to preserve the biologically active substances almost fully: temperature 40 °С, time 8 hours. A complex technology has been developed to process wheat sprouts to produce the “Vitgrass” juice and powder from marc.

scholarly journals The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials

2021 ◽  
Vol 845 (1) ◽  
pp. 012114
Author(s):  
M V Manukovskaya ◽  
I P Shchetilina ◽  
Y N Pisklyukova ◽  
E A Klimova ◽  
M I Korystin
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

Abstract The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.

DEVELOPMENT OF TECHNOLOGY AND RECIPES FOR HANDMADE SWEETS WITH THE ADDITION OF CAROB

2021 ◽  
Author(s):  
М.В. КОСТИНА ◽  
М.Ю. ТАМОВА ◽  
А.А. ЧУМАК
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Biologically Active ◽  
Caloric Content ◽  
Black Currant ◽  
Energy Value ◽  
Functional Value ◽  
Carob Powder ◽  
Organoleptic Parameters ◽  
Active Substances

Разработаны рецептуры и технологии конфет ручной работы пониженной калорийности, обогащенных биологически активными веществами без изменения оригинальных органолептических свойств. Обоснована возможность использования кэроба как заменителя какао. Исследована замена кэробом какао в различных концентрациях в рецептуре конфет. Описана технология конфет ручной работы функционального назначения с добавлением ягод черной смородины и порошка кэроба. Оценены показатели качества модельных композиций конфет с использованием порошка кэроба. Установлено, что совершенствование технологии производства шоколада позволило получить продукт с функциональным значением, сниженной энергетической ценностью, допустимыми органолептическими показателями и повышенным содержанием витамина С и пищевых волокон.Пищевая ценность одной порции (100 г) разработанной продукции – конфет с кэробом составила по сравнению с контролем соответственно, %: белки 5,9/8,1; жиры 56/60; пищевые волокна 64/36; витамин C 67/0; энергетическая ценность, ккал, 388/516. Снижение калорийности, повышение содержания витамина С и пищевых волокон в шоколадном батончике достигается за счет введения свежих ягод черной смородины. Применение измельчения без удаления семечек и кожицы ягод позволило повысить содержание пищевых волокон в готовом изделии. Recipes and technologies of handmade sweets of reduced caloric content, enriched with biologically active substances without changing the original organoleptic properties, have been developed. The possibility of using carob as a substitute for cocoa is justified. The substitution of carob for cocoa in various concentrations in the candy recipe was investigated. The technology of handmade functional sweets with the addition of black currant berries and carob powder is described. The quality indicators of model candy compositions using carob powder were evaluated. It was found that the improvement of the technology of chocolate production allowed us to obtain a product with a functional value, reduced energy value, acceptable organoleptic parameters and an increased content of vitamin C and dietary fiber. The nutritional value of one serving (100 g) of the developed products – sweets with carob – was in comparison with the control, respectively, %: protein 5,9/8,1; fat 56/60; dietary fiber 64/36; vitamin C 67/0; energy value, kcal, 388/516. Reducing the caloric content, increasing the content of vitamin C and dietary fiber in a chocolate bar is achieved by introducing fresh black currant berries. The use of grinding without removing the seeds and skins of berries allowed to increase the content of dietary fiber in the finished product.

scholarly journals Impact of Vitamin C to Mature Facial Skin

2016 ◽  
Vol 13 (1) ◽  
pp. 40-53 ◽  
Author(s):  
Jūratė Jocienė ◽  
Inga Vainorė
Keyword(s):  
Vitamin C ◽  
Negative Impact ◽  
Age Groups ◽  
Biologically Active ◽  
Facial Skin ◽  
Skin Changes ◽  
Aesthetic Appearance ◽  
Quality Life ◽  
Human Quality ◽  
Active Substances

Abstract Facial skin is one of the basic choices reflections of human quality life and lifestyle. In processes of human aging start skin changes: wrinkles are forming, there are seen changes of skin composition, firmness and moisture content, decreasing absorption of vitamins. Skin of all age groups face with variety of skin problems, causing negative impact on face beauty and brightness, what causes dissatisfaction of own appearance and variety of aesthetic problems. Another important problem occurring in mature age are pigment spots, what rises because of locally intensified melanogenesis, which depends on various factors - genetic, ultraviolet radiation, hormonal disorders, inflammation of skin, disorders of nervous regulatory mechanisms, deficiency of vitamin C. Therefore, skin problems require complex work of beauty therapists and clients dealing with facial skin problems. Cosmetics enriched with vitamin C can be used to solve facial skin problems, skin recovery, purification, pigmentation bleaching. Aim of article – to determine impact of cosmetics enriched with vitamin C for mature facial skin. In cosmetology vitamin C helps to eliminate variety problems that are occurring in mature age and cause negative aesthetic appearance and psychological problems. This leads to the need to make investigations in this area, what could let to evaluate care of face skin with cosmetics enriched with vitamin C, solving facial skin problems. Investigations were carried out using cosmetics with biologically active substances. Monitored and recorded changes of facial skin before cosmetic procedures and after each of their performance. The study carried out case and comparative analysis. Results of investigation led to form main conclusions: cosmetic procedures with cosmetics enriched with vitamin C, are effective solving problems of mature skin. More effective these procedures are together with observed healthier lifestyle. Vitamin C ensure better resistance of skin, it’s elasticity, moisture, firmness, colour uniformity, strengthens capillaries, reduces face skin irritations, brightens pigment spots.

scholarly journals Perennial onion is a plant of nourishing and medicinal properties

2009 ◽  
pp. 25-30
Author(s):  
A.F. Agafonov ◽  
N.S. Dudchenko ◽  
N.A. Golubkina
Keyword(s):  
Life Expectancy ◽  
Thermal Condition ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Chemical Forms ◽  
Vital Function ◽  
Daily Consumption ◽  
Fresh Vegetable ◽  
Medicinal Properties ◽  
Active Substances

Vegetables are a source of vitamins, salts, acids, carbohydrates and biologically active substances which are necessary for human's vital function. Academician Pavlov I.V. asserted that life expectancy of human can be one third longer by daily consumption of fresh vegetable. The nourishing values of vegetables are composed not only of high content of carbohydrate and proteins, but also there is an extremely useful source of vitamins and ferments, microelements and biologically active substances. It should be mentioned that some of necessary substances can dissociate or transform under the thermal condition in another ones, sometime, not accessible chemical forms. Taking this into account the human's food must be enriched by vegetables that bring natural consistencies of substances. The perennial onion can be used as a vegetable with all these qualities.

Sign in / Sign up

Export Citation Format

Share Document