scholarly journals Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

2021 ◽  
pp. 25-33
Author(s):  
Yu. G. Pronina ◽  
Zh. S. Nabieva ◽  
E. Ch. Bazylkhanova ◽  
O. D. Belozertseva ◽  
A. I. Samadun
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Raw Materials ◽  
Sea Buckthorn ◽  
Licorice Root ◽  
Laboratory Studies ◽  
St John’S Wort ◽  
St John's Wort ◽  
Confectionery Products ◽  
Flax Seeds

This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

PSXV-7 The mixture of herbal extracts that change the microbiome of the cattle rumen

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 261-262
Author(s):  
Roman Tuzikov ◽  
Baer Nurzhanov ◽  
Albert Rysaeff ◽  
Galimzhan Duskaev ◽  
Shamil Rakhmatullin ◽  
...  
Keyword(s):  
High Efficiency ◽  
Raw Materials ◽  
Rumen Microbiota ◽  
Group Iii ◽  
Plant Raw Materials ◽  
St John’S Wort ◽  
Natural Agents ◽  
St John's Wort ◽  
Study Results ◽  
Bacteroidetes Phylum

Abstract Today, the search for new antibacterial natural agents based on plant raw materials is relevant. These raw materials have promising secondary metabolites that reduce the formation of methane in the ruminant scar. The aim of this study was to evaluate the effect of the following extracts: oak bark+birch leaves (I group) (250 ml/head per day), oak bark + St. John’s wort grass (250 ml / head per day; II group) and birch leaves + St. John’s wort grass (III group; 250 ml/head per day) on the rumen microbiota of large cattle, against the background of control (C). Extracts added to the water of calves with rumen fistula (dairy breed, age 12 months, diet -70 % of hay, 30 % of grain feed, duration is 14 days). The microflora analyzed using high efficiency 16S rRNA (Illumina) gene sequencing. Plant extracts prepared by purification, grinding (1–2 mm) and extraction in a water bath (for 30 min, 70 ° C) and filtration. According to the study results, the inclusion of extracts led to increase of the Bacteroidetes phylum for 1.11–3.69 % in the practical groups in comparison with C. A decrease was obtained for Firmicutes for 2.06–3.55 % (p 0.05) and Proteobacteria. In the I group bacteria of the class Bacteroides increased by 0.9–5.64% and Candidatus Saccharibacteria increased by 0.25% (P = 0.05). In the III group the value increased by 0.64 % (P = 0.05). Compared to C at the level of the family Prevotellaceae dominated in all experimental groups by 1.04–9.11 % (P ≤ 0.05), in group III Bacteroidaceae dominated by 0.27 % and Rikenellaceae by 0.14 %. This contributes to the regulation of opportunistic microorganisms without harmful effects on the rumen microbiota. This research was performed with financial support from the project 0761-2019-0005.

scholarly journals DEVELOPMENT OF BERRY DRINKS WITH A HIGH CONTENT OF ASCORBIC ACID

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
A. Vishnikin ◽  
K. Melnikov ◽  
T. Kolisnychenko ◽  
Т. Lystopad ◽  
D. Pidhorna
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Raw Materials ◽  
Experimental Studies ◽  
Ascorbic Acid Content ◽  
Cultivated Plants ◽  
Organoleptic Quality ◽  
Industrial Manufacture ◽  
Fruit Drink ◽  
Control Samples

This work is devoted to the development of innovative soft drinks based on raw materials from wild and cultivated plants characterized by high organoleptic quality and a high content of ascorbic acid (vitamin C). Strawberries, bilberries, blackberries, and black currants were taken as berry raw materials. Using these berries is due to their chemical composition. According to the results of the experimental studies, the optimum ratio of the recipe components has been established, which allows achieving the research objectives. As a result, the recipes of the fizzy drinks Zdorovya and Vesnyany, sbitens Vitaminka and Yahidny Kokteyl, fruit drink Syla have been developed. At the first stage, the organoleptic analysis of the samples was carried out, since the taste is a major factor in the consumer’s perception of an innovative product. The sensory evaluation of the beverages developed was conducted by five independent tasters. The results of the analysis show that the suggested products have high organoleptic quality characteristics. The next step in the research was to determine the ascorbic acid (vitamin C) content, which was done in two stages. First, a qualitative analysis was carried out to confirm the presence of this vitamin in the beverages developed and in the control samples. The quantitative content of ascorbic acid was then determined. The results of the study show that the ascorbic acid content increased on average, compared to that in the control samples, by 44% in the fizzy drink Zdorovya and by 20.5% in the fizzy drink Vesnyany; by 20% in the sbiten Vitaminka; by 11% in the sbiten Yahidny Kokteyl; and by 114% in the fruit drink Syla. In quantitative terms, it is 50–120 mg/100 ml, which is by 33% more than the daily requirement. The results obtained allow drawing a conclusion that industrial manufacture of the drinks developed will help solve the problem of vitamin C deficiency in the Ukrainian people’s diet.

Natural health product–HIV drug interactions: a systematic review

2005 ◽  
Vol 16 (3) ◽  
pp. 181-186 ◽  
Author(s):  
Edward Mills ◽  
Victor Montori ◽  
Dan Perri ◽  
Elizabeth Phillips ◽  
Gideon Koren
Keyword(s):  
Systematic Review ◽  
Vitamin C ◽  
Drug Interactions ◽  
Herbal Medicines ◽  
Drug Level ◽  
Natural Health Products ◽  
Natural Health ◽  
Clinical Pharmacokinetics ◽  
St John’S Wort ◽  
St John's Wort

The use of natural health products (NHPs) within the HIV community is high. Several NHPs have demonstrated interactions with HIV medications that could contribute to drug failure. We aimed to conduct a systematic review of clinical trials examining NHP–HIV drug interactions and their methodological characteristics. We searched electronic databases and unpublished resources independently, in duplicate. Nine studies were identified, eight clinical pharmacokinetics trials and one population-pharmacokinetics trial. Investigators studied four different herbal medicines (St John's wort, garlic, goldenseal and milk thistle) and one vitamin (vitamin C). Significant interactions were observed with St John's wort, garlic and vitamin C. However, methodological challenges exist to making the results directly generalizable to patients. This review finds that important drug level changes exist when NHPs are combined with HIV medications. Considering patient values and the implications of these studies, further research is urgently required to determine the extent of interactions with other commonly used NHPs.

scholarly journals Chemistry of medicinal plants as an integral part of ecological education

2021 ◽  
Vol 280 ◽  
pp. 11015
Author(s):  
Tetiana Derkach ◽  
Hanna Tarasenko
Keyword(s):  
Pharmaceutical Industry ◽  
Raw Materials ◽  
Environmental Influence ◽  
Herbal Medicines ◽  
Anthropogenic Factors ◽  
Concentration Difference ◽  
St John’S Wort ◽  
St John's Wort ◽  
The Impact

The degree of variability in the composition of herbal medicines was studied on the example of the preparation of St. John's wort from various Ukrainian producers. The Cu and Zn contents were the most stable compared to other (Fe, Mn, Co, Cr, Ni, Pb, Cd) microelements among plants of different origins. The content of toxic elements (Pb, Cd) did not exceed the established standards. Meanwhile, a 2-3-fold concentration difference was observed for hyperforin, an active pharmaceutical ingredient in St. John’s wort. Thus, the existing standards do not ensure the stability of the composition of herbal preparations. As a result, the quality of medicinal drugs can be significantly different. The key reason for the variation in plant composition is environmental influence, including anthropogenic factors. Existing training programs for prospective specialists of the pharmaceutical industry do not pay enough attention to the impact of the environment on the quality of herbal raw materials. Necessary changes to the syllabi of relevant disciplines are formulated to eliminate this shortcoming and ensure sustainable development of raw materials sources for the pharmaceutical industry.

scholarly journals Productivity of common Saint-John's wort (Hypericum perforatum L.) by using transplant reproduction method in the conditions of drip irrigation

2021 ◽  
pp. 153-161
Author(s):  
N. V. Pryvedenyuk ◽  
A. P. Shatkovskyi
Keyword(s):  
Drip Irrigation ◽  
Plant Density ◽  
Unit Area ◽  
Raw Materials ◽  
Fertilizer Application ◽  
First Year ◽  
St John’S Wort ◽  
St John's Wort ◽  
Second Year ◽  
Reproduction Method

The influence of plant nutrition area and mineral fertilizer rates on the productivity of St. John's wort (Hypericum perforatum L.) by using transplant reproduction method in the conditions of drip irrigation was studied. It was proved that the transplant method of cultivation of St. John's wort under drip irrigation is a very effective method of reproduction of this crop. Four variants of  planting density per unit area were studied: 42 thousand plants / ha (cultivation scheme 60x40 cm), 56 thousand plants / ha (60x30 cm), 83 thousand plants / ha (60x20 cm) and 167 thousand plants / ha (60x10 cm). Yield recording of raw materials (air-dry tops) was carried out in the phase of mass flowering. In the first year of vegetation this period was in the first decade of August, in the second year – in the second decade of June. It was found that the increase in the number of planted plants of St. John's wort per 1 ha contributed to the increased plantation productivity. When having a cultivation plant density of 42,000 plants / ha, the yield of dry grass in the first year of vegetation was 3,02 t / ha. Increasing the number of plants to 56 thousand plants / ha provided 3,26 t / ha of raw materials. The highest yield of dried St. John's wort – 3,76 t / ha in the first year of vegetation was obtained in the variant with the largest number of planted plants per unit area - 167 thousand plants / ha. In the second year of vegetation of St. John's wort in the variant with the lowest plant density of 42 thousand plants / ha, the yield was 3,65 t / ha. The most productive plantation of the second year of vegetation was in the variant with a plant density of 83 thousand plants / ha, where the yield of dry raw materials was 3,96 t / ha. A further increase in the number of plants per unit area led to a decrease in crop yields. The influence of four variants of the main application of mineral fertilizers on the productivity of St. John's wort was also studied: N0P0K0 (reference), N60P60K60, N120P120K120 and N180P180K180. It was found that with increasing fertilizer application rate, the yield of dry raw materials increased. The most favorable conditions for growth and development of plants of St. John's wort developed in the variant with the maximum rate of fertilizer application - N180P180K180, where the yield of dry raw materials in the first year was 3,31 t / ha, and in the second year – 4,15 t / ha, which exceeded the reference result (without fertilizers) by 0,61 t / ha and 0,84 t / ha, respectively.

scholarly journals Berry Raw Materials in Functional Soft Cheese Production

2020 ◽  
Vol 50 (1) ◽  
pp. 11-20
Author(s):  
Anna Borisova ◽  
Anna Ruzyanova ◽  
Anna Tyaglova ◽  
Ksenia Polikarpova
Keyword(s):  
Vitamin C ◽  
Online Survey ◽  
Raw Materials ◽  
Chemical Properties ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Milk Whey ◽  
Soft Cheese ◽  
Potential Customers ◽  
Cheese Production

Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods. Functional food products contain functional ingredients that are beneficial to living systems. The present research features functional soft cheese based on dried berries that are rich in vitamin C, which possesses antioxidant activity, reduces the risk of blood clots, and improves the immune system. Study objects and methods. An online survey was conducted to study the Russian cheese market. The experiments featured samples of sea-buckthorn, aronia, and rosehip berries and samples of milk whey obtained at different stages of cheese production. The sampels of the berries were analysed for physical and chemical properties, i.e. acidity, contents of dry substances, moisture, food fibers, vitamin C content, etc. Acidity of milk whey was evaluated in pH. Results and discussion. The market analysis revealed that Russian cheese market needs to be expanded. Potential customers would agree to purchase cheese with various berry additives. Almost 30% of respondents claimed that they would like to buy cheese with sea-buckthorn berries. We produced four samples of cheese with raw material that was rich in vitamin C. A panel of six potential customers evaluated the samples for sensory properties using a five-point scale, i.e. color, taste, aroma, consistency, and shape. The sea-buckthorn cheese received the highest score: 22.3 points out of 25. Conclusion. Powdered sea-buckthorn, aronia, and rosehip berries could be used to produce quality functional soft cheese. The research helped to define the optimal way of introducing berry additives into cheese products. Powdered berries were introduced while mixing curd, which helped to maintain whey acidity at the required level and improve the qualitaty of the final product. When the powdered berries were introduced into the milk before the enzyme, the consistency of the obtained cheese was unsatisfying: it broke down into curds, and its viscosity was low.

scholarly journals INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE

2018 ◽  
Vol 4 ◽  
pp. 13-19
Author(s):  
Ludmila Pusik ◽  
Vlаdimir Pusik ◽  
Nina Lyubymova ◽  
Veronika Bondarenko ◽  
Ludmila Gaevaya
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Raw Materials ◽  
Low Cost ◽  
Antimicrobial Treatment ◽  
Forest Steppe ◽  
Working Solution ◽  
Storage Technologies

Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The content of the main components of the chemical composition (dry substances, dry soluble substances, sugars, vitamin C) of broccoli cabbage is analyzed depending on the characteristics of the hybrid. The effect of antimicrobial treatment on the natural loss of cabbage, microbiological lesions during storage has been studied. Antimicrobial preparations Baikal EM-1 (dilution of working solution in water 1: 500), 0.5 % solution of citric, 0.2 % benzoic, 0.05 % sorbic acid, and also 0.5:0.5 % solution of vitamins C and P (ascorutin), water for the preparation of solutions had a temperature of 23 ... 25 °C. The processing of fruit and vegetable products with various chemicals is aimed at prolonging the shelf life, increasing the shelf life and increasing the yield of commercial products at the end of storage. It is established that the natural loss of broccoli cabbage during storage depends on the characteristics of the hybrid and the type of antimicrobial preparation. Treatment with preparations increases the shelf life of broccoli cabbage to 30 - 50 days with a natural weight loss of up to 6.1 %, and ensures minimal disease burden. Treatment with antimicrobial agents reduces the loss of dry substances, dry soluble substances, sugars, vitamin C. The most effective is the treatment of broccoli with acids. It has been established that ascorbic acid is contained in broccoli cabbage, with hydrolysis from which ascorbic acid is split off, the content of which is increased. The maximum effective storage of broccoli cabbage at a temperature of 0 ± 1 oС and relative humidity of 90-95 %, pretreatment with preparations of antimicrobial action. The proposed method of processing broccoli cabbage with antimicrobial preparations before storage allows the use of vegetable raw materials for post-harvest treatment. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique.

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