foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-157-163foodsyst-163Research ArticleСтатьиStudy of the antioxidant potential of oat drinks enriched with plant componentsИсследование антиоксидантного потенциала овсяных напитков, обогащенных растительными компонентамиhttps://orcid.org/0000-0002-1066-5589КупаеваН. В.KupaevaN. V.

Купаева Надежда Владимировна — младший научный сотрудник, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, Москва, ул. Талалихина, 26

Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

NVkupaeva@yandex.ruhttps://orcid.org/0000-0003-0581-6001ИльинаМ. А.IlinaM. A.

Ильина Мария Александровна — магистрант, Высшая школа биотехнологий и  пищевых производств

195251, Санкт-Петербург, ул. Политехническая, 29

Maria A. Ilina, Master’s Student, Higher School of Biotechnology and Food Industry

29, Polytechnicheskaya str.,195251, St. Petersburg

maria.nutritionista@gmail.comhttps://orcid.org/0000-0001-5235-9355СветличнаяМ. В.SvetlichnayaM. V.

Светличная Мария Вячеславовна  — студент, факультет естественных наук

125047, Москва, Миусская пл., 9

Mariya V.  Svetlichnaya, Student, Faculty of Natural Sciences

9, Miusskaya sqr., 125047, Moscow

sv.mariya.vy@gmail.comhttps://orcid.org/0000-0001-6519-4553ЗубаревЮ. Н.ZubarevYu. N.

Зубарев Юрий Николаевич  — заместитель директора

109316, Москва, ул. Талалихина, 26

Yuri N. Zubarev, Deputy Director

26, Talalikhina str., 109316, Moscow

Федеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationСанкт-Петербургский политехнический университет Петра ВеликогоРоссияPeter the Great St. Petersburg Polytechnic UniversityRussian FederationРоссийский Химико-Технологический Университет им. Д. И. МенделееваРоссияMendeleev University of Chemical Technology of RussiaRussian Federation20221107202252157163Copyright © Kupaeva N.V., Ilina M.A., Svetlichnaya M.V., Zubarev Y.N., 20222022Купаева Н.В., Ильина М.А., Светличная М.В., Зубарев Ю.Н.Kupaeva N.V., Ilina M.A., Svetlichnaya M.V., Zubarev Y.N.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/163

Oxidative stress, to which many modern people are subjected, promotes the development of neurodegenerative, cardiovascular, inflammatory, oncological and other socially important diseases. The antioxidant system consisting in the endogenous and exogenous antioxidants exists in the body to regulate the action of free radicals and reactive oxygen species. The main source of exogenous antioxidants is food and this conditions an increase in the demand for functional foods. The market of functional drinks based on teas, cereal products, fruit and vegetable juices is developing especially actively. Drinks based on oat flakes with addition of plant components are distinguished by the high nutrition value being a rich source of dietary fibers, vitamins, minerals and antioxidants. During the experiment, a functional drink based on oat flakes and enriched with bananas, blueberry berries and a powder of elder (Sambucus nigra L.) berries recognized for the high content of anthocyanins was developed. The antioxidant potential of the experimental product was assessed by measuring the total antioxidant capacity (TAC) by the FRAP method and determining the antiradical activity (ARA) by the DPPH method. The TAC values for the aqueous and methanol extracts were 807.3±18.0 µmol quercitin equivalents /L and 948.7±47.9 µmol quercitin equivalents/L, respectively, which significantly exceeded the similar values in the control sample (by 2.44 and 1.69 times, respectively). The ARA of the methanol extract of the experimental drink was 86.49±2.01%, which was 1.9 times higher than the ARA of the control sample. It was established that about 10% of fat-soluble antioxidants are lost upon preparation of oat-based functional drinks with addition of elder berries.

Окислительный стресс, которому подвержены многие современные люди, способствует развитию нейродегенеративных, кардиоваскулярных, воспалительных, онкологических и других социально значимых заболеваний. Для регулирования действия свободных радикалов и активных форм кислорода в организме существует антиоксидантная система, состоящая из эндогенных и экзогенных антиоксидантов. Основным источником последних является пища, и это обуславливает увеличение спроса на функциональные продукты питания. Особенно активно развивается рынок функциональных напитков, сделанных на основе чаев, зерновых продуктов, фруктовых и  овощных соков. Высокой питательной ценностью отличаются напитки на основе овсяных хлопьев с добавлением растительных компонентов, являясь богатым источником пищевых волокон, витаминов, минералов и антиоксидантов. В ходе исследования был разработан функциональный напиток на основе овсяных хлопьев, обогащенный бананами, ягодами черники и порошком плодов бузины черной (Sambucus nigra), известной большим содержанием антоцианов. Антиоксидантный потенциал опытного продукта оценивали путем измерения общей антиоксидантной емкости (ОАЕ) методом FRAP и  определения антирадикальной активности (АРА) методом DPPH. Значения ОАЕ водного и метанольного экстрактов составили 807,3±18,0 мкмоль-экв. кверцетина/л и 948,7±47,9 мкмольэкв. кверцетина/л соответственно, что существенно превысило аналогичные значения контрольного образца — в 2,44 раза и в 1,69 раз соответственно. АРА метанольного экстракта опытного напитка была 86,49±2,01%, что больше АРА контроля в 1,9 раз. Было определено, что при приготовлении функциональных напитков на основе овсяных хлопьев с добавлением плодов бузины теряется примерно 10% жирорастворимых антиоксидантов.

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The authors declare that there are no conflicts of interest present.