Lev A. Oganesyants — academician of RAS, doctor of technical sciences, professor, Director
119021, Moscow, Rossolimo str., 7 Tel.: +7–499–246–67–69
Lev A. Oganesyants — academician of RAS, doctor of technical sciences, professor, Director, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 119021, Moscow, Rossolimo str., 7 Tel.: +7–499–246–67–69
Alexander L. Panasyuk — doctor of technical sciences, professor
119021, Moscow, Rossolimo str., 7, Tel.: +7–499–246–76–38
Alexander L. Panasyuk — doctor of technical sciences, professor, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 119021, Moscow, Rossolimo str., 7, Tel.: +7–499–246–76–38
Elena I. Kuzmina — candidate of technical sciences, head of the laboratory of technology of grape and fruit wines
119021, Moscow, Rossolimo str., 7, Теl.: +7–499–246–62–75
Elena I. Kuzmina — candidate of technical sciences, head of the laboratory of technology of grape and fruit wines, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 119021, Moscow, Rossolimo str., 7, Теl.: +7–499–246–62–75, E-mail: labvin@yandex.ru
In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats.
In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats.
The authors declare that there are no conflicts of interest present.