SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY
https://doi.org/10.21323/2618-9771-2019-2-3-17-19
Abstract
According to the data of the Food and Agriculture Organization of the United Nations, global food losses are about one third of their total output, mainly due to spoilage. Therefore, a search for safe methods of shelf life extension is an important task, especially for products for specialized nutrition. According to literature data, natural antioxidants can be alternative to existing preservatives due to its ability to inhibit oxidation of the main nutrients. Pulp, seeds and peel of quince, apple «Simirenko», feijoa, persimmon, Jerusalem artichoke, white, red and yellow onion were objects of the study. The total antioxidant capacity was determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) methods and expressed in µmol equiv. Trolox / g of sample and µmol equiv. Dihydroquercetin / g of sample. It was noticed that peels demonstrated higher antioxidant activity, and red onion husk possessed the highest value, which was 722.8 ± 13.9 µmol equiv. Dihydroquercetin / g of sample and 3357.5 ± 42.2 µmol equiv. Trolox / g of sample. It was shown that the use of fruit and vegetable wastes is promising for production of food-grade antioxidants. In addition, the results of the research could facilitate stimulation of rational and efficient environmental management.
About the Authors
N. V. Kupaeva
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences; Dmitry Mendeleev University of Chemical Technology of Russia
Russian Federation
Russian Federation
Nadezhda V. Kupaeva — bachelor of chemistry, student of Dmitry Mendeleev University of Chemical Technology of Russia, laboratory assistant of Experimental clinic — research laboratory of biologically active substances of an animal origin. V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
109316, Moscow, Talalikhina str., 26
E. A. Kotenkova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Elena A. Kotenkova — candidate of technical sciences, research scientist of Experimental clinic — research laboratory of biologically active substances of an animal origin
109316, Moscow, Talalikhina str., 26
References
1. Food Loss and Food Waste. [Electronic resource: http://www.fao.org/ food-loss-and-food-waste/ru/ Access date 19.08.2019] (in Russian)
2. Lukinova, E.A., Kotenkova, E.A., Makarenko, A.N. (2017). Antimicrobial substances: an alternative approach to the extension of shelf life. Theory and practice of meat processing, 2(3), 4–20. DOI: 10.21323/2414– 438X-2017–2–3–4–20 (in Russian)
3. Esimbekova, E.N., Asanova, A.A., Deeva, A.A., Kratasyuk, V.A. (2017). Inhibition effect of food preservatives on endoproteinases. Food Chemistry, 235, 294–297. DOI: 10.1016/j.foodchem.2017.05.059
4. Kalpana, V.N., Rajeswari, V.D. (2019). Preservatives in Beverages: Perception and Needs. Chapter 1 in the book Preservatives and Preservation Approaches in Beverages, 15, 1–30. ISBN 9780128166857
5. Mohammadzadeh-Aghdash, H., Akbari, N., Esazadeh, K., Ezzati Nazhad Dolatabadi, J. (2019). Molecular and technical aspects on the interaction of serum albumin with multifunctional food preservatives. Food Chemistry, 393, 491–498. DOI: 10.1016/j.foodchem.2019.04.119
6. Onishchuk, D.I., Zhukov, V.V. (2012). The use of food addition as additives in population nutrition. Bulletin of medical Internet-conferences, 2(2), 67. (in Russian)
7. Titova, N.D. (2008). Food addition as alimentary allergens. Immunopathology, Allergology, Infectology., 2, 41–46. (in Russian)
8. Blagoveshchenskaya, D.B., Merzlyakov, A.S. (2011). Studying toxic properties of widespread modern preservatives. Journal of New Medical Technologies, 18(2), 501–502. (in Russian)
9. Konovalov, K.L., Shulbaeva, M.T. (2008). Vegetative food composites for manufacturing of combined products. Food Industry, 7, 8–12. (in Russian)
10. Pogosyan, D.G., Gavryushyna, I.V., Shyshkina, T.V. (2014). Application of dehydroquercitin for curds production. Dairy Industry, 7, 62–63. (in Russian)
11. Reshetnik, E.I. (2011). Substantiation and development of the food production technology with the use of dihydroquercetin. Agricultural Journal in the Far East Federal District,1(1),130–132. (in Russian)
12. SP&A Application Laboratory (2016) Determination of Antioxidant Capacity on the Thermo Scientific Varioskan LUX Multimode Reader Thermo Fisher Scientific [Electronic resource: https://assets.thermofisher. com/TFS-Assets/LED/Application-Notes/Antioxidant-Capacity-AN-VarioskanLUX-ORAC-EN.pdf/ Access date 05.08.2019]
13. Kupaeva, N.V. (2018). Determination of general antioxidant capacity of vegetable food additives. Proceedings of the 12th International scientificpractical conference of young scientists and specialists of organizations in the sphere of agricultural sciences, 183–189. (in Russian)
14. Gimadieva, A.R., Khazimullina, Yu.Z., Belaya, E.A., Zimin, Yu.S., Abdrakhmanov I. B., Mustafin, A.G. (2015). Express evaluation of antioxidant activity of uracil derivatives. Biomedical Chemistry, 61(6), 765–769. DOI: 10.18097/PBMC20156106765 (in Russian)
15. Cleaning of fruit and vegetable raw material before drying. [Electronic resource: http://www.activestudy.info/ochistka-plodoovoshhnogo-syryapered-sushkoj Access date 19.08.2019] (in Russian)
Review
For citations:
Kupaeva N.V., Kotenkova E.A. SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY. Food systems. 2019;2(3):17-19. https://doi.org/10.21323/2618-9771-2019-2-3-17-19
Views:
1097
Email this article 