Переглянути
Нові надходження
- ДокументEFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR(2019) E. Ghanbari Shendi, D. Sivri Ozay, M.T. Ozkaya, N.F. UstunelUpper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in a small amount. In this research, a Turkish olive cultivar named as “Uslu” locally grown in Akhisar was used for production of monocultivar extra virgin olive oil by using Mobile Olive Oil Processing Unit”. Olive oil samples were bottled before and after filtration and stored up to 24 months. Some chemical properties such as free fatty acid content, peroxide value, moisture content, UV absorbance value, minor and major components (fatty acid composition, tocopherols, total phenol compounds and phenolic composition), were determined during storage for 24 months. Chemical parameters such as free fatty acid, peroxide value except UV absorption values of both filtered and unfiltered “Uslu” olive oil samples were in agreement with the trade standards of International Olive Council (IOC). Color values of EVOO changed from green to yellow while UV absorbance values altered during storage. Very low free fatty acidy (0.2%) values which are unusual for commercial olive oils in Turkey were obtained for filtered and unfiltered samples. A slight increase was seen for unfiltered sample at the end of storage. Filtration had no detectable effect on fatty acid profile. Filtered sample had higher total phenols (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) contents than unfiltered ones and their contents decreased approximately 50% at the end of storage. Luteolin was the most abundant phenolic compound and its concentration decreased from 268.65±5.428 to 93.57±0.541ppm during storage. It seemed effect of filtration was more obvious on total phenolic contents. This study was good practice for producing premium extra virgin olive oil by using Mobile Olive Oil Processing Unit. The results obtained in this study showed that Uslu olive oils has a unique chemical composition and a good oxidative stability with high tocopherols and phenolics contents that are uncommon in most of the commercial olive oils.
- ДокументTHE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION(2019) М. Bilko, М. Ishchenko, О. Tsyhankova, Т. Yakovenko, Т. КyrpelThe article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence the stability of the colour of rosé and red wines. The research material was wine model systems that underwent induced oxidation for a week at a temperature of 45±5 °C with limited access of air. Tannins of different botanical origin were used in the study: hydrolyzable ones – Oaktan FU (oak wood), Tannal W4 (Tara pods), CW Tannal (chestnut wood), and Tannal W2 (gallnuts); and condensed ones – Tannin WG (grape stones), Taniraisin (grape skin), Tannal QW (quebracho wood). The source of anthocyanins was an alcohol extract from the skins of European red grapes. It was obtained by 24 hours long extraction with ethyl alcohol, and with the addition of hydrochloric acid (0.01%). It has been determined that in the course of induced oxidation, the content of phenolic compounds tends to decrease in a wavelike manner in all samples. The anthocyanin content reduces intensively and becomes practically twice as low on the first day of oxidation. The total amount of phenolic compounds becomes 2 to 6 times lower depending on the variant of the experiment. It has been established that condensed tannins of grape origin contribute to the preservation of the total content of phenolic substances (including anthocyanins) in wine, unlike hydrolyzable tannins obtained from other plants. But their application leads to polymerization of anthocyanins, which will result in the appearance of yellow-brown pigments in the red colour of wine. Hydrolyzable tannins obtained from gallnuts and tara trees preserve the red colour of wine for a long time, unlike condensed tannins, due to their antioxidant capacity. Hydrolyzable tannins obtained from tara and quebracho trees will help obtain wine with rich red shades.
- ДокументRESEARCH OF THE PROPERTIES OF GRAPE PROCESSING PRODUCTS IN RELATION TO ITS APPLICATION IN SPA AND WELLNESS INDUSTRIES(2019) G. SarkisianThe work analyzes the global experience of using wines and grape-processing products to support a person’sphysical, mental, and psychological health, to slow down aging, to prevent and treat many diseases, in particular cardiovascular andoncological ones, endocrine system disorders, etc. It has been shown that a great deal of waste, including marc, is obtained whileprocessing grapes and producing wine. The fact has been pointed out that in Ukraine, the technologies of using wine-making waste infood and cosmetic industries and in medicine are being developed and introduced but slowly, though the level of viticulture is high.The importance and prospects of finding ways to process grape marc have been proved, as its valuable chemical composition allowsobtaining dietary supplements and oenotherapeutic products for spa and wellness industry. The following rational parameters havebeen suggested to extract the most valuable biologically active substances (polyphenols) from grape marc: microwave extraction;specific power of the microwave installation 1.6–1.7 kW/kg; 40% ethyl alcohol as the extractant; proportion of water(hydromodulus) 1:5; extraction temperature 60–65°C; 4 heating stages; stage interval 1.5–2 minutes; total extraction time 12–14minutes. The physico-chemical parameters of the marc extracts obtained from the grapes harvested in 2016 and 2017 have beendetermined. It has been established that, besides polyphenols, a whole complex of biologically active substances is extracted. It hasbeen shown that grape marc can be used to produce dietary fibre, pectins, and other valuable substances. The medical and biologicalproperties of the polyphenolic complex obtained from marc (the Odesky Chorny variety of grapes) have been studied on laboratoryrats to determine its antioxidant activity and the prospects of its use in treating type 2 diabetes. The protective properties of theobtained product have been proved. Such processes have been established to take place as the mobilization of the antioxidant systemof cells, the normalization of the enzyme activity of the antioxidant protection system, and a decrease in the level of markers ofoxidative modification of proteins and lipids (that are higher than normal with diabetes mellitus). It has been suggested to usepolyphenolic complex extracts in oenotherapy as a skin and face care product with protective properties.
- ДокументOPTIMIZATION OF EXTRACTION PARAMETERS FOR FUCOXANTHIN, GALLIC ACID AND RUTIN FROM NITZSCHIA THERMALIS(2019) Vasfiye Hazal Özyur, Ayşegül Erdoğan, Zeliha Zeliha Demirel, Meltem Conk Dalay, Semih ÖtleşRecently, microalgae have become important in their health, and cosmetic applications since they are viewed as new sources of carotenoids. Fucoxanthin is also a type of carotenoid. The anti-diabetic, anti-obesity, anti-cancer, and antioxidant properties of fucoxanthin have been widely reported. Since these valuable properties, they also represent a valuable resource of nutraceuticals for functional food applications. This study aims to determine the amount of fucoxanthin, gallic acid, and rutin in Nitzschia thermalis obtained from the Ege University Microalgae Culture Collection. The extraction parameters have been optimized using response surface methodology. The extraction temperature (25, 35, and 45°C), the extraction time (10, 20, and 30 min) and the biomass/solvent ratio (0.005, 0.001, and 0.015 g ml-1) have been assessed as response variables in the Box – Behnken design. The amount of fucoxanthin was determined by the C30 column at 450 nm, while both the amount of gallic acid and rutin were separated in the C18 column at 275 nm by HPLC-DAD. In the present study, the optimum extraction conditions providing the maximum amount of fucoxantin, gallic acid, and rutin were selected by applying the “desirability” function approach in response surface methodology. Finally, the temperature has been determined to be 27.30°C, the extraction time 10 minutes, and the biomass ratio 0.05 g ml-1. Under these conditions, the optimum fucoxanthin level has been determined as 5.8702 mg g-1, the gallic acid level as 0.0140 mg g-1, and the rutin level as 0.0496 mg g-1. The findings are in good agreement with international published values for fucoxanthin content. In addition, response surface methodology was shown to be an effective technique for optimising extraction conditions for maximum fucoxanthin yield. In conclusion, these findings may be applied in the development of extraction methodologies for value added microalgea products as well as can serve as a reference for the extraction of fucoxanthin having high gallic acid and rutin from other brown microalgae, and therefore it could potentially be applied in both pharmaceutical and food industries.
- ДокументOXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE(2019) Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi, Majid Gholami-AhangaranLipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.