Published December 31, 2019 | Version v1
Journal article Open

DEVELOPMENT OF A FOOD ANTIOXIDANT COMPLEX OF PLANT ORIGIN

Authors/Creators

  • 1. National Technical University «Kharkiv Polytechnic Institute»
  • 2. Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine
  • 3. Zaporizhzhia State Medical University
  • 4. Uzhhorod Institute of Trade and Economics of Kyiv National University of Trade and Economics
  • 5. State Institution of Higher Education "Pereyaslav-Khmelnitsky Hrihoriy Skovoroda State Pedagogical University"

Description

An antioxidant complex has been developed for use in oils, fats, and food products, which must be enriched with biologically active substances of plant origin. Rational conditions have been examined for obtaining of water-ethanol extracts from plant raw materials: oak bark, eucalyptus leaves, and green tea leaves. An antioxidant has been derived capable of preventing the oxidation of fat-containing products, preserving their high nutritional value. The antioxidant substances of natural origin will make it possible to create products, balanced in composition, with prolonged shelf life while preserving the initial natural composition and the structure of components. In addition, the devised antioxidant is an additional source of substances that help the body fight free radicals, which form as a result of physical and mental stresses. The composition of antioxidants of plant origin includes antioxidant vitamins (tocopherol and ascorbic acid), plant phenols and thiol antioxidants (glutathione, lipoic acid), and microelements. These components are involved in the processes that inhibit oxidation. In addition, these antioxidants include selenium, zinc, folates, and other substances.

Planning experimental studies for each type of a plant raw material in terms of the antioxidant activity of selected substances was based on a complete first order factor experiment.

Synergistic effect of antioxidant substances has been established at a simultaneous use of extracts from oak bark, eucalyptus leaves, green tea leaves.

The devised antioxidant prolongs the period of induction of a model substance (sunflower oil) by 2.7 times, whereas when using antioxidants from each type of plants the best indicator of the prolonged induction period was 1.9. Thus, the devised antioxidant could help preserve the quality and safety of fat-containing foodstuffs. The use of a given antioxidant may be proposed for food products for people who require additional antioxidants and biologically active substances in the diet. In particular, it is important for athletes

Files

Development of a food antioxidant complex of plant origin.pdf

Files (1.0 MB)

Additional details

References

  • Holway, F. E., Spriet, L. L. (2011). Sport-specific nutrition: Practical strategies for team sports. Journal of Sports Sciences, 29 (sup1), S115–S125. doi: https://doi.org/10.1080/02640414.2011.605459
  • Correia-Oliveira, C. R., Bertuzzi, R., Dal'Molin Kiss, M. A. P., Lima-Silva, A. E. (2013). Strategies of Dietary Carbohydrate Manipulation and Their Effects on Performance in Cycling Time Trials. Sports Medicine, 43 (8), 707–719. doi: https://doi.org/10.1007/s40279-013-0054-9
  • Bartosz, G. (2013). Food oxidants and antioxidants. Chemical, biological, and functional properties. Boca Raton: CRC Press, 568. doi: https://doi.org/10.1201/b15062
  • Pilipenko, T. V., Nilova, L. P., Mehtiev, V. S., Naumenko, N. V. (2011). Topical issues of vegetable oil quality management. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya: Ekonomika i menedzhment, 28, 183–188.
  • Tsygan, V. N., Skal'niy, A. V., Mokeeva, E. G. (2012). Sport. Immunitet. Pitanie. Sankt-Peterburg: ELBI-SPb, 240.
  • Cömert, E. D., Gökmen, V. (2018). Evolution of food antioxidants as a core topic of food science for a century. Food Research International, 105, 76–93. doi: https://doi.org/10.1016/j.foodres.2017.10.056
  • An'shakova, V. V., Stepanova, A. V., Uvarov, D. M. (2017). Complex supplements from renewable raw materials for spe- cialized nutrition of sportsmen. Food Processing: Techniques and Technology, 44 (1), 5–10.
  • O'Brayen, R. (2007). Zhiry i masla. Proizvodstvo, sostav i svoystva, primenenie. Sankt-Peterburg: Professiya, 752.
  • Brunetti, C., Di Ferdinando, M., Fini, A., Pollastri, S., Tattini, M. (2013). Flavonoids as Antioxidants and Developmental Regulators: Relative Significance in Plants and Humans. International Journal of Molecular Sciences, 14 (2), 3540–3555. doi: https://doi.org/10.3390/ijms14023540
  • Tokaev, E. S., Manuk'yan, G. G. (2009). Sravnitel'naya harakteristika antioksidantnoy aktivnosti rastitel'nyh ekstraktov. Hranenie i pererabotka sel'hozsyr'ya, 9, 36–38.
  • Skrypnik, L., Grigorev, N., Michailov, D., Antipina, M., Danilova, M., Pungin, A. (2019). Comparative study on radical scavenging activity and phenolic compounds content in water bark extracts of alder (Alnus glutinosa (L.) Gaertn.), oak (Quercus robur L.) and pine (Pinus sylvestris L.). European Journal of Wood and Wood Products, 77 (5), 879–890. doi: https://doi.org/10.1007/s00107-019-01446-3
  • Zhalilov, N. A., Karomatov, I. D. (2017). Medicinal properties of the plant eucalyptus. Elektronniy nauchnyy zhurnal «Biologiya i integrativnaya meditsina», 11, 81–92.
  • Haddad, M., Zein, S., Shahrour, H., Hamadeh, K., Karaki, N., Kanaan, H. (2017). Antioxidant activity of water-soluble polysaccharide extracted from Eucalyptus cultivated in Lebanon. Asian Pacific Journal of Tropical Biomedicine, 7 (2), 157–160. doi: https://doi.org/10.1016/j.apjtb.2016.11.024
  • González-Burgos, E., Liaudanskas, M., Viškelis, J., Žvikas, V., Janulis, V., Gómez-Serranillos, M. P. (2018). Antioxidant activity, neuroprotective properties and bioactive constituents analysis of varying polarity extracts from Eucalyptus globulus leaves. Journal of Food and Drug Analysis, 26 (4), 1293–1302. doi: https://doi.org/10.1016/j.jfda.2018.05.010
  • Waheed, S., Hasnain, A., Ahmad, A. (2017). Evaluating the potential of botanical extracts and fractions as substitutes of chemical antioxidants in edible oils. Pakistan Journal of Botany, 50, 1999–2004.
  • Muniandy, P., Shori, A. B., Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1–8. doi: https://doi.org/10.1016/j.fpsl.2016.02.002
  • Ali, F., Abdel-Atty, N., Helmy, E. (2018). Improving the quality and extending the shelf life of chilled fresh sausages using natural additives and their extracts. Journal of Microbiology, Biotechnology and Food Sciences, 7 (6), 580–585. doi: https://doi.org/10.15414/jmbfs.2018.7.6.580-585
  • Granato, D., Santos, J. S., Salem, R. D., Mortazavian, A. M., Rocha, R. S., Cruz, A. G. (2018). Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective. Current Opinion in Food Science, 19, 1–7. doi: https://doi.org/10.1016/j.cofs.2017.11.013
  • Savescu, P. (2017). Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea. Revista de chimie, 68 (6), 1406–1412.