Relevance. In general, phenolic compounds are aromatic compositions, where a benzene ring is associated with one or more hydroxide groups. All phenolic compounds are divided into groups by structure and fragment’s type. There are more 10 000 types of different phenolic compounds structures that are found in plants raw materials and food products. The studies covered in the article are relevant, both from the point of view of scientific novelty, and to substantiate the benefits of consuming cherries of new varieties of Kazakhstan breeding.The purpose of the study is to analyze the content of polyphenols and flavonoids in the cherries of Kazakhstan selection.Research objectives: to collect theoretical data, apply research methods to determinethe content of polyphenols and flavonoids in the laboratory, to draw relevant conclusions.Methods. For the study of physico-chemical and chemical indicators of the total polyphenols and total flavonoids contents, following sweet cherry varieties of the Kazakhstan selection were considered: Aigerim, Lyazat and Merei. Following physico-chemical indicators were studied: solids content, total sugars and titratable acidity. It was found that among the considered sweet cherry sorts, the highest values had variety Lyazat, specifically in the chemical indicators: sugar-acid index, ascorbic acid (vitamin C) content, total polyphenols and total flavonoids contents.Results. By the total polyphenols and flavonoids contents varieties Aigerim (866 μg/mL and 275 μg/mL), Lyazat(885 μg/mL and 290 μg/mL) and Merei (865 μg/mL and 255 μg/mL) are close to each other. In the considering relatively Lyazat, the Total polyphenols content, Aigerim and Merei have lowest data by 0.05% and 0.13%, respectively. Total flavonoids content of varieties values for Aigerim and Merei 0.05% and 0.22% — were also identified. In general, a review of all obtained data with the known values shows that indicators of the total polyphenols and flavonoids contents are with in the acceptable variations.
The article develops a methodology for conducting experimental studies on vacuum drying of varieties of apples, pears and raspberries growing in the southern regions of the Republic of Kazakhstan. Experimental studies and analysis of the influence of regime parameters on the drying process of selected products have been carried out, depending on the height of the layer of the dried material, the degree of grinding of raw materials, the degree of heating of the dried material and the pressure of the medium in the evacuated chamber.The analysis of the obtained drying curves for apples, pears and raspberries, in the initial state having a liquid paste-like mass, at the pressure in the vacuum chamber of 0.008 MPa, the loading height of 3, 4 and 5 mm, the degree of heating of the dried material - about 40 ° C, previously selected for research, shows that they have a similar character - all drying curves have quite clearly defined segments: the period of establishing regime parameters or the period of the beginning of drying, the period of constant drying rate and the period of decreasing drying rate.The results of experimental studies are generalized and based on them, equations describing the dynamics of moisture evaporation from the surface of products in the form of fourth-degree polynomial equations are obtained.
Relevance. Apples and apple juices are healthy food products with a large amount of biologically active substances. The polyphenols contained in them are powerful natural antioxidants. They prevent the development of many chronic heart diseases and have many pharmacological properties. Thus, polyphenols increase the resistance of blood vessels, improve blood circulation, protect elastin and collagen fibers, and serve as fundamental elements supporting skin tissues. Apples contain such practically valuable substances as pectins. At the same time, in fresh apples, protopectin prevails over soluble pectin and makes up 52.3– 97.0% of the total amount.Methods. The objects of the study were the fruits of apple varieties: Voskhod, Talgar Bayterek, Sarkyt and Saya, as well as pear varieties: Bostandyk, Nagima, Sylyk, Zhazdyk. The fruits of apples and pears were harvested from September to mid-October 2021 in Saryagash district, in the farm "Tenge". Experimental data were obtained in the laboratory of the South-Kazakhstan University named after M. Auezov. At the first stage of the study, the quality of apples was determined in accordance with the requirements of GOST R 54697–2011. At the second stage, physico-chemical parameters were determined according to standard methods. The content of soluble solids was determined by the refractometric method using a refractometer, at ambient temperature 20±0.5 °C, The mass fraction of dry substances was determined by the refractive index. The sum of sugars — according to the Bertrand method.Result. Studies have established that the fruits of all studied varieties of apples and pears grown in Kazakhstan, according to organoleptic and physico-chemical indicators, contain high levels of chemicals and phenolic compounds, but the most valuable source of biologically active substances were apples of variety Baiterek and pears of variey Zhazdyk.
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