Antioxidant activity of semi-finished dried rose hips

Sherbinin, V. V.; Мотовилов, О. К.; Golub, Olga; Davydenko, N. I.

doi:10.1063/5.0069225

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…Antiradical activity, which is of great importance in oxidative processes in the human body, inhibits oxidation by molecular oxygen, has been studied. A number of works are devoted to the study of antioxidants of plant raw materials [14]. We used water and methanol as extractants.…”

Section: Fig 1 Satisfaction Of the Daily Need For Certain Minerals (%)mentioning

confidence: 99%

Biochemical and physiological properties non-traditional food raw materials

et al. 2022

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The botanical and commodity characteristics are given, the physiological functions of the calamus root are indicated. The methods used to study its quantitative and qualitative composition of nutrients, including physiologically active substances and antiradical activity, are given. The general chemical composition is investigated, the results of the study of the mineral composition of the calamus root are presented, it is established that the root is rich in potassium, calcium, magnesium, phosphorus, as well as trace elements manganese, iron, molybdenum, which perform important physiological functions in the human body. The calculation of the percentage of satisfaction of the daily need for individual minerals was carried out, it was found that the calamus root belongs to functional food ingredients, since it satisfies the SNP by more than 15% for individual minerals. It has been shown that the calamus root contains a significant amount of vitamins C, B2, E, β-carotene. The qualitative composition of organic acids, phenolic compounds and carbohydrates is given, indicating the release time of individual substances and the values of chromatogram profiles. The antioxidant activity of the original calamus root sample ranges from 37.7 to 47.4%, depending on the extractant, heat treatment reduces the activity by 5.8-6.7%. The conducted studies allow us to consider the calamus root as a plant ingredient for a nutrient mixture.

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Section: Fig 1 Satisfaction Of the Daily Need For Certain Minerals (%)mentioning

confidence: 99%

Biochemical and physiological properties non-traditional food raw materials

et al. 2022

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Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods

Golub

Chekryga

Мотовилов

et al. 2022

Food Processing: Techniques and Technology

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Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life. The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging. The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.

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Drying Parameter Influence on the Qualitative Rosehip Fruits Characteristics

et al. 2022

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Drying is one of the ways to ensure the long-term preservation of fruits. The fruits quality depends on many factors, including drying conditions and their pomological variety. The study aim is to determine the drying parameter influence of the rosehip fruits of the pomological variety “Dessert” on the quality characteristics of the finished product. The study object is samples of dried rosehip fruits. A man dehydrated the freshly harvested fruits by air drying at temperatures of 50, 60 and 70 ° C, air flow rates of 0.5, 1.0 and 1.5 m/s–1 till reaching the 12 %-humidity. Research methods are common, standard. The researchers revealed that the organoleptic characteristics, the nutrient rosehip fruits composition, including biologically active substances, depend on temperature, air flow velocity and drying duration. The products, exposed to the dehydration at an air temperature of 50 °C, an air flow velocity of 1.5 m/s–1 for 25 hours, demonstrated the best quality characteristics. Dried rosehip fruits contain at least 6.0% dietary fiber, 780 mg /100 g of ascorbic acid, 250 mg/ 100 g of phenolic substances and 33.6 mg/100 g of beta-carotene. The shelf life of dried products is 24 months according as it is stored in corrugated boxes at a temperature not exceeding 20 °C and a relative humidity of not more than 75 %.

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Antioxidant activity of semi-finished dried rose hips

Cited by 3 publications

References 7 publications

Biochemical and physiological properties non-traditional food raw materials

Biochemical and physiological properties non-traditional food raw materials

Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods

Drying Parameter Influence on the Qualitative Rosehip Fruits Characteristics

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