1. DEVELOPMENT OF A FOOD ANTIOXIDANT COMPLEX OF PLANT ORIGIN
- Author
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Olesia Bilous, Viktoria Mazaeva, Vadym Natarov, Tetiana Kravchenko, Ganna Sabadosh, Svitlana Bukhkalo, Natalia Yarmysh, Stepan Zakharkiv, Valentyna Glukhykh, and Natalia Sytnik
- Subjects
Antioxidant ,food.ingredient ,antioxidant ,oxidation ,020209 energy ,medicine.medical_treatment ,0211 other engineering and technologies ,Energy Engineering and Power Technology ,free radicals ,02 engineering and technology ,Raw material ,induction period ,Shelf life ,Industrial and Manufacturing Engineering ,chemistry.chemical_compound ,food ,Management of Technology and Innovation ,021105 building & construction ,lcsh:Technology (General) ,0202 electrical engineering, electronic engineering, information engineering ,medicine ,lcsh:Industry ,Food science ,Phenols ,Tocopherol ,Electrical and Electronic Engineering ,Applied Mathematics ,Mechanical Engineering ,Sunflower oil ,Ascorbic acid ,Computer Science Applications ,Lipoic acid ,plant raw materials ,chemistry ,Control and Systems Engineering ,extraction ,lcsh:T1-995 ,biologically active substances ,lcsh:HD2321-4730.9 - Abstract
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
- Published
- 2019