10 research outputs found
Determination of the Chemical Composition of Grape Seed Powders by Gc-ms Analysis
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids β gallic and egallic acids; resveratrol; flavonoids β quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids β gallic and egallic acids; resveratrol; flavonoids β quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
ΠΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° Π·Π±Π΅ΡΠ΅ΠΆΠ΅Π½ΡΡΡΡ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in waterΒalcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5Β % in gallic equivalent of the powder weight at the extraction of waterΒethanol mixture with ethanol content of 50Β % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and nonΒlauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of autoΒoxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders β 1.03 and 1.12Β Γ±m3/g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder β 0.84 and 1.87Β Γ±m3/g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fatsΠ₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΠΉ ΡΠΎΡΡΠ°Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² grape seeds powder (GSP) ΠΈ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΡΡ
(ΡΡΠ°Π½ΠΎΠ», ΠΈΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») ΡΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², ΠΊΠΎΡΠΎΡΡΠ΅ ΠΏΡΠΈΡΡΡΡΡΠ²ΡΡΡ Π² Π²ΠΈΠ΄Π΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»Π»ΠΎΠ²Π°Ρ, ΡΠ»Π»Π°Π³ΠΎΠ²Π°Ρ), ΡΡΠΈΠ»Π±Π΅Π½ΠΎΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΎΠ², ΠΏΡΠ΅ΠΆΠ΄Π΅ Π²ΡΠ΅Π³ΠΎ, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΠΎΠ² (ΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½, ΡΠΏΠΈΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½) ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΠΎΠ² (ΠΊΠ΅ΠΌΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΠΈ Π΅Π³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π½ΡΠ΅ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄Ρ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΎΠ² Π΄ΠΎΡΡΠΈΠ³Π°Π΅Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΉ Π²Π΅Π»ΠΈΡΠΈΠ½Ρ ΠΎΠΊΠΎΠ»ΠΎ 4,5 % Π² Π³Π°Π»Π»ΠΎΠ²ΠΎΠΌ ΡΠΊΠ²ΠΈΠ²Π°Π»Π΅Π½ΡΠ΅ ΠΎΡ ΠΌΠ°ΡΡΡ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΡΠΈ ΡΠΊΡΡΡΠ°Π³ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ Π²ΠΎΠ΄Π½ΠΎ-ΡΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΠΉ ΡΠΌΠ΅ΡΡΡ Ρ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ΠΌ ΡΡΠ°Π½ΠΎΠ»Π° 50 % (w/w). Π ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΠ³ΠΎΡΠΊΠ»ΠΎΡΡΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΎ Π²Π»ΠΈΡΠ½ΠΈΠ΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½ΠΎΠ΅ (PV) ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΆΠΈΡΠΎΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΠΈ Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΡΠΉ ΡΠΈΠΏΠΎΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΡ Π²ΡΡΠΎΠΊΠΎΠΌΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², Π²Π²Π΅Π΄Π΅Π½ΠΈΠ΅ ΡΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² Π² ΡΠΎΡΡΠ°Π² ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΡΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎ Π·Π°ΠΌΠ΅Π΄Π»ΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡΡ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΆΠΈΡΠΎΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΠ΅ ΠΏΠΎΡΠΎΡΠΊΠΈ ΠΊΠ°ΠΊ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ ΡΡΡΡΠ΅ ΡΠ²Π»ΡΡΡΡΡ Π±ΠΎΠ»Π΅Π΅ ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΡΠΌΠΈ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ Π°ΠΊΡΠΈΠ²ΠΈΠ·Π°ΡΠΈΠΈ ΠΏΡΠΎΡΠ΅ΡΡΠ° Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π² ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ. ΠΠ± ΡΡΠΎΠΌ ΡΠ²ΠΈΠ΄Π΅ΡΠ΅Π»ΡΡΡΠ²ΡΡΡ Π΄Π°Π½Π½ΡΠ΅ ΠΏΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ΅ΡΠΌΠ΅Π½ΡΠ° Π»ΠΈΠΏΠ°Π·Π°, Π²Π΅Π»ΠΈΡΠΈΠ½Π° ΠΊΠΎΡΠΎΡΠΎΠΉ Π½ΠΈΠΆΠ΅ Π² ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ - 1,03 ΠΈ 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΠΈ DGSF, ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎ, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΡΠ°ΠΊΠΎΠ²ΠΎΠΉ Ρ ΡΠ°Π·Π½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠΎΠ² - 0,84 ΠΈ 1,87 ΡΠΌ3/Π³. ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΎ, ΡΡΠΎ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ GSP ΠΈ DGSF ΠΊΠ°ΠΊ ΠΈΡΡΠΎΡΠ½ΠΈΠΊΠ° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΈΠ½Π³ΠΈΠ±ΠΈΡΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π΄ΠΎ ΡΠ²ΠΎΠ±ΠΎΠ΄Π½ΡΡ
ΠΆΠΈΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΠΌΠ΅ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΎΠ΅ Π·Π½Π°ΡΠ΅Π½ΠΈΠ΅ Π΄Π»Ρ ΡΠΎΠ²Π΅ΡΡΠ΅Π½ΡΡΠ²ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ Π² Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΡΠ°ΡΡΠΈΡΠ½ΠΎΠΉ Π·Π°ΠΌΠ΅Π½Ρ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ. ΠΡΠΎ ΡΠΏΠΎΡΠΎΠ±ΡΡΠ²ΡΠ΅Ρ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ° ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΈ Π±ΠΎΠ»Π΅Π΅ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΠ³ΠΎ ΠΊ ΠΏΠΎΡΡΠ΅ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΈ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ²Π₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡΠ½ΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² grape seeds powder (GSP) Ρ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΠΈΡ
(Π΅ΡΠ°Π½ΠΎΠ», ΡΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») Π΅ΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. ΠΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ Π²ΠΌΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², ΡΠΎ ΠΏΡΠΈΡΡΡΠ½Ρ Π² Π²ΠΈΠ³Π»ΡΠ΄Ρ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»ΠΎΠ²Π°, Π΅Π»Π°Π³ΠΎΠ²Π°), ΡΡΠΈΠ»Π±Π΅Π½ΡΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΡΠ΄ΡΠ² , Π½Π°ΡΠ°ΠΌΠΏΠ΅ΡΠ΅Π΄, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΡΠ² (ΠΊΠ°ΡΠ΅Ρ
ΡΠ½, Π΅ΠΏΡΠΊΠ°ΡΠ΅Ρ
ΡΠ½) ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΡΠ² (ΠΊΠ΅ΠΌΠΏΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΡΠ° ΠΉΠΎΠ³ΠΎ ΠΏΠΎΡ
ΡΠ΄Π½Ρ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄ΠΈ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π·Π°Π³Π°Π»ΡΠ½ΠΈΠΉ Π²ΠΌΡΡΡ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ² Π΄ΠΎΡΡΠ³Π°Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΡ Π²Π΅Π»ΠΈΡΠΈΠ½ΠΈ - ΠΌΠ°ΠΉΠΆΠ΅ 4,5 % Π² Π³Π°Π»ΠΎΠ²ΠΎΠΌΡ Π΅ΠΊΠ²ΡΠ²Π°Π»Π΅Π½ΡΡ Π²ΡΠ΄ ΠΌΠ°ΡΠΈ ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΡΠΈ Π΅ΠΊΡΡΡΠ°Π³ΡΠ²Π°Π½Π½Ρ Π²ΠΎΠ΄Π½ΠΎ-Π΅ΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΡ ΡΡΠΌΡΡΡΡ Π· Π²ΠΌΡΡΡΠΎΠΌ Π΅ΡΠ°Π½ΠΎΠ»Ρ 50 % (w/w). Π ΡΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΊΠ΅ΡΡΠ² ΠΏΡΠΎΡΠ΅ΡΡ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ Π·Π³ΡΡΠΊΠ»ΠΎΡΡΡ, ΡΠΎ Π·ΡΠΌΠΎΠ²Π»Π΅Π½Π° ΠΎΠΊΠΈΡΠ½Π΅Π½Π½ΡΠΌ ΡΠ° Π³ΡΠ΄ΡΠΎΠ»ΡΠ·ΠΎΠΌ ΠΆΠΈΡΡΠ², Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ Π²ΠΏΠ»ΠΈΠ² ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½Π΅ (PV) ΡΠ° ΠΊΠΈΡΠ»ΠΎΡΠ½Π΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
ΠΆΠΈΡΡΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠΈΠΏΡΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π·Π°Π²Π΄ΡΠΊΠΈ Π²ΠΈΡΠΎΠΊΠΎΠΌΡ Π²ΠΌΡΡΡΡ Ρ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ ΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π΄ΠΎ ΡΠΊΠ»Π°Π΄Ρ Π·ΡΠ°Π·ΠΊΡΠ² ΡΡΡΡΡΠ²ΠΎ ΡΠΏΠΎΠ²ΡΠ»ΡΠ½ΡΡ ΠΏΡΠΎΡΠ΅ΡΠΈ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ½Π΅Π½Π½Ρ ΠΆΠΈΡΡΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½Ρ ΠΏΠΎΡΠΎΡΠΊΠΈ ΡΠΊ ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΡΠΈΡΠΎΠ²ΠΈΠ½Π° Ρ Π±ΡΠ»ΡΡ ΡΡΠ°Π±ΡΠ»ΡΠ½ΠΈΠΌΠΈ Π· ΡΠΎΡΠΊΠΈ Π·ΠΎΡΡ Π°ΠΊΡΠΈΠ²ΡΠ·Π°ΡΡΡ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ. ΠΡΠΎ ΡΠ΅ ΡΠ²ΡΠ΄ΡΠ°ΡΡ Π΄Π°Π½Ρ Π· Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠ΅ΡΠΌΠ΅Π½ΡΡ Π»ΡΠΏΠ°Π·Π°, ΡΠΎ ΠΊΠΎΠ½ΡΡΠ°ΡΡΡΡΡ Π½ΠΈΠΆΡΡ Π·Π½Π°ΡΠ΅Π½Π½Ρ Ρ Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ β 1,03 ΡΠ° 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΡΠ° DGSF, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ, ΠΏΠΎΡΡΠ²Π½ΡΠ½ΠΎ Π· ΡΠ°ΠΊΠΈΠΌΠΈ Ρ ΡΡΠ·Π½ΠΈΡ
Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡΠ² β 0,84 ΡΠ° 1,87 ΡΠΌ3/Π³. ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π·ΠΌΡΠ½ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° Π·ΡΠ°Π·ΠΊΡΠ² ΡΠ°ΠΊΠΎΠΆ Π·Π°ΡΠ²ΡΠ΄ΡΠΈΠ»ΠΎ, ΡΠΎ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½ΡΠΌ GSP ΡΠ° DGSF ΡΠΊ Π΄ΠΆΠ΅ΡΠ΅Π»Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π·Π½Π°ΡΠ½ΠΎ ΡΠ½Π³ΡΠ±ΡΡ ΠΏΡΠΎΡΠ΅Ρ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Π΄ΠΎ Π²ΡΠ»ΡΠ½ΠΈΡ
ΠΆΠΈΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΡΡΠΈΠΌΠ°Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΌΠ°ΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ½Π΅ Π·Π½Π°ΡΠ΅Π½Π½Ρ Π΄Π»Ρ ΡΠ΄ΠΎΡΠΊΠΎΠ½Π°Π»Π΅Π½Π½Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΎΡ Π³Π»Π°Π·ΡΡΡ Π² Π½Π°ΠΏΡΡΠΌΠΊΡ ΡΠ°ΡΡΠΊΠΎΠ²ΠΎΡ Π·Π°ΠΌΡΠ½ΠΈ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ. Π¦Π΅ ΡΠΏΡΠΈΡΡΠΈΠΌΠ΅ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½ΠΎΡ Ρ
Π°ΡΡΠΎΠ²ΠΎΡ ΡΡΠ½Π½ΠΎΡΡΡ ΡΠ° Π±ΡΠ»ΡΡ ΡΡΡΠΉΠΊΠΎΠ³ΠΎ Π΄ΠΎ ΠΏΡΡΠ²Π°Π½Π½Ρ ΠΆΠΈΡΡ
ΠΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° Π·Π±Π΅ΡΠ΅ΠΆΠ΅Π½ΡΡΡΡ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in waterΒalcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5Β % in gallic equivalent of the powder weight at the extraction of waterΒethanol mixture with ethanol content of 50Β % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and nonΒlauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of autoΒoxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders β 1.03 and 1.12Β Γ±m3/g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder β 0.84 and 1.87Β Γ±m3/g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fatsΠ₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΠΉ ΡΠΎΡΡΠ°Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² grape seeds powder (GSP) ΠΈ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΡΡ
(ΡΡΠ°Π½ΠΎΠ», ΠΈΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») ΡΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², ΠΊΠΎΡΠΎΡΡΠ΅ ΠΏΡΠΈΡΡΡΡΡΠ²ΡΡΡ Π² Π²ΠΈΠ΄Π΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»Π»ΠΎΠ²Π°Ρ, ΡΠ»Π»Π°Π³ΠΎΠ²Π°Ρ), ΡΡΠΈΠ»Π±Π΅Π½ΠΎΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΎΠ², ΠΏΡΠ΅ΠΆΠ΄Π΅ Π²ΡΠ΅Π³ΠΎ, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΠΎΠ² (ΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½, ΡΠΏΠΈΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½) ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΠΎΠ² (ΠΊΠ΅ΠΌΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΠΈ Π΅Π³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π½ΡΠ΅ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄Ρ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΎΠ² Π΄ΠΎΡΡΠΈΠ³Π°Π΅Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΉ Π²Π΅Π»ΠΈΡΠΈΠ½Ρ ΠΎΠΊΠΎΠ»ΠΎ 4,5 % Π² Π³Π°Π»Π»ΠΎΠ²ΠΎΠΌ ΡΠΊΠ²ΠΈΠ²Π°Π»Π΅Π½ΡΠ΅ ΠΎΡ ΠΌΠ°ΡΡΡ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΡΠΈ ΡΠΊΡΡΡΠ°Π³ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ Π²ΠΎΠ΄Π½ΠΎ-ΡΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΠΉ ΡΠΌΠ΅ΡΡΡ Ρ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ΠΌ ΡΡΠ°Π½ΠΎΠ»Π° 50 % (w/w). Π ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΠ³ΠΎΡΠΊΠ»ΠΎΡΡΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΎ Π²Π»ΠΈΡΠ½ΠΈΠ΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½ΠΎΠ΅ (PV) ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΆΠΈΡΠΎΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΠΈ Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΡΠΉ ΡΠΈΠΏΠΎΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΡ Π²ΡΡΠΎΠΊΠΎΠΌΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², Π²Π²Π΅Π΄Π΅Π½ΠΈΠ΅ ΡΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² Π² ΡΠΎΡΡΠ°Π² ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΡΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎ Π·Π°ΠΌΠ΅Π΄Π»ΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡΡ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΆΠΈΡΠΎΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΠ΅ ΠΏΠΎΡΠΎΡΠΊΠΈ ΠΊΠ°ΠΊ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ ΡΡΡΡΠ΅ ΡΠ²Π»ΡΡΡΡΡ Π±ΠΎΠ»Π΅Π΅ ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΡΠΌΠΈ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ Π°ΠΊΡΠΈΠ²ΠΈΠ·Π°ΡΠΈΠΈ ΠΏΡΠΎΡΠ΅ΡΡΠ° Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π² ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ. ΠΠ± ΡΡΠΎΠΌ ΡΠ²ΠΈΠ΄Π΅ΡΠ΅Π»ΡΡΡΠ²ΡΡΡ Π΄Π°Π½Π½ΡΠ΅ ΠΏΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ΅ΡΠΌΠ΅Π½ΡΠ° Π»ΠΈΠΏΠ°Π·Π°, Π²Π΅Π»ΠΈΡΠΈΠ½Π° ΠΊΠΎΡΠΎΡΠΎΠΉ Π½ΠΈΠΆΠ΅ Π² ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ - 1,03 ΠΈ 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΠΈ DGSF, ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎ, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΡΠ°ΠΊΠΎΠ²ΠΎΠΉ Ρ ΡΠ°Π·Π½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠΎΠ² - 0,84 ΠΈ 1,87 ΡΠΌ3/Π³. ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΎ, ΡΡΠΎ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ GSP ΠΈ DGSF ΠΊΠ°ΠΊ ΠΈΡΡΠΎΡΠ½ΠΈΠΊΠ° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΈΠ½Π³ΠΈΠ±ΠΈΡΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π΄ΠΎ ΡΠ²ΠΎΠ±ΠΎΠ΄Π½ΡΡ
ΠΆΠΈΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΠΌΠ΅ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΎΠ΅ Π·Π½Π°ΡΠ΅Π½ΠΈΠ΅ Π΄Π»Ρ ΡΠΎΠ²Π΅ΡΡΠ΅Π½ΡΡΠ²ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ Π² Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΡΠ°ΡΡΠΈΡΠ½ΠΎΠΉ Π·Π°ΠΌΠ΅Π½Ρ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ. ΠΡΠΎ ΡΠΏΠΎΡΠΎΠ±ΡΡΠ²ΡΠ΅Ρ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ° ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΈ Π±ΠΎΠ»Π΅Π΅ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΠ³ΠΎ ΠΊ ΠΏΠΎΡΡΠ΅ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΈ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ²Π₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡΠ½ΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² grape seeds powder (GSP) Ρ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΠΈΡ
(Π΅ΡΠ°Π½ΠΎΠ», ΡΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») Π΅ΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. ΠΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ Π²ΠΌΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², ΡΠΎ ΠΏΡΠΈΡΡΡΠ½Ρ Π² Π²ΠΈΠ³Π»ΡΠ΄Ρ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»ΠΎΠ²Π°, Π΅Π»Π°Π³ΠΎΠ²Π°), ΡΡΠΈΠ»Π±Π΅Π½ΡΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΡΠ΄ΡΠ² , Π½Π°ΡΠ°ΠΌΠΏΠ΅ΡΠ΅Π΄, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΡΠ² (ΠΊΠ°ΡΠ΅Ρ
ΡΠ½, Π΅ΠΏΡΠΊΠ°ΡΠ΅Ρ
ΡΠ½) ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΡΠ² (ΠΊΠ΅ΠΌΠΏΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΡΠ° ΠΉΠΎΠ³ΠΎ ΠΏΠΎΡ
ΡΠ΄Π½Ρ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄ΠΈ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π·Π°Π³Π°Π»ΡΠ½ΠΈΠΉ Π²ΠΌΡΡΡ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ² Π΄ΠΎΡΡΠ³Π°Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΡ Π²Π΅Π»ΠΈΡΠΈΠ½ΠΈ - ΠΌΠ°ΠΉΠΆΠ΅ 4,5 % Π² Π³Π°Π»ΠΎΠ²ΠΎΠΌΡ Π΅ΠΊΠ²ΡΠ²Π°Π»Π΅Π½ΡΡ Π²ΡΠ΄ ΠΌΠ°ΡΠΈ ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΡΠΈ Π΅ΠΊΡΡΡΠ°Π³ΡΠ²Π°Π½Π½Ρ Π²ΠΎΠ΄Π½ΠΎ-Π΅ΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΡ ΡΡΠΌΡΡΡΡ Π· Π²ΠΌΡΡΡΠΎΠΌ Π΅ΡΠ°Π½ΠΎΠ»Ρ 50 % (w/w). Π ΡΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΊΠ΅ΡΡΠ² ΠΏΡΠΎΡΠ΅ΡΡ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ Π·Π³ΡΡΠΊΠ»ΠΎΡΡΡ, ΡΠΎ Π·ΡΠΌΠΎΠ²Π»Π΅Π½Π° ΠΎΠΊΠΈΡΠ½Π΅Π½Π½ΡΠΌ ΡΠ° Π³ΡΠ΄ΡΠΎΠ»ΡΠ·ΠΎΠΌ ΠΆΠΈΡΡΠ², Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ Π²ΠΏΠ»ΠΈΠ² ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½Π΅ (PV) ΡΠ° ΠΊΠΈΡΠ»ΠΎΡΠ½Π΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
ΠΆΠΈΡΡΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠΈΠΏΡΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π·Π°Π²Π΄ΡΠΊΠΈ Π²ΠΈΡΠΎΠΊΠΎΠΌΡ Π²ΠΌΡΡΡΡ Ρ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ ΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π΄ΠΎ ΡΠΊΠ»Π°Π΄Ρ Π·ΡΠ°Π·ΠΊΡΠ² ΡΡΡΡΡΠ²ΠΎ ΡΠΏΠΎΠ²ΡΠ»ΡΠ½ΡΡ ΠΏΡΠΎΡΠ΅ΡΠΈ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ½Π΅Π½Π½Ρ ΠΆΠΈΡΡΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½Ρ ΠΏΠΎΡΠΎΡΠΊΠΈ ΡΠΊ ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΡΠΈΡΠΎΠ²ΠΈΠ½Π° Ρ Π±ΡΠ»ΡΡ ΡΡΠ°Π±ΡΠ»ΡΠ½ΠΈΠΌΠΈ Π· ΡΠΎΡΠΊΠΈ Π·ΠΎΡΡ Π°ΠΊΡΠΈΠ²ΡΠ·Π°ΡΡΡ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ. ΠΡΠΎ ΡΠ΅ ΡΠ²ΡΠ΄ΡΠ°ΡΡ Π΄Π°Π½Ρ Π· Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠ΅ΡΠΌΠ΅Π½ΡΡ Π»ΡΠΏΠ°Π·Π°, ΡΠΎ ΠΊΠΎΠ½ΡΡΠ°ΡΡΡΡΡ Π½ΠΈΠΆΡΡ Π·Π½Π°ΡΠ΅Π½Π½Ρ Ρ Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ β 1,03 ΡΠ° 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΡΠ° DGSF, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ, ΠΏΠΎΡΡΠ²Π½ΡΠ½ΠΎ Π· ΡΠ°ΠΊΠΈΠΌΠΈ Ρ ΡΡΠ·Π½ΠΈΡ
Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡΠ² β 0,84 ΡΠ° 1,87 ΡΠΌ3/Π³. ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π·ΠΌΡΠ½ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° Π·ΡΠ°Π·ΠΊΡΠ² ΡΠ°ΠΊΠΎΠΆ Π·Π°ΡΠ²ΡΠ΄ΡΠΈΠ»ΠΎ, ΡΠΎ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½ΡΠΌ GSP ΡΠ° DGSF ΡΠΊ Π΄ΠΆΠ΅ΡΠ΅Π»Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π·Π½Π°ΡΠ½ΠΎ ΡΠ½Π³ΡΠ±ΡΡ ΠΏΡΠΎΡΠ΅Ρ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Π΄ΠΎ Π²ΡΠ»ΡΠ½ΠΈΡ
ΠΆΠΈΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΡΡΠΈΠΌΠ°Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΌΠ°ΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ½Π΅ Π·Π½Π°ΡΠ΅Π½Π½Ρ Π΄Π»Ρ ΡΠ΄ΠΎΡΠΊΠΎΠ½Π°Π»Π΅Π½Π½Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΎΡ Π³Π»Π°Π·ΡΡΡ Π² Π½Π°ΠΏΡΡΠΌΠΊΡ ΡΠ°ΡΡΠΊΠΎΠ²ΠΎΡ Π·Π°ΠΌΡΠ½ΠΈ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ. Π¦Π΅ ΡΠΏΡΠΈΡΡΠΈΠΌΠ΅ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½ΠΎΡ Ρ
Π°ΡΡΠΎΠ²ΠΎΡ ΡΡΠ½Π½ΠΎΡΡΡ ΡΠ° Π±ΡΠ»ΡΡ ΡΡΡΠΉΠΊΠΎΠ³ΠΎ Π΄ΠΎ ΠΏΡΡΠ²Π°Π½Π½Ρ ΠΆΠΈΡΡ
Preparation of grape pomace powders and analysis of their nutritive compositions
Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C
ΠΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° ΡΠΊΡΡΡΡ Π·Π΄ΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠΈΠ²Π°
Butter biscuits that enjoy stable great demand in all segments of population traditionally contain a lot of fats and carbohydrates versus small amounts of biologically active substances. Enriching butter biscuits with dietary fibre, polyphenolic compounds, minerals and vitamins has a beneficial effect on the human body. These components are abundant in raw plant materials, primarily in powdered grape pomace. Grape pomace is a secondary product of wine manufacturing that is output in large quantities at wineries in Ukraine; it is an available and inexpensive raw stuff with a rich chemical composition.We have studied the possibility of using grape seed powder in the technology of butter biscuits, in order to increase their biological value. We have found that in comparison with wheat flour, the powder is characterized by a higher water absorption capacity, and adding grape seed powder makes gluten less tensile and more elastic. The study has proved a positive effect of grape seed powder on physicochemical and organoleptic parameters of the quality of butter biscuits that become biologically more valuable.ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½Π° Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΡ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ Π² ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΠΈ ΡΠ΄ΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠ΅Π½ΡΡ ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΠΏΡΠ΅Π½ΠΈΡΠ½ΠΎΠΉ ΠΌΡΠΊΠΎΠΉ ΠΎΠ½ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΠ·ΡΠ΅ΡΡΡ Π±ΠΎΠ»ΡΡΠ΅ΠΉ Π²ΠΎΠ΄ΠΎΠΏΠΎΠ³Π»ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠΉ ΡΠΏΠΎΡΠΎΠ±Π½ΠΎΡΡΡΡ. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΡΠΎ Π² ΠΏΡΠΈΡΡΡΡΡΠ²ΠΈΠΈ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Π° ΡΡΠ°Π½ΠΎΠ²ΠΈΡΡΡ ΠΌΠ΅Π½Π΅Π΅ ΡΠ°ΡΡΡΠΆΠΈΠΌΠΎΠΉ ΠΈ Π±ΠΎΠ»Π΅Π΅ ΡΠΏΡΡΠ³ΠΎΠΉ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ ΠΏΠΎΠ»ΠΎΠΆΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ Π²Π»ΠΈΡΠ½ΠΈΠ΅ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ Π½Π° ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΈ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΠΈ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΡΠ΄ΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠ΅Π½ΡΡ.ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΠΌΠΎΠΆΠ»ΠΈΠ²ΡΡΡΡ Π²ΠΈΠΊΠΎΡΠΈΡΡΠ°Π½Π½Ρ ΠΏΠΎΡΠΎΡΠΊΡ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ Π² ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΡΡ Π·Π΄ΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠΈΠ²Π° ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½ΠΎΡ Π±ΡΠΎΠ»ΠΎΠ³ΡΡΠ½ΠΎΡ ΡΡΠ½Π½ΠΎΡΡΡ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Ρ ΠΏΠΎΡΡΠ²Π½ΡΠ½Π½Ρ Π· ΠΏΡΠ΅Π½ΠΈΡΠ½ΠΈΠΌ Π±ΠΎΡΠΎΡΠ½ΠΎΠΌ Π²ΡΠ½ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΠ·ΡΡΡΡΡΡ Π±ΡΠ»ΡΡΠΎΡ Π²ΠΎΠ΄ΠΎΠΏΠΎΠ³Π»ΠΈΠ½Π°Π»ΡΠ½ΠΎΡ Π·Π΄Π°ΡΠ½ΡΡΡΡ. ΠΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΠΎ Ρ ΠΏΡΠΈΡΡΡΠ½ΠΎΡΡΡ ΠΏΠΎΡΠΎΡΠΊΡ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Π° ΡΡΠ°Ρ ΠΌΠ΅Π½Ρ ΡΠΎΠ·ΡΡΠΆΠ½ΠΎΡ ΡΠ° Π±ΡΠ»ΡΡ ΠΏΡΡΠΆΠ½ΠΎΡ. ΠΠΎΠ²Π΅Π΄Π΅Π½ΠΎ ΠΏΠΎΠ·ΠΈΡΠΈΠ²Π½ΠΈΠΉ Π²ΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° ΡΡΠ·ΠΈΠΊΠΎ-Ρ
ΡΠΌΡΡΠ½Ρ ΡΠ° ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ ΡΠΊΠΎΡΡΡ Π·Π΄ΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠΈΠ²Π°
DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids β gallic and egallic acids; resveratrol; flavonoids β quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies
The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive, the viscosity of unstructured candy pastes changes insignificantly. The adhesion of unstructured cream-blown candy pastes at the maximum dosage of chia seeds increases by 7.2... 8.5%, depending on the type used by the gelling agents. Modern equipment usually has an anti-adhesive coating. Therefore, a slight increase in the adhesion index will not affect the performance of the technological process. It is noted that the Introduction of chia seeds causes an increase in the density and strength of the structured candy pastes. According to the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documents in terms of density and have unfavorable organoleptic characteristics. To ensure the high quality of cream-blown candy pastes, it is recommended to introduce whole chia seeds in an amount of 50% of the mass of dry egg albumin, and chopped seeds in an amount of 40% of the fat mass with a corresponding decrease in their prescription content
Influence of Grape Seeds Powder on Preservation of Fats in Confectionary Glaze
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in waterΒalcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5 % in gallic equivalent of the powder weight at the extraction of waterΒethanol mixture with ethanol content of 50 % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and nonΒlauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of autoΒoxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders β 1.03 and 1.12 Γ±m3/g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder β 0.84 and 1.87 Γ±m3/g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fat