Abstract
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 – gallic and egallic acids; resveratrol; flavonoids – 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.
Highlights
Many confectionary products are food ones with essential storage terms
Taking into account the aforesaid, the urgent problem of this study is to investigate the chemical composition of grape seed powders as natural sources of antioxidants of the phenol nature
Whereas the residual content of fats in the defatted grape seed powder at the level of 6–9 % is achieved by the content of oleic and stearic acids
Summary
Many confectionary products are food ones with essential storage terms This fact determines a necessity of using fats with an essential stability to oxidation in their recipe compositions. An important role of using optimal ingredients is played by development of new technologies of products by using natural supplements as ingredients. They are sources of antioxidants that, on the one hand, are able to block the effect of free radicals and to defend a human from them, and from the other one, to act as an inhibitor of fats oxidation in the food matrix of a product
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