Abstract
Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components – plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and products with them – fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5–10 times. It is shown that the use of wateralcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties. The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives.
Highlights
According to the results of recent research in the field of medicine, one of the main reasons for the change of pathological conditions in a human body that cause many diseases and lead to premature aging is an excessive level of free oxygen radicals [1,2,3]
Natural additives beneficial effects on human health are due to the presence of natural phenols and polyphenols, which are able to break off the chain free radical oxidation reactions [5, 6]
The aim of the research was to determine the antioxidant capacity of fruit jelly and marshmallow with fine plant additives that is caused by water-soluble antioxidants, such as ascorbic acid, polyphenols, etc., and prove the possibility of creating a functional product with the given antioxidant capacity based on the additive calculation scheme of total antioxidant capacity (TAC)
Summary
According to the results of recent research in the field of medicine, one of the main reasons for the change of pathological conditions in a human body that cause many diseases and lead to premature aging is an excessive level of free oxygen radicals [1,2,3]. Their constant high content in intercellular and intracellular biological fluids creates conditions for the development of oxidative stress, which from the biochemical point of view is expressed in oxidation of vessel walls, proteins, DNA, lipids [4]. Phenolic compounds combine several classes of chemical compounds, among which a special place belongs to flavonoids – the most important natural antioxidants Synthesis of these structures in living organisms is impossible. The creation of functional foods with various plant additives as a preventive means in population antioxidant protection programs is an urgent task
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