Amounts Of Organic Acids Research Articles

Phytochemical composition and antioxidant properties of unripe apples

The aim of this study was to determine the physicochemical indicators and antioxidant activity from the unripe apples obtained after the agricultural thinning operation. Apples of the Coredana, Golden Rezistent, Reglindis and Rewena varieties harvested in 2020 were studied. Physicochemical indicators were analysed. The quantitative and qualitative determination of organic acids was carried out by the HPLC method, and of carbohydrates by capillary electrophoresis. Determination of antioxidant activity and total polyphenols content was evaluated by spectrophotometric methods. The highest amount of organic acids was obtained in the 45th days after full bloom (DAFB) of harvest, the predominant being malic acid with a value between 15.09±0.02 and 21.64±0.01 g/100g dry weight (DW). Sugars had the highest value in 97th DAFB, fructose being the main one (67.79±0.11 – 75.73±0.10 g/L). Total phenolic content and antioxidant activity showed maximum values at the beginning of fruit harvesting, having 916.67±0.17 – 1316.13±0.21 mg GAE/100g DW and ascorbic acid equivalent antioxidant capacity of 16.94±0.12 – 23.51±0.2 mg AAE/100g DW, respectively. It was concluded that thinned unripe apples represent a natural source of organic acids and carbohydrates, significant amounts of phenolic compounds with antioxidant properties. The study provides information on unripe apples that can be processed and optimally used for food purposes.

Effect of sulfate-reducing bacteria (SRB) and dissimilatory iron-reducing bacteria (DIRB) coexistence on the transport and transformation of arsenic in sediments

Sulfate-reducing bacteria (SRBs) and dissimilatory iron-reducing bacteria (DIRBs) are recognized as significant contributors to the occurrence of elevated arsenic (As) levels in groundwater. However, the precise effects and underlying mechanisms of their interactions on As behavior within sediments remain poorly understood. In this investigation, we compared the impacts and mechanisms of DIRBs, SRBs, and mixed bacterial consortia on the migration behavior of As and Fe/S species. Our findings revealed that during the initial phase of the reaction (0–8 days, Stage 1), the mixed bacterial consortium facilitated As release by intensifying the reduction of Fe (III) and sulfate, resulting in a maximum As concentration 1.5 times higher than that observed with either DIRBs or SRBs in isolation. Subsequently, in the intermediate phase (8–20 days, Stage 2), the mixed consortium suppressed the synthesis of sulfate reductase and the secretion of toxic substances (e.g., o-Methyltoluene) associated with steroid degradation pathways. This inhibition consequently reduced the formation of secondary Fe minerals and the fixation of As. Finally, in the latter stage (20–30 days, Stage 3), the system responded to the threat of toxic substances by secreting significant amounts of organic acids to facilitate their decomposition. However, this process also led to the re-decomposition of iron oxides, resulting in the release of As. These observations shed light on the intricate interplay between DIRBs and SRBs within bacterial consortia, elucidating their coordinated actions in inducing the migration and transformation of arsenic.

Exploring the Organic Acid Secretion Pathway and Potassium Solubilization Ability of Pantoea vagans ZHS-1 for Enhanced Rice Growth.

Soil potassium deficiency is a common issue limiting agricultural productivity. Potassium-solubilizing bacteria (KSB) show significant potential in mitigating soil potassium deficiency, improving soil quality, and enhancing plant growth. However, different KSB strains exhibit diverse solubilization mechanisms, environmental adaptability, and growth-promoting abilities. In this study, we isolated a multifunctional KSB strain ZHS-1, which also has phosphate-solubilizing and IAA-producing capabilities. 16S rDNA sequencing identified it as Pantoea vagans. Scanning electron microscopy (SEM) showed that strain ZHS-1 severely corroded the smooth, compact surface of potassium feldspar into a rough and loose state. The potassium solubilization reached 20.3 mg/L under conditions where maltose was the carbon source, sodium nitrate was the nitrogen source, and the pH was 7. Organic acid metabolism profiling revealed that strain ZHS-1 primarily utilized the EMP-TCA cycle, supplemented by pathways involving pantothenic acid, glyoxylic acid, and dicarboxylic acids, to produce large amounts of organic acids and energy. This solubilization was achieved through direct solubilization mechanisms. The strain also secreted IAA through a tryptophan-dependent metabolic pathway. When strain ZHS-1 was inoculated into the rhizosphere of rice, it demonstrated significant growth-promoting effects. The rice plants exhibited improved growth and root development, with increased accumulation of potassium and phosphorus. The levels of available phosphorus and potassium in the rhizosphere soil also increased significantly. Additionally, we observed a decrease in the relative abundance of Actinobacteria and Proteobacteria in the rice rhizosphere soil, while the relative abundance of genera associated with acid production and potassium solubilization, such as Gemmatimonadota, Acidobacteria, and Chloroflexi, as well as Cyanobacteria, which are beneficial to plant growth, increased. These findings contribute to a deeper understanding of the potassium solubilization mechanisms of strain ZHS-1 and highlight its potential as a plant growth-promoting rhizobacteria.

Comparative pharmacognostic study of the roots of the most common species of plants of the genus arctium

The aim is to carry out a comparative pharmacognostic study of the roots of A. tomentosum and A. minus with the root of A. lappa to confirm or deny their interchangeability. Materials and methods. A Delta optic BioLight 300 microscope (Poland) was used to study the macro- and microscopic features of plant raw materials. The method of gas chromatography-mass spectrometry was used to identify and quantify organic, including fatty, acids. Quantitative content of amount of organic acids, ascorbic acid, total polyphenols and amount of hydroxycinnamic acids was determined by using spectrophotometry. The content of polysaccharides was determined by the gravimetric method. The results. For the first time, a comparative morphological and anatomical study of the roots of A. tomentosum and A. minus in comparison with the root of A. lappa was carried out. As a result, a distinctive diagnostic microscopic feature of the roots was established: the shape of the receptacles of the schizogen type. For the first time, the component composition of organic, including fatty acids, for the roots of A. tomentosum and A. minus was determined in comparison with the root of A. lappa, which is the same. The content of 11 organics and 12 fatty acids in plant raw materials of 3 Arctium species was identified and determined. The quantitative content of the amount of organic acids, ascorbic acid, polysaccharides, total polyphenols, and amount of hydroxycinnamic acids in the roots of A. tomentosum and A. minus in comparison with the root of A. Lappa was established, and these indicators are comparable. Conclusions. For the first time, a comparative pharmacognostical study of the roots of A. tomentosum and A. minus in comparison with the root of A. lappa was carried out which showed minor differences between the roots of these Arctium species and confirms their interchangeability at this stage, especially when harvesting wild plant raw materials, when identification of the species at the botanical level is impossible

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life.

This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.

Mechanism and technological method of leaching metals from waste lithium-ion batteries by synergistic action of natural organic reductants and mechanochemical method

In this study, litchi peel powder (LPP) was selected as a natural organic reductant to study the mechanism of green leaching of valuable metals from spent lithium-ion batteries (LIBs) by ball milling. LPP and cathode material were co-ball-milled(CBM) with water and then leached, LPP-assisted ball milling reduces the agglomeration tendency of the particles and increases the dispersion. Premixing by CBM makes the LPP and the cathode material fully contracted and tightly fused, and the mechanical force provides the activation energy of the reaction to accelerate the leaching. The leaching rates of Li, Co, Mn and Ni were 99.21 wt%, 96.52 wt%, 98.21 wt% and 94.79 wt% when LPP was added at 0.15 g and only 0.2 mol/L H3Cit was used. Compared with direct leaching, the amount of organic acids was reduced by 86.67 %. The proanthocyanidins contained in the LPP are the key to act as a reducing agent, and proanthocyanidins are the products of the combination of anthocyanins and glycosides. The natural phenolic and ester components in LPP are hydrolyzed into phenolic acids (protocatechulic acid, salicylic acid) and flavonoids (catechins) under the action of H3Cit, which accelerates the dissolution of metal oxides. The mechanism of natural organic reductant in auxiliary ball milling and organic acid leaching was clarified, which provided a new idea for the selection of ball milling auxiliary materials and proposed a economic and environmental protection method to leach valuable metals from spent LIBs.

Descaling of Evaporator Tubes in Sugarcane Factories Using Molasses as a Green and Effective Technology

Deposition inside sugarcane factory evaporators (SFE) significantly lowers the heat transmission and can cause corrosion. This consequently reduces their efficiency, which is clearly a severe issue in the industrial sector. Up to the present time, caustic soda remains the most widely used reagent for descaling sugar industry evaporators. Understanding the scale's composition assists in determining which kinds of cleaners can effectively clean the evaporators. Scales are built in sugar evaporators as a result of the phosphitation or sulfitation processes used to chemically clean juice. In this perspective, molasses is used to descale SFE as a green manner. Molasses includes significant amounts of organic acids and nitrogenous chemical compounds, as shown by GC-mass analysis, and can be utilized as cleaning agents. XRD patterns for four scales from different sugar evaporators indicated that calcium sulfate and calcium phosphate were the predominant components at Egypt's Quos Sugarcane Factory and Dishina Sugarcane Factory, respectively. Actually, dispersed molasses demonstrated an acceptable removal effectiveness of up to 65% in all tested evaporative bodies. Furthermore, molasses solutions were tested in both basic and acidic settings and did not promote corrosion through the body's evaporative tubes. The oxidation of the molasses mixture with air or hydrogen peroxide showed that the efficacy of scale removal decreased. The findings suggested that molasses, as byproduct of sugarcane factories can be successfully employed in descaling as a green cleaning agent. This could be helpful in the development of descaling materials for the industrial sector.

Physicochemical properties, total phenolic content, and antioxidant activity of the honey samples from the Herzegovina region

Honey is a natural product that is an excellent source of energy containing mainly carbohydrates and water, as well as small amounts of organic acids, vitamins, minerals, flavonoids, and enzymes. Due to the presence of bioactive compounds, it has been shown that honey is beneficial for many diseases, e.g. gastrointestinal diseases, skin diseases, cancer, heart diseases, and neurological degeneration. The study of the physical and chemical properties of honey and the content of bioactive compounds has been increasingly applied in order to determine the quality of honey samples. The aim of this study is to investigate physicochemical properties as well as the total phenol content and antioxidant activity of seven multifloral honey samples from the Herzegovina region. Physicochemical parameters determined in the honey samples (moisture, acidity, electrical conductivity, reducing sugars, sucrose, and insoluble matter) were within the quality standard limits of the Regulation on methods for control of honey and other bee products. Total phenolic content was determined using the Folin-Ciocalteu method and it ranged from 46.98 ± 6.36 to 152.94 ± 4.95 mg GAE/100 g of honey. To determine the antioxidant activity of the honey samples, two methods, FRAP and ABTS, were used. The total phenolic content of honey correlated positively with its antioxidant activity.

Dynamics of Water-Soluble Metals in Soil Moistened with Citrus Wastewaters Depends on Soil Reaction and Organic Acids

The demand for water for civil and industrial use is diminishing the availability of such a valuable environmental resource for agricultural purposes. Thus, for the next generation, it is imperative to find alternative water sources for crop irrigation. The citrus agroindustry utilizes a large amount of water for processing fruit (e.g., essential oil extraction, fruit washing). Wastewaters produced by citrus industry (CWWs) are rich in organic matter and mineral nutrients, thus making them potentially usable for crop irrigation. Conversely, due to their high content of organic acids and low pH, they may increase the availability of soluble metals, in the form of both plant nutrients and contaminants. The aim of this study was to evaluate the effect of CWWs on the dynamics of soil water-soluble metals and pH. To this end, CWWs from the processing of lemons, oranges, and tangerines at three different doses were used. CWWs were analyzed to investigate type and amount of organic acids. Soil water-soluble metals (Na, Mg, Al, K, Ca, Fe, Co, Ni, Cu, Zn, and Cd) and pH were determined at days 1, 3, 7, 21, and 28 after the addition of CWWs. Citric, ascorbic, oxalic, tartaric, acetic, and malic acids were found in CWWs, with citric acid being two orders of magnitude more concentrated than the other acids. After the addition of CWWs, soil pH promptly decreased from 7.2 to at least 5.3 depending on the type and concentration of CWWs. Concurrently, the concentration of almost all investigated metals sharply increased within 7 days after the addition of CWWs. Then, it decreased, reaching values similar to that of the control. The increase in metals availability as a consequence of pH decrease was ascribed to different causes: the exchange reaction between H+ and cations adsorbed onto colloid surfaces, the addition of organic matter by CWWs that stimulated microbial activity, and the quantity and type of organic acids added via CWWs. In conclusion, the obtained results suggest that the use of citrus wastewater for irrigation purposes could be a valid solution, with them being rich in plant nutrients and easily mobilized elements such as Ca, Mg, K, and Na. Further research is needed to refine the understanding of the impact of CWWs in the long term and to develop targeted strategies for managing industrial wastewater in agriculture.

Polybasic organic acids controlled synthesis of Mo-V-O composite metal oxide for the catalytic conversion of glycerol

By introducing oxalic acid, succinic acid, and tartaric acid into the synthesis process of Mo-V-O composite metal oxides, the structure directing effect of polybasic organic acids on the crystal structure of Mo-V-O compositee metal oxide was studied. Moreover, the prepared Mo-V-O samples with different crystal phase compositions were used to the conversion of glycerol, and the effect of crystal phase structure on its catalytic performance was investigated. Results show that the crystal phase structure of Mo-V-O can be regulated by changing the type and additive amount of polybasic organic acids. The crystal phase of Mo-V-O changed from MoV2O8 to Mo0.97V0.95O5 with the increase of succinic acid and tartaric acid. The change in the Mo-V-O crystal phase is related to the amount of organic acid and the carbon chain length. When the crystal phase is MoV2O8, the selectivity of acrolein and acetone is 25.7 % and 16.2 %. According to the XPS results, Mo6+ in MoV2O8 promoted the formation of acrolein, while Mo5+ in Mo0.97V0.95O5 promoted the formation of acetone. So when the crystal phase is Mo0.97V0.95O5, the selectivity of acrolein and acetone is 11.9 % and 24.6 %. Therefore, the results of catalyzing glycerol can be controlled by selecting different crystal phases.

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.

Solubilization and structural changes of lignin in naked oat stems during subcritical water autohydrolysis

In this study, the solubilization and structural changes of lignin in naked oat stems were investigated under subcritical water autohydrolysis systems (170–210 °C, 0.68–1.85 MPa). In this system, Hemicellulose was preferentially hydrolyzed in the liquid water at elevated temperatures, leading to the production of acetic acid and glucuronic acid, which acidified the reaction system. Under acidic and high-temperature conditions, lignin primarily underwent degradation and condensation reactions. At autohydrolysis temperatures below 190 °C and autohydrolysis pressures below 1.22 MPa, lignin degradation was predominant, realizing a maximum lignin removal of 47.8 % and breakage of numerous β-O-4 bonds from lignin. At autohydrolysis temperatures above 190 °C and autohydrolysis pressures above 1.22 MPa, lignin condensation dominated, with an increase in the amount of organic acids generated upon hemicellulose degradation, leading to condensation reactions with the degraded low-molecular-weight lignin. The degree of lignin condensation was positively correlated with the temperature of the reaction system. This study provides essential insights into the dynamic changes in the structure of lignin in both the hydrolysis residue and hydrolysis solution during subcritical water autohydrolysis.

Zinc solubilization and organic acid production by the entomopathogenic fungus, Metarhizium pingshaense sheds light on its key ecological role in the environment

We report for the first-time higher zinc (Zn) solubilization efficiency and plant growth promotion by an entomopathogenic fungus (EPF), Metarhizium pingshaense IISR-EPF-14, which was earlier isolated from Conogethes punctiferalis, a pest of global importance. The Zn solubilizing efficiency of the fungus varied depending on the type of insoluble source of Zn used, which was observed to be 1.6 times higher in Zn3(PO4)2–amended media compared to ZnO media. In liquid media, there was a 6.2-fold increase in available Zn in ZnO–amended media, whereas a 20.2-fold increase in available Zn was recorded in Zn3(PO4)2 medium. We ascribe the production of various organic acids such as gluconic, keto-gluconic, oxalic, tartaric, malonic, succinic and formic acids, which in general, interact with insoluble Zn sources and make them soluble by forming metal cations and displacing anions as the major mechanism for Zn solubilization by M. pingshaense. However, the type and amount of organic acid produced in the media varied depending on the source of Zn used and the incubation period. Application of the fungus alone and in combination with insoluble Zn sources enhanced various plant growth parameters in rice and cardamom plants. Moreover, the uptake of Zn in rice plants was enhanced up to ~2.5-fold by fungal application. The fungus also exhibited various other plant growth-promoting traits, such as production of Indole-3-acetic acid, ammonia, siderophores, solubilization of mineral phosphate, and production of hydrolytic enzymes such as α-amylase, protease, and pectinase. Hence, apart from its use as a biological control agent, M. pingshaense has the potential to be used as a bio-fortifier to enhance the solubilization and uptake of Zn from nutrient poor soils under field conditions. Our findings shed light on the broader ecological role played by this fungus and widen its scope for utilization in sustainable agriculture.

Screening of native Saccharomyces cerevisiae strains from Chile for beer production.

Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.

Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers

The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions.

Optimizing sludge dewatering efficiency with ultrasonic Treatment: Insights into Parameters, Effects, and microstructural changes

Sludge dewatering plays a critical role in the efficient and cost-effective management of wastewater treatment plants. Ultrasonic treatment has emerged as a promising technique for improving dewatering processes. This study aims to evaluate the impact of ultrasonic treatment on sludge dewatering characteristics. A series of experiments were conducted to evaluate the dewatering characteristics of sludge under ultrasonic treatment. Experimental data was collected, and the effects of ultrasonic parameters on dewatering efficiency were analyzed. Ultrasound has the capacity to disintegrate sludge flocs, liberate tightly bound water, and enhance sludge dewatering capabilities. The application of ultrasound leads to the breakdown of sludge flocs, which facilitates a substantial amount of organic acids or carbonates. This, in turn, modifies the pH value of the sludge. Additionally, ultrasound induces instantaneous high temperature and pressure within the liquid phase, consequently elevating the temperature of the sludge slurry. Optimum ultrasound energy density and duration of ultrasound treatment exist. For the sludge samples analyzed in this investigation, it was determined that the optimal ultrasonic energy density is 9.8 W, while the optimal duration of ultrasound treatment is 30 s. Excessively escalating the sound energy density or prolonging the duration of ultrasound may yield unfavorable outcomes in terms of sludge dewatering effectiveness. To enhance sludge dewatering, it is crucial to select appropriate ultrasonic energy density and duration of ultrasonic treatment. This study demonstrates the positive impact of ultrasonic treatment on the dewatering characteristics of sludge. The findings provide valuable insights into the potential of ultrasonic technology for enhancing sludge dewatering.

Morphological and Physiological Mechanism of Activating Insoluble Inorganic Phosphorus of Different Peanut (Arachis hypogaea L.) Varieties under Low Phosphorus

To reduce the application of phosphorus fertilizer and improve phosphorus efficiency in peanut (Arachis hypogaea L.) production, six peanut varieties with different phosphorus activation efficiencies were selected, and the root morphology, physiological indexes, and types and content of organic acids secreted were measured via a hydroponic experiment for 20 days. We analyzed the difference in calcium phosphate activation between peanut seedlings cultivated under low-phosphorus (LP, 0.01 mmol/L KH2PO4) and normal phosphorus (NP, 0.6 mmol/L KH2PO4) conditions and explored the physiological mechanisms of different peanut varieties on the activation efficiency of insoluble inorganic phosphorus. The results showed that under LP conditions, the root length, root surface area, root volume, root tip number, and root activity of the efficient P activation varieties were 18.31%, 17.50%, 15.23%, 20.00%, and 50.90% higher than those of the inefficient P activation varieties respectively. The reduction range of the nutrient solution pH of the high-efficiency varieties was 74.48% higher than that of the low-efficiency varieties under LP conditions. The total amount of organic acid secreted by the efficient P activation varieties increased by 236.07% on average under LP conditions compared with that under NP conditions. In comparison, the average increase in inefficient P activation varieties was only 16.36%. Under low P stress, the peanut varieties with high-efficiency P activation could increase the activation of insoluble inorganic P in the environment mainly by changing the root architecture and increasing the root-shoot ratio, root activity, and root proton and organic acid secretion.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ КОНЦЕНТРАЦИИ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ СУХИХ ВИН ИЗ БЕЛЫХ СОРТОВ ВИНОГРАДА СЕЛЕКЦИИ ВНИИВиВ В ПРОЦЕССЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ

One of the most important quality indicators is the wine extract, which makes it possible to judge the fullness of taste, the harmony of taste, the amount of antioxidant activity, and even the authenticity of the origin of wine products. The purpose of the work is a compar-ative analysis of changes in extractive substanc-es in dry white wines from hybrid grape varie-ties grown in Rostov region during bottle aging. The objects of the study were dry white wines produced from grape varieties of ARRIV&amp;W breeding according to generally accepted tech-nology under the same fermentation conditions – Platovsky, Stanichny, Donus, control – Ali-gote, which were aged in a bottle from 1 to 3 years in the enoteca of the institute. As a result of the research, it was found that the highest content of reduced and residual extract in com-parison with other samples was observed in wines from the Platovsky grape variety. In ex-perimental samples, the amount of organic acids fluctuated within 4.8–6.8 g/dm3 and, as aging in the bottle, decreased in wines from Aligote and Platovsky varieties by 25 %, from Stanich-ny and Donus varieties by 16 and 15.6 %. The maximum concentration of tartaric acid was noted in wines from Stanichny variety (4.1–2.9 g/dm3). In wines from varieties Stanichny, Donus, Aligote aged 1−3 years, the ratio of tar-taric and malic acids was more than 3, and the ratio of the residual extract to the total content of organic acids was less than 3, they also not-ed the development of taste properties in the direction of improvement. In wines from the Platovsky variety, after 2 and 3 years of aging in the bottle, the ratio of tartaric and malic ac-ids was 2 or less, and the ratio of the residual extract to the total content of organic acids was more than 3; they showed a deterioration in or-ganoleptic characteristics during aging, they were distinguished by a rough and discordant taste. It was revealed that the formation of a rounded and harmonious taste of wine during aging in a bottle depends on the ratio of the ex-tract components and their optimal composi-tion, as well as on the varietal characteristics of the grapes and its potential.

Chemical constituents of Dianthus superbus, Matricaria chamomilla and Glycyrrhiza glabra

Currently, one of the main directions of science is the study of plants with medicinal properties, the determination of biological activity and its use for medical purposes. In the present study, the quantitative and qualitative composition of phytochemical components of plants Dianthus superbus, Matricaria chamomilla and Glycyrrhiza glabra growing in the Republic of Kazakhstan were investigated for the first time. The results of our studies showed the maximum amount of organic acids (0,317 %) and flavonoids (0,296 %) in the plant Dianthus superbus. The content of extractive substances Matricaria chamomilla (30,01 %) and Glycyrrhiza glabra L. (35,3 %), and the content of polysaccharides is higher in plants Glycyrrhiza glabra L. (1,475 %) and Dianthus superbus (1,434 %). The plant Matricaria chamomilla showed good results in the amount of elements needed daily by the human body, including – K (2876,70 µg/ml), Na (646,36 µg/ml), Mg (270,75 µg/ml), Ca (517,55 µg/ml), Fe (38,30 µg/ml) and Zn (2,008 µg/ml). The results of the conducted analyses showed that the studied objects contain a sufficient amount of bioactive substances that can in the future expand the range of effective domestic medicines based on plant raw materials of the Republic of Kazakhstan.

Quality specification of ice creams produced with different homofermentative lactic acid bacteria.

This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11-16.26 (g) and 374.58-404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short- and medium-chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.