Amount Of Phenolic Substances Research Articles

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

БИОХИМИЧЕСКИЕ И ТЕХНОЛОГИЧЕСКИЕ ОСОБЕННОСТИ СОРТОВ, ФОРМ И КЛОНОВ ВИНОГРАДА СЕЛЕКЦИИ ФГБНУ СКФНЦСВВ

The current area of research is a comprehensive study of varieties, forms and clones of local breeding for a reasonable selection of modern varieties. The aim of the study was to study the biochemical and technological characteristics of varieties, forms and clones of grapes bred by NCFSCHVW in the edaphoclimatic conditions of the Kuban. The objects of research were varieties, forms, clones of the NCFSCHVW breeding (9 white-berry, 11 dark-berry and 4 control varieties), as well as fresh grape must and dry wine materials obtained from them. Wine materials were prepared according to classical technologies for low-oxidized white wines and red wines with a «floating cap». The mass concentrations of sugars and titratable acids were determined in the must. Physicochemical and organoleptic characteristics, indicators, composition of aroma-forming components and individual organic acids were determined in wine materials. A complex of phenolic substances, vitamins and vitamin-like substances was studied in red wine materials. It was established that the must of the studied samples had moderate mass concentrations of sugars and titratable acids: white berry 19.1-22.5 g/100 cm3 and 7.6-8.3 g/dm3 , respectively; dark berries 20.2-24.4 g/100 cm3 and 6.8-8.0 g/dm3 , respectively. It was noted that the group of Tana forms was distinguished by a higher volume fraction of ethyl alcohol of 11.8-12.5 % vol. In a sample of dry wine material Tana 95, a higher content of esters (89.8 mg/dm3 ) was noted, among red ones – in wine materials Tana 33 (116.8 mg/dm3 ), Kurchanskiy (100.1 mg/dm3 ) and Cabernet Kuban (105.2 mg/dm3 ). The mass concentration of higher alcohols in dry wine materials from the white berry forms of Tana (295.9-349.8 mg/dm3 ) exceeded the classic varieties and proto-clones from the Chardonnay and Riesling lines (192.6-264.4 mg/dm3 ). Vladimir stood out by the amount of phenolic substances (3603 mg/dm3 ), Tana 85 distinguished according to the accumulation of anthocyanins. Kurchanskiy, Vladimir and Tana 85 were isolated according to the amount of vitamins and vitamin-like substances.

Сравнение типичных свойств напитков с различным содержанием этанола

Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol.
 The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. 
 Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins.
 The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties

This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice. Titration acidity, pH, color, total monomeric anthocyanin content, polymeric color, color density, polymeric color ratio, total phenolic content and antioxidant activity properties and formation of hydroxymethylfurfural (HMF) were investigated by heat treatment (70–75 °C), boiling (90–95 °C) and microwave application at 2450 MHz, 400 W power. When the results were evaluated, all treatments and treatment time did not make a statistical difference on color values, total monomeric anthocyanin content, color intensity, polymeric color ratio and antioxidant activity of the samples (p˃0.05). The microwave application caused a significant change in the amount of phenolic substance (p˂0.05) and had the highest phenolic substance content. In addition, it was observed that HMF formation was at the lowest level in sour cherry juices obtained by microwave application. As a result, while the bioactive components are significantly preserved in microwave-produced homemade sour cherry juice, HMF formation occurs at a lower level compared to conventional methods, resulting in higher quality products in terms of food safety.

Phytochemicals and Aroma Compounds Content of Crabapple (Malus tribolata C.K. Schneid.) Genotypes in Kahramanmaraş Province

Crabapple (Malus tribolata C.K. Schneid.), which one of the rare wild fruit trees in Turkey. This study was carried out to determine the aroma compounds, phenolic compound, antioxidant capacity and some fruit properties of fruits obtained from 2 different crabapple genotypes. The amount of phenolic substance was done by Folin-Ciocalteu method; antioxidant analysis was done using DPPH technique. With respect to antioxidant capacities, the highest value (70.12%) was determined in 46 EL 01 genotype. We found that 46 EL 01 genotype had the highest total phenolic content (839.13 mg/100 g). Determination of volatile compounds that play a major role in fruit quality using the HS-SPME/GC/MS technique, total of 37 aroma compound, namely 7 alcohols, 2 terpenes, 5 aldehydes, 17 esters, 1 ketone, 3 acids and 2 other compounds, were found in two different crabapple genotypes. Total aroma compounds in 46 EL 01 and 46 EL 02 genotypes were calculated as 101.78 μg/L and 102.26 μg/L, respectively. As a result, it has been determined that crabapple, which is a wild fruit, has high phenolic and antioxidant contents and also has many aroma compounds.

Influence of agricultural techniques on yield and quality of grapes and wine

Under the conditions of changing biotic properties of terroir, it is relevant to establish the patterns of influence of different norms of the load of a grape bush in its own rooted and grafted culture on the quality of grapes, as well as the aesthetic and biological value of wine products in Russia. The objects of research were grapes and wine material of the Krasnostop AZOS variety in a grafted and rooted culture with variants of different load of shoots on the bush. The experience of studying the influence of various agrotechnical methods on the productivity of a grape plant and the quality of wine material was laid in the Anapo-Taman climatic zone of the Krasnodar Territory of Russia. The highest yield of the Krasnostop AZOS variety during the years of the study was obtained in the variant of own-rooted grape growing with its load of 36-40 shoots per bush. In our studies, there is a tendency to an increase in sugar content, and a decrease in the titratable acidity of grapes when growing vineyards of the Krasnostop AZOS variety in their own rooted culture. The most optimal ratio of sugar content and titratable acidity in the experiment was possessed by grapes from a variant of own-rooted culture with a load of 36-40 shoots/bush, here the glucoacedometric parameter was 4.36. In the studied variants, the largest amount of phenolic substances was found in wine material from self-rooted grapes with a load of 36-40 shoots per bush — 4130 mg/dm3. This had a positive effect on the organoleptic evaluation of this sample. The maximum total content of substances from a number of biologically active substances was found in wine from grape raw materials obtained from a grafted culture (134.9-147.9 mg/dm3). In 2018-2019, from the organoleptic side, wine materials from grapes of own-rooted culture proved to be of the highest quality. This advantage over the grafted crop was traced in all variants of rationing the load by the shoots of grape bushes.

Cotoneaster transcaucasicus Pojark. Meyve Ekstraklarında Biyoaktif Bileşen Miktarlarının ve Antioksidan Aktivitelerinin Belirlenmesi

In this study, the total phenolic and flavonoid contents and antioxidant activities of hexane and methanol extracts of Cotoneaster transcaucasicus Pojark. fruits in the Rosaceae family were investigated. Using the Folin-Ciocaltaeu method, the amount of phenolic substances was determined as 50.34 ± 2.70 mg of GAE/g in methanol extract and 38.06 ± 1.32 mg of GAE/g in hexane extract. The total amount of flavonoids was calculated as 52.01 ± 3.78 mg of QE/g in the methanol extract and 60.54 ± 6.82 mg of QE/g in the hexane extract, using the aluminum nitrate method. Antioxidant activities of C. transcaucasicus hexane and methanol extracts were evaluated by DPPH and FRAP methods. IC50 values of the extracts were calculated as 0.411 mg/mL for hexane extract and 0.237 mg/mL for methanol extract. In addition, it was determined that the reducing antioxidant power of Fe3+-Fe2+ was higher in hexane extract. As a result, it has been observed that the phenolic and flavonoid content and antioxidant activities of C. transcaucasicus fruits are high. This study is the first study in C. transcaucasicus species and it is thought that it will lead the future studies.

ВЛИЯНИЕ СПОСОБОВ ВЕДЕНИЯ СОРТА КРАСНОСТОП АЗОС И ЕГО НАГРУЗКИ НА УРОЖАЙНОСТЬ И КАЧЕСТВО ВИНОГРАДА И ВИНА ИЗ НЕГО

The qualitative characteristics of technical grapes and wine largely depend on the system of this crop. The objects of research were grapes and wine material of the Krasnostop AZOS variety in grafted and own-rooted cultures with variants of different loads of shoots on a bush. The experience of studying the influence of various agrotechnical methods on the productivity of a grape plant and the quality of wine material was laid down in the Anapo-Taman climatic zone of the Krasnodar Territory of Russia. The largest yield of the Krasnostop AZOS variety during the years of the study was obtained in the variant of own-rooted grape cultivation with its load of 36-40 shoots per bush. In our studies, there is a tendency to increase the sugar content and reduce the titratable acidity of grapes when maintaining vineyards of the Krasnostop AZOS variety in own-rooted culture. The most optimal ratio of sugar content and titratable acidity in the experiment had grapes from the variant of own-rooted culture with a load of shoots of 36-40 pcs/bush. In the studied variants, the largest amount of phenolic substances was found in wine material from own-rooted grapes with a load of 36-40 shoots per bush - 4130 mg/dm3. The maximum total content of substances from a number of biologically active substances was found in wine from grape raw materials obtained from a grafted culture (134.9 - 147.9 mg/dm3). In 2018-2019, from the organoleptic side, wine materials from own-rooted grapes proved to be of the highest quality.

Elisitör Olarak Kullanılan Çinko Sülfatın Biber Kalluslarının Süperoksit Dismutaz, Peroksidaz ve Toplam Fenolik Bileşikleri Üzerine Etkileri

In vitro koşullarda farklı elisitör uygulamalarıyla sekonder metabolit miktarı arttırılabilmektedir. Kırmızı acı biber hücre kültüründe çinko sülfat‘ın kapsaisin miktarını önemli derecede arttırdığı tespit edilmiştir. Elisitör olarak uygulanan metalin bitki metabolizması üzerinde nasıl bir etki göstereceğinin belirlenmesi önemlidir. Çalışmada biber tohumlarına ait hücre süspansiyon kültürlerine değişik konsantrasyonlarda (0,1 M; 0,2 M ve 0,4 M) ve sürelerde (24, 48 ve 72 saat) uygulanan çinko sülfat (ZnSO4)‘ın biber kalluslarının toplam protein ve fenolik madde miktarları ve peroksidaz-süperoksit dismutaz enzim aktiviteleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Elisitör olarak çinko uyguladığımız gruplarda konsantrasyon artışıyla orantılı şekilde protein miktarının arttığı, süperoksit dismutaz-peroksidaz enzim aktivitelerinin azaldığı, toplam fenolik madde miktarının ise özellikle 72 saat uygulamasında arttığı görülmüştür. Bu sonuçlar ZnSO4‘ün bitki hücresi kültür ortamında abiyotik bir elisitör olarak kullanılabileceğini göstermektedir.

Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingöl province

Bingol is a famous region for honey in Turkey. The amount of phenolic substance is also considered important for the anticancer, antioxidant and antimicrobial properties of honey. Anticancer activity of honey extract was determined as the most effective dose of 1mg/mL using the WST1 anti-proliferation kit in the PC-3 cell line. Total phenol content were found between 476.09 ± 1.67 and 865.22 ± 3.57mg GAE/100g honey, total flavonoid content 41.67 ± 0.25 and 1249.74 ± 0.85mg QE/100g honey, total phenolic acid content 0.74 ± 0.21 and 58.35 ± 1.56mg SA/100g honey, β-carotene 1.71 ± 0.06-3.61 ± 0.08mg/kg honey, lycopene content 0.89 ± 0.03 and 3.41 ± 0.08mg/kg honey, respectively. Percent removal of H2O2 was determined in the range of 69.79 ± 1.24 and 75.37 ± 1.72 at 10mg/mL. DPPH percentage removal for 200mg/mL was between 69.79 ± 1.24 and 75.37 ± 1.72. Phenolic compounds in honey extract were determined as gallic acid, caffeic acid, syringe acid, chlorogenic acid, p-coumaric acid, ferulic acid, catechin, quercetin, chrysin using HPLC analysis. The honey extracts were tested on Gram(+) and Gram(-) bacteria and yeast and their antimicrobial effects were determined. As a result, phenolic honey extraction, performed from five loci from the region of interest, showed anticancer, antioxidant and antimicrobial properties, and can be used as a functional food additive to replace synthetic counterparts.

Farklı Susam (Sesamum indicum L.) Genotiplerine Ait Toplam Fenolik Madde Miktarları ve Antioksidan Aktivitelerinin Belirlenmesi

Beslenme ve sağlık üzerindeki olumlu etkilerinin daha iyi anlaşılmasından dolayı susam tohumlarına ve ürünlerine tüketici taleplerinde son yıllarda sürekli bir artış olmuştur. Çalışmanın amacı, farklı tohum renklerine sahip 17 susam genotiplerinin toplam fenolik madde ile DPPH ve ABTS yöntemleri ile antioksidan içeriğinin belirlenmesidir. Toplam fenolik madde miktarı 1,99 ile 6,81 mg GA/g arasında değişim göstermiş olup, en yüksek fenolik madde miktarı değeri Libya genotipinden elde edil en düşük değer Gaziantep-Oğuzeli genotipinden elde edilmiştir. DPPH yöntemine göre elde edilen antioksidan aktivitesi değerleri 8,23 ile 17,50 mg Trolox/g arasında değişirken, ABTS yöntemine göre elde edilen antioksidan aktivitesi değerleri 3,62 ile 4,18 (mmol Trolox)/g arasında değişmiştir. Yapılan korelasyon analizine göre toplam fenolik madde, DPPH ve ABTS yöntemlerine göre antioksidan kapasiteleri arasında istatistiki olarak önemli ve olumlu bir ilişki olduğu tespit edilmiştir. Ancak, tohum rengi ile bu özellikler arasında bir ilişki tespit edilememiştir.

Biochemical evaluation of berries of new red currant varieties for their further use in breeding to improve chemical fruit composition

In the Russian Research Institute of Fruit Crop Breeding (RRIFCB), twenty-one new red currant varieties with a number of commercially valuable traits and high adaptive potential were created for the period of 1984-2018. The chemical composition of berries of these varieties was studied by the main components: soluble solids, sugars, organic acids, ascorbic acid and phenolic compounds as well as Ratio (sugar-acid index) was calculated. Widespread European varieties Hollandische Rote and Jonkheer van Tets were taken as standards. Genotypes that exceeded average values were revealed by each studied biochemical component. A signifi cant part of the RRIFCB breeding varieties accumulated more than 50.0 mg/100 g of ascorbic acid in berries. In varieties Marmeladnitsa, Niva, Podarok Pobeditelyam, Selyanochka and Ustina this parameter was higher than 60.0 mg/100g. The amount of phenolic substances was higher than the average value (more than 450 mg/100g) in varieties Asya (629 mg/100 g), Marmeladnitsa (466), Niva (473), Osipovskaya (435), Podarok Pobeditelyam (664), Premiyera (538), Selyanochka (593), Ustina (453) and standard Jonker van Tets (484 mg/100 g). Such red currant varieties as Vika, Marmeladnitsa, Orlovchanka and Osipovskaya had high parameters by several components. Varieties Asya and Selianochka were revealed by all studied components: soluble solids (Brix %) – 11.6 % and 12.9 %; sum of sugars – 2.23 % and 2.25 %; ascorbic acid – 54.0 and 62.9 mg/100 g; anthocyans – 95 and 85 mg/100 g; sum of P vitamin – 629 and 593 mg/100 g; Ratio – 3.5 and 4.1, respectively. Varieties Rosa and Bayana with pink and white berries, respectively, were characterized by high Ratio and taste.

New cold-tolerant grapevine cultivars for red wines

Krasnodar Region is the main region of industrial viticulture in the Russian Federation. Natural conditions allow high-quality cultivars to be grown there; however, in certain years, the impact of low-temperature stresses of the winter period, summer droughts and diseases limit the stable high-yield production of Vitis vinifera. Breeding of grapevine cultivars for high-quality winemaking and adaptability to local agro-climatic conditions is carried out at the North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Wine-making. Interspecific hybrids are used as donors of resistance in crosses with high-quality V. vinifera cultivars. New hybrids were studied by agrobiological research, and wines and must from grapes were studied by organoleptic evaluation, physico-chemical and biological indicators. Highly adaptive cultivars ‘Dmitriy’, ‘Kurchanskiy’ and ‘Vladimir’ for red wines were selected as a result. They are tolerant to low temperatures in winter, down to -27°C. The cultivars have high levels of resistance to the main pathogens (mildew, botrytis), and ‘Dmitriy’ is resistant to root phylloxera. Yields of ‘Kurchanskiy’ and ‘Vladimir’ were 12-13 t ha(‑1), and that of ‘Dmitriy’ was 14-15 t ha(‑1). These cultivars combine adaptability to the unstable conditions of the south of Russia with high-quality wine production. ‘Vladimir’ is distinguished by the total amount of phenolic substances (average 3603 mg L(‑1)). Samples of wine from ‘Kurchanskiy’ and ‘Dmitriy’ show high accumulation of anthocyanins (more than 1000 mg L(‑1)). The cultivars are now being tested by governmental authorities.

The effect of coffee beans roasting on its chemical composition

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

Ultrastructure of cocoa fruits ( Theobroma cacao ) of cultivars with contrasting susceptibility to Moniliophthora roreri

Moniliasis of cocoa is an important disease caused by the fungus Moniliophthora roreri (Cif & Park) (Evans et al 1978). A study was conducted on the external features of fruits of two cocoa cultivars with different degrees of susceptibility to M. roreri also a comparative study of the exocarp tissues of healthy fruits was conducted. Scanning Electron Microscopy (SEM) and High Resolution Optical Microscopy (HROM) were used respectively. For SEM, sixty-day-old healthy fruits of cvs Pound-7 (susceptible) and UF-296 (moderately resistant) were collected from CATIE's germplasm collection in Turrialba and La Lola, Costa Rica. Apparently, no external anatomic differences between the fruits of the Pound 7 and the UF-296 (moderately resistant) cultivars exist, except for the star-like trichomes in the latter. Both show an alveolar epidemis on which there are noticeable anomocitic-type stomata and a large number of glandular trichomes. For HROM, healthy Pound-7 and UF-296 fruits from La Lola were used, as well as cv. UF-273 resistant to the pathogen. The major histological feature of cv UF-273 and UF-296 was a cellular arrangement of the subepidermic parenchyma which was more compact, probably containing larger amounts of phenolic substances in the vacuoles, as compared to the Pound 7.

The study of biologically active substances of chaenomelesand the products of its processing

The importance of developing food products of improved biological value to ensure the healthy nourishment of the population was analyzed. The prospects of using plant raw materials as a source of biologically active components were shown. The chemical composition of chaenomeles fruit and of the products of its processing was determined. The biological value of the components of the fruit was explored, and it was found that maximum amount of L­ascorbic acid is contained in the pulp of the fruit and that maximum amount of phenolic substances is contained in the peels of the fruit. With the help of chromatographic studies, it was established that the products of chaenomeles processing have significant content of organic acids, among which malic, quinic, citric and succinic acids were identified, malic acid is dominant amomg them. The sugars, found in the fruit of chaenomeles, are represented by fructose, glucose and saccharose, among them fructose and glucose prevail. The raw material contains procyanidins, hydroxycinnamic acids, flavones and flavan­3­ols, among them procyanidin trimmer, chlorogenic acid, rutin and epicatechine dominate, which have high antioxidant properties. In the products of chaenomeles processing, 48 types of aromatic compounds were identified, among which prevail alcohols, acids, ethers and unsaturated carbohydrates that give products of chaenomeles processing unique aroma and predetermine their antibacterial properties. The products of chaenomeles processing (juice, puree) are a valuable source of organic acids; they were used as a natural regulator of acidity and as an antioxidant in manufacturing products from flour yeast dough. Puree fromchaenomeles contains a significant amount of pectic substances and was used in the production of fruit sauces as a structuring agent. An increase in the organoleptic and physical and chemical indicators in fruit sauces and flour products with the use of products of chaenomeles processing was established.

Sclerification in the bark tissues of common fir (Abies alba Mill.)

The sclerification process in bark tissues of common fir (<em>Abies alba</em> Mill.) has been described. The sclerification begins in 3 years old stems. Sclereids differentiate from cortical parenchyma cells and from secondary phloem parenchyma cells that do not contain phenolic deposits. The first single sclereids are formed at the interface of the cortex and nonfunctional phloem. Hereafter, a continuous layer of them is formed. Later, new sclereid layers are formed successively in nonfunctional secondary phloem and cortex. The consecutive layers are separated tangentially by phloem parenchyma cells, that accumulate large amounts of phenolic substances, and by compressed phloem cells. Laterally they are separated by phloem rays that except of some dislocations are continuous. Structural net of the cortical phloem ray cells and phloem parenchyma delineates the areas where the formations of sclereid layers occurs in nonfunctional secondary phloem. Older cortex contains more sclereid layers and the time period of their formation extends continuously.

Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties

The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) and Qcastaneifolia var. castaneifolia (Qc) were used. The total polyphenol content measured in two varieties were 9.11 and 4.33 (gr TAE/ 100 gr d.b), respectively. The effects of various processing methods such as soaking in water (at 25 and 50°C), acetic acid and sodium hydroxide (0.1, 0.5 and 1M) and sodium chloride (1, 5 and 10%) for 6, 12, 18 and 24 hours on the polyphenol removal from acorns were investigated. Repeated measures analysis of variance (ANOVA) was applied (P<0.005). All processes caused a significant (P≤0.05) decrease in the polyphenol contents as compared to the raw samples. In water soaking, the percentage of reduction increased for two varieties as the soaking time and temperature increased. In soaking treatments of Qb samples, maximum reduction of the polyphenols was observed in 0.5M NaOH solution for 12h. On the other hand, in Qc samples, soaking in 0.1M NaOH solution, for 18h resulted in significant (P<0.05) decrease in polyphenol compounds. Keywords: Acetic Acid -Acorn Fruit- Hydroxide Sodium- Polyphenol Compound- Soaking

Antiradical activity of fruit juices in reactions with diphenylpicrylhydrazyl

The antiradical activity (ARA) of fresh squeezed juices and those reconstituted from concentrate was examined in reactions with diphenylpicrylhydrazyl (DPPH). Fresh squeezed juices contain a higher amount of phenolic substances and exhibit stronger ARA. The maximum ARA among the studied fruit juices was observed for orange and grapefruit juices. The ability to discolor aqueous EtOH solutions of DPPH can be used as a test for primary quantitative evaluation of the ARA of fruit juices.