Development of a food antioxidant complex of plant origin
Keywords:antioxidant, free radicals, plant raw materials, oxidation, biologically active substances, induction period, extraction
An antioxidant complex has been developed for use in oils, fats, and food products, which must be enriched with biologically active substances of plant origin. Rational conditions have been examined for obtaining of water-ethanol extracts from plant raw materials: oak bark, eucalyptus leaves, and green tea leaves. An antioxidant has been derived capable of preventing the oxidation of fat-containing products, preserving their high nutritional value. The antioxidant substances of natural origin will make it possible to create products, balanced in composition, with prolonged shelf life while preserving the initial natural composition and the structure of components. In addition, the devised antioxidant is an additional source of substances that help the body fight free radicals, which form as a result of physical and mental stresses. The composition of antioxidants of plant origin includes antioxidant vitamins (tocopherol and ascorbic acid), plant phenols and thiol antioxidants (glutathione, lipoic acid), and microelements. These components are involved in the processes that inhibit oxidation. In addition, these antioxidants include selenium, zinc, folates, and other substances.
Planning experimental studies for each type of a plant raw material in terms of the antioxidant activity of selected substances was based on a complete first order factor experiment.
Synergistic effect of antioxidant substances has been established at a simultaneous use of extracts from oak bark, eucalyptus leaves, green tea leaves.
The devised antioxidant prolongs the period of induction of a model substance (sunflower oil) by 2.7 times, whereas when using antioxidants from each type of plants the best indicator of the prolonged induction period was 1.9. Thus, the devised antioxidant could help preserve the quality and safety of fat-containing foodstuffs. The use of a given antioxidant may be proposed for food products for people who require additional antioxidants and biologically active substances in the diet. In particular, it is important for athletes
Holway, F. E., Spriet, L. L. (2011). Sport-specific nutrition: Practical strategies for team sports. Journal of Sports Sciences, 29 (sup1), S115–S125. doi: https://doi.org/10.1080/02640414.2011.605459
Correia-Oliveira, C. R., Bertuzzi, R., Dal’Molin Kiss, M. A. P., Lima-Silva, A. E. (2013). Strategies of Dietary Carbohydrate Manipulation and Their Effects on Performance in Cycling Time Trials. Sports Medicine, 43 (8), 707–719. doi: https://doi.org/10.1007/s40279-013-0054-9
Bartosz, G. (2013). Food oxidants and antioxidants. Chemical, biological, and functional properties. Boca Raton: CRC Press, 568. doi: https://doi.org/10.1201/b15062
Pilipenko, T. V., Nilova, L. P., Mehtiev, V. S., Naumenko, N. V. (2011). Topical issues of vegetable oil quality management. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya: Ekonomika i menedzhment, 28, 183–188.
Tsygan, V. N., Skal'niy, A. V., Mokeeva, E. G. (2012). Sport. Immunitet. Pitanie. Sankt-Peterburg: ELBI-SPb, 240.
Cömert, E. D., Gökmen, V. (2018). Evolution of food antioxidants as a core topic of food science for a century. Food Research International, 105, 76–93. doi: https://doi.org/10.1016/j.foodres.2017.10.056
An'shakova, V. V., Stepanova, A. V., Uvarov, D. M. (2017). Complex supplements from renewable raw materials for spe- cialized nutrition of sportsmen. Food Processing: Techniques and Technology, 44 (1), 5–10.
O’Brayen, R. (2007). Zhiry i masla. Proizvodstvo, sostav i svoystva, primenenie. Sankt-Peterburg: Professiya, 752.
Brunetti, C., Di Ferdinando, M., Fini, A., Pollastri, S., Tattini, M. (2013). Flavonoids as Antioxidants and Developmental Regulators: Relative Significance in Plants and Humans. International Journal of Molecular Sciences, 14 (2), 3540–3555. doi: https://doi.org/10.3390/ijms14023540
Tokaev, E. S., Manuk'yan, G. G. (2009). Sravnitel'naya harakteristika antioksidantnoy aktivnosti rastitel'nyh ekstraktov. Hranenie i pererabotka sel'hozsyr'ya, 9, 36–38.
Skrypnik, L., Grigorev, N., Michailov, D., Antipina, M., Danilova, M., Pungin, A. (2019). Comparative study on radical scavenging activity and phenolic compounds content in water bark extracts of alder (Alnus glutinosa (L.) Gaertn.), oak (Quercus robur L.) and pine (Pinus sylvestris L.). European Journal of Wood and Wood Products, 77 (5), 879–890. doi: https://doi.org/10.1007/s00107-019-01446-3
Zhalilov, N. A., Karomatov, I. D. (2017). Medicinal properties of the plant eucalyptus. Elektronniy nauchnyy zhurnal «Biologiya i integrativnaya meditsina», 11, 81–92.
Haddad, M., Zein, S., Shahrour, H., Hamadeh, K., Karaki, N., Kanaan, H. (2017). Antioxidant activity of water-soluble polysaccharide extracted from Eucalyptus cultivated in Lebanon. Asian Pacific Journal of Tropical Biomedicine, 7 (2), 157–160. doi: https://doi.org/10.1016/j.apjtb.2016.11.024
González-Burgos, E., Liaudanskas, M., Viškelis, J., Žvikas, V., Janulis, V., Gómez-Serranillos, M. P. (2018). Antioxidant activity, neuroprotective properties and bioactive constituents analysis of varying polarity extracts from Eucalyptus globulus leaves. Journal of Food and Drug Analysis, 26 (4), 1293–1302. doi: https://doi.org/10.1016/j.jfda.2018.05.010
Waheed, S., Hasnain, A., Ahmad, A. (2017). Evaluating the potential of botanical extracts and fractions as substitutes of chemical antioxidants in edible oils. Pakistan Journal of Botany, 50, 1999–2004.
Muniandy, P., Shori, A. B., Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1–8. doi: https://doi.org/10.1016/j.fpsl.2016.02.002
Ali, F., Abdel-Atty, N., Helmy, E. (2018). Improving the quality and extending the shelf life of chilled fresh sausages using natural additives and their extracts. Journal of Microbiology, Biotechnology and Food Sciences, 7 (6), 580–585. doi: https://doi.org/10.15414/jmbfs.2018.7.6.580-585
Granato, D., Santos, J. S., Salem, R. D., Mortazavian, A. M., Rocha, R. S., Cruz, A. G. (2018). Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective. Current Opinion in Food Science, 19, 1–7. doi: https://doi.org/10.1016/j.cofs.2017.11.013
Savescu, P. (2017). Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea. Revista de chimie, 68 (6), 1406–1412.
How to Cite
Copyright (c) 2019 Olesia Bilous, Natalia Sytnik, Svitlana Bukhkalo, Valentyna Glukhykh, Ganna Sabadosh, Vadym Natarov, Natalia Yarmysh, Stepan Zakharkiv, Tetiana Kravchenko, Viktoria Mazaeva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY , which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.