Development of a food antioxidant complex of plant origin

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.186442

Keywords:

antioxidant, free radicals, plant raw materials, oxidation, biologically active substances, induction period, extraction

Abstract

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

Author Biographies

Olesia Bilous, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

PhD

Department of Physical Education

Natalia Sytnik, Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine Dziuby ave., 2-A, Kharkiv, Ukraine, 61019

PhD

Department of Studies of Technology for Processing Oils and Fats

Svitlana Bukhkalo, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

PhD, Associate Professor, Senior Researcher

Department of Integrated Technologies, Processes and Apparatuses

Valentyna Glukhykh, Zaporizhzhia State Medical University Maiakovskoho ave., 26, Zaporizhzhia, Ukraine, 69035

Department of Physical Rehabilitation, Sports Medicine, Physical Education And Health

Ganna Sabadosh, Uzhhorod Institute of Trade and Economics of Kyiv National University of Trade and Economics Korytnyanska str., 4, Uzhhorod, Ukraine, 88014

PhD

Department of Technology and Organization Restaurant Business

Vadym Natarov, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

Department of Physical Education

Natalia Yarmysh, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

Department of Physical Education

Stepan Zakharkiv, State Institution of Higher Education "Pereyaslav-Khmelnitsky Hrihoriy Skovoroda State Pedagogical University" Sukhomlynskoho str., 30, Pereyaslav-Khmelnitsky, Ukraine, 08401

Postgraduate Student

Department of Theory and Methods of Physical Education and Sport

Tetiana Kravchenko, State Institution of Higher Education "Pereyaslav-Khmelnitsky Hrihoriy Skovoroda State Pedagogical University" Sukhomlynskoho str., 30, Pereyaslav-Khmelnitsky, Ukraine, 08401

PhD

Department of Theory and Methods of Physical Education and Sports

Viktoria Mazaeva, Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine Dziuby ave., 2-A, Kharkiv, Ukraine, 61019

PhD

Department of Studies of Technology for Processing Oils and Fats

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Published

2019-12-17

How to Cite

Bilous, O., Sytnik, N., Bukhkalo, S., Glukhykh, V., Sabadosh, G., Natarov, V., Yarmysh, N., Zakharkiv, S., Kravchenko, T., & Mazaeva, V. (2019). Development of a food antioxidant complex of plant origin. Eastern-European Journal of Enterprise Technologies, 6(11 (102), 66–73. https://doi.org/10.15587/1729-4061.2019.186442

Issue

Vol. 6 No. 11 (102) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2019 Olesia Bilous, Natalia Sytnik, Svitlana Bukhkalo, Valentyna Glukhykh, Ganna Sabadosh, Vadym Natarov, Natalia Yarmysh, Stepan Zakharkiv, Tetiana Kravchenko, Viktoria Mazaeva

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