The change in the content of biologically active substances of black elderberry in the production of juice

Authors

  • Галина Панасівна Хомич Universities Ukoopunions “Poltava University of Economics and Trade” 3 Koval str., Poltava, Ukraine, 36014, Ukraine https://orcid.org/0000-0001-7227-8819
  • Людмила Олександрівна Положишникова Universities Ukoopunions “Poltava University of Economics and Trade” 3 Koval str., Poltava, Ukraine, 36014, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.51064

Keywords:

black elderberry, juice, biologically active substances, enzymic preparations, phenolic compounds

Abstract

The berries of the black elderberry are a source of biologically active substances, among which phenolic compounds that have the main value. Most of the phenolic compounds are natural antioxidants and are widely used in the food industry. Using black elderberry will allow to enrich foods with biologically active complex contained in it.

The purpose of the research is to study the chemical composition of black elderberry and the impact of processing technology on the quality of juice from these raw materials.

Analysis of the chemical composition of berries of the black elderberry has confirmed the presence of a large number of biologically active substances in its composition. The impact of processing technology on the quality of the black elderberry juice was investigated. It was found that using enzymatic catalysis for squash pre-treatment has a positive effect on the quality indicators of black elderberry juice.

Analysis of the fractional composition of phenolic compounds at different ways of squash pre-treatment was performed and it was determined that the maximum transition of phenolic compounds is achieved in enzymatic catalysis of squash, which has been pre-heated to inactivate endoenzymes of raw materials.

Author Biographies

Галина Панасівна Хомич, Universities Ukoopunions “Poltava University of Economics and Trade” 3 Koval str., Poltava, Ukraine, 36014

Professor, Doctor of technical sciences, head of the department

Department of technology of food production and restaurant business

Людмила Олександрівна Положишникова, Universities Ukoopunions “Poltava University of Economics and Trade” 3 Koval str., Poltava, Ukraine, 36014

Associate professor, PhD

Department of technology of food production and restaurant business

References

  1. Dadali, V. A., Makarov, V. G. (2003). Biologicheski aktivnye veshchestva lekarstvennyh raste-nii kak faktor detoksikatsii organizma. Vopr. pitaniia, 5, 49–55.
  2. Wazbinska, J., Puczel, U., Borowska, J., Zadernowski, R. (2000). Charakterystyka owocow admian szlachetnych oraz form dziko rosnacych bzu charnego. Rocz. Akad. Rol. w Poznani CCCXXIII, 31 (II), 428–431.
  3. Mratinic, E., Fotiric, M. (2007). Selection of black elderberry (Sambucus nigra L.) and evaluation of its fruits usability as biologically valuable food. Genetika, 39 (3), 305–314. doi: 10.2298/gensr0703305m
  4. Petrova, V. P. (1986). Byokhymyja dykorastushhykh plodovo-jaghodnykh rastenyj. Kyiv: Vyshha shkola, 287.
  5. Vulic, J., Vracar, L., Sumic, Z. (2008). Chemical characteristics of cultivated elderberry fruit. Acta Periodica Technologica, 39, 85–90. doi: 10.2298/apt0839085v
  6. Galić, A., Dragović-uzelac, V., Levaj B. et. al. (2009). The polyphenols stability, enzyme activity and physico-chemical parameters during producing wild elderberry concentrated juice. Agric. conspec. sci., 74 (3), 181–186.
  7. Wu, X., Cao, G., Prior, Rl.,Wu, X. (2002). Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry and blueberry, 132 (7), 1865–1871.
  8. Kaack, K., Austed, T. (1998). Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing. Plant Foods for Human Nutrition, 52 (3), 187–198. doi: 10.1023/a:1008069422202
  9. Buchert, J., Koponen, J. M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R., Poutanen, K. (2005). Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture, 85 (15), 2548–2556. doi: 10.1002/jsfa.2284
  10. Kähkönen, M. P., Heinonen, M. (2003). Antioxidant Activity of Anthocyanins and Their Aglycons. Journal of Agricultural and Food Chemistry, 51 (3), 628–633. doi: 10.1021/jf025551i
  11. Khomych, H. P., Kapreliants, L. V., Tkach, N. I. (2010).Vykorystannia fermentnykh preparativ dlia pererobky plodovo-yahidnoi dykorosloi syrovyny. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv, 25, 123–128.
  12. Khomych, H. P., Tkach, N. I. (2011). Vlyianye hydrolytycheskykh fermentov na byolohychesky aktyvnii kompleks yahod buzyni chernoi. Part 1. Mynsk: RUP «Nauchno-praktycheskyi tsentr NAN Belarusy po prodovolstvyiu», 87–92.
  13. Khomych, H. P., Tkach, N. I. (2012). Doslidzhennia tekhnolohichnykh vlastyvostei yahid buzyny chornoi. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv, 28, 387–392.
  14. Khomych, H. P., Vikul, S. I., Kapreliants, L. V., Osypova, L. A., Lozovska, T. S. (2015). Patent na vynakhid 107506 S2, MPK G 01N 33/00 (2015.01). Sposib vyznachennia biolohichnoi aktyvnosti obiektiv pryrodnoho pokhodzhennia vlasnyk Odes. nats. akad. kharch. tekhnolohii. № u201302626; declareted 04.03.2013; published 12.01.2015, Biul. № 1.
  15. Nykytyna, E. V., Romanova, N. K. (2010). Yantarnaia kyslota y ee soly kak yndyvydualny antyoksydanty y henoprotektory. Vestnik Kazanskogo tekhnolicheskogo universiteta, 10, 375–381.

Downloads

Published

2015-10-15

How to Cite

Хомич, Г. П., & Положишникова, Л. О. (2015). The change in the content of biologically active substances of black elderberry in the production of juice. Eastern-European Journal of Enterprise Technologies, 5(11(77), 62–67. https://doi.org/10.15587/1729-4061.2015.51064

Issue

Vol. 5 No. 11(77) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Галина Панасівна Хомич, Людмила Олександрівна Положишникова

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.