Determination of total antioxidant capacity in marmalade and marshmallow

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.73546

Keywords:

antioxidant, coulometry, plant additive, cryogenic technology, cryopaste, cryopowder, marmalade, marshmallow

Abstract

Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components – plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and products  with them – fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5–10 times. It is shown that the use of water­alcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties.

The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives.

Author Biographies

Sergey Gubsky, Kharkiv State University Food Technology and Trade Klochkovska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate рrofessor

Department of chemistry, microbiology and hygiene of food

Maiia Artamonova, Kharkiv State University Food Technology and Trade Klochkovska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate рrofessor

Department of technology of bread, confectionary, pasta and food concentrates

Nataliа Shmatchenko, Kharkiv State University Food Technology and Trade Klochkovska str., 333, Kharkiv, Ukraine, 61051

Postgraduate student

Department of technology of bread, confectionary, pasta and food concentrates

Inna Piliugina, Kharkiv State University Food Technology and Trade Klochkovska str., 333, Kharkiv, Ukraine, 61051

Senior teacher

Department of chemistry, microbiology and hygiene of food

Elena Aksenova, Kharkiv State University Food Technology and Trade Klochkovska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate рrofessor

Department of chemistry, microbiology and hygiene of food

References

  1. Valko, M., Leibfritz, D., Moncol, J., Cronin, M. T. D., Mazur, M., Telser, J. (2007). Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology, 39 (1), 44–84. doi: 10.1016/j.biocel.2006.07.001
  2. Frankel, E. N. (2012) Antioxidants in food and biology Facts and fiction. Philadelphia: Woodhead Publishing Limited, 254.
  3. Pokorny, J., Yanishlieva, N., Gordon, M. (2001) Antioxidants in food. Practical applications. Cambridge: Woodhead Publishing Limited, 380.
  4. Pisoschi, A. M., Pop, A. (2015). The role of antioxidants in the chemistry of oxidative stress: A review. European Journal of Medicinal Chemistry, 97, 55–74. doi: 10.1016/j.ejmech.2015.04.040 10.1016/j.ejmech.2015.04.040
  5. Yao, L. H., Jiang, Y. M., Shi, J., Tomás-Barberán, F., Datta, N., Singanusong, R.,Chen, S. S. (2004). Flavonoids in Food and Their Health Benefits. Plant Foods for Human Nutrition, 59 (3), 113–122. doi: 10.1007/s11130-004-0049-7
  6. Elẑbieta, S., Cieślik, E., Topolska, K. (2008). The sources of natural antioxidants. Elżbieta Sikora, Ewa Cieślik, Kinga Topolska. Acta Sci. Pol., Technol, Ailment, 7 (1), 5–17.
  7. Kovalenko, I. O., Bondar, N. P., Sharan, L. O. (2014). Udoskonalennia tekhnolohii marshmelou na fruktozi z vykorystanniam plodovo-iahidnoi syrovyny u zakladakh restorannoho hospodarstva. Ukrainian Food Journal. Food Technologies, 2, 62–67.
  8. Dorohovich, A. N., Badruk, V. V. (2013). Marshmelou funktsionalnogo naznacheniya. Hlebopek, 2, 37-39.
  9. Pavlyuk, R. Yu., Pogarskaya, V. V., Yureva, O. O. (2015). Krio- i mehanohimiya v tehnologiyah pischevyih proizvodstv. Kharkiv: Domino, 255.
  10. Shulyak, V. A., Berezyuk, D. I. (2008). Nizkotemperaturnaya tehnologiya proizvodstva naturalnyih pischevyih krasiteley. Holodilnaya tehnika, 9, 28–29.
  11. Lomachinskiy, V. V., Kasyanov, G. I. (2009). Tehnologiya polucheniya plodoovoschnyih krioporoshkov. Krasnodar: Ekoinvest, 102.
  12. Kasyanov, G. I., Lomachinskiy, V. V. (2010). Proizvodstvo i ispolzovanie krioporoshkov iz ovoschey i fruktov. Izvestiya VUZov. Pischevaya tehnologiya, 3, 113–114.
  13. Chuiko, A. M., Vereshko, N. V., Lysiuk, H. M. (2002). Vykorystannia krias-poroshkiv z vynohradnykh vychavkiv yak kompleksnykh polipshuvachiv dlia boroshnianykh vyrobiv. Prohresyvni resursozberihaiuchi tekhnolohii ta yikh ekonomichne obgruntuvannia u pidpryiemstvakh kharchuvannia. Ekonomichni problemy torhivli, 90–97.
  14. Achkasova, O. V., Zhukov, Ie. V. (2009). Tekhnolohiia vypechenoho napivfabrykatu «Smetannyi» z dodavanniam buriakovoho krioporoshku. KhTEI KNTEU, 51–52.
  15. Tuz, N. F., Artamonova, M. V., Lysiuk, H. M. (2012). Doslidzhennia pokaznykiv yakosti zheleinoho marmeladu z krias-poroshkamy roslynnoho pokhodzhennia pid chas zberihannia. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii, 210–214.
  16. Artamonova, M. V., Shmatchenko, N. V. (2014). Vykorystannia roslynnykh kriopast u tekhnolohii zheleinykh vyrobiv. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii, 46 (2), 177–180.
  17. Artamonova, M. V., Piliuhina, I. S., Shmatchenko, N. V. (2015). Udoskonalennia tekhnolohii marmeladno-pastylnykh vyrobiv z vykorystanniam roslynnykh dobavok otrymanykh za kriotekhnolohiiamy. Povnotsinne kharchuvannia: innovatsiini aspekty tekhnolohii, enerhoefektyvnoi pererobky, zberihannia ta marketynhu, 144–171.
  18. Pavljuk, R. Ju., Pogars'ka, V. V., Berestova, A. A. (2013). Innovative technologies of vitamin fruitberry iсе-cream production using frozen fine-dispersed additives made of plant raw materials. Eastern-European Journal of Enterprise Technologies, 4 (10 (64)), 57–62. Available at: http://journals.uran.ua/eejet/article/view/16316/13839
  19. Apak, R., Gorinstein, S., Böhm, V., Schaich, K. M., Özyürek, M., Güçlü, K. (2013). Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report). Pure and Applied Chemistry, 85 (5), 957–998. doi: 10.1351/pac-rep-12-07-15
  20. Misin, V. M., Hrapova, N. G., Zavyalov, A. Yu., Burlakova, E. B. (2012). Standartizatsiya terminov i opredeleniy v oblasti «Antioksidanty». Vestnik Kazanskogo tehnologicheskogo universiteta, 15 (17), 236–241.
  21. Badarinath, A. V., Rao, K. M., Chetty, C. M. S. (2010). A review on in-vitro antioxidant methods : comparisions , correlations and considerations. International Journal of PharmTech Research, 2 (2), 1276–1285.
  22. Ahmad, S., Arshad, M. A., Ijaz, S. et. al. (2014). Review on methods used to determine antioxidant activity. International Journal of Multidisciplinar y Rese arch and Development, 1 (1), 35–40.
  23. Pisoschi, A. M., Negulescu, G. P. (2012). Methods for Total Antioxidant Activity Determination: A Review. Biochemistry & Analytical Biochemistry, 01 (01), 1–10. doi: 10.4172/2161-1009.1000106
  24. Shahidi, F., Zhong, Y. (2015). Measurement of antioxidant activity. Journal of Functional Foods, 18, 757–781. doi: 10.1016/j.jff.2015.01.047
  25. Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., Robards, K. (2002). Methods for testing antioxidant activity. The Analyst, 127 (1), 183–198. http://doi.org/10.1039/b009171p.
  26. Yin, H., Xu, L., Porter, N. A. (2011). Free Radical Lipid Peroxidation: Mechanisms and Analysis. Chemical Reviews, 111 (10), 5944–5972. doi: 10.1021/cr200084z
  27. Prior, R. L., Wu, X., Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53 (10), 4290–4302. doi: 10.1021/jf0502698
  28. Ivanova, A. V., Gerasimova, E. L., Brainina, K. Z. (2015). Potentiometric Study of Antioxidant Activity: Development and Prospects. Critical Reviews in Analytical Chemistry, 45 (4), 311–322. doi: 10.1080/10408347.2014.910443
  29. Pisoschi, A. M., Cimpeanu, C., Predoi, G. (2015). Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review. Open Chemistry, 13 (1), 824–856. doi: 10.1515/chem-2015-0099
  30. Sochor, J., Dobes, J., Krystofova, O., Ruttkay-Nedecky B. (2013). Electrochemistry as a Tool for Studying Antioxidant Properties. Int. J. Electrochem. Sci, 8, 8464–8489.
  31. Abdullin, I. F., Turova, E. N., Budnikov, G. K. (2001). Kulonometricheskaya otsenka antioksidantnoy sposobnosti ekstraktov chaya elektrogenerirovannyim bromom. Analiticheskaya himiya, 56 (60), 627–629.
  32. Ziyatdinova, G. K., Nizamova, A. M., Budnikov, G. K. (2010). Galvanostatic coulometry in the analysis of natural polyphenols and its use in pharmacy. Journal of Analytical Chemistry, 65 (11), 1176–1180. doi: 10.1134/s1061934810110146
  33. Ziyatdinova, G., Kozlova, E., Budnikov, H. (2016). Chronocoulometry of wine on multi-walled carbon nanotube modified electrode: Antioxidant capacity assay. Food Chemistry, 196, 405–410. doi: 10.1016/j.foodchem.2015.09.075
  34. Artamonova, M. V., Pilyugina, I. S., Shmatchenko, N. V. (2015). Ispolzovanie karotinoidnyih i antotsianovyih dobavok v tehnologiyah marmelada i marshmellou. Innovatsionnyie tehnologii proizvodstva produktov pitaniya funktsionalnogo naznacheniya, 15–18.
  35. 10.1016/j.foodchem.2015.09.075.
  36. Artamonova, M. V., Pilyugina, I. S., Shmatchenko, N. V. (2015). Ispolzovanie karotinoidnyih i antotsianovyih dobavok v tehnologiyah marmelada i marshmellou. Innovatsionnyie tehnologii proizvodstva produktov pitaniya funktsionalnogo naznacheniya, 15–18.
  37. Gubskyi, S., Nikitin, S., Evlash, V., Nemirich, O. (2015). Iodine content determination in dried talli of laminaria by galvanostatic coulometry. Ukrainian Food Journal, 4 (2), 320–327.
  38. Drozd, A. V., Tishakova, T. S. (2011). Spectrophotometric determination of trace amounts of iodide-ions in form of ionic associate with brilliant green using electrochemical oxidation. Cent.eur.j.chem., 9 (3), 432–436. doi: 10.2478/s11532-011-0020-z
  39. Pavliuk, R. Iu., Artamonova, M. V., Shmatchenko, N. V. (2014). Pat. 92844 Ukraina, MPK A 23 L 1/06. Sklad marmeladu z roslynnymy dobavkamy. Zaiavnyk i patentovlasnyk Kharkivskyi derzhavnyi universytet kharchuvannia ta torhivli. № u 2014 02562; declared: 14.03.2014; published: 10.09.2014, Biul. 17, 3.

Downloads

Published

2016-08-31

How to Cite

Gubsky, S., Artamonova, M., Shmatchenko, N., Piliugina, I., & Aksenova, E. (2016). Determination of total antioxidant capacity in marmalade and marshmallow. Eastern-European Journal of Enterprise Technologies, 4(11(82), 43–50. https://doi.org/10.15587/1729-4061.2016.73546

Issue

Vol. 4 No. 11(82) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2016 Sergey Gubsky, Maiia Artamonova, Nataliа Shmatchenko, Inna Piliugina, Elena Aksenova

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.