EFFECT OF THE RATIO TO THE PROTEIN-POLYPHENOL COMPLEX GEMA ON THE STATE IN THE BLOOD-SLAUGHTERING OF GRAPE POMACE
DOI:
https://doi.org/10.15673/2073-8684.27/2014.29845Keywords:
slaughterhouse blood, grape pomace, spectral characteristics, electron transport activityAbstract
The article is devoted to solving problems of asiderotic anemia by creating a natural iron-bearing additive based on slaughterhouse blood and grape pomace. The relevance of this work is due to wide prevalence of asiderotic anemia in Ukraine especially among women and children. According to the World Health Organization nearly 1.8 billion people in the world are suffering from asiderotic anemia. The use of chemicals is highly undesirable because it may lead to side effects. Technology for producing this additive is a completely new, as it is based on the formation of complexes between iron in slaughterhouse blood and polyphenolic substances in grape pomace. It is shown that it is possible to maintain iron in the trivalent state in the form of protein-polyphenol complex for better absorption by man. The formation of such complexes is possible only under certain conditions, among which the most important is the ratio of the components. To analyze the stability of the forms of hemoglobin a spectrophotometric method on devices СФ-56 and Specord-М and in the spectral region from 300 nanometers to 750 nanometers has been used. On the basis of spectral characteristics and the electron transport activity of blood, grape pomace, the optimal ratio of the components contributing to the stabilization of iron in the complex has been established.
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