Study of antioxidant properties of organic dried black mulberry

Authors

DOI:

https://doi.org/10.15587/2706-5448.2024.310427

Keywords:

black organic dried mulberry, peroxide number, acid number, ascorbic acid, polyphenolic content, antioxidant properties

Abstract

The object of the study is black dried organic mulberry. The subject of research is the antioxidant properties of black dried organic mulberry. The research hypothesis is that due to its antioxidant properties, organic black mulberry can serve as a source for the production of food additives to slow down oxidation processes in fat-containing products.

The study investigated changes in the quality of the fat base for the production of flour confectionery products: butter with sesame oil in a ratio of 80:20 %. Black dried inorganic mulberry was used as a control sample. This made it possible to compare the inhibitory-stabilizing effect on lipids of organic and inorganic raw materials. On the 10th day of storage of the samples, the peroxide number in the fat with the addition of organic mulberry was 1.7 times lower than in the fat base without the addition of stabilizers. The peroxide number in the fat with organic mulberry added was 17.5 ½O mmol/kg. Primary oxidation in the sample with inorganic mulberry also occurred more slowly than in the sample without any additives. On the 10th day of storage, the amount of peroxides was 1.2 times less than the amount of peroxides in the fat base without the addition of mulberry. The fat acid value of black organic dried mulberry added on day 10 was 1.21 mn/KOH, with black inorganic dried mulberry added 1.80 mg/KOH. The sample without added antioxidants had an acid value of 2.12 mg/KOH. The content of ascorbic acid in black dried inorganic and organic mulberries does not differ significantly and is 10.78 and 10.49 mg/100 g, respectively. It has been proven that the content of polyphenolic compounds is 18.2 and 27.2 mg/100 g, respectively, in dried inorganic and organic black mulberries. It is their presence that explains the antioxidant properties of mulberry. Therefore, organic production affects the accumulation of polyphenolic compounds in plants. Polyphenolic compounds have antimicrobial properties, so their higher amount in organic raw materials is dictated by the fact that organic plants must independently fight against microbiological pests without the use of pesticides. Further research will be devoted to the creation of nutritional supplements based on organic black mulberry.

Author Biography

Alina Tkachenko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Expertise and Customs

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Study of antioxidant properties of organic dried black mulberry

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Published

2024-08-29

How to Cite

Tkachenko, A. (2024). Study of antioxidant properties of organic dried black mulberry. Technology Audit and Production Reserves, 4(3(78), 46–50. https://doi.org/10.15587/2706-5448.2024.310427

Issue

Vol. 4 No. 3(78) (2024): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2024 Alina Tkachenko

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