INFLUENCE OF PRE-FERMENTAL PROCESSING ON BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF SOME BERRIES

Published: 15 February 2023| Version 1 | DOI: 10.17632/scstz8k9w2.1
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At present, due to the current environmental situation in the Republic of Azerbaijan and in the world, great importance is given to the problem of healthy nutrition of the population. A possible and rational way to increase the biological value of food is currently its fortification due to natural plant extracts of berries that grow in the forests of Azerbaijan. Due to the lack of data on the effectiveness of preliminary methods, including enzymatic processing of these berries, this work was carried out. When performing the work, standard and special research methods were used. It has been established that there is a tendency to increase the content of phenolic substances in extracts of various berries with pre-treatment with enzyme preparations from 1.08 times (cornel, Pectinex BE XXL) to 1.46 times (kinkan, Sellolyuks-A) compared with control samples. The content of flavonoids in all analyzed extracts increases from 1.29 times (kinkan, Pectinex BE XXL) to 1.68 times (common cranberry, Amylase AG 300 L. The content of anthocyanins also increases in all analyzed samples from 1.07 times to 1.60 times, the exception is the dogwood extract sample treated with Amylase AG 300 L. The restorative power of berry extracts after the use of enzyme preparations increases 1.18-2.33 times, while the antioxidant activity of berry extracts tends to decrease, with the exception of hawthorn berries and common cranberries. studies show the feasibility of pre-treatment of the pulp of these berries

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When performing the work, standard and special research methods were used. It has been established that there is a tendency to increase the content of phenolic substances in extracts of various berries with pre-treatment with enzyme preparations from 1.08 times (cornel, Pectinex BE XXL) to 1.46 times (kinkan, Sellolyuks-A) compared with control samples. The content of flavonoids in all analyzed extracts increases from 1.29 times (kinkan, Pectinex BE XXL) to 1.68 times (common cranberry, Amylase AG 300 L.

Institutions

Azerbaijan State Economic University

Categories

Enzyme, Antioxidant, Extraction Methods, Phenolic Compound

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