THE STUDY OF MAIN PHYSICAL-CHEMICAL PARAMETERS OF CHAENOMELES AND PRODUCTS OF ITS PROCESSING

  • Galyna Khomych Poltava University of Economics and Trade, Ukraine
  • Aleksandra Horobetc Poltava University of Economics and Trade, Ukraine
  • Yuliia Levchenko Poltava University of Economics and Trade, Ukraine
  • Anzhela Boroday Poltava University of Economics and Trade, Ukraine
  • Nataliia Ishchenko Poltava University of Economics and Trade, Ukraine
Keywords: chaenomeles, aromatic substances, biologically active substances, phenol substances, enzymolysis

Abstract

In the article were considered the topical problems, connected with health worsening and human existence. The use of vegetable raw material as a source of biologically active components is prospective in production foodstuff. There were offered the rational methods of processing of chaenomeles for getting juice and puree. There were carried out an analysis of expedience of using chaenomeles and products of its processing for enrichment foodstuff. It was established, that maximal amount of phenol substances is contained in fruit peel and L-ascorbic acid - in flesh. It was determined, that apple acid prevails among organic ones, fructose - among sugars and phenol substances are mainly presented by procyanidins. Using chromotographic analysis in the products of chaenomeles processing were identified 48 names of aromatic compounds, alcohols, acids, ethers and unsaturated carbohydrates prevail among them. There were studied the physical-chemical parameters of fruit sauces and flour products with addition of chaenomeles processing products. The received results prove that the ready foodstuff that contain puree and juice of chaemomeles have the high organoleptic, physical-chemical parameters and also heightened biological value.

Downloads

Download data is not yet available.

Author Biographies

Galyna Khomych, Poltava University of Economics and Trade

Department of Food industry technologies and restaurant industry

Aleksandra Horobetc, Poltava University of Economics and Trade

Department of Food industry technologies and restaurant industry

Yuliia Levchenko, Poltava University of Economics and Trade

Department of Food industry technologies and restaurant industry

Anzhela Boroday, Poltava University of Economics and Trade

Department of Food industry technologies and restaurant industry

Nataliia Ishchenko, Poltava University of Economics and Trade

Department of Food industry technologies and restaurant industry

References

Marushko, Yu. V. (2013). Mikroelementy ta stan imunitetu v ditey. Aktual'naya ynfektolohyya, 1 (1).

AACC International. Methods 10-50D and 10-52 (2000). Approved Methods of the American association of Cereal Chemists, 10th ed. AACC International, St. Paul, MN, U.S.A.

Khomych, G. P., Vasyuta V. M., Levchenko Yu. V. (2015). Kompleksna pererobka plodiv henomelesu. Naukovi pratsi Odeskoyi natsIonalnoyi akademiyi harchovih tehnologiy,46 (2), 75–79.

Khomych, G. P. Kaprelyants L. V., Tkach N. I. (2010). Vikoristannya fermentnih preparativ dlya pererobki plodovo-yagidnoyi dikorosloyi sirovini. Zbirnyk naukovykh prats' "Obladnannya ta tekhnolohiyi kharchovykh vyrobnytstv", 25, 123–128

Khomych, G. P. Levchenko, Yu. V. (2015). Vikoristannya henomelesu v tehnologiyi virobnitsta solodkih sousiv. Naukoviy visnik Lvivskogo Natsionalnogo universitetu veterinarnoyi meditsini ta biotehnologiy im. S. Z. Gzhitskogo, 17.4 (64), 166–174

Sancheti, S., Sancheti, S., Seo, S.-Y. (2009). Chaenomeles Sinensis: A Potent α-and β-Glucosidase Inhibitor. American Journal of Pharmacology and Toxicology, 4 (1), 8–11. doi:10.3844/ajptsp.2009.8.11

Klimenko, S. V. Mezhenskiy, V. M (2013). Pohodzhennya sortiv henomelesa (Chaenomeles Lindl.) ukrayinskoyi selektsiyi. Introduktsiya roslin, 4, 25–30.

Zhang, L., Cheng, Y.-X., Liu, A.-L., Wang, H.-D., Wang, Y.-L., & Du, G.-H. (2010). Antioxidant, Anti-Inflammatory and Anti-Influenza Properties of Components from Chaenomeles speciosa. Molecules, 15 (11), 8507–8517. doi:10.3390/molecules15118507

Homich, G. P. Gorobets, А. M. (2015). Vikoristannya henomelesu ta produktIv yogo pererobki v tehnologiyi boroshnyanih virobIv. Naukoviy visnik Lvivskogo Natsionalnogo universitetu veterinarnoyi meditsini ta bIotehnologiy im. S. Z. Gzhitskogo,17.4 (64), 174–179.

Scalia, S., Marchetti, N., & Bianchi, A. (2013). Comparative Evaluation of Different Co-Antioxidants on the Photochemical- and Functional-Stability of Epigallocatechin-3-gallate in Topical Creams Exposed to Simulated Sunlight. Molecules, 18 (1), 574–587. doi:10.3390/molecules18010574


👁 646
⬇ 388
Published
2016-08-22
How to Cite
Khomych, G., Horobetc, A., Levchenko, Y., Boroday, A., & Ishchenko, N. (2016). THE STUDY OF MAIN PHYSICAL-CHEMICAL PARAMETERS OF CHAENOMELES AND PRODUCTS OF ITS PROCESSING. EUREKA: Life Sciences, (3), 50-56. https://doi.org/10.21303/2504-5695.2016.00147
Section
Food Science and Technology