IDENTIFICATION OF THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN NUT SHOTS

Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

Abstract


One of ways of the food industry development is a search for non-traditional raw material resources with the high content of physiologically healthy nutrients. A promising way of biologically important raw materials is secondary products of oil production, especially shots. The aim of the research was to determine the content of biologically active substances in nut shots (cedar nut shot (CNS) and walnut shot (WNS)). The quality composition of the phenol nature was established by reactions with 10 % alcohol solutions of FeCl3, NaOH, АlCl3 and cyanidin test. The content of hydroxycinnamic acids (with recalculation for chlorogenic acid) was determined by the spectrophotometric method. The amount of tanning substances – by the method of permanganometry. The analysis of the sum of flavonoids (in recalculation for rutin) was realized by the method of differential spectrophotometry. Carbonic acids were identified by the method of gas-liquid chromatography. There were revealed quality differences in the composition of substances of the phenol nature for CNS and WNS. WNS is characterized by the higher content of hydroxycinnamic acids – in 2,5 times, tanning substances – in 3,1 times and flavonoids – in 60 times, comparing with CNS. The content of unsaturated fats in WNS is 95,79 % of the total number of fats, and in CNS – 80,05 %. The ratio Omega-3/Omega-6 for the fat component of CNS is 1/0,06, and for WNS fats – 1/1,3. WNS comparing with CNS is characterized by the higher content of malic (in 5,3 times) and fumaric (in 100 times)acid. CNS contains more lemon (in 2,9 times) and succinic (in 2,2 times) acid. That is, identification of the content of some biologically active substances in nut shots allows to recommend them for usage in technologies of food products. It allows to enrich them with phenol compounds, polyunsaturated fats and organic acids.


Keywords


shot; walnut; cedar nut; biologically active substances; phenol compounds

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DOI: http://dx.doi.org/10.21303/2504-5695.2019.00855

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