Possibility and prospects of preservation of minor components in technology of fruit raw materials conservation
Laen...
Kuupäev
2019
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
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Kirjastaja
Abstrakt
According to modern research, traditional methods of preserving fruits and vegetables
do not allow obtaining products identical to natural products for biological value. At the same
time, there is a need to provide the population with minor components of food, including
concentrated form. The aim of the study was to preserve the minor components in canned fruit
raw materials for a long time. The study was carried out comparing the data of bioflavonoids and
vitamin C in fresh oranges and dehydrated oranges (immediately after dehydration and storage
for 12 months). The analysis was performed by reversed-phase HPLC on Dionex Ultimate 3,000
chromatograph (‘Thermo Scientific’, USA) using Luna 5U C18(2) 100A, 5 µm 4.6 mm ×
150 mm column (‘Phenomenex’, USA), system number 125617-12. The identification of
components was performed by comparison of retention times of standard flavonoid samples.
Dehydration was done by means of resonant IR drying, gradually lowering the temperature from
intense (67–75 °C) to soft (32–35 °C) temperature regimes. Analysis of chromatograms of fresh
and dehydrated oranges shows that they all have a similar profile, but differ significantly in the
content of certain components. The presence of vitamin C 1,926.9 mg per 1 g of dehydrated
oranges was noted, which is identical to the content of 10 g of fresh orange. The following
flavonoids have been found: prunus and a component related to the polymer form of naringin, the
content in 1 g of dehydrated oranges is approximately seven times more than that for 1 g of fresh
orange. The loss of vitamin C by 8% during storage of dehydrated orange for 12 months was
noted, the amount of flavonoids varies insignificantly by 2–3%.Studies have shown that the
technology of dehydration with the help of resonance IR drying allows to keep the minor
components in the native state for a long time.
Kirjeldus
Article
Märksõnad
dehydration, flavonoids, preservation of minor components, vitamin C, articles