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Influence of grape seeds powder on preservation of fats in confectionary glaze
- Source :
- Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 36-43 (2018)
- Publication Year :
- 2018
- Publisher :
- PC Technology Center, 2018.
-
Abstract
- The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in water­alcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5 % in gallic equivalent of the powder weight at the extraction of water­ethanol mixture with ethanol content of 50 % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and non­lauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of auto­oxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders – 1.03 and 1.12 nm 3 /g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder – 0.84 and 1.87 nm 3 /g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fats
- Subjects :
- Acid value
020209 energy
0211 other engineering and technologies
Energy Engineering and Power Technology
02 engineering and technology
hydrolytic rancidity
Industrial and Manufacturing Engineering
chemistry.chemical_compound
Hydrolysis
Flavonols
polyphenolic antioxidants
oxidative rancidity
Management of Technology and Innovation
021105 building & construction
lcsh:Technology (General)
0202 electrical engineering, electronic engineering, information engineering
lipase
lcsh:Industry
Food science
glaze resistance to oxidation
Electrical and Electronic Engineering
Lipase
chemistry.chemical_classification
grape seeds powder
biology
Chemistry
Applied Mathematics
Mechanical Engineering
food and beverages
Catechin
Computer Science Applications
Control and Systems Engineering
Polyphenol
biology.protein
lcsh:T1-995
Composition (visual arts)
lcsh:HD2321-4730.9
Quercetin
Subjects
Details
- Language :
- English
- ISSN :
- 17294061 and 17293774
- Volume :
- 6
- Issue :
- 11
- Database :
- OpenAIRE
- Journal :
- Eastern-European Journal of Enterprise Technologies
- Accession number :
- edsair.doi.dedup.....29f5eb749c95cec6a7a45a5d426930d3