Affiliation
a Kazakh Scientific Research Institute of the Processing and Food Industry
Copyright ©Magazhanov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The article is devoted to obtaining polyphenol concentrates from black currant, raspberry and plum with the purpose of their further use in foods as a source of biologically active substances. The chemical composition of black currant, raspberry and plum growing under the conditions of South-East Kazakhstan is studied. The effect of various process parameters (water duty, alcohol concentration, duration of extraction) on the extraction of phenolic compounds from raw materials is analyzed. The optimum technological conditions for producing extracts from the berries of black currant, raspberry and plum such as water duty of 1:5, the alcohol concentration of 40%, the duration of extraction of 30 min have been established, wherein the polyphenol content is 690 mg/dm3 in the currant extract, 535 mg/dm3 in the raspberry extract, and 522 mg/dm3 in the plum extract. The obtained extracts were used to produce liquid concentrates by means of evaporation in a vacuum rotor evaporator until complete extraction of ethanol. The nutritive and energy value, the content of vitamins, minerals, toxic elements, pesticides, radionuclides and microbiological indices have been determined in the concentrates. The obtained concentrates have a high content of phenolic antioxidant substances with antioxidant activity, particularly a concentrate of black currant up to 2095 mg/dm3. This allows us to recommend using the concentrates not only for the enrichment but also for increasing the storage life of foods.
Keywords
Currant,
raspberry,
plum,
biologically active substances,
extraction,
concentrate
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