STUDY OF FLAVONOID COMPOSITION IN FERMENTOLYSATES OF CRANBERRY CAKE AND BLACK MOUNTAIN ASH CAKE
UDC 663.351
Abstract
One of the most significant disadvantages of the existing processes of berry cake processing into food ingredients is the low degree of extraction of biologically active substances. To increase the yield of flavonoids, enzymatic treatment of the cake can be used. In materials of the article data on composition of dry fermentolysate of cranberry cake and dry fermentolysate of black mountain ash cake on quantitative and qualitative content of flavonoids obtained by HPLC method are presented. The complex of flavonoids in fermentolysate of cranberry cake is represented by 10 substances, of which quercitrin (quercetin-3-rhamnoside) prevails in the amount of 0.033%. The total content of flavonols after enzymatic treatment compared to the control increased by 16.8%. The amount of minor flavonoids, which include isoquercitin and quercetin-arabinoside is 0.001%. Six flavonoids were identified in the fermentolysate of rowan blackberry cake, the flavonoid composition is dominated by hyperoside found in the amount of 0.029%. The data show that the enzymatic treatment of black mountain ash cake allows to increase the content of flavonoids in the fermentolysate by 46.6%. Processing of berry cake with the use of selected enzymatic complex allows to preserve flavonoids of berry raw materials with the possibility of creating products of preventive orientation for mass consumption on the basis of fermentolysates. The results of the work can be used to assess the biological value of food products, which include fermentolysates as a formulation component.
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