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Please use this identifier to cite or link to this item: http://dspace.puet.edu.ua/handle/123456789/6947

Название: New methods of plant selection for food aroma recovery aided by oxidation processes
Авторы: Bezysov, Anatoliy
Dubova, Halyna
Rogova, Nataliya
Ключевые слова: flavor
oxidation
fatty acids
enzymes
Issue Date: 2015
Издатель: ACTA UNIVERSITATIS CIBINIENSIS
Серия/номер: Серія E: Технології харчових продуктів (AUCFT);
Аннотация: This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid extract of watermelon, pumpkin, cucumbers is 30-40%, the ratio of linoleic and linolenic acids in fruit is different. The formation of diene conjugates and hydroperoxides, malondialdehyde after various processing treatment methods is shown. The efficiency of aroma restoration depends on the number of formed 9-, 13- hydroperoxides that serve as a substrate for aroma-forming enzymes. The antioxidant capacity and the oxidation-reduction potential of fresh fruits and fruits after cooking have been analyzed. These characteristics determine the fruit ability to repeated formation of aromatic components. It has been ascertained that gourds have sufficient potential to restore aroma by exogenous lipoxygenases.
URI: http://dspace.puet.edu.ua/handle/123456789/6947
Appears in Collections:Статті (ННІДО ГРКС)

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