Б а с р е д а к т о р ы х. ғ. д., проф., ҚР ҰҒА академигі М. Ж. Жұрынов Р е д а к ц и я а л қ а с ы:Р.Ш. проф. (Ресей) Абишев М.Е. проф., корр.-мүшесі (Қазақстан) Аврамов К.В. проф. (Украина) Аппель Юрген проф. (Германия) Баймуқанов Д.А. проф., корр.-мүшесі (Қазақстан) Байтулин И.О. проф., академик (Қазақстан) Банас Иозеф проф. (Польша) Берсимбаев Р.И. проф., академик (Қазақстан) Велесько С. проф. (Германия) Велихов Е.П. проф., РҒА академигі (Ресей) Гашимзаде Ф. проф., академик (Əзірбайжан) Гончарук В.В. проф., академик (Украина) Давлетов А.Е. проф., корр.-мүшесі (Қазақстан) Джрбашян Р.Т. проф., академик (Армения) Қалимолдаев М.Н. проф., академик (Қазақстан), бас ред. орынбасары Лаверов Н.П. проф., академик РАН (Россия) Лупашку Ф. проф., корр.-мүшесі (Молдова) Мохд Хасан Селамат проф. (Малайзия) Мырхалықов Ж.У. проф., академик (Қазақстан) Новак Изабелла проф. (Польша) Огарь Н.П. проф., корр.-мүшесі (Қазақстан) Полещук О.Х. проф. (Ресей) Поняев А.И. проф. (Ресей) Сагиян А.С. проф., академик (Армения) Сатубалдин С.С. проф., академик (Қазақстан) Таткеева Г.Г. проф., корр.-мүшесі (Қазақстан) Умбетаев И. проф., академик (Қазақстан) Хрипунов Г.С. проф. (Украина) Юлдашбаев Ю.А. проф., РҒА корр-мүшесі (Ресей) Якубова М.М. проф., академик (Тəжікстан) «Қазақстан Республикасы Ұлттық ғылым академиясының Хабаршысы».
Plants have served for centuries as sources of compounds useful for human health such as antioxidant, anti-diabetic and antitumor agents. They are also rich in nutrients that improve the human diet. Growing demands for these compounds make it important to seek new sources for them. Hippophae rhamnoides L. is known as a plant with health-promoting properties. In this study we investigated the chemical composition and biological properties of bioactive components of ethanol extracts from leaves and twigs of H. rhamnoides L. Chemical components such as the total content of phenolic compounds, vitamins and amino acids and the antioxidant activities of these compounds in cellular and cell-free systems were assessed. The results suggest that the studied extracts are rich in bioactive compounds with potent antioxidant properties. Cytotoxicity and hemotoxicity assays showed that the extracts had low toxicity on human cells over the range of concentrations tested. Interaction with human serum albumin was investigated and conformational changes were observed. Our results indicate that leaf and twig extracts of H. rhamnoides L. should be considered as a non-toxic source of bioactive compounds which may be of interest to the food, pharmaceutical and cosmetic industries.
The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases
Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The regularities of the influence of BPC on the density and viscosity of prescription mixtures, whipping and resistance to melting of soft ice cream have been established. With the introduction of more than 10.0 % of BPC, milk proteins coagulated, the texture of the prescription mixture was characterized by heterogeneity, a slight detachment of the aqueous phase was observed; soft ice cream had a slightly flaky texture. The quality indicators of soft ice cream with different fat content (plombir –14.0 %, creamy – 11.6 %) with the addition of pectin concentrate and probiotic Bifidobacterium + Lactobacillus were studied. Soft ice cream is characterized by high nutritional value (the mass fraction of protein is 2.6–3.2 %, milk fat – 11.0–14.0 %, sucrose – 11.2–11.7 %), contains water-soluble vitamins and pectin (0.5–1.0 %), which is a natural enterosorbent. The development of technology for the soft use of BPC allows expanding the range of food products enriched with functional ingredients. The introduction of probiotic improves the physiological functionality of the product, in particular, improves the functioning of the gastrointestinal tract
Melon is a seasonal fruit that is very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates the volume of production. Melons are exported to the countries of the EEC (European Economic Union); coverage of the domestic market is provided. However, about 40 % of the crop remains in the fields (overripe ones are not transportable). These fruits are ground and seeds are isolated, some go to the next season as sowing, part is fed to livestock. When processing fruits, the seeds and peel go to waste. Melon seeds are rich in protein substances and oil. They also contain galactan, glucose, gummy, resins. Seed protein consists of glutelin and globulin. This study has considered the seeds of 10 varieties of melons growing in Central Asia. During the research, the characteristics of vegetable oil from melon seeds of different varieties were determined. A comparison of squeezed oil with crushed and not crushed seed kernels is given. Vegetable oil obtained by cold pressing has a good shelf life. Oil extraction technology has been developed, including IR treatment, and pressing of unshelled melon seeds. Based on the results of studies of 10 varieties of melon, the optimal mode of IR heat treatment of seeds at the SVS-200 W unit was determined: for 120 seconds at a distance of 90 mm from the seeds at a radiation flux density of 900 W/m2. As a result of solving the problem involving the vector optimization criterion, optimal intervals of input parameters were established: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s–1, the clearance for the yield of cake is 0.750...0.800, oil seed meal temperature at pressing is 87...89 °С, the huskness of the starting product is 7.13...7.23 %. The influence of bottling and storage conditions on the duration of preservation of the main quality indicators by non-refined oil was studied
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