Pectin-containing antioxidant drink based on extracts of grape pomace and Chamerion

Abstract

The cause of many pathological processes in the human body that entail various serious diseases is damage to cellular structures by free oxygen radicals. This has led to the urgency of developing drinks with high antioxidant and immunomodulatory properties. Various types of Chamerion, C. angustifolium L. and C. caucasicum and pomace of the Ancellotta grape variety growing in the South of Russia were selected as the objects of research. The results of determining the amino acid composition, the content of total polyphenols, flavonoids, anthocyanins and tannins confirmed the high antioxidant properties of C. angustifolium L. and C. caucasicum. It was found that the amino acid composition does not differ significantly by the type of Chamerion. The content of amino acids is not high, except for a relatively high number of four essential amino acids, such as leucine, valine, phenylalanine and isoleucine. Research results have shown that the type of Chamerion affects the content of antioxidant compounds. It was found that a small quantitative predominance of common phenolic compounds, flavonoids, anthocyanins and tannins is observed in C. angustifolium L. At the same time, the highest content of antioxidant compounds is observed in leaves and flowers. Quantitative evaluation of the anti-radical and anti-oxidative activity of the resulting beverage showed its high ability to bind free radicals, which is further confirmed by the indicators of restoring power (4.91 mmol Fe2+/1 kg of raw material).

Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed (Epilobium angustifolium L.)

“…However, the predominance of HG in fireweed pectin was not predictable. A large number of pectins with antioxidant activity contained less HG and more RG-I than EA: 70 and 23 [ 34 ], 60 and 20 [ 26 ], 57 and 9 [ 35 ], 55 and 42 [ 36 ], 20 and 76 [ 21 ], etc., compared to 86–89 (HG) and 8–10 (RG-I) in fireweed pectin. The Rha/GalA, (Gal + Ara)/Rha and GalA/NM ratios are used to estimate the contribution of RG-I to pectin structure, the branching degree of RG-I and the linearity of pectin, respectively.…”

“…At present, research on cell wall polysaccharides in E. angustifolium is scarce. Recently, an extract from C. angustifolium was shown to contain pectic substances [ 21 ]. However, no research on the purification, structural characterization and antioxidant activity of Epilobium pectins has been reported.…”