Antioxidant, antimicrobial activity and mineral composition of low-temperature fractioning products of Malus domestica Borkh (common Antonovka)

Authors

  • Elena Kuznetsova Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street, 95
  • Alexander Emelyanov Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street, 95
  • Elena Klimova Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street
  • Tatyana Bychkova Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street
  • Andrey Vinokurov Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street
  • Natalia Selifonova Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street
  • Vladislav Zomitev Orel State University named I.S. Turgenev, 302026, Orel, Komsomolskaya street
  • Ján Brindza Institute of biological conservation and biosafety, Faculty of agrobiology and food resources, Slovak University of Agriculture in Nitra. Trieda Andreja Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/820

Keywords:

concentrated juice, pomace powder, Malus domestica Borkh. Common Antonovka fruit, antioxidant activity, bioflavonoids

Abstract

The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has been performed. We obtained by fractionation the biologically active products that are the dehydrated concentrate of juice and the powder of pomace fibers. Use of low temperature minimizes biological value losses during processing. These fractions of fruit Malus domestica Borkh (Common Antonovka) are experimentally studied. It is found that the fractions have high antioxidant activity and include bioflavonoids and organic and phenol carboxylic acids. Analysis of chromatograms showed availability of the identical compounds in the products of low-temperature fractionation. Sodium and potassium are part of the cells of biological systems as highly mobile ionic forms. Therefore, these elements prevail in the concentrated juice. Iron, manganese, copper, and zinc are biogenic trace elements or components of enzyme systems and are evenly distributed as in plant cell walls as well in protoplasm. It follows from the results of the study of the mineral composition that the products of the low-temperature fractioning can be used for a functional food as a result of its high content of magnesium and iron. The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has antimicrobial activity against the standard strains of spoilage: Bacillus subtilis VKM-B-501, Micrococcus luteus VKM-As-2230, Aspergillus flavus VKM-F-1024, Penicillium expansion VKM-F-275, Mucor mucedo VKM- F-1257, Rhizopus stolonifer VKM- F-2005. Experimental data show that the products of low-temperature fractioning of Malus domestica Borkh (Common Antonovka) inhibit microorganism's growth. The detected composition of Malus domestica Borkh (Common Antonovka) fractions allows using these products as natural additives in food technology to maintain and increase period of storage and also for preventive nutrition.


Downloads

Download data is not yet available.

References

Bai, X., Zhang, H., Ren, S. 2013. Antioxidant activity and HPLC analysis of polyphenol enriched extracts from industrial apple pomace. Journalof the Science of Food and Agriculture, vol. 93, no. 10, p. 2502-2506. https://dx.doi.org/10.1002/jsfa.6066

Brzóska, M. M., Rogalska, J., Roszczenko, A., Galazyn-Sidorczuk, M., Tomczyk, M. 2016. The mechanism of the osteoprotective action of a polyphenol-rich Aronia melanocarpa extract during chronic exposure to cadmium is mediated by the oxidative defense system. Planta Medica, vol. 82, no. 7, p. 621-631. https://doi.org/10.1055/s-0042-103593

Chambi, H. N. M., Arid, J. D., Schmidt, F. L. 2016. Dehydrated melon containing antioxidants and calcium from grape juice. Functional foods in health and disease, vol. 11, no. 6, p. 718-734.

Du, G., Sun, L., Zhao, R., Du, L., Song, J., Zhang, L., He, G., Zhang, Y., Zhang, J. 2016. Polyphenols: Potential source of drugs for the treatment of ischaemic heart disease. Pharmacology and Therapeutics, vol. 162, p. 23-34. https://dx.doi.org/10.1016/j.pharmthera.2016.04.008

Eberhard, M. V., Lee, Cy-Liu, R. H. 2000. Antioxidant activity of fresh apples. Nature, vol. 405, no. 6789, p. 903-904. https://doi.org/10.1038/35016151

Emel'yanov, A. A. 2009. Resource Saving Processing of Fruits Raw Material at Lowered Temperatures. Food Processing Industry, no. 7, p. 28-29.

Emel'yanov, A. A., Dolzhenkov, V. V., Emel'yanov, K. A. 2008. A vacuum distiller. Instruments and Experimental Techniques, vol. 51, no. 5, p.146-149.

Francini, A., Romeo, S., Cifelli, M. 2017. H-1 NMR and PCA-based analysis revealed variety dependent changes in phenolic contents of apple fruit after drying. Food Chemistry, vol. 221, p. 1206-1213. https://doi.org/10.1016/j.foodchem.2016.11.038

Krishnaiah, D., Sarbatly, R., Nithyandam, R. 2011. A review of the antioxidant potential of medicinal plants. Food and Bioproducts Processing, vol. 89, no. 3, p. 217-233. https://doi.org/10.1016/j.fbp.2010.04.008

Lobanova, A. A., Budaeva, V. V., Sakovich, G. V. 2004. The study of the biologically active flavonoids in the extracts of the plant raw materials. Chemistry of Plant Raw Materials, vol. 1, p. 47-52.

Maragò, E., Iacopini, P., Camangi, F., Scattino, C., Ranieri, A., Stefani, A. 2015. Phenolic profile and antioxidant activity in apple juice and pomace. Effects of different storage conditions, vol. 70, p. 213-223. https://doi.org/10.1051/fruits/2015015

McClements, D. J., Deker, E. A. 2006. Lipid oxidation in oil-in-water: influence of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, vol. 65, no. 8, p. 1270-1282. https://dx.doi.org/10.1111/j.1365-2621.2000.tb10596.x

Nakatani, N. 2000. Phenolic antioxidants from herbs and spices. Biofactors, vol. 13, no. 1-4, p. 141-146.

Patent RU. A method for producing reconstituted juice. Patent RU № 2369273. 2009-10-10.

Rice-Avans, C. A. Miller, N. J., Paranga, G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, vol. 20, no. 7, p. 933-956.

Senevirate, K., Kotuwegedara, R. 2009. Antioxidant activities of phenolic extracts of vegetable oils and seed hulls of five plant species. The Products of Scientific Technology, vol. 15, no. 5, p. 419-425.

Sharma, S., Rana, S., Patial, V. 2016. Antioxidant and hepatoprotective effect of polyphenols from apple pomace extract via apoptosis inhibition and Nrf2 activation in mice. Human & Experimental Toxicology, vol. 35, no. 12, p. 1264-1275. https://doi.org/10.1177/0960327115627689

Silva de Lima, A. C., da Rocha Viana, J. D., de Sousa Sabino, L. B. da Siva, L. M. R., da Siva, N. K. V., deSousa, P. H. M. 2015. Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity. LWT - Food Science and Technology, vol. 76, part B, p. 253-258. https://doi.org/10.1016%2Fj.lwt.2016.07.023

Silva, В. A., Ferreres, F., Malva, J. O., Dias, A. C. P. 2005. Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry, vol. 90, no. 1-2, p. 157-167. https://dx.doi.org/https://doi.org/10.1016/j.foodchem.2004.03.049

Suja, C., Shuhaib, B., Abdurahman, M., Khathoom, H., Simi, K. 2016. A review on dietary antioxidants. Research Journal of Pharmacy and Technology, vol. 9, no 2, p. 196-202.

Turkmen, N., Sari, F., Velioglu, S. 2005. The Effect of cooking methods on total phenolic compounds and antioxidant activity of certain green vegetables. Food Chemistry, vol. 93, p. 713-718. https://dx.doi.org/10.1016/j.foodchem.2004.12.038

Van Acker, S. A., Tromp, M. N. 1996. Structural aspects of antioxidant activity of flavonoids. Free Radical Biology and Medicine, vol. 20, no. 3, p. 331-342.

Vineetha, V. P., Girija, S, Soumya, R. S., Raghu, K. G. 2014. Polyphenol-rich apple (Malus domestica L.) peel extract attenuates arsenic trioxide induced cardiotoxicity in H9c2 cells via its antioxidant activity. Food Funct., vol. 5, no. 3, p. 502-511.

Yanishlieva, N., Marinova, E., Pokorny, J. 2006. Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology, vol. 109, no. 9, p. 776-793.

Zhang, D., Hamauzu, X. 1995. Phenols, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional microwave oven. Food Chemistry. vol. 88, no. 4, p. 503-509.

Zhang, T., Wei, X., Miao, Z., Hassan, H., Song, Y., Fan, M. 2016. Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace. Chemistry Central Journal, vol. 10, p. 47. https://dx.doi.org/10.1186%2Fs13065-016-0195-7

Downloads

Published

2017-12-06

How to Cite

Kuznetsova, E. ., Emelyanov, A. ., Klimova, E. ., Bychkova, T. ., Vinokurov, A. ., Selifonova, N. ., Zomitev, V. ., & Brindza, J. . (2017). Antioxidant, antimicrobial activity and mineral composition of low-temperature fractioning products of Malus domestica Borkh (common Antonovka). Potravinarstvo Slovak Journal of Food Sciences, 11(1), 658–663. https://doi.org/10.5219/820

Issue

Vol. 11 No. 1 (2017): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 3 4 > >>