Antioxidant, antimicrobial activity and mineral composition of low-temperature fractioning products of Malus domestica Borkh (common Antonovka)
DOI:
https://doi.org/10.5219/820Keywords:
concentrated juice, pomace powder, Malus domestica Borkh. Common Antonovka fruit, antioxidant activity, bioflavonoidsAbstract
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.
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