Труды Кубанского государственного аграрного университета


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2018, № 73

UDC: 577.1:54.021:634.4
GSNTI: 68.35.71

Chemical composition for products of processing from zizyphus fruits

Balanced nutrition has a great influence on the solution of important problems related to the substantiation of physical norms of human nutrition. Knowledge of the chemical composition of the processed products was the basis for understanding their biological and nutritional value. Zizyphus fruits have a lot of biologically active substances (BAS) and high taste qualities but while they have a small disadvantage in the form of low storage and transportability. Thus, most of the collected fruits are sent for processing. From fresh fruits you can get a number of products: dry fruits, jams, compotes, candied fruits. This allows to increase storage time and gives the possibility to deliver products to the consumer. The aim of our researches is the detection of the content of biologically active substances (BAS) in the products of zizyphus fruit processing and isolation of perspective compote with high content of biologically active substance. The nutritional value of the zizyphus fruits is due to the high content of sugars, starch, fats, and protein. They contain a very large amount of vitamin C - 250-1720 mg/100 g. While canning in the products of the zizyphus processing up to 60% of vitamin C remains. Zizyphus fruits are rich in pectin substances, contain P-active substances (up to 650 mg/100 g), having a capillary-strengthening effect. There are many micro- and macro elements in the fruits of the zizyphus. Due to the high content of valuable substances, zizyphus was considered as a promising object for processing. Three variants of compote with spicy-aromatic additives were made. For this purpose, herbs by hyssop, melissa and feijoa fruits were used. According to the content of ascorbic acid and the amount of phenolic compounds compote with the addition of hyssop has been stood out.
Keywords: Fruits zizyphus, products of processing, compote, biochemical composition, biochemically active substances
DOI: 10.21515/1999-1703-73-154-157

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Authors:

  1. Panyushkina Evgeniya Sergeevna, junior scientific, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".
  2. Melnikov Vladymir Anatolievich, scientific researcher, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".
  3. Khokhlov Sergey Yurievich, Phd jn Agriculturе, Head of subtropical fruit and nut crops laboratory, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".
  4. Melkozerova Ekaterina Anatolyevna, junior scientific, Head of biochemistry, physiology and plant reproductive biology laboratory, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".