Dynamics of Total Content of Antioxidants in Vegetable Products

DOI

10.2991/agrosmart-18.2018.29How to use a DOI?

Keywords

antioxidants, vegetable products, cryopowders, functional food product

Abstract

In the article the authors give the results of the study of the total antioxidant activity of fresh vegetables, vegetable semi-finished products after heat treatment and in the process of refrigerating storage, dried vegetables, and vegetable cryopowders when designing functional food products. Determination of the total content of antioxidants (TCA) in fresh vegetables and semi-finished vegetable products during refrigerated storage was carried out. As an indicator of the determination of TCA, an ascorbic acid was used. The value of the TCA measured in fresh vegetables was: beetroot ̶ 1.42; carrot ̶ 0.81; onion ̶ 1.56 mg/g. The loss of TCA during the processing of semi-finished vegetable products, measured while in vacuum-sealed bags at 95°C, was: beetroot ̶ 16.9% loss; carrot ̶ 35.4% loss; onion ̶ 20.6% loss. The decrease in the TCA for these products was measured again after 7, 14 and 21 days of cold storage, being: beetroot ̶ 66.7%; 68.1%; 84.2% loss; carrot ̶ 50.2%; 75.3%; 91.1% loss; onion ̶ 64.9%; 75.4%; 90.2% loss, respectively. The determination of TCA in dried vegetables and vegetable cryopowders were carried out using the amperometric method, and as an indicator of the determination of TCA, an ascorbic acid was used. The results of the determination of TCA in cryopowders are similar with those of semi-finished vegetable products. The TCA in dried vegetables was 1.1 ̶ 6.3 times higher than in fresh vegetables. The minimum quantities of fresh, heat-treated and dried vegetables in a functional food product were determined. The recommendations are given to improve chopped poultry products using dried vegetables as fillers and desserts using cryopowders. The addition, per 100 g of product, of 1.1 ̶ 3.5% of dried vegetables or of 3.7 ̶ 8.2% of cryopowders can make the final food product be considered functional.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Svetlana A. Eliseeva
AU  - Alla A. Smolentсeva
AU  - Olga I. Irinina
PY  - 2018/12
DA  - 2018/12
TI  - Dynamics of Total Content of Antioxidants in Vegetable Products
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 150
EP  - 154
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.29
DO  - 10.2991/agrosmart-18.2018.29
ID  - Eliseeva2018/12
ER  -