Quantitative Yield Research of Plant Raw Materials Biologically Active Substances Processed by High Pressure Processing (HPR)
Ekaterina V. Pastushkova, Olga V .Chugunova, Sergey L. Tikhonov
The article presents a comparative analysis of BAS and antioxidant activity of medicinal and technical raw materials (MTRM) of the Ural region, processed by the High Pressure Process(HPP), which allows the maximum extraction of BAS in an aqueous infusion. To prevent the destruction of thermolabile substances using this method assumes the products to be exposed to high pressure (100-1000 MPa) in the absence of heat supply. Researchers explored high pressure treatment at an initial temperature of 20 °C in the Multivac system as follows: at the preparatory stage they placed pre-moistened dried vegetable raw materials weighing 5 g in a vacuum film package in a loading container. A man generated pressure of 100, 150 and 200 MPa by the chamber pumps; exposure time varied from 60 C to 90 C. Optimal parameters of MTRM treatment are high pressure – 150 ± 10 MPa and exposure time – 90 C. The high pressure treatment influences the yield of BAS during extraction positively. The research revealed an increase in the ascorbic acid amount in the dried oregano leaf infusions by 60 %, nettle dioecious and St. John’s wort by 45-46 %; the total flavonoids content increased by 28; 12 and 23 %, respectively, in comparison with control samples. Authors confirmed obtained regularities of the increased BAS yield from MTRM during processing by HPP at the molecular level during the product structure research using scanning microscopy. They revealed the technology of obtaining antioxidant complexes on the basis of the investigated MTRM using the HPP method.
biologically active substances; antioxidant activity (AOA); vegetative raw material; method of High Pressure Processing (HPP)
For citation: Ekaterina V. Pastushkova, Olga V. Chugunova, Sergey L. Tikhonov. Quantitative Yield Research of Plant Raw Materials Biologically Active Substances Processed by High Pressure Processing (HPR). Индустрия питания|Food Industry. 2019. Vol. 4, No. 3. Pp. 5–13. DOI 10.29141/2500-1922-2019-4-3-1