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1.
Vopr Pitan ; 91(5): 43-55, 2022.
Artigo em Russo | MEDLINE | ID: mdl-36394928

RESUMO

Extracts from bilberry leaves and blueberries containing a wide range of biologically active compounds, including polyphenols, are of particular interest due to their antioxidant, hypoglycemic and hypolipidemic properties. In this regard, The aim of this research was to investigate in vivo the effect of a concentrate of blueberrie polyphenolic compounds with buckwheat flour on some physiological and biochemical parameters in C57Bl/6 mice with impaired carbohydrate and lipid metabolism induced by the consumption of a high fat high carbohydrate (HFHC) diet. Material and methods. The polyphenol concentrate was obtained by sorption of blueberry extract on grinded buckwheat flour. Total polyphenol content was determined by Folin-Ciocalteu method, profiles of anthocyanins, flavonoids and easily digested carbohydrates were determined by HPLC. An in vivo experiment was carried out using 84 male mice C57Bl/6 for 109 days. Animals were divided into 3 groups: control fed standard semisynthetic diet, control treated with HFHC diet and experimental group treated with HFHC diet with addition of blueberry polyphenol concentrate (60 mg-eq. of gallic acid/kg body weight). Food intake, body weight gain and fasting blood glucose levels were measured during the experiment. Grip strength of the front paws of the animals was measured weekly. Oral glucose tolerance and insulin resistance tests were carried out twice. Common physiological tests (Elevated Plus Maze and Passive Avoidance Test) were used to assess the anxiety and memory of animals. Glycated hemoglobin level was determined in blood, plasma was collected for leptin and insulin level determination. The hepatic levels of triglycerides and cholesterol were assessed. Results. The concentrate of polyphenols extracted from blueberries and sorbed on grinded buckwheat flour was obtained under conditions that made it possible to exclude the sorption of easily digested carbohydrates - glucose, fructose and sucrose on the flour. The total concentrate content of polyphenols was 65.5±0.7 mg-eq. gallic acid/g, anthocyanins - 27.3±2.7 mg/g, flavonoids - 1.2±0.1 mg/g. The consumption of the concentrate by C57Bl/6 male mice with carbohydrate and lipid metabolism disorders induced by a HFHC diet had a significant (p<0.05) hypoglycemic and hypolipidemic effect, reducing the area under the curve in the insulin resistance test by 5.7% and decreasing the insulin and leptin levels by 31.3 and 15.9%, respectively (relative to the animals of comparison group fed HFHC diet). The consumption of the concentrate had a significant (p<0.05) anxiolytic effect, reducing the anxiety of animals by 2.2 times, as determined in the Elevated Plus Maze test. Conclusion. The results of the study indicate the prospects for using the developed blueberry polyphenol concentrate adsorbed on buckwheat flour as part of specialized foods for the prevention of such alimentary dependent diseases as metabolic syndrome, obesity, and diabetes mellitus.


Assuntos
Mirtilos Azuis (Planta) , Fagopyrum , Ingredientes de Alimentos , Resistência à Insulina , Insulinas , Masculino , Camundongos , Animais , Polifenóis/farmacologia , Polifenóis/química , Mirtilos Azuis (Planta)/química , Antocianinas , Leptina , Hipoglicemiantes/química , Obesidade , Ácido Gálico , Camundongos Endogâmicos C57BL
2.
Vopr Pitan ; 91(5): 124-132, 2022.
Artigo em Russo | MEDLINE | ID: mdl-36394936

RESUMO

Fruits are the most important source of polyphenols, substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products, and, especially, changes in their concentration over time, is important for understanding the nutritional value of juice products and requires further study. The purpose of the work is to study the total content of polyphenols depending on the type of juice products and the time elapsed since the product was manufactured. Material and methods. The total content of polyphenols in terms of gallic acid was determined by the Folin-Ciocalteu method in four popular types of juice products (orange, grapefruit and apple juice, cherry nectar), various brands and with different production dates. The results of the determination in 60 product samples selected from Russian retail chains were analyzed. Results. Polyphenols are found in all types of products in significant amounts: in orange juices from 678 to 870 mg/kg, in grapefruit juices from 447 to 798 mg/kg, in apple juices from 264 to 1320 mg/kg, in cherry nectars from 696 to 1090 mg/kg. The highest average content was found in cherry nectars (859±106 mg/kg), followed by orange (781±54 mg/kg) and grapefruit juices (634±91 mg/kg). In apple juices, there is a significant variation in the content of polyphenols depending on the method of juice production - the highest content of polyphenols was found in straight-pressed apple juices (1119±124 mg/kg). The content of polyphenols in products stored for six months or more does not show any significant differences from the content in fresher products, which suggests a consistently high content of polyphenols in juice products throughout the entire shelf life. Conclusion. The study showed the presence of high concentrations of common polyphenols in juice products. The dependence of total polyphenol content on the time elapsed since the production of juice product was not found. Juice products of industrial production can make a significant contribution to the intake of polyphenols in the human body.


Assuntos
Citrus paradisi , Malus , Humanos , Polifenóis/análise , Néctar de Plantas , Sucos de Frutas e Vegetais/análise , Frutas/química
3.
Vopr Pitan ; 89(4): 220-232, 2020.
Artigo em Russo | MEDLINE | ID: mdl-32986335

RESUMO

Fruits and berries are the most important sources of a wide range of biologically active substances, including vitamin C, carotenoids, flavonoids, anthocyanins. In order to replenish and update data on the content of food and biologically active substances in the tables of the chemical composition of food products, a study of the content of mono- and disaccharides, dietary fiber was carried out; vitamins C, B1, B2 and E, minerals and trace elements; flavonoids (in terms of rutin), anthocyanins; organic and hydroxycinnamic acids, stilbenoids in various varieties of 16 fruit and berry crops. Material and methods. The material for the study was the fruits of promising varieties and selected forms of pome fruit (apple, pear), stone fruit (cherry, plum, apricot), berry (garden strawberry, raspberry, black currant, red currant, gooseberry), non-traditional crops (actinidia, honeysuckle, cornelian cherry, viburnum, sea buckthorn, rosehip) - a total of 208 samples grown at the I.V. Michurin Federal Scientific Center. The B vitamins were determined by the fluorometric method, and vitamin E, organic and hydroxycinnamic acids, carbohydrates, and stilbenoids were determined by HPLC. The amount of anthocyanin pigments was determined by pH differential spectrophotometry, dietary fiber - by enzymatic-gravimetric method, flavonoids - spectrophotometrically. Results and discussion. The main carbohydrate of apricot is sucrose, black currants, cherries, raspberries and honeysuckle contain mainly fructose and glucose. Raspberries and currants are high in fiber. Comparison of the obtained data on the content of vitamins B1, B2, E, flavonoids and anthocyanins in the studied population of varieties in comparison with the published data of tables of the chemical composition of food products in the USA and Russia was carried out. By the content of vitamin C in descending order, the fruits are arranged in a row: black currant > sea buckthorn > honeysuckle > strawberry > red currant > viburnum > gooseberry > raspberry > apple. Berries, making a significant contribution to providing the body with vitamin C, are not an essential source of vitamins B and E. The inclusion of 100 g of fresh fruit in the diet provides about 10% of the recommended dietary intake for potassium (apricot, gooseberry, cherry and black currant), magnesium (apple, cherry, strawberry) and dietary fiber. Honeysuckle and black currant are high in anthocyanins; consumption of 100 g of these berries will ensure adequate intake of these micronutrients. Some varieties of strawberries, apples and pears are rich in hydroxycinnamic acids. The data obtained can be used to refine the indicators in the existing tables of the chemical composition of food products. Conclusion. The obtained data on the composition of fruit and berry products will make it possible to more correctly calculate the nutritional value of rations using questionnaire-survey methods. Combined analysis of the composition of biologically active substances in berries and fruits makes it possible to more reasonably make the choice of a particular product in the dietary correction of the ration of healthy and sick people.


Assuntos
Antocianinas/análise , Fibras na Dieta/análise , Frutas/química , Minerais/análise , Valor Nutritivo , Análise de Alimentos , Humanos , Federação Russa
4.
Vopr Pitan ; 88(6): 100-109, 2019.
Artigo em Russo | MEDLINE | ID: mdl-31860205

RESUMO

Peach fruits (Prunus persica L.) contain a complex of nutritive and biologically active substances. The extraction of juice from peaches is relatively difficult due to the high content of fruit pulp so for the purposes of the juice industry, most peaches are processed in puree which is the basis for the production of peach juice products. Data on the nutrient content in peach juices-purees are few and require clarification and addition as applied to industrial products. The aim of the study was to investigate and update the composition of main nutrients of peach juice-puree. Material and methods. The nutrient composition of peach juice products of industrial production has been studied. Analysis of the results obtained in conjunction with the analysis of the data of reference books and scientific publications regarding peach fruits and juices-purees from them has been performed. Results and discussion. Nutrient profile of peach juice-puree has been established. The nutrient profile shows the content of more than 30 nutritive and biologically active substances. The prevailing saccharide in peach juice-puree is sucrose; glucose and fructose are present in lower concentrations. In addition to sugars, peach juice-puree contains sorbitol - about 0.4 g per 100 g. The total acidity of peach juice-puree is low, in 100 g there is an average of 0.5 g of organic acids, most of which are L-malic and citric acids. Regarding the polyphenols of peach juice-puree, the most significant are hydroxycinnamic acids, mostly chlorogenic, at the concentration of about 10 mg/100 g. The main type of peach juice products on the market are peach nectars containing 40-50% of juicepuree. Peach nectar is rich in vitamin E - more than 20% of the daily requirement per serving, dietary fiber (15% of the daily requirement for pectins and 5% of total dietary fibers), and the content of hydroxycinnamic acids in it fully satisfies or exceeds the adequate daily intake. A serving of peach nectar also contains on average 7% of daily requirement for ß-carotene, 8% in copper, 6% in potassium. Conclusion. The most significant micronutrient and minor biologically active substances for peach juice products are dietary fibers, hydroxycinnamic (chlorogenic) acids, ß-carotene, vitamin E, and potassium and copper.


Assuntos
Fibras na Dieta/análise , Sucos de Frutas e Vegetais/análise , Micronutrientes/análise , Valor Nutritivo , Polifenóis/análise , Prunus persica/química
5.
Vopr Pitan ; 88(6): 63-71, 2019.
Artigo em Russo | MEDLINE | ID: mdl-31860201

RESUMO

Blueberries, which contain a wide range of polyphenolic compounds, are used in traditional medicine for prevention and treatment of carbohydrate metabolism disorders. However, the high content of mono- and disaccharides in the juice significantly reduces the possibility of using in preventive nutrition by persons with impaired carbohydrate metabolism. In this regard, it is necessary to search for technological approaches aimed at obtaining functional food ingredients with a higher content of polyphenols and a low content of mono- and disaccharides, for subsequent inclusion in corresponding therapeutic foods. The aim of this study was to develop a technological approach to obtain a food matrix by enriching buckwheat flour with polyphenolic compounds extracted from blueberries. Material and methods. The work presents a method for producing a food matrix by sorption of polyphenolic compounds from an aqueous-alcoholic extract of blueberries on buckwheat flour. The concentration of total polyphenols and anthocyanins in the extract and their content in the food matrix was determined by spectrophotometric methods. The content of mono- and disaccharides and profile of individual anthocyanins was determined by HPLC. Results and discussion. The sorption on buckwheat flour was 45% of the total polyphenol content and 48% of anthocyanin content in the initial blueberry fruit extract. The profile of anthocyanins sorbed on a food matrix did not differ significantly from the profile of blueberry extract. The results of determining the content of mono- and disaccharides indicate the absence of their sorption from the extract of blueberries on buckwheat flour. Conclusion. The results obtained are of significant interest, indicating that the sorption approach allows targeted concentration of polyphenols in the food matrix with a minimum amount of easily digestible carbohydrates, which significantly increases the efficiency of its use as a functional food ingredient in dietetic products for people with carbohydrate metabolism disorders.


Assuntos
Fagopyrum/química , Farinha/análise , Análise de Alimentos , Ingredientes de Alimentos/análise , Alimento Funcional/análise , Polifenóis/análise , Vaccinium myrtillus/química
6.
Vopr Pitan ; 88(6): 88-99, 2019.
Artigo em Russo | MEDLINE | ID: mdl-31860204

RESUMO

The high content of minor biologically active substances in the fruits of wild-growing and cultivated varieties of honeysuckle, along with the low knowledge of the chemical composition of domestic varieties, determines the relevance of the study of their qualitative and quantitative composition. The aim of the work was to study the detailed composition of the main groups of biologically active polyphenolic compounds [anthocyanins, flavonoids, hydroxycinnamic acids (HCAs), proanthocyanidins] and iridoids in various cultivars of domestic edible honeysuckle fruits (Lonicera edulis Turcz. Ex Freyn). Material and methods. 15 samples of frozen fruits of edible honeysuckle harvested in Tambov, Voronezh, Moscow regions and Karelia were investigated. The total content of polyphenolic compounds (in terms of gallic acid equivalents) was determined by the modified Folin-Ciocalteu method, the total content of monomeric anthocyanins (in terms of cyanidin-3-glucoside) - by pH-differential spectrophotometry, proanthocyanidins (in terms of procyanidin B2) - by the modified Bate-Smith method. The profiles of individual anthocyanins, iridoids, flavonoids and HCAs was determined by HPLC-DAD/TOF-MS. The carbohydrate profile by capillary electrophoresis and antiradical activity in DPPH test in vitro were investigated as well. Results and discussion. The main groups of polyphenolic compounds were anthocyanins and proanthocyanidins. Cyanidin-3-glucoside was found as predominant among anthocyanins (>85% of their sum). Substantial amounts of iridoids (from 78.0 till 341.8 mg/100 g) were found in the honeysuckle examined. The loganic acid and loganine prevailed among iridoids. The total content of flavonoids varied in the range of 9.2- 46.6 mg/100 g, the main of which was rutin. Among HCAs chlorogenic acid prevailed, which accounted for 85.7-90.4% of the total amount of HCAs (45.9-79.8 mg/100 g). A correlation was found between the amount of polyphenolic compounds and the antiradical properties of honeysuckle fruits in DPPH test. Conclusion. Based on the results of the study the most promising varieties of domestic honeysuckle in terms of the highest content of polyphenolic antioxidants and iridoids with potential anti-inflammatory, hypoglycemic, hypolipidemic, antimicrobial and other types of biological activity were determined for the first time.


Assuntos
Flavonoides/análise , Análise de Alimentos , Frutas/química , Glicosídeos Iridoides/análise , Lonicera/química , Polifenóis/análise , Especificidade da Espécie
7.
Vopr Pitan ; 88(5): 80-92, 2019.
Artigo em Russo | MEDLINE | ID: mdl-31710791

RESUMO

Pomegranate juice is one of the main products of pomegranate processing with high content of a complex of polyphenolic compounds. It possesses high antioxidant activity. The aim of the study is to establish the nutritional profile of pomegranate juice. Material and methods. A research of nutrient composition of commercial pomegranate juice and analysis of the results in conjunction with the data of chemical composition present in reference books and scientific publications have been carried out. Results and discussion. The nutrient profile of pomegranate juice has been defined. The nutrient profile shows the content of more than 30 nutrients and biologically active substances. Sugars of pomegranate juice are represented by glucose and fructose in approximately equal concentrations. Citric and L-malic acids prevail of the organic acids in pomegranate juice while the content of citric acid, as a rule, is several times higher than the content of L-malic. The total acidity of pomegranate juice is high, on average 1.1 g of organic acids is present in 100 cm3 of juice. A portion of pomegranate juice of industrial production on average contains 15% of the recommended daily allowance of potassium, 5% of magnesium, about 10% of copper. Pomegranate juice is rich in polyphenolic compounds - flavonoids and phenolic acids, as well as tannins, which are mainly represented by ellagotannins. The content of anthocyanins in pomegranate juice of industrial production on averages is 1 mg/100 cm3 (the majority is cyanidin-3,5-O-diglucoside - about 40% of the total content of anthocyanins), ellagic acid - on average 4 mg/100 cm3. The total concentration ellagotannins ( mostly punicalin and punicalagin ) is on average 40 mg/100 cm3. Conclusion. Polyphenolic compounds (ellagotanins, anthocyanins, ellagic acid) and minerals - potassium, magnesium, copper are the most significant for pomegranate juice from the point of view of providing human body with micronutrients and minor biologically active substances.


Assuntos
Flavonoides/análise , Sucos de Frutas e Vegetais/análise , Frutas/química , Taninos Hidrolisáveis/análise , Minerais/análise , Punica granatum/química , Humanos
8.
Vopr Pitan ; 88(2): 73-82, 2019.
Artigo em Russo | MEDLINE | ID: mdl-31233691

RESUMO

Knowledge about food composition is necessary both for specialists to assess the state of nutrition of the population and develop recommendations on nutrition, as well as for consumers to organize healthy individual nutrition. Russian Union of Juice Producers together with research organizations is working to systematize and expand knowledge about the composition of juices, as one of the important elements in the structure of human nutrition. Aim is to establish the nutrient profile of pineapple juice. Material and methods. Data analysis of reference books and scientific publications, conducting physic-chemical studies of industrially produced pineapple juice. Results and discussion. The nutrient profile shows the content of more than 30 nutritive and bioactive compounds in pineapple juice. Sugars in pineapple juice are represented by glucose, fructose and sucrose in an average ratio of 1:1:1.6, organic acids are mainly citric and L-malic acids, while the content of citric acid is 2-4 times higher than that of L-malic. A portion of industrially produced pineapple juice on average contains 10% of the daily human requirement for potassium and magnesium, about 15% for copper, 60-70% for vitamin C. The content of vitamin B1 and folate is about 7% of daily recommended level, vitamin B6 - about 12%. Pineapple juice is a source of manganese - a portion contains more than 100% of the adequate level of daily consumption of this trace element. Polyphenolic compounds are mainly represented by hydroxycinnamic acids, among which synaptic acid and its derivatives and p-coumaroyl chinic acid predominate (45-80% of all hydroxycinnamic acids in total). The content of hydroxycinnamic acids per serving averages 30% of the adequate level of their daily intake. Pineapple juice shows proteolytic activity (about 1 pe per 1 g of dry matter), which is associated with the content of the complex of proteolytic enzymes in pineapples. Conclusion. The most significant from the point of view of providing a human body with micronutrients and minor bioactive compounds for pineapple juice are manganese, vitamin C, hydroxycinnamic acids, copper, potassium, magnesium, and B vitamins (B1, B6, folates).


Assuntos
Ananas/química , Sucos de Frutas e Vegetais/análise , Valor Nutritivo , Ácido Cítrico/análise , Carboidratos da Dieta/análise , Humanos , Malatos/análise , Micronutrientes/análise
9.
Vopr Pitan ; 87(4): 78-86, 2018.
Artigo em Russo | MEDLINE | ID: mdl-30570961

RESUMO

Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color. Sour cherry is close to many berries by its composition. At the same time, the literature data on the content of various natural substances in sour cherry juice are not numerous and need to be clarified, especially with reference to the industrially produced juice products. Organic acids of sour cherry juice are represented mainly by L-malic acid (1.2-2.7 g/100 ml). The most significant substances of sour cherry juice are polyphenolic compounds - flavonoids, mainly represented by anthocyanins (about 70% of them is cyanidin-3-O-glucosylrutinoside); phenolic acids - hydroxycinnamic acids, mainly represented by chlorogenic acids and 3-coumaroylquinic acid, as well as mineral substances - potassium, magnesium, copper and manganese. Sour cherry juice has a high acidity and is usually consumed in the form of nectars. Flavonoids content in a portion of sour cherry nectar is about 15% of adequate daily intake, anthocyanins - 20%, and the content of hydroxycinnamic acids - exceeds it. One portion of nectar contains on the average 10% of the daily requirement of the human body in copper and manganese, 6% in potassium and 3% in magnesium.


Assuntos
Antioxidantes/análise , Flavonoides/análise , Sucos de Frutas e Vegetais/análise , Metais/análise , Polifenóis/análise , Prunus avium
10.
Vopr Pitan ; 87(3): 79-87, 2018.
Artigo em Russo | MEDLINE | ID: mdl-30592884

RESUMO

For the first time the content and composition of dibenzocyclooctadiene lignans and anthocyanins in 10 samples of Chinese magnolia-vine fruits (Schizandra chinensis) collected in the Moscow Region, Khabarovsk and Primorsky Krai were studied. The determination of the profile of lignans was carried out according to the our original HPLC technique with diode-array spectrophotometric and mass spectrometric detection. The validation of the methodology for linearity, accuracy and precision was carried out. 11 characteristic for Schizandra chinensis lignans were found in all samples. In dried fruits the main lignan was schisandrine, in fresh-frozen fruits - angeloylgomizin O. The total content of lignans in fresh-frozen fruits was 5.50 mg/g, in dried fruits - from 12.50 to 18.95 mg/g. Anthocyanins of Chinese magnolia-vine were mainly represented by cyanidin glycosides, among which cyanidin-3-xylosylrutinoside was predominated. The total content of anthocyanins determined by pH-differential spectrophotometry was from 0.21 mg/g in fresh-frozen fruits to 0.35-0.72 mg/g in dried fruits. The results obtained can be used to identify and standardize the fruits of Chinese magnolia- vine and the products of their processing.


Assuntos
Antocianinas/análise , Frutas/química , Lignanas/análise , Polifenóis/análise , Schisandra/química , Análise de Alimentos , Moscou , Sibéria
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