Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes-Reference-Cited by-同舟云学术

Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes

Published:2023-07-08 Issue:2 Volume:8 Page:124-131
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Bazhenova B. A.¹^ORCID,Leskova S. Yu.¹^ORCID,Dobretsky R. A.¹^ORCID,Khankhalaeva I. A.¹^ORCID,Shalbuev D. V.²^ORCID,Kong B.³^ORCID

Affiliation:

1. East Siberian State University of Technology and Management

2. East Siberia State University of Technology and Management

3. Northeast Agricultural University

Abstract

The potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus) that grows in the Trans-Baikal region has been studied in this work. In order to increase the efficiency of extraction of biologically active substances with antioxidant properties, this extract was obtained with the help of microwave field. The optimal parameters for the extraction of active substances from the blueberry leaves with the help of electromagnetic microwave field have been defined. The influence of the power of the electromagnetic field and the duration of the process of blueberry leaves extraction on the efficiency of extraction of biologically active polyphenolic substances has been studied. The following parameters of the technology for blueberry leaves extraction were obtained: extraction with a water-alcohol solution with a concentration of 40% in the ratio of raw materials to extractant as 1 to 5, with duration of stirring as long as 30 minutes, then the application of an electromagnetic field of microwave heating with a power of 850W for 8–10 minutes long. Blueberry leaves extract is a clear liquid with a high content of polyphenols, of rich brown color, tart taste, without bitterness. The antioxidant potential of the obtained extract has been studied. To do this, the extract has been added into the finely ground animal fat and left for storage in a closed dark container. During storage, the dynamics of the peroxide number has been measured, as this value characterizes the degree of lipid oxidation. It has been found that blueberry leaves extract inhibits the process of animal fat oxidation due to the action of biologically active substances that feature antioxidant properties.

Publisher

The Gorbatov's All-Russian Meat Research Institute

Subject

Food Science,Animal Science and Zoology

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