vuzbiochemiИзвестия вузов. Прикладная химия и биотехнологияProceedings of Universities. Applied Chemistry and Biotechnology2227-29252500-1558ИРНИТУ10.21285/2227-2925-2021-11-4-590-602vuzbiochemi-710Research ArticleФИЗИКО-ХИМИЧЕСКАЯ БИОЛОГИЯPHYSICOCHEMICAL BIOLOGYИзучение антиоксидантных свойств лекарственных растений и их влияние на микробную порчу полуфабрикатов мяса, птицы и рыбыAntioxidant properties of medicinal plants and their effect on microbial spoilage of semi-finished meat, poultry and fishhttps://orcid.org/0000-0002-9632-6296ЕремееваН. Б.EremeevaN. B.

Наталья Борисовна Еремеева, к.т.н., доцент

197101, г. С.-Петербург, Кронверкский пр-т, 49

Natalya B. Eremeeva, Cand. Sci. (Engineering), Associate Professor

49, Kronverkskii Ave., St. Petersburg, 191002

eremeeva.itmo@gmail.comhttps://orcid.org/0000-0002-0112-0085МакароваН. В.MakarovaN. V.

Надежда Викторовна Макарова, д.х.н., профессор, заведующая кафедрой технологии и организации общественного питания

443100, г. Самара, ул. Молодогвардейская, 244

Nadezhda V. Makarova, Dr. Sci. (Chemistry), Professor, Head of Department of Technology and Organization of Catering

244, Molodogvardeiskaya St., Samara, 443100

makarovanv1969@yandex.ruУниверситет ИТМОРоссияITMO UniversityRussian FederationСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation202108012022114590602Copyright © Еремеева Н.Б., Макарова Н.В., 20222022Еремеева Н.Б., Макарова Н.В.Eremeeva N.B., Makarova N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vuzbiochemi.elpub.ru/jour/article/view/710

Растительные экстракты, богатые полифенолами, могут использоваться в пищевой промышленности в качестве натуральных консервантов и значительно уменьшить использование химических консервантов, продлевая срок годности готовых продуктов и полуфабрикатов. Цель данного исследования – изучение полифенольного состава экстрактов лекарственных растений, их антиоксидантной активности и антибактериальных свойств в условиях пищевых систем. Объекты исследования: горец птичий (Polýgonum aviculáre), душица (Oríganum), череда (Bídenstripartíta), чабрец (Thýmus), брусника листья (Vaccíniumvítis-idaéa), календула цветки (Calendula), шалфей (Salvia), ромашка цветки (Matricāriachamomīlla), эвкалипт (Eucalýptus), толокнянка (Arctostáphylosúva-úrsi). Определены: общее содержание фенольных соединений, флавоноидов; антиоксидантная активность по методу DPPH и FRAP; изменение обсемененности животного сырья на ОМЧ, БГКП, дрожжи/грибы, сальмонеллы, стафилококки. Экстракты шалфея (1138±57 мг ГК/100 г и 537±25 мг К/100 г), эвкалипта (1073±49 мг ГК/100 г и 412±20 мг К/100 г), цветков ромашки (1002±36 мг ГК/100 г и 493±22 мг К/100 г) и душицы (1015±42 мг ГК/100 г и 458±21 мг К/100 г) содержат наибольшее количество биологически активных веществ (фенольных веществ и флавоноидов соответственно). Экстракты шалфея, эвкалипта и ромашки проявляют наибольшую активность среди исследуемых объектов по показателям антиоксидантности. Большинство анализируемых экстрактов не влияет или влияет в незначительной степени на органолептические свойства готовых продуктов. Полное подавление роста патогенных микроорганизмов в пищевых системах при исследуемых условиях проявляют также экстракты цветков ромашки, шалфея и эвкалипта. Значительное сокращение роста микрофлоры происходит при обработке животного сырья экстрактами цветков календулы, душицы, чабреца. Экстракты шалфея, цветков ромашки, цветков календулы, душицы, чабреца могут быть рекомендованы в качестве компонентов пищевого сырья.

Plant extracts rich in polyphenols can be used in the food industry as natural preservatives, extending the shelf life of prepared and semi-finished foods without chemical preservatives. In this paper, we investigate the polyphenolic composition, antioxidant activity and antibacterial properties of herbal extracts as part of food systems. The research objects were knot grass (Polýgonum aviculáre), marjoram (Oríganum), bur beggar-ticks (Bídenstripartíta), thyme (Thymus), whortleberry leaves (Vaccínium ida vítis), calendula (Calendula), sage (Salvia), chamomile flowers (Matricāriachamomīlla), eucalyptus (Eucalýptus) and bearberry (Arctostáphylosúva-úrsi). We determined the total content of phenolic compounds and flavonoids; the antioxidant activity by DPPH and FRAP methods; variations in the bacterial сontamination of animal raw materials over total bacterial count (TBC), coliform bacteria, yeast/fungi, salmonella and staphylococcus. Extracts of sage (1138±57 mg GA/100 g and 537±25 mg C/100 g), eucalyptus (1073±49 mg GA/100 g and 412±20 mg C/100 g), chamomile flowers (1002±36 mg GA/100 g and 493±22 mg C/100 g) and marjoram (1015±42 mg GA/100 g and 458±21 mg C/100 g) contain the largest amount of biologically active substances (phenols and flavonoids, respectively). Sage, eucalyptus and chamomile extracts demonstrate the highest antioxidant activity among the studied samples. Most of the studied extracts exhibit little or no effect on the organoleptic properties of finished products. In addition, chamomile flower, sage and eucalyptus extracts suppress the growth of pathogenic microorganisms in foods under experimental conditions. The microflora growth is significantly reduced when treating animal raw materials with calendula flowers, marjoram and thyme extracts. Extracts of sage, chamomile flowers, calendula flowers, marjoram and thyme can be recommended as components of food raw materials.

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The authors declare that there are no conflicts of interest present.