Diet typology as a factor of influence on environmental aspects of human life activity

doi:10.26565/1992-4224-2023-39-10

Vi. M. Chelyabiieva Chernihiv Polytechnic National University, 95, Shevchenko, Str., Chernihiv, Ukraine 14035 https://orcid.org/0000-0001-5364-4633

DOI: https://doi.org/10.26565/1992-4224-2023-39-10

Keywords: KEYWORDS: antioxidants, environment, skin of red grapes, health, life expectancy., antioxidants, food, food biologically active additives, skin of red grapes

Abstract

Purpose. To analyze the influence of the typology of food of the population of a certain geographical region on the health and life expectancy of people in that region. To identify biologically active substances with a positive effect on the health in order to use them in the development of health food products.

Methods. The antioxidant properties of red grape skin powder and its water-alcohol extract were studied. The moisture content of the obtained powder is no more than 6-7.5%. The powder of grape skins and its water-alcohol extract were introduced in the amount of 1% by mass into the model raw materials. Model raw materials are vegetable fats and oils. This raw material contains triglycerides of mono- and polyunsaturated higher carboxylic acids, which are subject to oxidation in air. This model raw were used to evaluate the antioxidant activity of the powder and water-alcohol extract of the powder of red grape skins. The antioxidant properties of the biologically active substances of the powder of the skins of red grape varieties were studied by the redox titration method.

Results. The introduction of powder or water-alcohol extract of the skin of red grape varieties into the model raw material increases the resistance of the raw material to oxidation. The addition of a water-alcohol extract inhibits the oxidation process more effectively than the powder. Research in model conditions at temperature showed that the peroxide value of vegetable fat increases by 1.1 times when the extract is added, sunflower oil and olive oil - by 1.6 times. Under these conditions, the peroxide number of control samples without additives increased by 2.3 times for vegetable fat, and by 2.5 times for sunflower and olive oils. The skin of red grapes is a source of antioxidants. Antioxidant properties are preserved by the powder obtained from the skin of red grape varieties by drying, as well as by the water-alcohol extract of this powder.

Conclusions. The skin of red grape varieties contains biologically active substances of the polyphenolic and stem series. These substances are powerful antioxidants. The skin of red grape varieties can be used in the technology of food for specific health purposes. This food to prevent heart diseases and gerontological purposes.

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Author Biography

Vi. M. Chelyabiieva, Chernihiv Polytechnic National University, 95, Shevchenko, Str., Chernihiv, Ukraine 14035

PhD (Technical). Associate Professor of the Department of Food Technologies

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