Volume 13, number 2
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Physicochemical Characteristics of The  New Polyphyto-Component Composition for Food Industry.

Azret Utebayevich Shingisov1 ,  Ravshanbek Sultanbekovich Alibekov1, Bauyrzhan Seitzhanovich Myrkalykov2 , Saule Azhikhanovna Musayeva1, Klara Abdyrazahovna Urazbayeva1, Svetlana Kasymdzanovna Iskakova1,  Aibala Rysbekovna Taspoltayeva1  and Ziba Iskhakovna Kobzhasarova1.

1Auezov South Kazakhstan State University  Satpayev Kazakh National Technical University, Kazakhstan.

2M. Auezov South Kazakhstan State University, 160012, Tauke Khan Avenue 5, Shymkent city, Kazakhstan.

Corresponding Authour E-mail: ralibekov@hotmail.com

DOI : http://dx.doi.org/10.13005/bbra/2110

ABSTRACT: The physicochemical properties of the new polyphyto-component composition have been studied. It was established that the optimum content of hawthorn fruit, flowers of sage, oregano, thyme, basil leaves and clove buds in the new polyphyto-component at the following proportion 8 : 2 : 2 : 2 : 2 : 1. The highest yield of complex nutrients has been determined in the optimum condition of polyphyto-component preparation in 40% aqueous-alcoholic solution is the infusion duration of 4,5-5,0 hours. The experimental data have processed by the method of mathematical statistics. The investigated polyphyto-component consists of essential minerals that improve the nutritional value and enrich the functional properties,  such as macro-elements: Ca - 1552,44 mg, K - 588,83 mg, Na – 387,88 mg, P – 372,63 mg, Mg – 241,94 mg; as well as micro-elements: Fe – 1134,66 mcg, B – 1459,31 mcg, Zn – 110,62 mcg, Cu – 3,065 mcg, Cr – 3,521 mcg. By chromatographic analysis a new polyphyto-component composition has been identified that contains of 6,0 mg/l of important ascorbic acid.

KEYWORDS: antioxidants; ascorbic acid; food; macro- ;micro-elements; organoleptic assessment; polyphyto-component; vacuum extraction

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Shingisov A. U, Alibekov R. S, Myrkalykov B. S, Musayeva S. A, Urazbayeva K. A, Iskakova S. K, Taspoltayeva A. R, Kobzhasarova Z. I. Physicochemical Characteristics of The New Polyphyto-Component Composition for Food Industry. Biosci Biotech Res Asia 2016;13(2)

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Shingisov A. U, Alibekov R. S, Myrkalykov B. S, Musayeva S. A, Urazbayeva K. A, Iskakova S. K, Taspoltayeva A. R, Kobzhasarova Z. I. Physicochemical Characteristics of The New Polyphyto-Component Composition for Food Industry. Biosci Biotech Res Asia 2016;13(2). Available from: https://www.biotech-asia.org/?p=11078

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