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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