On the Practical Application of Non-Traditional Plant Raw Materials in Food Systems

The purpose of research is to study and substantiate the targeted use of components, usually products of natural origin, which, when used, had a certain therapeutic and preventive effect on given systems or functions of the human body.

Methods. The objects of the study were: vegetable raw materials of St. John's wort herb (Hyperici herba), medicinal sage leaves (Tinctura Salviae), inflorescences of marigolds prostrate (Tagetes patula L), cherry fruit flour, gluten-free raw materials - lupine flour "Lupisan". Sampling and preparation of samples for laboratory studies was carried out according to the unified methodology for studying domestic food products, finished products - according to GOST 5904. To extract biologically active substances from the leaves of medicinal sage, St. John's wort and marigolds prostrate, extraction options were used: maceration method; percolation method; fractional maceration method.

Results. It was found that the amount of extractives in St. John's wort tinctures obtained by maceration was almost the same at both concentrations, and in the case of sage and marigold tinctures, the amount of extractives in tinctures with 70% alcohol increased 1,6 times. The results of the studies of the extraction options under study showed that the most effective extraction method is the fractional maceration method, where the amount of extractive substances in tinctures is the largest, and ethanol concentrations of 40% and 70% do not play a special role in their yield and can be interchangeable.

Conclusion. A scheme for the production of tinctures by fractional maceration is proposed, conditions for chromatographic determination of rutin and spectrophotometric determination of the amount of flavonoids are selected. The use of enriching additives containing non-traditional vegetable raw materials (lupine flour, cherry fruit flour, sage extract and marigold extract) is justified in order to increase the nutritional and biological value of finished products that provide the necessary therapeutic and preventive orientation. Formulations and technology for the production of functional food products (bread and bakery products) containing enriching additives have been developed.

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