INVESTIGATION OF THE EFFECT OF TYPES OF PECTIN SUBSTANCES AND THEIR COMBINATIONS ON ANTIOXIDANT ACTIVITY AND COMPLEXING ABILITY FOR USE IN FOOD SYS-TEMS

EBELOP

Abstract

Pectin substances have a wide range of beneficial effects on the human body and determine the desired technological and functional properties of food systems. The aim of the work is to study the effect of types (and types) of pectin substances and their combinations on antioxidant activity, comple­xing ability, for use in food systems. It was found that the antioxidant activity of the studied types (and types) of pectin substances and their combinations is different and varies: from 0.78 to 3.89 mg/cm3 (pectins); from 0.77 to 6.09 mg/cm3 (combinations of pectins). Combinations of pectin substances have a predominant antioxidant effect, exceeding the baseline level by 2-3 times when using pectins from different manufacturers (without combining). The effects of antioxidant activity may vary depending on the degree of esterification (according to the specifications of the pectin manufacturers). The relationship between the antioxidant activity of pectins and their technological properties is shown. Thus, combinations with "Unipectin OV 763" (sample No. 3) have high rates of antioxidant activity (5.14-6.09 mg/cm3), which technologically differs from other pectins by ammonia treatment, which leads to a change in the structure of the polysaccharide and, as a result, to an increase in its antioxidant properties. There is a synergistic effect in the manifestation of antioxidant activity of some combinations of pectins. It has been established that the complexing ability of combinations of pectin substances depends on the type of pectins, their ratios, and the degree of esterification (according to the specifications of pectin manufacturers). The values of the indicator range from 207 to 39 mg Pb2+ /g of pectin. There is a synergistic effect in the manifestation of the complexing ability of combinations of apple and citrus fruits with beet pectin due to the latter. In the combination of apple and citrus pectins, the values of the complexing ability are significantly lower. The results obtained are of interest for further research of pectins and their combinations for use in food systems that provide a high level of antioxidant and detoxification protection of the human body.