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Анотація
Останнім часом спостерігається зростання попиту на білі коренеплоди завдяки їх дієтичним властивостям. Проблема, яка вирішується в цій роботі – це визначити можливість подолання дефіциту в харчуванні ессенціальних речовин за допомогою використання білих коренеплодів, а саме: петрушки, селери та пастернаку. Методологія, яка прийнята для цього дослідження спирається на аналізі і синтезі даних літературних джерел (статей в наукових виданнях, монографій та ін.). Наведено результати досліджень хімічного складу білих коренеплодів багатьох вчених. Показано, що вони є джерелом не тільки легкозасвоюваних вуглеводів, баластних і мінеральних речовин, а також і функціональних інгредієнтів – фітостеролів, фенольних сполук, фітоалексинів, фталідів, біоактивних аліфатичних поліацитіленів. Завдяки цьому білі коренеплоди мають дуже гарні лікувальні властивості – від позитивної дії при ожирінні, неврозах до лікування атеросклерозу, аденоми простати. Вони мають антибактерицидну, протимікробну, протизапальну, протиракову та антиоксидантну дії. Розглянуто проблему накопичення білими коренеплодами контамінантів, які проявляють токсичну дію на організм людини. Показано видову, сортову та морфологічну специфіку до накопичення контамінантів білими коренеплодами, а також вплив на цей процес місцевості їх вирощування, виду культури та її сорту, а також тканинної специфічності накопичення усіх хімічних елементів. Наведено дані про високий вміст у білих коренеплодах щавлевої кислоти та її солей, нітратів та солей важких металів. Доведено необхідність проведення наукових досліджень щодо пошуку нових, більш ефективних методів обробки сировини. При цьому потрібен більш прецизійний підхід, який буде враховувати морфологічні особливості рослин. Доведено перспективність використання білих коренеплодів для виробництва продуктів спеціального призначення після проведення їх детоксикації.
Ключові слова:
білі коренеплоди, петрушка, пастернак, селера, контамінанти, хімічний склад
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Як цитувати
Lehnert, S., Zaytseva, V., Dubinina, A., Mardar, M., Kuklina, T., Cherevko, O., Letuta, T., & Tatar, L. (2024). МОНІТОРИНГ ДОСЛІДЖЕНЬ ЩОДО ХІМІЧНОГО СКЛАДУ БІЛИХ КОРЕНЕПЛОДІВ. Food Science and Technology, 18(3). https://doi.org/10.15673/fst.v18i3.3021
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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2. Wong PYY, Kitts DD. Studies on the dual antioxidant and bacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry. 2006;97:505-515. https://doi.org/10.1016/j.foodchem.2005.05.031
3. Ozsoy-Sacan O, Yanardağ R, Orak H et al. Effects of parsley (Petroselinum crispum) extract versus glibornuride on the liver of streptozotocin-induced diabetic rats. Journal of Ethnopharmacology. 2006;104:175-181. https://doi.org/10.1016/j.jep.2005.08.069
4. Mohammad Ali, Bano Fauzia Faruqi, Mustafa Jamal. Edible compounds as antitumor agents. Indian Journal of Science and Technology. 2009;2(5):62-74. https://doi.org/10.4103/0975-962X.155876
5. Dubinina A, Zaitseva V, Mardar M, Kuklina T, Cherevko O, Lehnert S, Letuta T, Tatar L. Improving the quality of vegetables and fruits using biofortification strategies. Food Science and Technology. 2023;17(3):4-14. http://dx.doi.org/10.15673/fst.v17i3.2650
6. Reyes FL, Villarreal JE, Cisneros-Zevallos L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry. 2007;101:1254-1262. https://doi.org/10.1016/j.foodchem.2006.03.032
7. Lenert SO, Malyuk LP, Popova TM. Research of the chemical composition of white root crops. Progressive equipment and technologies of food production, restaurant business and trade. 2007;1:208-215 (in Ukrainian).
8. Soria AC, Sanz ML, Villamiel M. Determination of minor carbohydrates in carrot (Daucus carota L.) by GC–MS. Food Chemistry. 2009;114:758-762. https://doi.org/10.1016/j.foodchem.2008.10.060
9. Wszelaczyńska E, Poberezny J, Gościnna K, Retmańska K, Kozera W. Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization. Agriculture. 2024;14(1):143. https://doi.org/10.3390/agriculture14010143
10. Casanova L, Nascimento LB, Costa S. What’s New about Parsley, a Potential Source of Cardioprotective Therapeutic Substances? 2023:2023121645. https://doi.org/10.20944/preprints202312.1645.v1
11. Jiménez-Escrig A, Santos-Hidalgo BA, Saura-Calixto F. Common Sources and Estimated Intake of Plant Sterols in the Spanish Diet. J. Agric. Food Chem. 2006;54:346-471. https://doi.org/10.1021/jf053188k
12. Zidorn C, Johrer K, Ganzera M. et al. Polyacetylenes from the Apiaceae Vegetables Carrot, Celery, Fennel, Parsley, and Parsnip and Their Cytotoxic Activities. J. Agric. Food Chem. 2005;53:2518-2523. https://doi.org/10.1021/jf048041s
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