Modificarea raportului compușilor biologic activi din pelicula miezului de nucă în dulciuri

Abstract

Iris is a high-calories nutritious product, with a high content of carbohydrates, proteins, fats and valuable minerals. As a result of the heat treatment of the sugar-molasses-milk mixture during the boiling of the iris masses, profound changes occur in the chemical composition of carbohydrates, proteins and fats. The dark brown color of the iris mass is due to the formation of melanoidins. In order to expand the range of fortified products with increased biological value, in the complete absence of synthetic additives in the composition of the recipe, the Natural Brown 7 (NB7) dye obtained from the pellicles of walnut kernels was added to the manufacture of sweets. Due to its antioxidant and tonic effects, this natural dye can be used in medical and preventive nutrition, as well as in the production of biologically active food additives. In addition, its use in the food industry is due to its ability to inhibit lipid peroxidation, maintaining the initial organoleptic characteristics for a longer time. To increase the biological value of the product, iris samples were prepared with the replacement of sugar and the addition of the natural dye Natural Brown 7 from the walnut kernels pellicle. The HPLC (High Performance Liquid Chromatography) method was used for the separation, identification and quantification of the chemical compounds from the experimental samples, using Shimadzu LC-2030 3D-Plus instrument, using gradient elution on the reversed-phase C18-column and PDA (Photodiode Array) detection.