Development of foods with antioxidant and anticancer potential

Abstract

Malignant tumors have become one of the main causes of mortality of the population, people who are faced with a diagnosis of "cancer" especially need proper nutrition. Due to insufficient intake of essential nutrients, a person's condition may worsen, with the subsequent development of the disease. The aim of the work was to develop oatmeal cups with berry marmalade layers, which have antioxidant and anticancer potential. As raw materials, products of autochthonous origin were used: sea buckthorn, black currant, pink grapes, honey, sunflower seeds, walnuts, pumpkin seeds, etc. Research methods included the technological development of recipes for bars to obtain the most harmonious combination of all components used. The analysis of the studied samples of berry juices with free radical DPPH· and the analysis of UV spectra of the studied samples were also carried out. The highest values of antioxidant activity were obtained for sea buckthorn and grape samples, amounting to 92.52% and 90.45%, respectively. The analysis of UV spectra confirmed the content of such antioxidant components as polyphenolic compounds in them, characteristic of all the studied samples and registered at a wavelength of 220 nm. For the sea buckthorn sample, a second peak was recorded at a wavelength of 350 nm, characteristic of antioxidant components such as carotenides. The results of the sensory evaluation showed that the bar with sea buckthorn marmalade layer had the most pleasant sensory properties. Based on all the results obtained, it can be concluded that the developed type of products can be recommended for consumption by consumers and introduction to the market.