Uman NUH | today: 09/02/2019

COMPARATIVE EVALUATION OF NON-TRANSPARENT PERSIANASMAKED PLANTS

Author(s) Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Category 201 "Agronomy"
year 2019 issue №1, 2019
pages 29-32 index UDK 635.7:664.84
DOI 10.31395/2310-0478-2019-1-29-32 (Link)
Abstract The existing range of spices is far from fully satisfying the needs of the Ukrainian food industry. Therefore, the search for new promising aromatic plants for use in industry is relevant and important. The deepening and expansion of research to explore the potential of domestic spice plants as raw materials, factors that shape its quality are relevant. The purpose of the article is to establish the main economic and valuable and phytochemical features of some domestic spice plants. The content of dry and tannic substances, sugars, ascorbic acid and flavonols of the extra-earth mass of spice plants of cornflowers of eugenol, garden sorrel, muscat sage, monarch of tubular, garden marjoram, tarragon, lopant gunnous, vitex of sacred, and hypos medicinal. By flavor spice plants we are conditionally divided into three groups: pepper (marjoram, savory, monard, vitex), clove (cornflowers, sage) and aromatic (lychee, tarragon, lopant). Essential oils, sugars, tannins and phenols play an important role in the development of taste and aroma. It was established that the mass fraction of essential oil in plants increases from the vegetative growth phase, reaching a maximum for budding-full flowering, and the ending of flowering is accompanied by its decrease. Preparation of aromatic raw material for processing must begin with the phase of budding. The weather conditions of the year of cultivation affect the content of the components of the chemical composition of annual spice plants (marjoram and garden savannah and cornflowers common) and significantly affect the content of ascorbic acid in majorana, cornflowers, monarchs, sage, vitex and lobang plants, as well as the content of flavonols in plants Chaebra, Estragon, Viteks and Lofant.
Key words spicy flavoring plants, spice plants, pepper group, clove group, aroma group, biochemical composition
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