spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2020.206spfp-156Research ArticleКОНТРОЛЬ КАЧЕСТВА И БЕЗОПАСНОСТИ ПРОДУКЦИИ АПКCONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTSИсследование технологии производства экстрактов зёрен чёрного обжаренного кофе Арабика (Coffea arabica) и зелёного кофе Робуста (Coffea canephora) с антиоксидантной активностью: определение типа растворителяStudy of the Technology for the Production of Extracts of Grains of Black Roasted Coffee Arabica (Coffea Arabica) and Green Coffee Robusta (Coffea Canephora) with Antioxidant Activity: Determination of the Type of SolventБудылинД. В.BudylinD. V.

Дмитрий Валерьевич Будылин

443100, г. Самара, ул. Молодогвардейская, 244

Dmitry V. Budylin

244, Molodogvardeyskaya str., Samara, 443100 

chief.budylin2013@yandex.ruМакароваН. В.MakarovaN. V.

Надежда Викторовна Макарова

443100, г. Самара, ул. Молодогвардейская, 244

Nadezhda V. Makarova

244, Molodogvardeyskaya str., Samara, 443100 

makarovanv1969@yandex.ruКарповаМ. О.KarpovaM. O.

Мария Олеговна Карпова

443100, г. Самара, ул. Молодогвардейская, 244

Maria O. Karpova

244, Molodogvardeyskaya str., Samara, 443100 

karpova-mana@mail.ruИгнатоваД. Ф.IgnatovaD. F.

Динара Фанисовна Игнатова

443100, г. Самара, ул. Молодогвардейская, 244

Dinara F. Ignatova

244, Molodogvardeyskaya str., Samara, 443100 

dinara-bakieva@mail.ruФГБОУ ВО «Самарский государственный технический университет»РоссияSamara State Technical UniversityRussian Federation20201305202103149161Copyright © Будылин Д.В., Макарова Н.В., Карпова М.О., Игнатова Д.Ф., 20212021Будылин Д.В., Макарова Н.В., Карпова М.О., Игнатова Д.Ф.Budylin D.V., Makarova N.V., Karpova M.O., Ignatova D.F.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/156

В данной статье исследуются показатели общего содержания фенолов, флавоноидов, антирадикальной активности по методу DPPH, восстанавливающей силы по методу FRAP для экстрактов зёрен чёрного обжаренного кофе Арабика (Coffea arabica) и зелёного кофе Робуста (Coffea canephora). Исследовались экстракты, полученные с использованием различных видов растворителей: вода, смесь вода-этанол (96%) (75% об. /25% об.), смесь вода-этанол (50% об. /50% об.), смесь вода-этанол (96%) (25% об. /75% об.) и вода-этанол (96%). Определен тип растворителя, позволяющий максимально полно экстрагировать антиоксидантные вещества из кофе. Максимальные значения общего содержания фенольных веществ обнаружены в экстракте кофе Робуста на основе системы растворителей вода-этанол (75/25), для экстрактов чёрного кофе максимальные значения получены при его экстрагировании водой. Наивысшие показатели общего содержания флавоноидов установлены для экстрактов кофе Робуста и Арабика на основе воды. Низкая антирадикальная активность обнаружена в кофе Арабика и Робуста при соотношении растворителей вода-этанол (25/75). Наибольший показатель восстанавливающей силы обнаружен в экстракте кофе Робуста на основе воды, для получения высоких показателей восстанавливающей силы в экстрактах кофе Арабика в качестве растворителя рекомендуется использовать этанол. Таким образом, можно рекомендовать систему растворителей вода 50% – этанол 50% для получения экстрактов из зёрен чёрного обжаренного кофе Арабика (Coffea arabica) и зелёного кофе Робуста (Coffea canephora), обладающих способностью тормозить окислительный стресс в организме человека.

This article studies the indicators of the total content of phenols, flavonoids, antiradical activity according to the DPPH method, restoring strength according to the FRAP method for extracts of beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora). We studied the extracts obtained using various types of solvents: water, a mixture of water-ethanol (96%) (75% vol./ 25% vol.), A mixture of water-ethanol (50% vol./ 50% vol.), A mixture of water ethanol (96%) (25% vol. / 75% vol.) and water-ethanol (96%). The type of solvent is determined, which allows the most complete extraction of antioxidant substances from coffee. The maximum values of the total phenolic content were found in Robusta coffee extract based on a water-ethanol solvent system (75/25); for black coffee extracts, the maximum values were obtained when it was extracted with water. The highest total flavonoid levels were found for water-based Robusta and Arabica coffee extracts. Low antiradical activity was found in Arabica and Robusta coffee with a ratio of solvents water-ethanol (25/75). The highest recovery power was found in water-based Robusta coffee extract; ethanol is recommended as a solvent to obtain high recovery power in Arabica coffee extracts. Thus, it is possible to recommend a solvent system of water 50% – ethanol 50% for extracts from beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora), which have the ability to inhibit oxidative stress in the human body.

антиоксидантная активностьзёрна кофе Робуста (Coffea canephora)зёрна кофе Арабика (Coffea arabica)фенолыфлавоноидысвободные радикалырастворительantioxidant activityRobusta coffee beans (Coffea canephora)Arabica coffee beans (Coffea arabica)phenolsflavonoidsfree radicalssolventИсследование выполнено в рамках рамках государственного задания на фундаментальные исследования Самарского государственного технического университета № 0778–2020–0005.ReferencesAmbriz-Pérez D.L., Leyva-López N., Gutierrez-Grijalva E.P., Heredia J. B. Phenolic compounds: natural alternative in inflammation treatment. A review // Food Science & Technology. 2016. Vol. 2. P. 1-14. https://doi.org/10.1080/23311932.2015.1131412Ambriz-Pérez D.L., Leyva-López N., Gutierrez-Grijalva E.P., Heredia J. B. Phenolic Compounds: Natural Alternative in Inflammation Treatment. A Review. Food Science & Technology, 2016, vol. 2, pp. 1-14. https://doi.org/10.1080/23311932.2015.1131412Apak R., Özyürek M., Gücluų K., Çapanoglŭ E. 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The authors declare that there are no conflicts of interest present.